Simplicity with a kick

Forget grilled steak or fish served with fries and a salad – or any traditional Western menu in fact. Chef Mark Hannon, who’s just taken control of Sambal’s kitchen, has revamped the whole menu at this stylish restaurant in the Royal Orchid Sheraton and is offering guests global cuisine with fun and funky twists.
Having spent hours working in his father’s restaurant in New York, Hannon grew up with food in his blood. He took his love for cooking to the Scottsdale Culinary Institute, working for the acclaimed Michael’s Restaurant on the side until graduating in 2003. He then started travelling, reaping diverse professional experiences in Azul of Oriental Mandarin in Miami and cooking alongside celebrity chef Michelle Bernstein where he rose though the ranks and became the sous chef at Clay Cloney. In 2006, Hannon arrived at Quince in Chicago and took his place as an executive chef for three years. After a few years with Starwood hotels, he moved to Bangkok just a few months ago.
Young, dynamic and full of imagination best describes both Hannon and his delectable creations. “In cooking, as in all the arts, simplicity is the sign of perfection,” he says firmly. The young chef incorporates ingredients from many different culinary cultures, mixes and matches them and presents them simply yet elegantly.
Hannon’s menu is a culinary journey that takes you around the world. You can
 enjoy a fiery and tangy ceviche with local snapper (Bt260) or hamachi with cucumber, yuzu and jalapeno relish (Bt280) to work up your appetite. Or start the meal with a sweet and savoury kick by ordering the langoustine (Bt350) – flavoured with pomelo, coconut, peanut and mango. The foods here are meant to be shared and there are flavours for everyone. Recommended dishes include crab cakes with bacon and avocado (Bt350), grilled conch en persillade (Bt240), soft shell crabs with lemongrass vinaigrette (Bt240) and a crunchy-fresh Caesar salad that comes in rolls (Bt350).
If you crave something more sumptuous and hearty, opt for tacos with seabass, guacamole and salsa verde (Bt420), succulent spiced lamb chops with rocket, tabbouleh, Greek yoghurt and feta (Bt720) or a plateful of tagliatelle served with grilled prawns, spinach, tomato and lemon (Bt530). 
 Leave some room for sweets like rich and sweet banana toffee trifle (Bt260), creamy and addictive blueberry cheesecake (Bt280) or mango and sticky rice (Bt280), served “2013” style.

TREATS FOR THE TASTE BUDS
Sambal Bar & Grill is located next to the pier at Royal Orchid Sheraton Hotel & Towers. It is open for dinner only from 5 till 10.30pm.
For reservation, call (02) 266 9214 or e-mail [email protected].