BANKOK MEETS TEGERNSEE

A visit to Boom Boom is the best remedy for culinary wanderlust. And the later the evening gets, the better the cool Asian cocktails taste. When satay skewers with peanut sauce are served at Boom Boom, they awaken memories in many a guest of Boon Tat Street in Singapore. Every evening, shortly after sunset, dozens of street cooks set up their charcoal grills there, transforming the small street in the banking district of the booming financial metropolis into a fragrant satay paradise.

From chicken and prawns to lamb kidneys – anything that can be threaded onto bamboo skewers is turned into a delicacy over the embers within minutes. Crisp and roasted on the outside, juicy and tender within, and perfected with a dip in spicy peanut sauce. The smoke-filled evening air, the temptation of roasted aromas and the glittering backdrop of the high-rise towers – all of it creates an atmosphere one never forgets. And one that can be felt, just a little, at Boom Boom.

The menu holds endless culinary memories of travels through Asia. Thai beef salad with chilli, mint and lemongrass takes guests back to the streets of Bangkok; intense pho noodle soup with mushrooms and pak choi tastes like the food stalls of Hanoi; and dumplings steamed and served in bamboo baskets, filled with spicy kimchi, awaken memories of Seoul. That is exactly the idea behind the concept: authentic enjoyment, inspired by various cuisines of Asia, but above all by Thailand.

The recipe for the homemade peanut sauce served with the satay skewers also comes from a Bangkok street kitchen, as does the inspiration for the salmon tartare. It is seasoned with lemongrass, lime zest and chilli, and is best enjoyed on a prawn cracker. And because Boom Boom is not only a restaurant, but also a popular meeting place for the young scene by the lake, the music is turned up as the evening progresses, while next door in the bar, the celebration continues – often well into the early morning.

At Boom Boom, the bartenders work hand in hand with the kitchen, mixing Asian-inspired drinks that not only pair perfectly with the dishes, but also taste wonderful on their own. Among the house favourites is, of course, the signature cocktail “Boom Boom”, shaken in a martini glass. With the bitter notes of Campari, the spice of gin and the sweetness of creamy mango purée, it harmonises perfectly with the spicy kimchi dumplings, but also with Pad Thai with rice noodles, tamarind and tofu.

Also high on the popularity scale is “Koko”, a vodka-based fresh drink that aromatically recalls a Piña Colada, but is lighter and more Thai in style. With notes of lychee, lime and coconut, it pairs beautifully with red Thai curry, softening its heat. And for those who prefer something alcohol-free – how about a refreshing Shanghai Rose, based on grapefruit lemonade and coconut water, seasoned with lychee and lime?

P.S.: Drinks, snacks and curries taste even better in the new rooftop bar with a view over the lake.

CHARLOTTE MILLER