Fish Sauce Cocktail: A Michelin Winner’s Recipe for Bold Thai Flavor | Bangkok Supper Club | Forbes - video Dailymotion

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Beverage Director Suwincha "Chacha" Singsuwan of Bangkok Supper Club was honored to receive the 2024 Michelin Exceptional Cocktail Award for her inventive approach to cocktails, centered on the bold, complex flavors of authentic Thai cuisine. Singsuwan is the first Thai bartender to achieve this recognition.   Singsuwan's philosophy is to translate the five essential Thai flavors—salty, sweet, sour, umami, and savory—into sophisticated, fragrance-forward drinks. She loves experimenting with ingredients and techniques inspired by the kitchen, which has inspired unique creations like the Fish Sauce Cocktail. Made with gin, cabbage broth, pear, lemon, and clarified with milk. The drink gives just a hint of its namesake while remaining refreshing, with a velvety mouthfeel. Singsuwan is most proud of the Truffle Pandan cocktail, a complex, savory, and elegant drink with a bold aroma that she has been refining since 2015.   Creating the restaurant's cocktail menu requires deep collaboration with Chef Max Wittawat, aligning the drinks with the food menu's vision. Singsuwan operates on an 80% preparation, 20% operation model, meticulously prepping every ingredient personally to ensure cocktails are served within five minutes of a guest's arrival. Her new challenge for herself is to perfectly incorporate the entire food menu's imported and locally sourced ingredients into a cohesive and exquisite cocktail list.  Learn more: https://www.bangkoksupperclubnyc.com/  Subscribe to FORBES: https://www.youtube.com/user/Forbes?sub_confirmation=1  0:00 Intro: The Flavor Philosophy of Bangkok Supper Club 1:08 Elevating Thai Flavors: The Savory Cocktail 1:30 The Fish Sauce Cocktail Explained 2:08 Collaborating for a Restaurant Cocktail Menu 3:12 Winning the 2024 Michelin Exceptional Cocktail Award 3:34 The Truffle Pandan Cocktail & The 80/20 Prep Rule 5:10 Chacha's New Challenge: Incorporating the Entire Food Menu  Fuel your success with Forbes. Gain unlimited access to premium journalism, including breaking news, groundbreaking in-depth reported stories, daily digests and more. Plus, members get a front-row seat at members-only events with leading thinkers and doers, access to premium video that can help you get ahead, an ad-light experience, early access to select products including NFT drops and more:  https://account.forbes.com/membership/?utm_source=youtube&utm_medium=display&utm_campaign=growth_non-sub_paid_subscribe_ytdescript  Stay Connected Forbes newsletters: https://newsletters.editorial.forbes.com Forbes on Facebook: http://fb.com/forbes Forbes Video on Twitter: http://www.twitter.com/forbes Forbes Video on Instagram: http://instagram.com/forbes More From Forbes:  http://forbes.com  Forbes covers the intersection of entrepreneurship, wealth, technology, business and lifestyle with a focus on people and success.

Transcript

00:01When you eat Thai food, you have all kinds of flavors,

00:04aroma, herbs, it's mouthfeel, it's big flavor,

00:09and then turn that into a cocktail,

00:12adding some savory, adding some fragrance.

00:15With that, people love it over here.

00:18My name is Cha Cha Suwin Chasing Suwan.

00:21I am the beverage director of Bangkok Supper Club

00:24here in New York.

00:26Bangkok Supper Club is authentic Thai food

00:29with innovations.

00:31Chef Max Vitouat, his background is French cuisine,

00:33and he brings a lot of French technique and corporate into Thai food.

00:38But then again, we serve a traditional, authentic flavor.

00:43To introduce some new flavor,

00:46it's a little bit of the fun time for us as a team at Bangkok Supper Club.

00:53Thai food, when you go for dinner,

00:56you mostly order four or five different things and share.

00:59It's family style.

01:00It's nearly impossible to pair cocktail with your food.

01:04So what we're doing over here is we're uplifting, we're elevating.

01:08You have to have all five flavors.

01:10Salty, sweet, sour, umami, savory.

01:13The savory cocktail brings benefit when it comes to aperitivo.

01:17It makes you want to drink more.

01:20It makes you want to eat more.

01:22Fermentation is playing a big part as well.

01:24How to preserve the food.

01:26And then with that, taking some idea and incorporate into the cocktails.

01:30I have a fish sauce cocktail.

01:32Fish sauce cocktail is very, very different,

01:36but in very, very excellent in a way.

01:41Using fish sauce, gin, cabbage broth, some lemon, pear,

01:45and then use milk to like round it up and clarify them.

01:50From milk to making it a little bit velvety,

01:53you can get some fish sauce, but it's not too scary.

01:58It doesn't taste like food at all.

02:00It tastes more like the cocktail.

02:02So that is very good like example for the savory cocktail.

02:07I create menu cocktail for both restaurant and bar.

02:12It's very different.

02:13When you create a cocktail for bar,

02:15mostly you are thinking of how is the atmosphere?

02:20How do you want to like translate yourself and showcase your work?

02:26It's going to be 100% authentic and from within yourself.

02:30But when you create for restaurant,

02:32you have to cooperate with chef a lot.

02:35We have to know that what kind of food we are serving.

02:38We have to understand that what is the chef having in mind

02:43and how he sees the visions.

02:46And we collaborate that flavor into the food menu.

02:51I communicate with the guests a lot.

02:53I like to talk to the guests.

02:54I like to chat.

02:55I would love to hear their opinions always.

02:58They would share what they love and they would share what they experience

03:02and take that and create and turn into the ideas.

03:06In that case, I love the cocktail and I know the guests will love the cocktails.

03:12I was so honored to receive a Michelin exceptional cocktail in 2024.

03:19I am the first high and still the only Thai bartender that received that.

03:23I would say one of the most proudest moments in my life.

03:26Me and the team was over the moon.

03:31So happy.

03:32This is something that we did not expect at all.

03:35What we're trying to do is we try to deliver the best innovations,

03:40classic and neat cocktail as much as possible.

03:44Accommodated with the Thai hospitality that we offer.

03:47More friendly, more comforting.

03:50The cocktail that I'm most proud of in the menu is truffle pendant.

03:54That cocktail I've been developed since 2015.

03:57It's umami.

03:58It is savory.

03:59But in the meantime, it has a big, bold flavor of fragrance.

04:02And this is the latest edition.

04:04The 2024 edition.

04:07This is probably the final.

04:10This is the best version so far.

04:12Very elegant, very neat, very tidy.

04:15But in the meantime, it has such a big flavor that people love it.

04:20For the prep work, it's a very long process, but it's a good process too.

04:25So the way that we try and achieve here is we try to be fast.

04:30I would like the cocktail to be served within five minutes.

04:33You arrive so you don't have to wait while you're seeing and browse through our menu.

04:39Cocktail needs to be there first.

04:41So to me, 80% preparation, 20% operation.

04:45So all the prep work go through the back of the house, which I prep every single one myself.

04:51It's not about controlling the quality.

04:56It's about when I get to do, I use my hand, do the craft myself.

05:02It's learning the newest ingredients as well.

05:06So everything that we do in the back, it's 100% me.

05:10How can I incorporate the entire food menu into the entire cocktail list?

05:19That's going to be the new challenge, but it's going to be so much fun

05:23because did you see the ingredients at Bangkok Silver Club?

05:26A lot of them are imported and some of them resourcing locally.

05:31Each of the ingredients, each season tastes different.

05:35The kitchen works their magic to translate and maintain the flavour and consistency in the restaurant.

05:42If I could turn that into a perfect cocktail list and it tastes really, really amazing and excellent,

05:52that would be the proud moment and I'm looking forward to do that in the future.

Fish Sauce Cocktail: A Michelin Winner’s Recipe for Bold Thai Flavor | Bangkok Supper Club | Forbes

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