"Henk Savelberg's one-star modern French, relocated to a quiet Chong Nonsi soi — reserve for a restrained, grown-up celebration dinner."
Henk Savelberg is the only Dutch chef to have earned Michelin stars at five different restaurants, and Savelberg Thailand is the one he runs from Bangkok. After closing his Relais & Châteaux room in the Netherlands he moved to Thailand in 2014, and the restaurant — French cooking with a Dutch accent — has since relocated to a quiet villa off Soi Yen Akat in Chong Nonsi. It holds one Michelin star. See where it sits among the world's best French restaurants.
Savelberg cooks modern French on a classical base: clean, ingredient-led plates rather than fireworks. The kitchen's signature is a lobster salad of Canadian rock lobster with quinoa, a cream of foie gras and truffle, alongside a Dutch-style beef tenderloin that gives the menu its accent. The Savelberg Experience menu starts from THB 2,800, with a full dinner around THB 4,700 depending on the day, served over roughly an hour and a half. Henk Savelberg is the only Dutchman to have held stars at five restaurants and was knighted with the Order of Orange-Nassau in 2003; the Bangkok room holds one Michelin star and sits on Soi Yen Akat 2 in Chong Nonsi. For a Thai counterpoint nearby, see Aksorn.
The new villa is calmer than the old Wireless Road address: a sparkling dining room with an open kitchen, a refined wine cellar and garden views. Sound stays low and conversation-easy, lighting is soft, and tables are spaced for privacy rather than packed — this is a room for a deliberate, grown-up meal. Service is formal and precise, paced over about ninety minutes. Dress is smart; a table near the open kitchen or the garden is worth requesting when you book.
Book this room for an anniversary because it is built for a quiet, important evening: a hushed villa, classical French cooking, and service that never rushes. The privacy of the spaced tables makes conversation easy, which also makes it a strong choice to impress a client. See more anniversary restaurants worth the booking and rooms to impress a client, or browse the full Bangkok dining guide. For how to read a starred room, see our seven signs of a great restaurant.
Skip it if you want Thai food or a buzzy room — this is classical French in a hushed villa, and the pace is deliberate, not quick.
Yes, if you want classical, ingredient-led French cooking in Bangkok rather than another tasting-menu spectacle. Chef Henk Savelberg holds a Michelin star here and has earned stars at five restaurants across his career, so the technique is the draw. The relocated villa is quieter and more private than the old address. Go for a calm, grown-up dinner, take your time, and order the lobster salad.
It is a small, high-end room, so book a few days to a week ahead, more for weekends and Bangkok's cool-season peak from November to February. Reservations go through the restaurant's own website and by phone. The villa off Soi Yen Akat is residential and easy to miss, so allow time to find it; a table near the open kitchen or facing the garden is worth requesting.
Start with the signature lobster salad — Canadian rock lobster with quinoa, foie gras cream and truffle — which is the dish the kitchen is known for. The Dutch-style beef tenderloin is the other plate that defines the house. The Experience menu is the simplest way to see the range; add the wine pairing, since the cellar is a genuine part of the experience here rather than an afterthought.
The Savelberg Experience menu starts from around THB 2,800, with a fuller dinner landing near THB 4,700 per person depending on the menu and the day, before wine. That is upper-tier Bangkok pricing, in line with a one-star French room. With a pairing from the cellar, budget for a full fine-dining evening; the meal runs about ninety minutes, so it is an occasion rather than a marathon.
Booking through Savelberg Thailand's own site.
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Savelberg carries classical French technique into Bangkok — a recurring reference in our survey of French cooking beyond France.
See the French guide →