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  • Writer's pictureChomp Magazine

Taste Chef Sasha - Yodying Phoomcharoen's Life Journey at Hybrid Restaurant and Wine Bar Bangkok


Hybrid Restaurant and Wine Bar Bangkok

Nestled within Mahatun Plaza on bustling Pleonchit Road, Hybrid Restaurant and Wine Bar 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.


Hybrid Restaurant and Wine Bar Bangkok

Yogying Poomchareon, also known as 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.


Hybrid Restaurant and Wine Bar Bangkok

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.


Hybrid Restaurant and Wine Bar Bangkok

Chef Sacha's Siam Amore Menu is a heartfelt culinary chronicle that encapsulates the chef's life story. The meal commenced with a tantalising Amuse Bouche, thoughtfully crafted to provide four delightful bites per person. The first bite featured a perfectly formed ball of homemade ricotta infused with curry paste and elegantly topped with a delicate plum sauce gel. The second bite revealed a rich and decadent chicken pâté, complemented by a delightful mango ginger sauce.


Hybrid Restaurant and Wine Bar Bangkok

The third bite presented Chef Sacha's innovative take on the traditional sweet Khanom Tago, artfully enhanced by adding Italian blue cheese. The Amuse Bouche is a testament to Chef Sasha's ability to infuse her personal touch into traditional Thai dishes, creating a unique and memorable dining experience. Lastly, a refreshing orange jelly served as a palate cleanser, adorned with delicate fish crumbles and vibrant salmon roe, drawing inspiration from the flavours of watermelon and dried fish.


Hybrid Restaurant and Wine Bar Bangkok

The opening course, Summer Break, comprises plump, succulent scallops delicately adorned with luxurious beluga caviar and complemented by refreshing limoncello foam and a seafood sauce crafted from pink guava that is zesty at first, then slowly introduces spiciness. The dish is further adorned with seabite and vibrant basil flowers. This creation is rooted in a cherished family tradition of savouring seafood paired with a tangy seafood sauce while basking in the summer sun at the beach.


Hybrid Restaurant and Wine Bar Bangkok

The second course, Season Change, offers a delightful combination of flavours and textures. It includes a black chicken roll, flavorful porcini raviolo, and refreshing winter melon. This exquisite dish is complemented by a sauce made from fermented lime, adding a tangy element. To enhance the experience, a drizzle of aromatic parsley oil is artfully dropped on top of the flavourful sauce, adding visual appeal and providing a final burst of herbaceous freshness. This course was inspired by the first time Chef Sasha tried her mother's chicken soup when she got ill because the season had changed. It's a personal touch that adds depth to the dish.


Hybrid Restaurant and Wine Bar Bangkok

Sunrise in Phuket is a dish inspired by the story of the chef's mother, who used to help the chef's grandmother sell Khanom Jeen Gaeng Pu Bai Chaplu every morning. The chef's mother is from Phuket. The dish consists of spaghetti made from potato, Gaeng Pu Bai Chaplu sauce made from crab, and additional pineapples sourced from Phuket. The texture of potato spaghetti is slightly crunchy and starchy. Some of the potato spaghetti is deep-fired until crispy, giving the dish extra texture. The sauce is spicy and herbaceous, complementing the fresh and meaty crab. The crab is fresh and meaty. The additional pineapple adds a tangy sweet taste to the dish.


Hybrid Restaurant and Wine Bar Bangkok

Fish in a Can is an innovative take on Chef Sasha's beloved comfort food, Yum Pla Grapong. As a young girl, this dish brought her solace during times when her mother was away due to work or other urgent matters. Even while in Rome, feeling homesick, this flavourful creation provided her with a sense of comfort. The dish features a rich risotto crafted from locally grown Santo Sana tomatoes from Chiang Mai, infused with fragrant lemongrass, long cilantro, and kaffir lime leaves. Accompanied by the richness of 24-year-old Parmigiano Reggiano, the dish also incorporates Italian sardines and a delicate Parmigiano Reggiano tuile for added texture and depth of flavour.


Hybrid Restaurant and Wine Bar Bangkok

Wild Thailand is the fifth course, featuring succulent Italian venison served on a bed of hearty barley. The dish is accompanied by a side of creamy polenta topped with sweet corn, nutty farro, and briny olives. This particular creation was inspired by the chef's experiences living in Ratchaburi, where her father would hunt for games to provide food for the family's feast.


Hybrid Restaurant and Wine Bar Bangkok

Next, Refreshment serves as a palate cleanser, priming the guests for the indulgence of the forthcoming dessert. This refreshing interlude features an exquisite array of flavours, including the refreshing and palate-cleansing cucumber and rosemary granita, the delightful balance of sweet and savoury in the fish sauce candy, and the sophisticated notes of the gin jelly.


Hybrid Restaurant and Wine Bar Bangkok

The inspiration behind the creation of the dessert, Smiley Monkey, stemmed from Chef Sash's cherished childhood memories. As a child, her brother affectionately nicknamed her "Little Monkey", a term of endearment that stayed with her into adulthood. The dessert itself is a delicate composition of fluffy coconut mousse delicately drizzled with rich Amaretto caramel, complemented by luscious banana confit. The combination of these flavours and textures is a heartwarming homage to the chef's childhood and the loving bond she shared with her brother.


Hybrid Restaurant and Wine Bar Bangkok

The dinner concludes with Petit Four and tea. Among the offerings are three distinct chocolates, each exquisitely crafted. The green chocolate boasts a delightful blend of rosemary and galangal, lending it a unique and aromatic flavour. The yellow confection is infused with the exotic essence of Pah Loh, offering a truly distinctive taste experience. Lastly, the hazelnut and waffle chocolate presents a rich and indulgent combination. Notably, these delectable chocolates are meticulously crafted from cacao sourced from a trusted partner farm in the serene landscapes of Tak province. The tea is made from the husks of cacao beans, giving it a rich and distinct flavour with a hint of chocolate.


Hybrid Restaurant and Wine Bar Bangkok

Chef Sasha passionately infuses her Italian and Thai heritage into her culinary creations, adding a personal touch that reflects her heart and memories.


Hybrid Restaurant and Wine Bar

Hours: TUE - SAT, 18:00 – 22:30 Hours

Tel: +668 1101 2500

Location: 876, 878 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330

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