Celadon, listed as one of the Plates in the Michelin Guide Bangkok 2018, surprises us with a new seasonal 12-course tasting menu, which is crafted by Chef Rossarin ‘Rin’ Sriprathum with her careful selections of seasonal produces from different provinces in Thailand.
Deeply rooted in Thai culinary culture, Chef Rin skillfully manipulates each selected ingredient’s distinct texture, taste and colour to create very authentic Thai dishes that are loyal to its Thai-ness and at the same time contemporary enough to delight diners’ palate. Each dish is a proficient evidence of Chef Rin’s culinary skills in perfectly juggling disparate herbs, produces and harvests to create a harmonious finish in flavour with a pleasing spicy edge.
Experience of Celadon’s 12-course Tasting Menu
This tasting menu surpasses the previous tasting menu in terms of diversity of textures and flavours, showcasing a wide profile of Thai cuisine from different regions in the country. The manipulation of local Thai herbs and seasonal ingredients forms the distinct taste of each dish. Each course leads us to a higher and higher excitement.
The creation of fruit in season
The photo is incapable to show you the magic of this appetizer. A piece of carved mango topped with a layer of salt and chillies. Chef Rin especially adds shredded coconut to mix with salt and chillies, this is where the magic is from. The aroma of coconut lingers in the nostrils after each bite, enhancing the flavour of mango.
Rice berry coconut pudding topped with blue crab meat
It’s another interesting savoury starter made by using a kanom krok pan. The blue crab meat flavoured with turmeric, coconut milk, and curry paste flawlessly goes hand-in-hand with the mildly flavoured rice berry coconut pudding. This bite-sized pudding is served hot on a golden mini-stove with a candle lit below to keep the pudding aromatic and warm.
Crispy peanut chip, dried shrimps and pickled tamarind salad
Choosing only the peanuts from Sukhothai province, this starter has a complementary mix of textures and flavours. Crunchy peanuts, crispy chip, finely-diced dried shrimps and soft pickled tamarind forms a satisfying symphony on the palate. It’s a dish that credibly represents the premium produces in Thailand.
Grilled lobster salad, spicy tomato juice and manila tamarind
This dish is the shining star of this tasting menu. Veiled by its modern plating, this freshly-grilled lobster in Thai-styled salad sauce hits the spicy edge that Thai cuisine should have. To calm the spiciness, eat along the salad with some fresh manila tamarind.
Spicy seafood in lemongrass broth and coconut seashell
A popular Thai dish – Tom Yum Kung is served in an unconventional way. I especially like the moment hot tom yum soup is poured over the coconut seashell. It slowly melts away while little-by-little releasing the aroma of coconut milk. The coconut-aroma excites the appetite. Once the melted coconut milk fully blended with the soup, a strong scent tom yum follows.
Northern style egg noodles in fermented bean, shrimp curry and crispy pork belly
It’s an elegant version of Thai Northern-style egg noodles. The egg noodles were skilfully deep-fried to leave each thin strip of noodles without a trace of oil. The curry was aromatic and rounded in flavours with the right spiciness. The fermented bean adds a touch of freshness and diverse texture to the dish.
Slow cooked seabass with baby shrimps, fermented rice coconut paste
Southern style braised pork belly, ‘rotten’ egg of liquid five spices
Deep-fried lotus stems with fresh cumin and tamarind sauce
Smoked duck confit and raw durian in dried red curry
These four dishes are served together with coconut-fragrant jasmine rice. It’s a set of main course that consists of all flavours in Thai cuisine subtly presented among these dishes – sweetness, spiciness, saltiness and sourness. These flavours amazingly stun the palate, especially the slow-cooked seabass and Southern-style braised pork belly and rotten egg. Be ready to fall in love with the ‘rotten’ egg filled with a flow of spiced lave; be ready to desire more of the melt-in-the-mouth braised pork belly; be ready to get addicted to the juicy, fresh sea bass with savoury juice of the fermented rice coconut paste!
It’s the main course that exemplifies what Thai cuisine is all about!
Preserved bilimbi in syrup
This is a very Thai dessert created by Chef Rin. It’s rare to see the combination of banana and coconut in a dessert, but this creation is interesting on the palate. It’s a perfect nod to Thai culture and gourmet creativity. The tanginess of bilimbi is softened by the syrup, making it a perfect end to the tasting menu.
Celadon’s tasting menu:
Seasonal 12-course tasting menu
THB 3,600++ per person
Seasonal 9-course tasting menu
THB 2,400++ per person
An additional of THB 1,500++ for wine pairing
Who in Gourmet Bangkok team experienced the seasonal tasting menu at Celadon?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer
Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Will Gourmet Bangkok recommend Celadon?
Definitely! 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?
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.
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