PhilosophyTwo thoughts accompany us each and every day in the Mangostin: quality and authenticity.
We take great pains in providing both.
Our procurement office in the exuberant city of Bangkok sends us a delivery week in week out. This guarantees us the best regional goods and enables us to have seasonal delicacies that are obtainable at short notice.
In Munich, we have built up a network of suppliers who know and can fulfil our demands.
We purchase the sensitive Asian herbs and salads here for example. We use beef, pork and poultry from our own Kuffler butcher’s.
The MakersIn Roland Kuffler and Joseph Peter, the owners of the Mangostin, two gastronomy experts who interact like yin and yang have come together.
Kuffler is responsible for the business side and the interior design of the Mangostin, Peter is the creative brain behind the restaurant, always on the lookout for new far eastern trends in the kitchen. His long-standing duty as Head Chef in the Bangkok luxury hotel business and as Manager of the Thai chefs national team mean that he has excellent connections to Asia.
He meets his expert colleagues in the metropolises of Thailand, Japan, Vietnam and China several times a year to recruit personnel and keep in touch with developments in Asian cuisine.
Together with his sons, Stephan and Sebastian, Roland Kuffler manages one of the largest privately run gastronomy businesses in Germany, the Kuffler Gruppe.
He was the driving force behind the re-building of the Mangostin completed at the end of 2008. With his architects office Kuffler Inn Design, he gave the restaurant a new unmistakeable splendour.
As so often in his career as an entrepreneur, only the exceptional is good enough for designing the Mangostin: he was thus able to buy the spectacular photo installation “Red Child” from the famous art professor, Xiao Hui Wang, which now dominate the entire front of the restaurant area "Lemon Grass".