Taste Chef Sasha - Yodying Phoomcharoen's Latest Excellence at Hybrid Restaurant and Wine Bar Bangkok
- Chomp Magazine
- 12 minutes ago
- 6 min read
Nestled within Mahatun Plaza on bustling Pleonchit Road, Hybrid Restaurant and Wine Bar Bangkok stands out as a fine dining establishment that skillfully fuses Thai and Italian culinary traditions. The mastermind behind this inviting, tranquil, and stylish restaurant is Chef-owner Sasha-Yodying Phoomcharoen.
Chef Sasha started her culinary journey in her early years while growing up with her independent mother in Ratchaburi, Thailand. Her love for cooking blossomed during this time, prompting her to study in Bangkok and further hone her skills in traditional Italian cuisine in Rome, Italy. She was mentored by renowned chefs such as Noda Kotoro and Massimo Blasone. She also participated in events with the most famous Italian chef, Carlo Cracco, and her last stint in Rome was at the prestigious Roma Cavalieri Waldorf Astoria at La Pergola Restaurant under Chef Heinz Beck, the only 3-MICHELIN-starred restaurant in Rome.
Upon returning to Thailand, she joined The Peninsula Bangkok and showcased her innovative approach to Thai cuisine. Subsequently, Chef Sasha made the bold decision to open Hybrid Restaurant and Wine Bar. Through Hybrid, Chef Sasha offers a one-of-a-kind fine dining experience, reflecting her rich gastronomic heritage and personal culinary approach.
After two successful years of opening her door to culinary enthusiasts, Chef Sasha unveiled her latest tasting menu, an exquisite experience composed of eleven meticulously crafted courses. Each dish is designed to showcase seasonal ingredients, highlighting her creative flair and culinary expertise. The menu invites guests on a journey through rich flavours and innovative techniques, promising an unforgettable dining adventure in a warm and inviting atmosphere.
The experience begins with a lineup of exquisite amuse-bouches, four small yet thoughtfully crafted bites designed to tantalise the taste buds and awaken the palate of each guest. This playful introduction is not just a mere appetiser; it serves as a delightful teaser, showcasing the chef's creativity and setting the tone for the culinary journey that lies ahead. Each bite is a harmonious blend of flavours and textures, inviting diners to anticipate the savoury delights to come.
The first course, Thai Caprese, is a delightful fusion of flavours, showcasing house-made mozzarella expertly stuffed with ripe tomatoes sourced from Chiang Mai. The accompanying tomato sauce presents a rich and aromatic experience, as the tomatoes have been marinated for 24 hours with fragrant Italian basil, garlic, and shallots, allowing the flavours to meld beautifully. This vibrant dish is artfully plated with a colourful array of ingredients, including silky tofu, delicate lotus petals, zesty ginger, and fresh coriander, creating a visually stunning and flavourful introduction to the meal. Each element harmonises to deliver an unforgettable culinary experience that celebrates the essence of both Thai and Italian cuisines.
Eclipse Ceviche, the second course of the meal, draws inspiration from the traditional Thai dish Goong Chae Numpla. In this creative interpretation by Chef Sacha, the dish showcases succulent raw tiger prawns delicately suspended in a shimmering fish sauce jelly, accompanied by bitter melons and dills that enhance their natural sweetness. Accompanying this is a vibrant Thai seafood sauce, bursting with layers of flavour that meld nuances of spicy, tangy, and umami. The dish offers a refreshing contrast, making it a delightful and adventurous experience for the palate.
The third course draws its inspiration from the traditional Thai dish known as Tom Jeud, renowned for its light yet vibrant flavours. This dish, aptly named Golden Silky, features a delicately crafted ricotta ball, soft and creamy in texture, gracefully perched on a bed of vibrant carrot glass noodles. The noodles, made from freshly sourced carrots, boast a natural sweetness that perfectly balances the richness of the ricotta. A core of cabbage is added to the mix, bringing with it a crisp texture and a subtle crunch. Surrounding this beautiful presentation is a deep, savoury celery consommé, infused with aromatic Thai herbs and spices that elevate the dish. The combination of the creamy ricotta with the earthy sweetness of the carrot pasta and crisp core cabbage, all enriched by the broth, creates a multi-layered taste experience that is both satisfying and immersive, inviting diners to indulge in the complexity of flavours.
Isaan Blossom is the fourth course, a thoughtfully reimagined interpretation of the traditional dish Gaeng Hed. While Gaeng Hed is typically served as a comforting soup, Chef Sacha has created a deconstructed version that showcases grilled mushrooms as the star ingredient. This dish is complemented by a trio of rich sauces: a vibrant bell pepper sauce that adds a sweet and tangy note, a creamy pecorino cheese sauce that imparts a savoury depth, and a delicate cha-om sauce, which adds a unique herbal flavour. To enhance the experience, fresh, locally sourced vegetables accompany the dish, bringing both colour and crunch. The creation is served with a clear, aromatic soup that ties all the elements together. For the best flavour experience, mix all the components of the dish thoroughly before indulging, allowing the diverse flavours to harmonise, followed by a sip of the soup for a soothing finish.
The fifth course, Andaman Carpaccio, presents an exquisite arrangement of finely sliced cuttlefish delicately laid atop a striking black bed comprised of sautéed aubergine and sweet corn. This dark colour foundation, enriched with a rich, briny cuttlefish ink fingerroot sauce, provides a striking contrast to the white flesh of the cuttlefish. To elevate the dish further, it is garnished with a bouquet of crispy basil, adding a fragrant, herbaceous note that enhances the overall flavour profile. The combination of textures and flavours creates a visually stunning and gastronomically delightful experience. For those allergic to squid and cuttlefish, Chef Sacha is happy to substitute the cuttlefish with coconut and replace the ink with charcoal.
Sunrise in Phuket, inspired by Chef Sacha's fond childhood memories of savouring the traditional Khanom Jeen Gaeng Pu Bai Chaplu every morning, has become a beloved favourite among diners since its inception. The dish originally showcased potato spaghetti drowned in a rich, aromatic gaeng pu bai chaplu sauce. In her latest reinterpretation, Chef Sacha has taken this signature to new heights by replacing the potato pasta with elegant zebra ravioli, meticulously stuffed with succulent crab meat for a delightful textural contrast. To enhance the complexity of flavours, Phuket pineapple is incorporated at the base of the dish, introducing a vibrant burst of tanginess that perfectly complements the savoury elements and evokes the lush, tropical essence of Phuket. This course captures the spirit of her childhood while offering a sophisticated twist that delights modern palates.
Duck Hustle takes centre stage as the main course, boasting succulent grilled Barbary duck, renowned for its rich flavour and tender texture. Complementing the duck is a vibrant kua gling sauce, which adds a delightful balance of spices and a hint of sweetness. Accompanying the dish are aromatic black garlic, known for its mellow, sweet undertones, and stink beans that contribute a unique, slightly bitter crunch. To elevate the presentation, the dish is finished with beautifully grilled pumpkin, which offers a slight caramelisation, and a tangy pickle that provides a refreshing contrast. Each element is thoughtfully curated to create a harmonious and memorable dining experience.
Sorbetto is a delightful palate cleanser that showcases a refreshing sorbet crafted from ripe pink guava. Its vibrant, tropical flavour is enhanced by a delicate sprinkle of tangy plum powder, which adds a subtle tartness that beautifully contrasts the sweetness of the guava. To elevate the presentation and complexity of flavours, the dessert is elegantly adorned with a glossy fish sauce jelly, introducing an unexpected umami element that intrigues the palate. This innovative combination not only refreshes the taste buds but also offers a unique culinary experience that artfully balances sweetness and savouriness.
Summer Breeze is a captivating edible live painting that showcases Chef Sacha's remarkable culinary artistry. More than just a dish, it serves as a bridge between the realms of fine art and culinary expression. This exquisite creation features an abstract composition crafted from vibrant lychee sauce, rich mango sauce, velvety grape sauce, juicy marian plums, aromatic ginger, and crunchy, crispy shallots. Each element is thoughtfully curated to create a harmonious blend of flavours and textures, inviting guests to indulge not only in taste but also in a visual feast. As Chef Sacha deftly brings her vision to life, diners experience a unique fusion of creativity and gastronomy that transcends traditional dining.
The dinner concludes on a delightful note with a selection of Petit Fours, exquisitely crafted from rich, locally sourced chocolate. These elegant confections offer a variety of textures and flavours, showcasing the region's finest ingredients. To complement the sweetness, they are paired with a soothing pot of cacao husk tea, whose subtle earthy notes enhance the overall experience, creating a perfect harmony of flavours that lingers on the palate.
Hybrid Restaurant and Wine Bar Bangkok showcases Chef Sacha's deep-rooted passion for Italian culinary traditions, elegantly intertwined with the rich flavoีrs of her Thai heritage.
Hybrid Restaurant and Wine Bar Bangkok
Hours: TUE - SAT, 18:00 – 22:30 Hours
Tel: +668 1101 2500
Website: https://www.hybrid-cuisine.com
Instagram: https://www.instagram.com/hybrid.restaurant/
Location: 876, 878 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330
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