From Print Press to Stove, a Journey of Bangkok's Restaurant Patt

Many may have seen this young chef from his triumph in Top Chef Thailand 2023 and his brief appearance in the Thai movie Hunger on Netflix. Chef Arttasit Pattanasatienkul, also known as Chef Big, grew up in a family that ran a printing house, but his true passion lies in culinary arts. Thankfully, his family has always backed him, providing unwavering support throughout his journey. At last, his dream of becoming a chef and owning a restaurant is fulfilled.

Chef Big's Restaurant Patt is located in an over 4-decades-old building that once was his family's printing operation. Upon arrival, guests will be warmly welcomed by the attentive staff. They will begin their experience by walking through a charming corridor on the first floor, where they can admire vintage printing presses and printers on their right, as well as a glimpse into Chef Big's family legacy on the wall on their left-hand side. Before taking the lift to the dining area upstairs, diners will notice Chef Big's trophy displayed on a retired printing machine. Once the lift door opens, they'll be met by more attentive staff members, with one of them guiding them to their reserved tables.

The dining area on the third floor was thoughtfully designed to pay tribute to his family's business. The seating was thoughtfully arranged to provide an unobstructed view of the sleek, open kitchen, where Chef Big and his talented team worked with precision and artistry. As guests settled into their chairs, they were enveloped in an atmosphere that resembled a lively theatre, complete with the sizzling sounds of cooking, the aromatic scents of fresh ingredients, and the rhythmic movement of the chefs as they expertly prepared each dish. This arrangement not only invites diners into the culinary process but also fosters a sense of excitement and anticipation as they watch their meals being crafted right before their eyes.

Chef Big has honed his skills in French cuisine and, with his Thai-Chinese heritage, blends the flavours of these three cultures into his dishes. To fully appreciate Chef Big's talent, it is highly recommended to try Patt's Experience 8-Course Menu. The dinner begins with three delightful amuse-bouches, serving as a prelude that prepares diners for the exquisite culinary journey ahead.

After the amuse bouche, guests are treated to a delightful choice between two exquisite starters. For those who enjoy beef, Beef Tartare stands out as the perfect selection. It features finely diced beef tartare infused with the unique flavour of makwaen pepper, giving it a distinct aromatic kick. Elegantly arranged and garnished with pomelo, both fresh and tangy chutney, creating a vibrant contrast of textures and flavours. The addition of caviar adds a luxurious touch, introducing an earthy brininess that beautifully complements the creaminess of a quenelle of avocado ice cream placed alongside it, offering a refreshing contrast. Including Chinese mustard oil introduces a subtle heat and complexity, rounding out this starter that is sure to please even the most discerning palates.

Another delightful choice is Ostra Regal Gold Oyster, featuring a plump and succulent oyster at its centre. This culinary creation is enhanced by an ethereal clam foam that adds a delicate oceanic flavour. Crispy shallots provide a satisfying crunch, while the bright finger lime gel introduces an invigorating burst of citrus. Vibrant dots of yuzu and chilli gels add a tantalising kick, perfectly contrasting the oyster's natural brininess. To elevate the dish further, a refreshing cucumber sorbet offers a cool counterpoint, rounding out the sensory experience. The presentation is finished with a luxurious acacia and caviar emulsion, lending a touch of sophistication and a salty, briny note that rounds out this exquisite seafood experience.

The experience continues with a line-up of four entrées. The first is Hotate Chawanmushi. Drawing inspiration from the Chinese egg custard, he elevates it into a luxurious chawanmushi enriched with a savoury fish maw soup. Crafted over three days, the broth is infused with an abundance of dried scallops and Yunnan ham, allowing the fish maw to achieve the perfect flavours, size and texture. To finish this dish, a touch of caviar adds a truly luxurious flair.

The second entrée is Monkfish à la Meunière, a beautifully crafted dish that features a generous fillet of monkfish, known for its mild, sweet flavour and firm texture. This dish is elegantly adorned with crispy crab roe that adds a delightful crunch and bursts of briny flavour. On top of the small pile of crispy crab roe are vegetable noodles, providing sweetness and umami from being cooked in jus. Completing the ensemble is a rich curry carrot purée, which lends a warm spice that harmonises beautifully with the fish, and a tangy fermented cabbage beurre blanc, enhancing the overall depth of flavour.

The third entrée is the exquisite Binchotan Lobster Tail. The main ingredient, the lobster tail, is meticulously grilled over fragrant lychee embers, allowing the natural sweetness of the seafood to develop beautifully. This dish pays homage to every part of the lobster; the shells are made into airy, rich and umami bisque foam, while succulent knuckle meat is skillfully transformed into enticing crispy dim sum balls, enhanced with an aromatic XO-inspired sauce that adds layers of flavour. Accompanying this delightful creation is a silky shiitake purée, elevating the dish with earthy undertones. To complete the experience, a delicate ginger hollandaise is drizzled over the plate, adding a refreshing brightness that harmonises perfectly with other elements.

The fourth, Pithivier, has established itself as one of Chef Big's hallmark creations, celebrated for its intricate flavours and elegant presentation. Nestled within the golden, flaky pastry are delicate layers of truffle mille-feuille, offering a rich, earthy flavour that perfectly balances the dish. The lotus root mousse adds a delightful sweetness, while the luxurious foie gras contributes a creamy, indulgent texture that elevates the entire experience. To complete this exquisite offering, the dish is artfully paired with a fragrant truffle hoisin jus, a velvety sauce that marries the dish's elements with its sweet and savoury notes.

After the entrée, it's time for the pre-main course. The pre-main course depends on the protein Chef Big got; if guests are lucky, they may have the opportunity to try Deboned Pigeon. The pigeon is expertly grilled to perfection, resulting in a delightfully crispy exterior, while the succulent meat inside remains juicy and tender. The dish is enhanced by Chef Big's signature dòubànjiàng, a spicy bean paste that adds depth and umami flair. Accompanying the pigeon is a flavourful deep-fried dumpling ball crafted from finely minced gizzards and liver, all enveloped in a delicate coating of perilla seeds that provide a unique nutty crunch. To complement these rich flavours, the dish is served alongside a velvety burnt eggplant purée, adding subtle smokiness. To elevate the entire presentation and flavour profile, the dish finishes with a luxurious Makwaen jus, tying all the elements together in a harmonious blend of taste and texture.

Crab Roe Rice stands out as the meal's centrepiece, showcasing a delightful blend of flavours. This dish features the Jasmine rice cultivar Thung Kula Rong-Hai from Roi Et, which is prepared in a clay pot with chorizo and pickled celtuce. The rice is cooked to perfection, developing a crispy burnt bottom that beautifully marries the comforting essence of paella with the rustic appeal of Chinese clay pot rice. Topping off the rice is crab roe, served in its shell, accompanied by aromatic curry and vibrant black pepper foams that enhance the dish's allure. On the side is a Thai-style tangy, spicy seafood dip to add a refreshing, vibrant touch.

Next is the dessert course. The restaurant offers two choices of desserts. The first offering is an exquisite Brie de Meux & Chinese Date Soufflé, elegantly presented inside a hollowed-out whole pineapple. This creative presentation not only highlights the vibrant colours of the dish but also adds a tropical flair that captivates the eye. The rich, creamy texture of the Brie de Meux pairs harmoniously with the sweet, chewy Chinese dates, creating a luxurious soufflé that tantalises the taste buds. Complementing this is the natural sweetness and juiciness of the pineapple, whose tender flesh is skillfully blended with a touch of ginger to create a smooth, flavourful ice cream. Combining the creamy soufflé and refreshing pineapple adds a unique twist, taking this dish to the next level of culinary delight.

The second dish presents an exquisite array of Pistachio Choux pastries, which are expertly crafted to be both light and airy. Each choux shell is beautifully adorned with rich chocolate petals and delicate pistachio whipped cream, creating a perfect balance of flavours and textures. These delightful pastries are paired with creamy vanilla ice cream, providing a classic contrast that enhances the overall experience. Accompanying this ensemble is a translucent Osmanthus tea jelly, known for its subtle floral notes, adding a sophisticated touch to the dish. Finally, a fragrant rose sauce is generously drizzled on the plate, infusing it with an aromatic essence that elevates the presentation.

The meal comes to a delightful conclusion with a petit four, showcasing four tiny, bite-sized French desserts that beautifully blend with vibrant hints of Thai and Chinese influences.

Restaurant Patt offers a unique culinary experience that expertly blends the vibrant flavours and techniques of Franco-Thai-Chinois cuisine. Guests can indulge in this Bangkok restaurant's diverse menu that pays homage to the rich traditions of French, Thai, and Chinese culinary arts, featuring an array of beautifully presented dishes that tantalise the taste buds.

Restaurant Patt

Hours: TUE - FRI : 14:00 - 22:00 Hours , SAT - SUN : 10:00 - 22:00 Hours

Tel: +669 8159 4662

Website: https://restaurantpatt.com/

Facebook: https://www.facebook.com/pattbangkok

Instagram: https://www.instagram.com/patt.bangkok/

Email: pattreseravtion@gmail.com

Location: Charoen Rat 7 Yeak 7-6-1 Alley, Bang Khlo, Bang Kho Laem, Bangkok 10120