Sartoria by Paulo Airaudo, the Italian-inspired culinary destination at EA Rooftop, welcomes the arrival of the blooming season with the debut of “The Spring Atelier”, a seasonal collaboration with Bangkok-based artist Naraphat "Ball" Sakarthornsap.
Bringing together culinary craftsmanship and contemporary artistic expression, the collab introduces a new seasonal chapter for the restaurant. Adding another new chapter is the appointment of head chef Bjørn Tischner, whose refined techniques create an immersive spring experience.
Available until June, “The Spring Atelier” celebrates the freshness and vibrancy of the season through a carefully curated menu presented with a modern Italian sensibility. The experience begins with Mackerel with asparagus and dashi, a delicate balance of clarity and umami.
A vibrant Risotto with parsley, firefly squid and kumquat follows, where richness is lifted by citrus brightness; while Grouper with white asparagus and Champagne sauce reflects precision and seasonal finesse. The journey concludes with a refined dessert of pistachio, mascarpone, raspberry and coffee, delivering a harmonious and nuanced finale.
Complementing the seasonal menu, Ball unveils a bespoke floral installation, transforming the restaurant into an expression of spring-inspired artistry. "The colour theme I've chosen is yellow, which resembles the restaurant colour, gold. The flowers are the yellow Dancing Lady Orchids; the yellow Calla Lily; yellow tulips; and the Bird of Paradise. I plan to change the installation at least two times during this period," Ball told the Bangkok Post. The installation reflects Ball's multidisciplinary practice, spanning photography and installation art, and his exploration of identity, emotion and hidden narratives through the symbolic language of flowers.
Within “The Spring Atelier”, floral elements become more than decorative expressions. Through carefully composed arrangements, Ball invites guests to reflect on impermanence, beauty and the layered meanings often hidden beneath visual harmony. His exploration of floral aesthetics, both historical and contemporary, reveals subtle distinctions embedded within art, culture and human experience.
Chef Tischner’s culinary vision and Ball’s artistic language converge seamlessly in “The Spring Atelier”, giving rise to an immersive experience where cuisine, art and atmosphere unfold in harmony.
