Hyde & Seek: Fine dining fun at Bangkok's first gastro bar
Brothers Ben-David and Dannie Sorum, alongside their good friend Thomas Anostam, are already a well-known mixology trio among Bangkok’s hip set thanks to their renowned event catering company, Flow, that has them bartending and consulting at some of the most high profile parties in the city.
Now, the three Swedes have teamed up with celebrity chef and kitchen consultant Ian Kittichai and executive chef Peter Pitakwong to create a playful new addition to Bangkok's dining scene -- Hyde & Seek.
“For us it’s all about the details: the ingredients, the presentation, the ambiance, the buzz,” says Ben. This includes hand-illustrated menus and the amusing “CALL ME [insert your digits here]” labels placed on a drink.
Flow is famous for its original drinks and Hyde & Seek is definitely an extension of the trio’s passion for mixology. Peering over the bar, it’s evident that creating a delicious drink is not just about pouring and mixing. It’s the grated peel of an orange rind, the fresh fruit soaked in white wine, the precision and time, all of which set Hyde & Seek’s cocktails apart. Aside from the classics, each month a new signature round of 10 drinks is created and topped off with the previous month’s most popular one, hence the menu name “10+1”.
This month’s list includes “A Bottle and a Cork”, served accordingly and inspired by the Tiki era of cocktails -- rum based, big and juicy. Tropical mango tea with honey and ginger is shaken with citrus, three-year-old rum and H&S Polynesian Falernum. There is also a charming little ingredient tag attached to each bottle.
“We aim to deliver an experience, not just a drink,” says Thomas.
On the menu: A plate of smoked duck breast. A tasty science experiment
The menu takes traditional comfort foods you know and love and gives them some new clothing. First, a variety of bread is served in a rolled up brown paper bag, keeping it nice and toasty. The salmon carpaccio appetizer is “thin, pounded, and pink”.
“We play around with different flavors and textures like beet in the form of jelly or using the help of olive oil to turn fresh coriander into a power,” says chef Kittichai.
And then there’s the chocolate baby back ribs. Yes, chocolate. Combining two crowd pleasers -- ribs and chocolate -- these ribs will have you involuntarily licking your fingers. Also popular is the 6oz Wagyu yankee burger with Roquefort cheese, caramelized shallots and shoestring fries. Still have room? The panna cotta with yogurt surprise is a must.
At 280 baht a cocktail and around 350 baht for a main dish, this place draws in a trendy crowd, but its owners stress that casual t-shirts and jeans are welcome. As for the decor, there are no paintings; instead a couple of hundred bottles line the wall.
They are well stocked to say the least, with 20 plus rum brands, 30 brands of vodka, and a selection of whisky that grows day by day.
“We are looking to have Thailand’s largest fine spirit library: rums from all corners of the world and tequilas from the smallest family distillery in Mexico,” says Thomas.
Three parts Swedish mixologist, two parts expert chef, one part smooth ambiance and you’ve got Hyde & Seek. Close your eyes, count to 10 and find your friends at the bar.
