The Suhring brothers share their journey of introducing traditional German food with a modern twist
The Suhring brothers share their journey of introducing traditional German food with a modern twist
“A lot of emotion goes into preparing a dish from your childhood – the memories of a past meal and the joy of sharing it with the people you are cooking for,” says Thomas, one of the Suhrings, founders of the two-star Michelin restaurant Suhring. ” in Thailand. “It is an experience in itself. Offering the same dish to someone who has never tasted it before only adds to the experience.”
Thomas and his twin brother Mathias were recently in Bangalore, where the Masters of Marriott Bonvoy and Culinary Culture gave a presentation on traditional German cuisine at the Ritz-Carlton Bangalore.
Sturgeon and Buttermilk by Suhring Chef Thomas and Mathias | photo credit: special arrangement
Simplicity, childhood memories and family recipes are how Suhring wanted to represent fare from his homeland. “There’s an amazing difference when you cook with passion. We’ve worked in Italy and Holland, we’ve mastered French cuisine – but there was never any emotion because we didn’t grow up with it. We had learned, we were cooking. But it differs from German cuisine in that it has a lot of emotion,” says Thomas.
“Most people outside Germany, and even some in Germany, have this impression that our food is mainly sausages, pork knuckles potatoes – heavy meals and hearty portions. But there’s more to it,” he says. it is said.
The twins grew up in Berlin on simple fares – breads, cold cuts, currywurst and so on. “For us, childhood food memories are not special dishes. Rather, it is about sitting at the table together as a family; Sharing not only food, but also our lives. ,
Black Forest, Oma’s Ruhrkuchen and Pistachios, Bearish Creme and Strawberries by Suhring Chef Thomas and Mathias | photo credit: special arrangement
He frankly admits that becoming a chef was not part of his plans to grow up. “We were just kids in high school and had no idea about the future. At the time, being a chef was not as popular as it is today,” says Thomas.
“Our grandmother had a farm where we used to spend our holidays and we used to help with the harvest and other chores as well as food preparation. It was our mother who steered us in this direction saying, ‘You have experience in handling food and ingredients, why not make it your career?'”
After training with local chefs, he learned the ropes and discipline, gradually moving from Germany to work in Italy, Holland and other parts of Europe. Cooking their way under the tutelage of three Michelin star chefs – Sven Elverfeld, Johnny Boer and Heinz Beck – the twins moved to Thailand in 2008 and opened Suhring, which is an all in one living space. “It was always our dream to open our own restaurant and offer our guests German cuisine with a sophisticated, modern twist.”
Hünchenslaat by Suhring Chef Thomas and Mathias | photo credit: special arrangement
“It was interesting for us to study German cuisine from different regions and interpret it for customers,” says Mathias.
“There is an incredible surprise when you try something from a recipe book or cooking class and it brings back childhood memories. we felt like when we first made splatter, a hand-cut, soft egg noodle dish from southwest Germany. We made dough, put pasta in water, cooked it with mushrooms and cheese. And it brought a big smile to our faces after we tasted it. It tasted great and it was so easy to make!”
“There’s nothing complicated in it—it’s comfort food, it’s something anyone will understand. And it’s a dish that’s been on our menu since the first day we opened our restaurant,” says Thomas.
Ooma’s Banana Split and Whipped Vanilla by Suhring Chefs Thomas and Mathias | photo credit: special arrangement
Another childhood discovery by the twins Hanuta, a typical breakfast waffle with chocolate filling. Thomas says he has turned it into a waffle with a filling of duck liver, served with a shot of apricot vinegar, and it has become one of his most sought-after dishes.
They talk about how they present A dish from the north of Germany, called labscos, “Sailors used to carry it across the sea. It was a hash of salted beef, eggs, herring, potatoes, beets … quite a few and it was preserved for long journeys. Although it does not sound very tasty, the area became famous for that dish. ,
The twin version of the dish is a pastry pocket filled with the contents of labscos, topped with caviar. “We’ve kept the portion sizes small—you enjoy about three or four bites of the beautiful, crunchy snacks,” says Thomas.
Duck smoked in the grass by Suhring Chef Thomas and Mathias. photo credit: special arrangement
“Globalization is important but people should stick to their roots and present their heritage. It is our job to preserve it for the next generation,” says Thomas.
During their stay, the twins sampled local fare at the Bengaluru Oota Company. Says Thomas, “It was a unique experience to eat a whole meal made of banana leaves with your fingers. Also, it was interesting to learn about the science behind how one should eat.”
“tried Dosa, Vada, chutney and sambar, We had everything on the menu. It was an experience,” says Mathias, thrilled with the novelty of taking tokens at Vidyarthi Bhavan.
Suhring Twins Thomas and Mathias | photo credit: special arrangement