THANAPAT SCHÜLL: THANA POP

From Thai Roots to Munich's Culinary Scene: The Journey of Chef Thanapat Schüll

In the increasingly vibrant tapestry of Munich's culinary landscape, one name will now stand out for its fusion of Thai flavours with innovative techniques and a creative touch – chef Thanapat Schüll. Originally hailing from Thailand, Thanapat's journey from his homeland to the heart of Bavaria is a testament to passion, perseverance, and the power of culinary exploration.

Having nurtured a love for cooking from a young age, he embarked on his culinary odyssey, honing his skills in some of Munich's most renowned kitchens. After completing his apprenticeship at The Charles Hotel Rocco Forte, his journey led him to Tian, a vegetarian Michelin-starred restaurant in Munich, where he immersed himself in the intricacies of European vegetarian haute cuisine.

Eager to broaden his horizons further, Thanapat joined the team at Mural Farmhouse, another Michelin-starred restaurant with a strong focus on regional and sustainable cuisine. Here he delved into the realm of farm-to-table dining, embracing the ethos of seasonality. Thanapat was able to further refine his craft, drawing inspiration from the lush Bavarian landscape and its abundance of fresh produce.

However, it was always chef Schüll's longing to share the vibrant flavours of his homeland, which ultimately led him to embark on his most exciting venture yet – his own Thai food popup at Bambule Bar in Munich. Combining traditional Thai recipes with a modern twist, Thanapat's popup is sure to become a sensation, captivating diners with its bold flavours and aromatic spices.

At Bambule Bar, guests are treated to an immersive culinary experience, where each dish tells a story of chef Schüll's heritage and culinary journey. From fragrant massaman curries to zesty salads and heavenly pandan creams, every bite is a celebration of Thailand's rich gastronomic heritage, infused with Thanapat Schüll's unique culinary flair.

Beyond the kitchen, chef Schüll is not simply serving delicious food; he is fostering a sense of community and cultural exchange. Through his popup, he invites diners to embark on a sensory journey to Thailand, where flavours dance on the palate and memories are made around the table.

As chef Thanapat Schüll will surely continue to make waves in Munich's culinary scene, his story serves as an inspiration to aspiring chefs and food enthusiasts alike. With each dish that he creates, he not only pays homage to his roots but also leads diners on a culinary route that transcends borders and celebrates the universal language of food.

My personal highlights from the menu:

Gui Chai Tod

Thai Tiger Milk

Massaman Ox Cheek