I travel for food, especially if it’s good and there is meat involved. Enter Sooooo Goood Gourmet, which does involve a bit of travel since its in Bang Phli Yai, Samut Prakan.
A local favourite, the restaurant offers Mediterranean and Spanish fare, with the kitchen being helmed by chef Jose Martin Ruiz Borja aka chef Pepe. “I am trying to bring back traditional methods of cooking and traditional dishes. I try and use the best products and ingredients the world offers,” says the chef. The restaurant, which describes itself as casual fine dining, is homely and is busy throughout the day due to the nearby international school and golf course. Of course, being in a quiet residential area makes it even more attractive.
To get straight into it, you’re served complimentary bread, imported from France, with olive oil, balsamic vinegar and lamb croquettes. Move on to a Cold cut platter (B700), which includes the Spanish summer sausage salchichón, salami, chorizo and Iberico Ham, served with pickled gerkhins and olives. I love a Padron pepper and at Sooooo Goood Gourmet they have a delicious smokey aroma, so do ask for a few of them with Iberico ham (B950).
Dive straight into the Spanish octopus served with mashed potatoes and paprika aioli (B900). The octopus is stewed and grilled, while the mash has a generous drizzle of olive oil. I love a good octopus and this satisfied all cravings for the tentacled wonder.
For a light snack to munch on with wine, get the Deep-fried blue belly shrimp (B550), which is a seasonal offering. Salty and crunchy, the shrimp is fried in olive oil and is served with two dipping sauces: a seafood sauce and a chef’s special. The SG garlic shrimps (B600) is cooked in white wine, garlic, herbs and a touch of chilli for heat. Don’t forget to ask for more of that bread to mop up all the sauce.
The Rigatoni with blue swimmer crabmeat (B550) uses meat from a virgin female crab as it’s supposed to be firmer and sweeter. The pasta comes from Gourmet One’s (owner of the restaurant) range of premium imported pasta called De Cecco. The pasta is cooked al dente (as its should) offering the perfect bite in every forkful. Spaghetti vongole (B490) is a favourite dish to order if you, like me, are a lover of clams, which in this case come from Chile and Argentina.
The Risotto with Hokkaido scallops (B650) is a generous serving of not only scallops but also shaved truffle. Continuing on the seafood journey, the Sea bass with Omega mussels from New Zealand in a saffron sauce (B975) comes with creamed spinach. The fish is pan-fried so well, it is definitely one of the best crispy skins I’ve had.
However, the piece de resistance at Sooooo Goood Gourmet and chef Pepe’s speciality is the paella. The Paella with Wagyu short ribs (B750) uses MB4-5 grade ribs that are steamed till tender. “The premium meat we import requires special care. It goes through a wet-ageing process and is vacuum packed at zero degrees for about 45 days to allow the enzymes to gradually soften and breakdown the strong muscle fibres, without causing the meat to lose moisture. The result is a better quality meat, beautiful in colour and an enhanced flavour. When grilled, this meat doesn’t need a lot of seasoning, just a good sprinkling of good salt, a little pepper and it's delicious,” explains the chef.
For a complete meaty experience, get the Grilled Wagyu ribeye MB4-5 (B1,900), which comes from Westholme in Australia with a marble score of 8-9. It is served with creamy mashed potatoes, carrots and a red wine jus. The Ambassador lamb chops (B1,300) are served with a ratatouille and mash.
Though you may have had your share of the menu, there is a separate stomach for dessert. One should not miss chef Pepe’s special Spanish Burnt cheesecake or the Valrhona chocolate flourless cake served with a raspberry sorbet.
If you are salivating, then its best to hit the road and drive to the neighbouring province. Call 063-272-3344, Line: @sggourmet or visit fb.com/sooooogooodgourmet.
