Artful Dining At Eat Me Restaurant Silom – Sathorn Bangkok, “Michelin Plate” Michelin Guide Bangkok

A success story about Tim Butler at Eat Me Bangkok from food concept, chef’s inspiration, awards-winning cuisine and more! 

Eat Me was opened by brother and sister team Darren and Cherie Hausler in May 1998 and has thrived amongst the competitive central Bangkok restaurants. A perfect restaurant to spend your time to enjoy gastronomical innovations, sip wine and view arts with friends or business partners.

Photo & Story by Wanida Tardivel, Joy Luxury Society Asia  

Under supervision Tim Butler, head chef and co-owner of the restaurant has create modern international cuisine that is influenced by Asian especially Japanese, tastes and styles. The dishes are product driven with top quality ingredients sourced with sustainability in mind from around the world. The cuisine is essentially Tim’s, and has evolved in a distinctive manner since he joined the team in 2010 which resulted in the restaurant being listed in “Michelin Plate” in Michelin Guide Bangkok 2018, Asia’s 50 Best Restaurants from 2013 to 2018.

The restaurant is set in a townhouse within a few minutes’ walking distance of Silom Road. American designer Kelly Wheatly remodelled the house to accommodate different moods and styles for Eat Me customers, including indoor and outdoor seating on three levels. Eat Me also has a rolling programme of art exhibitions, the walls being hung with artworks supplied by H Gallery.

Below are some signature dishes at Eat Me that we did try out.

Pan seared bluefoot mushrooms with roasted sunchoke, chèvre, hazelnut salad

Fresh and crunchy with a full taste of wildness. Bluefoot mushroom is one of the superfoods, a perfect healthy starter.

Japanese Ohmi Wagyu A5 Tataki saffron + sweetbreads + padron pepper 

Top grade Wagyu A5 was cooked in a Japanese style, burned outside and kept inside fresh and marbling tendered. The meat was melt in the mouth, inviting to go for more. It was firm, glossy white, and delicious. Tim cooked the meat with respect showing its fully flavour. Perfect pairing with a glass of red wine.

This dish marks as one of my “Bucket List” must eat!

Grilled Veal Tongue black pepper garlic aioli, kimchi, green apple 

Tongue is oftenly seen in one of the American favourite dishes. This was served in a firm yet tender, topped with garlic aioli, kimchi and green apple. This is the lean meat that cooked and seasoned to perfection. Nicely seared outside. The spiciness and sour of kimchi and sliced green apple compliment the taste, making this dish to die for.

Red Curry Oxtail + Bone Marrow kaffir lime + basil+coriander

This dish reminds me of “Thai Laab Nue” but in a more stylish and tastier way. Perfectly to go with your favourite beer.

Tamarind Glazed Quail foie gras & peanut brittle pate + orange confit 

This aromatic and juicy quail come with the crispy skin outside, served with refreshing sweet and sour from tamarind sauce and orange confit. The silky texture of foie gras and peanut brittle pate paired deliciously.


Sticky date pudding with vanilla ice-cream

Sweet scent of caramel blended well with the soft and fluffy texture of the pudding. Vanilla icecream creates a perfect combination to the dish

Finale, highly recommend to try “Flourless chocolate cake” intense dark chocolate flavour that doesn’t contain flour. Perfect to end the meal.

Background of Chef

Tim Butler born in Portland, Maine. He completed his formal training at the esteemed Culinary Institute of America (CIA). After graduating in 1998 he was appointed executive pastry chef of Aquavit in New York City under Chef Marcus Sammuelson at the ripe old age of 21, and in 2007 was named New York Rising Star Chef. He then went onto open the acclaimed Los Angeles restaurant “Providence” with Chef Michael Cimarusti, working as pastry chef at Bernardus Lodge in his hometown Carmel, and working at Restaurant Daniel under Chef Daniel Bouloud in New York. Tim has been a chocolatier, has written recipes for countless cookbooks, ran his own catering company, and continues today to provide restaurant consultancy services when he’s not in the kitchen at Eat Me.

Decors The entrance boasts an outdoor courtyard, with lounge-style seating and a backdrop of bamboo and ferns.  Upon entering the restaurant, don’t miss the cocktail bar with waiting to be seated, and to the side is a comfy lounge with low tables and leather armchairs.

First floor:  This space is the main dining room, where customers can choose from indoor air-conditioning, or outdoor cozy space under the ceiling fans on a small terrace, with greenery and a view down into the courtyard.

Second floor:  A semi-private dining area overlooks the main dining room. This elevated space is perfect for small private parties and intimate dinners.

Behind The Bar – Buntanes “Pop” Direkrittikul discovered his passion for integrating Thai flavours, and this has led to the Sip Some Thai listing, in which famous food recipes from Thailand’s four regions have been translated into exciting cocktails made with beautiful fresh fruits, vegetables and herbs to work with 365 days of the year. Pop” joined Eat Me in 2012 and brought with him a variety of experiences from working in several of Bangkok’s top restaurants.

Proprietor and Owner of Eat Me Darren Hausler paired Pop with renowned Bangkok bar aficionado J Barowski. They together created a bar concept for all cocktail enthusiasts.Pop believes in interaction with the customers: observing and discussing guest’s favs, while concocting his bespoke cocktails. Eat Me was named as Best Restaurant and Bar 2018 at the Bar Awards Bangkok, and  “Pop” brilliantly won the Bartender of the Year 2018 contest. 

Eat Me: Opens every day from 3pm – 1am

Direction: Short distance from Silom, 5 mins walk from BTS Saladaeng Station, 20 metres off Sathorn – Convent Rd (in Soi Pipat 2) Silom, Bangkok, Thailand

Tel: 66 (02) 238 0931