Bangkok Foodies Review Guide: Ter’ra Bangkok

         Bangkok Foodies were lucky to be among the first diners to experience Ter’ra, a pop-up with an innovative approach to going local. The couple behind Ter’ra defines their concept as Modern Territorial Cuisine, focusing on locally sourced produce and products to create dishes with both modern and old-fashioned cooking techniques.

 

 
 
 
 
 
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          The concept is a journey of self-discovery between Chef Pongcharn “Top” Russell (previously at Freebird Bangkok) and Chef Michelle Goh (previously at Sühring), who have experience in fine dining in Bangkok and a background in European cuisine in kitchens around the world.

 

 

 
 
 
 
 
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          Ter’ra pushes the boundaries of local ingredients with a casual yet fun approach that blends chef’s table with pop-up dining. The chefs present each course personally, expressing their passion for cooking in a more casual, modern Western style that incorporates local Thai ingredients in unexpected, and distinctly un-Thai ways.

 

 
 
 
 
 
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        Most of the pop-ups are being held at House of Sub-Zero and Wolf  in Thonglor soi 20, a kitchen equipment showroom with a quaint 12-seat dining alcove, but they will also make appearances at culinary cafes and funky restaurants around Bangkok. There are only 12 seats per dinner.

 

 
 
 
 
 
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    Meet them next at…

  • 14 and 15 February at House of Sub-Zero and Wolf
  • 20 and 21 February at NoWhere BKK
  • 7 and 8 March at House of Sub-Zero and Wolf
  • 26 and 27 April at House of Sub-Zero and Wolf

More dates and venues to be announced.

 

 

 
 
 
 
 
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