Thonglor's latest gastrobar plays with traditional Korean elements and reconstructs them with innovative twists. Sul is run by a group of young entrepreneurs who took bits of their memories of Koreatowns around the globe as inspiration.
Traditional Korean spirits and elements take centerstage, but are given tweaks by highprofile Italian mixologist, Fabio Brugnolano. With Kimbub Cocktail (B390), he presents the signature flavors of savory Korean fare in liquid form, using a mix of fresh cucumber, radish, and salty seaweed. Yakgwa Sour (B420), meanwhile, is a pleasant surprise to the palate. This unusual tipple uses yakgwa, a Korean wheat malt cookie, as the core element, soaking it in rum and then combining it with ginger extract, honey syrup and bourbon, and topped with bitter sesames vodka foam. For lighter sips, we recommend Sansachun Sangria (B350), a drink that mixes fresh fruits, well-aged rice wine and elderflower.
Sul takes their food as serious as their drinks. A cutting-edge east-meet-west menu uses innovative European cooking techniques, resulting in sophisticated textures and new dimensions in flavor. Essence of the Sea (B280), is a dish that cooks pasta, seaweed and fish roe in aromatic truffle oil. Served cold, it’s presented in a clear fishbowl on top of dried ice. Another dish that deserves mention is the Pulled Pork Tteok (B280), which defines “classic with a twist” by topping wood chip-smoked pulled pork and tokpokki (stir-fried rice cake) with siphon-processed foam cheese. Dishes for sharing include Dwaeji Kalbi (B490), a plate of 12-hour sous vide ribs rubbed in coffee and soaked in Asian spices.