Whenever I think of Celadon at The Sukhothai Bangkok, an image of a delicate, invaluable Chinese pottery spontaneously floats above my head. ‘Celadon’ has been named to the Thai restaurant at The Sukhothai Bangkok not to simply denote that this is a fine-dining eatery. This name carries a deeper meaning associated with the cuisine served at this Thai restaurant. Like every piece of inestimable celadon in the world, the cuisine here is purely authentic, unparalleled in its kind, and exquisitely prepared at its perfection. Applause should be extended to the pillar of Celadon, Chef Rossarin Sriprathum, who constantly brings in rare Thai dishes to the menu. Starting November this year, Chef Rossarin has introduced some pure Thai authentic menu that cannot be found anywhere else but only at Celadon.
What new dishes did we try at Celadon?
(1) Yam Huaplee Pedyang Lychee (Salad of banana blossom, roasted duck & lychee, three-flavour dressing)
Three ingredients of totally different texture surprisingly concerted a harmonious taste bursting with flavourful juice of lime, chillies and lychee. It was a delightful starter that left an unforgettable refreshing aftertaste on the palate.
(2) Plaa Nuea Makeua Prao (Spicy grilled Charolais beef, lemongrass, round eggplants, shallots sweet chilli sauce)
This simple dish reveals the sophistication of traditional Thai cuisine. The chilli paste used in this dish was made involving lots of complicated steps with a mortar and pestle by Chef Rossarin. It gave the spiciness and flavours to the dish while supplementing the flavour of Charolais beef, which had been slightly charred to add an intensified aroma to the whole dish.
(3) Gaeng Lanjuan (Pork spare ribs soup flavoured with shrimp paste, red shallot, lemongrass, kaffir lime leaves, galangal sweet basil and fresh chillies)
Seeing ‘Gaeng Lanjuan’ in Celadon’s menu increased my vocabulary for Thai dishes, but after savouring the first sip of soup, ‘Gaeng Lanjuan’ has been tattooed in my mind. This hard-to-find and yet a very traditional kind of soup with shrimp paste surprised me with its plate-licking taste. I love very single drop of this aromatic soup. Stimulating spices and fresh chillies complemented the shrimp paste-flavoured soup with layers after layers of enticing flavours.
(4) Tom Yum Pla Muek Kai (Spicy squid soup)
This spicy tom yum clear soup totally changed the impression crafted by tom yum kung in my mind. The fresh squid used here added umami richness to the whole dish. It’s very flavourful with the aroma being enhanced by an intense flavour of black pepper! It’s hot but also too delicious to stop spooning the soup.
(5) Pla Hima Mok Nai Krabok Maipai (Baked Marinated Snowfish fillet with fresh Thai aromatic herbs in green bamboo)
The snowfish from Norway found its comfort zone with local fresh herbs in the slightly grilled green bamboo. Although lots of herbs and spices were used, the freshness and flavour of the snowfish fillet were kept at its perfection. A lovely dish to go with steamed rice!
(6) Paneng Gai Rue Moo Yang Bolan (Dry curry of grilled chicken / grilled pork, in coconut milk)
This dish is a traditional Thai dish commonly found in the central part of Thailand. It is a dish that you should eat with rice. Chef Rossarin made this curry dish outstandingly. Slightly charred grilled pork was perfectly cooked to preserve its original tenderness. Aromatic coconut milk penetrated the sense of smell with heavy drooling effect. It’s an irresistible dish! Don’t forget to have some scoops of hot Jasmine rice to eat with it.
I tried two traditional Thai desserts that totally put me in awe! I have never imagined that Thai desserts could be so delicate in taste, or could be presented in such a delightful way. No matter how full you are, if you wish to experience genuine Thai food, do not skip the dessert. We recommend the following desserts as must-try dishes.
(7) Som Chun (Authentic Thai dessert of seasonal fruits in syrup)
The syrup was not sugary, it was in fact very refreshing and scented with fried red shallot, ginger, somsa fruit juice and Jasmine flower. It’s very pleasing to the palate. I love the aftertaste especially when the mild scent of red shallot and somsa fruit juice remained on the palate.
(8) Bualoy Kaikem Nai Maproaw Orn (Warm glutinous rice balls, salted egg, in whole young coconut)
This dessert looks simple as proposed by its dominant white colour. Just imagine how you can take out the whole young coconut very perfectly, it is obviously a dish that demonstrates the culinary skills of the chef! The natural sweetness of the young coconut and the mild saltiness of the salted egg proved to be a perfect marriage. The contrasting textures of the glutinous rice balls and coconut meat surprised my taste buds with a craving effect.
We recommend Celadon at The Sukhothai Bangkok
After trying the cuisine at Celadon, we confirm its authenticity in Thai cuisine as well as the outstanding culinary skills by Chef Rossarin. Most of the dishes in the menu she designs are hard to find in any other Thai restaurants. Celadon is the restaurant that you should choose when you would like to indulge in genuine traditional Thai cuisine. We highly recommend Celadon at The Sukhothai Bangkok to you all.
Watch our dining experience:
Where is Celadon:
The Sukhothai Bangkok
Address: 13/3 S Sathorn Rd, Khwaeng Thung Maha Mek, Khet Sathon, Krung Thep Maha Nakhon 10120
Phone: +662 344 8652
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