When Minimalism Meets Fine Dining at Tables Grill
4.4Overall Score

Tables Grill’s newly-appointed Chef de Cuisine Hans Zahner has brought diners his latest French-inspired degustation menu. Choosing only healthy, fresh and seasonal ingredients, Chef Hans brings diners an unforgettable experience of his exquisite expression of minimalism in European fine dining. His philosophy of using three to four ingredients at most in one dish exhibits his applaudable culinary skills, particularly in creating distinctive layers of flavours in a dish.

When minimalism meets European fine dining, it turns into an epicurean enjoyment of the bona fide tastes of the ingredients.

When Minimalism Meets Fine Dining at Tables Grill

We tried Chef Hans’s degustation menu earlier, it was an experience of gastronomic fare with surprises after surprises. What we experienced was not merely pleasing layers of flavours, but Chef Hans’s dedication to bringing the genuine taste of the main ingredient to our palates. Each dish in his menu banged on our taste buds with joyful excitement; each of his dishes proved his skilful manipulation of ingredients in terms of flavours and textures.

So far, it’s the most unforgettable dinner I have had in 2018. ~ Chelsea Chan 

Degustation Menu by Chef Hans Zahner

It’s a six-course menu that will not burden your stomach and dull your overall dining experience.

Fresh Gillardeau Oyster
Lemongrass Jelly, Granny Smith Apple, Homemade Beetroot Puree

It’s definitely a gem in the eyes! The tiny bits of apple added a mildly sour-sweetness to the oyster, making this precious harvest from the sea of France even more scrumptious! 

When Minimalism Meets Fine Dining at Tables Grill

Pacific Red Tuna Tartare and Caviar
Kristal Caviar, Water Carrot Jelly

It’s an expression of ‘freshness’. The caviar tasted nutty with a subtle tone of ocean brine. The happiest moment of my palate was when a spoonful of tuna tartare, a bit of caviar and the carrot jelly were releasing their juices on my taste buds! Yummy!

When Minimalism Meets Fine Dining at Tables Grill

Alaskan Royal King Crab
Thai Red Curry, Dried Tomato, Egg Custard, Fresh Galangal

This king crab soup is an adapted version after Chef Hans’s arrival in Bangkok. The pleasing addition of Thai red curry spiced up the overall flavour of the soup!  

When Minimalism Meets Fine Dining at Tables GrillWhen Minimalism Meets Fine Dining at Tables Grill

Seared Normandie Scallops
Belgian Endive, Cinnamon, Star Anise-Infused Soy Milk Foam

We especially like the use of soy milk foam, which was light in terms of aroma and taste, fully bringing out the taste of the Normandie scallop.

When Minimalism Meets Fine Dining at Tables GrillRoasted Australian Lamb
Grass-Fed Farmed Tenderloin, Carrot Mille-Feuille, Cumin Sauce

Here came my favourite dish! How a piece of meat tastes depends primarily on how it is cut. This piece of lamb tenderloin was perfectly cut to not ruin its texture, leaving it so tender after roasting. Melt-in-the-mouth with a thin crust of charred was what impressed our palate. The carrot Mille-Feuille was extraordinary. How much time was put into slicing and piling thin pieces of carrot and cutting them into cubes? That may need an investigation in Chef Hans’s kitchen!

When Minimalism Meets Fine Dining at Tables GrillWhen Minimalism Meets Fine Dining at Tables Grill

Lemong and Rhubarb
Lemon Cream, Rhubarb Sorbet, Hazelnut Crumble, Raspberry Puree

It’s a perfect end to the dinner. Not too sweet but refreshing and flavoursome enough to please our taste buds!

When Minimalism Meets Fine Dining at Tables Grill

Who in Gourmet Bangkok team experienced the Chef Hans’s degustation menu at Tables Grill?

Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer
Chelsea ChanChelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.

Neng Srichaisak ~ A pro golfer, travel lover and photographer
 Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.

Will Gourmet Bangkok recommend Chef Hans’s cuisine at Tables Grill?

Definitely! It’s just fantastic!

“It’s an unforgettable dining experience that you will definitely return to enjoy more.” ~ Chelsea Chan!

Where is Tables Grill?

Tables Grill
Grand Hyatt Erawan Hotel
Address: 494 Rajdamri Road, Lumphini, Pathumwan, Bangkok 10330
Phone: +662 254 1234
Opening Hours: 18:00-22:00 hours

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