Electric Sheep, a Sustainable Restaurant in Bangkok, Conscious Epicureans Dream of
- Chomp Magazine
- 5 days ago
- 5 min read
Updated: 2 days ago
The Warehouse, a lively community hub nestled in a historic building in the retro-chic Charoen Krung's Talat Noi neighbourhood, is the location of an exciting, quaint food and mixology venture: Electric Sheep. Drawing inspiration from Philip K. Dick's iconic 1968 dystopian novel "Do Androids Dream of Electric Sheep?" and its cult classic film adaptation, "Blade Runner" (1982), Electric Sheep is a visionary restaurant brought to life by chefs Amerigo Tito Sesti and Yoan Martin.
Electric Sheep presents a menu that seamlessly merges the rich culinary traditions of the Mediterranean with thoughtfully sourced local ingredients, all while championing sustainable practices. It's truly a hub of culinary creativity. Diners can anticipate innovative blends, infusions, and fermentations crafted from locally sourced produce. The menu promises comfort food that sparks excitement through cultural fusion, underpinned by a dedication to sustainability.
Electric Sheep transports guests into a retro-futuristic setting, where the whispers of a bygone natural world reclaim their place within the remnants of a mechanical past. The venue, located within the eclectic ambience of The Warehouse, boasts a surreal design featuring winding staircases, collectable artefacts, neon-lit terraces, and video installations that blur the lines between reality and fantasy. This captivating atmosphere perfectly embodies the haunting yet enchanting essence of an "old world" preserved in a vivid dreamscape.
The restaurant transcends the traditional kitchen; it serves as a sustainable lab infused with Mediterranean flair. The Americo and Yoan has ignited a revolution against food waste. Their culinary philosophy encourages a fresh perspective on food, with each dish showcasing the innovative challenge of designing out waste. Techniques like fermentation, whole-ingredient cooking, and composting food scraps on-site reflect their commitment to this mission.
The creations by Amerigo and Yoan are centred around locally sourced ingredients from dedicated small producers and artisans, highlighting the richness of Thailand's culinary landscape. On the rooftop, herbs and vegetables break through the hard soil, quietly defying the stark city backdrop.
One of the standout dishes on the menu is Fried Soft Shell Crab Aglio-Olio. This exquisite plate features succulent soft-shell crabs, expertly fried to achieve a crispy, golden-brown exterior that provides a satisfying crunch with every bite. Inside, the crab remains tender and juicy, showcasing its fresh flavour. The dish is elegantly glazed with Electric Sheep's signature fragrant aglio olio sauce with extra fish sauce and a hint of chilli, which brings a delightful warmth and depth to the overall taste. A sprinkle of garlic crisp not only boosts the aroma but also contributes an extra layer of crunch.
Baby Octopus Croquetas, Papaya Chutney is a delightful appetiser that features tender cannoli-like pastries stuffed with finely minced baby octopus, a seafood delicacy known for its tender and slightly briny flavour. Each croqueta is expertly coated with a vibrant gremolata— a mixture of fresh parsley, aromatic garlic, and zesty lemon peel—that adds a bright, herbal note. The dish is complemented by a sweet and tangy papaya chutney, which balances the savoury richness of the octopus and creates a harmonious blend of flavours.
Lion's Mane Mushroom, Taptieng Lime, Shallot Oil is an innovative dish that showcases grilled lion's mane mushrooms, prized for their meaty texture and unique taste. These mushrooms are skewered and drizzled with a tangy shallot-pickled lime sauce, which provides a refreshing contrast. The dish is elegantly finished with fresh cilantro leaves, adding a pop of colour and a herbal lift that enhances the overall experience.
Les Farmiers Violin Zucchini, Tiger Peanut Pesto, Khao Yai Vanilla presents a light and refreshing option, featuring tender strands of zucchini that are spiralised for a delightful texture. The dish is dressed with a unique sauce made from aromatic vanilla beans sourced from Khao Yai, which lends a subtle sweetness and complexity. Instead of traditional pine nuts, a pesto crafted from Mae Hong Son tiger peanuts adds an unexpected nuttiness, making each bite both satisfying and original.
The Spotted Grouper, Safflower and Fennel Rouille, creates a delightful seafood dish that tantalises the taste buds. The grouper, known for its firm texture and mild flavour, is expertly cooked to perfection, allowing its natural taste to shine. The Safflower adds a unique floral note, while the Fennel Rouille, a creamy sauce infused with aromatic fennel, complements the dish beautifully, enhancing the overall dining experience with its rich flavours.
Grilled Lamb Ham, Preserved Lemon, Crispy Ching-Chang is a surf n' turf masterpiece that pairs rich grilled lamb ham, infused with a melange of Thai herbs and spices, with a bright preserved lemon sauce that adds a tangy kick. The sweetness of the lamb is perfectly balanced by the dish's savoury notes, while the crispy ching-chang fish sprinkles provide a delightful crunch, enhancing the overall texture and flavour profile.
Pumpkin Gnocchi, Sucklin' Polpette, Smoked Ricotta is a comforting dish that boasts soft, chewy gnocchi made from naturally sweet pumpkin. These little morsels are paired with rich and flavorful sucklin' polpette, creating a hearty combination. The addition of smoked ricotta introduces a creamy element with a hint of smokiness, enriching the dish and providing a luscious finish that rounds out this satisfying culinary experience.
The dessert, Strawberry Sorbet with Khao Yai Vanilla and Macadamia, is a vibrant celebration of flavours and textures. Featuring locally sourced strawberries, this refreshing sorbet captures the essence of summer with its bright sweetness and hint of tartness. The velvety Khao Yai vanilla adds a luscious richness, while the crunchy macadamia nuts provide a delightful contrast in texture. Finished with a touch of homegrown lemon balm, this dessert is a harmonious blend of sweet, sour, creamy, crunchy, and velvety elements, making it a refreshing conclusion to a remarkable meal.
This sustainable restaurant in Bangkok boasts a stylish bar that is fully equipped to craft an impressive array of signature cocktails. Each drink is carefully curated using fresh, high-quality ingredients, ensuring a delightful experience for guests. In addition to the vibrant cocktail menu, the bar proudly features an extensive selection of eco-friendly wines sourced from GranMonte Vineyard and Winery, known for their sustainable practices and exceptional flavours. This combination not only showcases the restaurant's commitment to quality but also highlights a dedication to environmentally conscious choices.
Through a vibrant tapestry of diverse flavours and culinary techniques, Electric Sheep transforms dining into an immersive experience that not only delights the palate but also cultivates a profound appreciation for the culinary arts and the importance of sustainability. Each dish is thoughtfully crafted, showcasing seasonal ingredients and innovative preparations that invite diners to explore the intricate relationship between food, the environment, and cultural heritage, ultimately fostering a more meaningful connection to the meals they savour.
Electric Sheep
Hours: TUE - SUN, 17:30 - 00:00 Hours
Tel: +666 5515 0650
Instagram: https://www.instagram.com/electricsheepbkk/
Location: 14th Floor, 867 Charoen Krung, Talat Noi, Samphanthawong, Bangkok 10100
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