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Eat me 邁向23,Tim ButlerEAT ME也擔綱主廚超過十二年,以亞洲名廚與餐廳的壽命而言,Chef Tim是箇中高手,不但EAT ME始終高朋滿座,同時餐廳的服務,菜式的彭湃美味,始終能維持五星級的水準.

我沒有一天會失去對料理的熱情,同時我的工作夥伴,就是我最大的資產.”Chef Tim與我們分享餐廳能長久經營的秘訣,最重要的原因就是來自對同事的珍惜. ,EAT ME,帶人兼帶心,終讓餐廳一直有正向的循環.

Chef Tim的烹調哲學是簡單”,但一定要是最好的食材,特別是用最少的調味,去突顯食材鮮味.從美國紐約而來,Tim在泰國定居已將近十五年的時間了,「亞洲多元的食物文化和味道,很明顯地已經影響了我的料理,雖然經典的美式口味和菜餚仍在我的manu當中,但是你可以明顯地發現,很多泰菜的元素已融入其中,譬如椰子.

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在這一季的春季菜單中,主廚採用鮮美的干貝,佐以蜂花粉,不但有豐富的營養,同時蘊含著春天的滋味在其中.

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肥美的龍蝦配上柚子,酪梨與椰子,是一道清爽的沙拉

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頂級澳洲和牛肉,取其里肌肉部分,鮮嫩多汁的細緻口感.

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p.s. 蜂花粉是工蜂採集蟲媒花的花粉,並混合花蜜,分泌物及蜂蜜等物質經厭氧發酵所形成,是蜂群的主食之一,也是產生蜂王乳的重要營養來源.

 

One of Asia’s top chefs Tim Butler

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For the best part of a decade this Silom institution has been helmed by American chef Tim Butler, whose creative, flavor-packed dishes across a wide price range have made Eat Me a fixture on regional restaurant lists.

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Seducing diners and reducing critics to incoherent wrecks. This is one slick package that’s conducive to good times, with diligent, five-star service to boot.

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Born in Portland, USA, Executive Chef Tim Butler spent much of his early career living in New York City working under Chef Daniel Bouloud at the acclaimed Restaurant Daniel.

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In 2009, Tim moved to Bangkok to helm the kitchen at Eat Me restaurant where his modern, honest approach to food garnered him international recognition on ‘Asia’s 50 Best Restaurants’ by San Pellegrino& Acqua panna.

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Chef Tim is set to take EAT ME’s season-driven cuisine in a decadent new direction. The idea behind the new menu is to bring the guests the spring and fresh feelings.

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Highlight the spring menu as below:

 

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SCALLOPS WITH BEE POLLEN

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WARM LOBSTER SALAD

pomelo + avocado + coconut

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LOBSTER + BUCATINI PASTA

chilli + herbs + colatura di alici

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RED CURRY OXTAIL+BONE MARROW

kaffir lime + basil + coriander

 

Eat Me Restaurant

20 metres off Convent Rd (in Soi Pipat 2) Silom, Bangkok, Thailand

+66 22380931

http://eatmerestaurant.com/

 

3PM–12AM Daily

Full kitchen & bar until 1AM

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