A restaurant can never catch my attention because of how many awards it has attained. The only way for a restaurant to win my heart is by delivering the best dining experience starting from the moment I stand at the reception. Celadon never disappoints me. Greeted with a friendly smile, I was led to my table carefully set up with elegant tableware.
Service is always spot on. What about the food? This time I came for the latest Celadon Tasting Menu. Before every new tasting menu is released, Chef Rossarin has spent months sourcing for the best seasonal ingredients to design her menu. After trials and errors, she has perfected the menu with dishes that are truly original Thai flavours.
Celadon Tasting Menu
Traditional Thai appetizer of fresh watermelon topped with barracuda fish, crispy shallots and garlic
The watermelon was ripe with rich sweetness and juice. The aromatic crispy shallots and garlic, as well as the savoury shredded barracuda fish added an extra scrumptious layer of flavour to the ripe watermelon.
Steamed rice dumpling filled with crab meat and shimeji mushrooms flavoured with garlic-coriander roots and pepper
Richly stuffed with crab meat, one piece of this rice dumpling is simply not enough. An aroma of shimeji mushrooms flavoured with garlic-coriander roots and pepper, it was unforgettably tasty.
Grilled Hokkaido scallops with seablite leaves, shallots and homemade chili paste dressing
It is a west-meet-east dish. Presented in a very western way, the taste was in fact very Thai due to the chili paste dressing. Fresh and juicy Hokkaido scallops added a layer of pleasing spiciness! Eat the whole piece to tame the soaring cry of my taste buds.
Chicken thigh in coconut milk and galangal shoot soup with kaffir lime leaves served in young coconut
Can you imagine it is a kind of soup? Innovative plating in a very Thai way increases my appetite. The soup tasted rich in its perfectly made chicken broth. With the wonder of fresh coconut milk, this soup was heavenly tasty.
Grilled Australian beef cheek with dried panaeng curry in banana leaves
As a prawn lover, this river prawn was grilled just right to its tenderness. Seasoned and flavoured with salted baby shrimps, any extra pinch of salt or seasoning was basically not needed.
Grilled giant river prawn (200g) cooked with salted baby shrimps in fresh coconut milk
Panaeng curry is my favourite kind of curry for eating with rice. Contrasting with the bitter-sweet melon, my main courses feature the main flavours in Thai cuisine – bitterness, sweetness, and spiciness. They are all well-balanced in flavours.
Wok-fried bitter-sweet melon with egg and garlic
It is a dish that every family can do. But this one was different. Chef Rossarin chose the best kind of bitter melon. Apart from its bitterness, there was also a mild sweet flavour. Wok-fried for the right time, the egg and bitter-sweet melon became magically tasty on the palate.
OMG! This is unbelievably tasty. I have never imagined that cassava can make such a flavoursome sorbet. How did Chef Rossarin discover this? It’s her secret, but is also my curiosity! I would love to enjoy it one more time.
Warm glutinous rice balls with salted egg
It’s a very traditional kind of Thai dessert. By presenting it delicately in a modern way, this traditional dessert is richer in layers of flavours.
Who in Gourmet Bangkok team experienced the seasonal tasting menu at Celadon?
Neng Srichaisak ~ A pro golfer, travel lover and photographer Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching for the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.
Will Gourmet Bangkok recommend Celadon?
Undeniably, it’s one of the best Thai restaurants that you should never miss in Bangkok.
Let Celadon lead you to an authentic Thai cuisine journey! ~ Chelsea
Where is Celadon?
Celadon Address: 13/3 South Sathorn Rd, Thung Maha Mek, Sathon, Bangkok 10120 Phone: +662 344 8888 Opening Hours: Lunch from 12:00 to 15:00 hrs. Dinner from 18:30 to 23:00 hrs.
Classical Thai dancing is performed daily at 20:00 hrs. and 21:00 hrs.