Q: As the chef owner of Sababa, what inspired you to open a Mediterranean-style izakaya in Bangkok?
A: The concept for Sababa came from my love for both Mediterranean and Japanese cuisines. I wanted to create a unique dining experience that combines the relaxed, sharing culture of an izakaya with the vibrant flavors of Mediterranean food. Bangkok's dynamic food scene seemed like the perfect place to bring this vision to life.
Q: How do you incorporate Thai ingredients into your Mediterranean-inspired dishes?
A:We're fortunate to have access to incredible local ingredients here in Thailand. I love using Thai herbs and spices to add unexpected twists to classic Mediterranean dishes. For example, we might use Thai basil in a pesto or incorporate local seafood into our tapas-style offerings. It's all about creating a harmonious fusion of flavors.
Q: What drew you to Thailand and its culinary scene?
A: Thailand's rich culinary heritage and the passion of its people for food were major factors in my decision to settle here. The abundance of fresh, high-quality ingredients and the openness to culinary innovation make it an exciting place for a chef. Plus, the warmth and hospitality of the Thai people create an inspiring environment for creating memorable dining experiences.
Q: How has your experience with Thai terroir chocolate influenced your menu at Sababa?
A:While Sababa focuses primarily on savory Mediterranean-inspired dishes, we've incorporated Thai terroir chocolate into some of our dessert offerings. The unique flavor profiles of these chocolates add an exciting local touch to our dessert menu, allowing us to showcase the best of Thai produce in unexpected ways. For this week, please visit to try our new Sabab Chocolate Mousse.
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