Siam Yacht Club, situated on the banks of the Chao Phraya River, has introduced a new à la carte menu designed to narrate Bangkok’s rich history and connection to its primary waterway through culinary creations. The restaurant, located at 2 Charoen Krung Road within the Royal Orchid Sheraton Hotel, aims to immerse diners in the city’s past as a vibrant inland port, drawing inspiration from historical figures and trade routes.
A Culinary Journey Along the Chao Phraya
The Chao Phraya River has long served as the lifeblood of Bangkok, facilitating the exchange of goods, cultures, and ideas that have shaped the city’s identity and its distinctive cuisine. Siam Yacht Club’s entire concept is built upon this historical significance, and the new menu seeks to make this connection more tangible for its patrons. The restaurant’s design itself evokes the era when Bangkok thrived as a bustling port, with influences from figures like Captain John Bush, whose work in the nineteenth century was instrumental in establishing the Chao Phraya as a key international trade route. This historical narrative is now woven into the fabric of the new menu, which explores the flavors of Yaowarat’s spice routes, the culinary heritage of Chinatown, and the premium ingredients that once arrived via river transport.
Innovative Flavors Meet Classic Techniques
Under the guidance of Chef Natchayapong Homsombutchoti, the kitchen at Siam Yacht Club masterfully blends contemporary Asian tastes with established European culinary methods. Dishes are crafted using techniques such as charcoal grilling, confit, and classical French preparations, applied to ingredients that possess a strong regional character. The menu is structured for communal dining, encouraging sharing and reflecting the restaurant’s lively, social atmosphere.
Menu Highlights
- Charcoal-Grilled Beef and Prawns Kushiyaki: This dish exemplifies the kitchen’s cross-cultural approach, featuring Japanese Wagyu beef shoulder and prawns grilled over charcoal. It is finished with a yakiniku sauce, shishito pepper, and girolle mushrooms, showcasing a Japanese grilling technique applied to high-quality proteins with a distinctly Bangkok seasoning profile.
- Crab Cannelloni: Delicate pasta cylinders are filled with blue crab and enhanced with ikura, lemongrass, yuzu, and a smoky adobo-chipotle mayonnaise. This combination of Southeast Asian citrus and spice with a Mexican-inspired element creates a unique and harmonious flavor profile.
- Grilled Octopus: A substantial octopus tentacle is prepared with Thai herbs and white wine, served alongside smoked chimichurri, a saffron tuile, and Parmesan foam. The dish harmonizes Thai aromatics with Spanish sauce techniques and a Mediterranean-style preparation.
- Tiger Prawns: Large, firm tiger prawns are elevated with a tom yum BBQ butter, pickled red radish, and a rich prawn sauce. The tom yum butter serves as a direct link to the menu’s narrative of river trade and Yaowarat’s culinary influences.
- Black Cod Confit: This technically refined dish involves slow-cooking black cod in herb oil to retain its moisture. It is served with baked Japanese rice, ginger-soy cream, shiitake mushrooms, edamame, and a hint of chili oil, illustrating the fusion of European confit methods with ingredients that have strong ties to Japanese cuisine.
- Alaskan King Crab Linguine: Leaning more towards European tradition, this pasta dish combines king crab with fresh tomato, anchovy, capers, basil, Espelette pepper, ikura, and a white wine and dill sauce. The inclusion of ikura and Espelette pepper adds a distinctive twist to the classic preparation.
- Meat Sharing Platter for Two: For those dining in groups, this substantial platter includes Australian Wagyu tenderloin, lamb rack, and striploin, accompanied by creamed spinach, mashed potato, and a choice of peppercorn, red wine, or mushroom cream sauce. It is designed as a centerpiece for a generous shared meal.
Accompaniments
Complementing the main dishes are thoughtfully prepared sides. Truffle Mashed Potatoes offer a rich, earthy flavor, while Roasted Asparagus, finished with cheese and aged balsamic, provides a savory-sweet contrast that pairs well with the seafood offerings.
A Holistic Dining Experience
The beverage program at Siam Yacht Club has been developed in tandem with the culinary offerings. The cocktail list draws inspiration from the spices and ingredients historically associated with the Chao Phraya River and Yaowarat, utilizing Asian spirits and a creative approach that mirrors the menu’s fusion of familiar and unexpected elements. The restaurant also features its own private-label wine, complementing an extensive wine selection.
The dining space offers a relaxed ambiance for riverside patrons, with a private dining room available for groups of up to 16 guests, suitable for more intimate gatherings. For larger events, the venue can accommodate up to 400 people. Live entertainment throughout the evening ensures a dynamic experience that transitions smoothly from dinner to a more social atmosphere as the night progresses.
With its prime riverside location opposite ICONSIAM, Siam Yacht Club provides stunning views of the Chao Phraya River. The new menu offers a compelling culinary dimension to this picturesque setting, inviting guests to explore Bangkok’s riverine story through an engaging and flavorful dining experience.
For reservations and inquiries, Siam Yacht Club can be contacted at 02 266 0123 or via email at siamyachtclub@sheraton.com. Detailed information on menus, events, and bookings is also available on the Siam Yacht Club website.
