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The Summer House Project

Address:41/5, Charoen Nakhon Rd., Khlong San, Klong San, Bangkok 10600 Thailand

Tel:+6628612129

Service day:Everyday, Service hours: 11:00-23:00

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Official description

In an era when virtually everyone has stepped into the food business and new restaurateurs are competing in an industry packed with real masters, originality and determination is what it takes to make it.

However, more often than not, when restaurants try hard to be distinctive they fall into their own trap. Perhaps it's for their naivety or simply the egocentricity that runs in the management.

Rating

Editorial Reviews

Stormy weather

The Summer House Project is a Western-cuisine addendum of The Never Ending Summer

Baked blue-lipped mussels with basil, cherry tomatoes, chilli, garlic, shallots and white wine.

In an era when virtually everyone has stepped into the food business and new restaurateurs are competing in an industry packed with real masters, originality and determination is what it takes to make it.

However, more often than not, when restaurants try hard to be distinctive they fall into their own trap. Perhaps it's for their naivety or simply the egocentricity that runs in the management.

Opened in November last year, the Summer House Project is a Western-cuisine addendum of The Never Ending Summer, a Thai restaurant modishly set in an old warehouse on the Jam Factory premises, next to Khlong San Pier.

The eight-month-old Project occupies a riverfront space in the same expansive ground of its sister eatery. Its spacious, glass-wrapped dining room is designed to offer a Sun-kissed vibe of a Western conservatory.

Thus, on the early evening that we visited, we wished that there would have been more options of refreshment other than wine, cocktails and the 65 baht bottle of water that's infused with the reddish-pink extract of sappan wood, or nam ya Uthai Thip, to cool us off.

Given that the restaurant was at a young stage (eight months in the business should be considered mature, but its practice seemed to me otherwise), the menu is of a good humble size.

The 25-item collection of starters, main entrées and side dishes -- an assembling of the so-called "in" food and ingredients, though some of them have been so globally popular and mass-marketed they are now run-of-the-mill. One of the restaurant's best-sellers is quinoa tabbouleh (320 baht).

In terms of the subtlety of flavours, the kitchen did a decent job in rendering the Middle East-style classic salad. The meat-free refreshing jumble of the super-hit pseudo-cereal grain, apple, pomegranate, shallot, fried capers, olives, mint, parsley and feta cheese proved a fine option to kick off your meal with.

Stern gluttons might find the menu irrelevantly gimmicky.

The eatery is a Western-cuisine addendum and neighbour of The Never Ending Summer.

For examples, baked mussels with basil and white wine sauce was listed as "Mister Mussels", while "Frying Nemo" is fish'n'chips and "Triple P" is for penne with pesto and prawn.

We sampled the mussels (395 baht), and found the Australian blue-lipped shellfish seethed with basil, cherry tomatoes, chilli, garlic, shallot and parsley offering a satisfying, delicate mouthfeel.

Next to hit our table was Duangrit's Favourite (Duangrit is the name of the restaurant's architect-owner; 340 baht). Except the price, the capellini pasta tossed with anchovies, bacon, cherry tomatoes, garlic and shallots proved generic in terms of taste, presentation and choice.

The service staff suggested that we order grilled red snapper fillet with almond, parsley and red pepper purée (470 baht). It wasn't a bad decision to follow thanks to the freshness of the fish and the pungency of the sweet pepper sauce, though I didn't find the roasted whole almonds, which were quite hard, complementing other elements on the plate.

There were two dishes voted enjoyable by our party of three. The summer risotto (300 baht), featuring Italian rice, cooked until oozy but al dente, with mushroom, bacon, Parmesan and parsley, possessed an unexpected scrumptiously addictive quality.

The pan-seared kurobuta pork steak with baked balsamic-laced cherry tomatoes, feta cheese and sage (440 baht) provided as good and tasty a quality as a good bistro-styled pork chop should do. The meat was succulent and the complementing tomatoes tasted brilliant.

The restaurant's dessert endeavour, though under the care of a well-known TV personality and chef, proved to be in line with the savoury affair. Sweet loons might want to check out the flourless chocolate cake (220 baht) and banoffee with vanilla (190 baht), which were enjoyable.

Service was fine, though some members of staff had a hostile attitude.

The quinoa tabbouleh.

Pan-seared kurobuta pork steak.

Grilled red snapper fillet with almond and red pepper sauce.

 

 


 

The Summer House Project

 

41/5 The Jam Factory Charoen Nakhon Raod, near Khlong San Pier Call 02-861-2129 Open daily, 5-11pm Park at the Jam Factory Most credit cards accepted

 

Location

41/5, Charoen Nakhon Rd., Khlong San, Klong San, Bangkok 10600 Thailand

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