The Story House, The Siam Hotel Bangkok
Words: Monica Tindall
Photos: Han Sen Hau
The Story House, a collaborative effort between Bensley Design Studios and The Siam’s visionary founder, Krissada Sukosol Clapp, offers a unique dining experience. Each of the five rooms is a distinct chapter in the tale, innovatively designed and fit to provide a tranquil escape from the bustling streets of Bangkok. The hotel’s opening chef, Blair Mathieson, returned to curate the menu, incorporating global ingredients and techniques with attractive plating. We spent a lovely afternoon exploring the food and drinks menu here.
The Story House Bangkok
The Story House comprises several corner rooms with a bar, lounge, round dining table, rectangular dining table, alfresco patio, and larger dining hall connecting them all. You could make repeat visits for weeks and still discover something new in the décor. From gramophones to wooden torsos, apothecary cabinets, old bird cages and vintage cinema posters, the curiosities Khun Clapp has collected seem random, but all work magically well together. Bold black and white lines, plentiful greenery and light-filled spaces are distinctive Bensley influences. It’s a pleasant setting, close to the crowded city streets yet far removed from their commotion.
At the time of our visit, heavy piling work is being carried out in front the hotel. We tour each room of The Story House and then are redirected to the lovely Chon Thai restaurant on the riverside of the hotel to enjoy the menu in a quieter setting.
The Story House Wine List
The Story House provides over two handfuls of wines by the glass, a mix of Old World and New World Producers. Han Sen picks a 2022 Pinot Grigio, Livio Felluga, Colli Orientali del Friuli (THB 680 ++) for his fish courses. I choose a tried and tested 2021 Rosé, The Pale, Chateau d’Esclans by Sacha Lichine (THB 670 ++). The Italian white is bright with light golden notes and an attractive bouquet of stone fruit, flowers and spice. There’s more fruit in the mouth, with a medium body and a lengthy citrus finish. My rosé is good value for money with Jame Suckling scoring it a generous 98 points. Its elegant nose of flowers and minerals is followed by berries, citrus and a faint savoury appeal. It’s great with my veg recipes.
Other Drinks
Of course, there are several non-alcoholic options, too. We can’t resist fresh Coconut (THB 290++) with this tropical mood, and later, we also try some Kombucha (THB 290++) from local Three Goats Brewery – 10000 Miles Hops and Passion Fruit Turmeric Ginger. All are fresh, well-chilled and delicious.
The Nordaq system filters and adds gas to The Story House’s water. It not only eliminates the carbon miles needed to import drinking water from around the world, but it also prevents waste from going to the landfill. It costs far less for the consumer, too, so it’s a win all around.
The Story House Menu & Prices
The Story House offers an a la carte menu and a three-course set menu for THB 1650 per person, simplifying choices for those who feel they already have too many decisions to make. Guests can choose from three starters, three mains, and three desserts. There are vegetarian options for each course, too.
Bread
Once our orders are in, a basket of baguette slices, cheese skinnies, and rosemary crackers is delivered. Seaweed butter and a bowl of balsamic and olive oil with sesame seeds are provided for spreading or dipping. Han Sen lavishly slathers the salty butter on a baguette while I soak several crackers in the oil.
Starters
I begin with the Beetroot Carpaccio, a vibrant plate of thinly shaved purple root. It’s jazzed up with Jerusalem artichokes, figs, walnuts, ricotta and the most addictive sweet and tangy tamarind-maple dressing.
Han Sen picks the Steamed Sesame-crusted Tuna. It, too, is a beautiful plate with smashed cucumber, avocado, coriander, and soy and sesame seasoning. We’re off to a fresh and tasty start.
Mains
I stick with vegetarian for the mains with Gnocchi. They’re soft pillows, clearly made with more potato than flour (an indicator of the best kind). A bright rocket pesto lightly coats the pasta with ricotta, roasted zucchini and pistachios, furnishing further flavour and textural variety. Lastly, a splash of lemon lifts the profile, making this a satisfying and light dish.
Han Sen’s Pan-roasted Andaman Sea Bass Fillet is executed flawlessly. It sports soft, moist, flaky flesh and nicely crisped skin. The white bean salad with red onion, tomato, parsley, tahini yoghurt, and caper-raisin dressing contributes a Mediterranean appeal.
Dessert
If you have a sweet tooth, you’ll find choosing between the Strawberry Merengue and the Ginger and Lemongrass Crème Brulee challenging. The first is a red bowl of fresh strawberries, strawberry compote, strawberry sorbet, sweet basil and crisp meringue. It’s tangy, sweet and refreshing. The latter’s brittle top breaks way to velvety custard with seductive threads of ginger and lemongrass exciting the palate. Mulberries and a black sesame wafer adorn the top, contrasting its richness with the berries, and the creamy texture with the crisp wafer.
Reasons to visit The Story House Bangkok: beautiful natural light-bathed setting filled with bold lines, abundant greenery and vintage curios; contemporary menu with fresh ingredients and pretty plating; good value three-course menu; an excellent event location.
The Story House
The Siam Hotel Bangkok
The Siam 3, 2 Khao, Vachirapayabal, Dusit District
Bangkok 10300, Thailand
Link to The Story House Bangkok on Google Maps
+66 2 206 6999
www.thesiamhotel.com @thesiamhotel
*Vegetarian options available
The Story House Bangkok Opening Hours
Afternoon Tea: 2 – 5 pm
Dinner: 6 – 10 pm
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