Celadon – Thai Home Food Tasting Menu

September 8, 2017

Celadon Tasting Menu – an experience of authentic Thai home food

Celadon, under the stewardship of Chef Rossarin, has recently introduced a unique and rare Thai cuisine tasting menu. Using fresh OTOP produces, Chef Rossarin revives her home recipes and brings back long-lost Thai dishes to the dining tables for local and international diners to experience genuine Thai home food. It is a taste that unveils the complexity yet subtleness of genuine Thai-style home food; it is a unique taste of Thailand.

Watch the video of the 12-course Celadon Tasting Menu

Celadon Tasting Menu – nine- and twelve-course menu

The 12-course tasting menu, which is brilliantly sequenced to bring height after height of excitement on the palate, offers a complete dining experience of Thai cuisine. Diners with a petite appetite can opt for a 9-course menu, which is derived from the 12-course menu.

(1) The Creation of Fruit in Season

The seasonal fruit used in this dish varies based on the fresh produce Chef Rossarin sources on that day. What we experienced was stuffed rambutan. I would not wish to imagine how much skill and time is required to delicately take away the clingstone seed inside the rambutan. It’s a refreshing starter. Juicy and flavoursome with diverse flavours of nuts, spices and pork.

(2) Rice Berry Coconut Pudding topped with Blue Crab Meat

The coconut pudding has traditionally been a kind of sweet snack. With the magic wand of Chef Rossarin, this coconut pudding with blue crab meat has become a savoury delight.

(3) Deep-fried Marinated Jasmine Rice and Preserved Pork served with Fresh Young Ginger

Preserved pork (naem) is a kind of fermented pork with a sour flavor. Though it’s deep-fried, there’s no oily mouthfeel. It’s best to eat it with the betel leaf, let the complex flavours of bitterness, sweetness, and Thainess have fun on the palate.

(4) Alaskan King Crab Bilimbi Fruit, Coconut and Shrimp Paste Dressing (not in 9-course menu)

If you have never come across a love-at-first-bite dish, this is it! I especially like the use of bilimbi fruit in this dish. Eating this fruit alone is too sour to swallow, but when eating it with some shredded crab meat and shrimp paste dressing, it gave a fresh, fruity touch to the dish! Brilliant!

(5) Spicy Seafood in Lemongrass Broth and Coconut Sea Shell

This is a modern version of tom yum kung. The coconut seashell is the star of the dish. When the hot tom yum broth pours on the seashell, it gradually melts and releases the aroma of coconut milk. The whole serving process is a precious Instagram moment.

(6) Fermented Rice Noodle topped with Sweet Chili and Golden Bean Curry Sauce

This dish is a common home food in Thailand. From north to south; from east to west in the land of smiles, fermented rice noodles and curry sauce is served for family gatherings. This dish is full of the taste of Thainess.

(7) Thai Sardine served ‘Khlong Khon’ Shrimp Paste Dipping Sauce and Braised Green Papaya in Coconut Milk (not in 9-course menu)

This dish represents what Thai home food is all about – simple but complex in flavours. The braised green papaya is a clever use of ingredient to give an extra layer of texture and flavour to the Thai sardine! It’s a perfect dish to enjoy with a bowl of hot Jasmine rice.

(8) Southern Style Braised Pork Belly, Rotten Egg of Liquid Five Spices

I love this dish and am crazy about it! If you have watched the interview with Chef Rossarin, you should have known that the rotten egg takes days to prepare. The juice inside the egg is the sauce of braised pork belly. It’s definitely a must-try.

(9) Baked Hidden Treasure Mushrooms with Fresh Thai Aromatic Herbs

I love the smell of the mushrooms. Eating it with some hot Jasmine rice and feel the aroma in your nostrils!

(10) Southern Style Yellow Curry with Snow Fish and Toddy Palm

This dish is spicy and hot. This dish completely demonstrates Chef Rossarin’s commitment in bringing authentic Thai cuisine to diners. Neng, our photographer, finished this dish without leaving a single drop of curry on the dish!! It’s an authentic Southern style yellow curry. A dish that wins the hearts of all local diners!

(11) Traditional Rice Cake topped with Young Coconut Meat, White and Black Sesame and Homemade Coconut Ice Cream

This Thai cake is not easily found in Thailand nowadays. Not because it is not delicious, but because it is rather difficult to make with all the special cooking stove and technique required. This dessert surely provides a rare chance for diners to enjoy a very traditional dessert of Thailand.

(12) Candied Coconut wrapped with Roasted Pancake (not in 9-course menu)

This is a must-try! This kind of pancake cannot be found anywhere but Celadon. At the interview with Chef Rossarin, she revealed that the pancake is roasted at a very low heat to consolidate powdery ingredient in a delicate pancake. Consider how much patience is required to roll up the pancake, I totally understand why this dessert has disappeared from any markets or restaurants in Thailand! This is the course that determines why you have to choose the 12-course tasting menu!

Who in Gourmet Bangkok team reviewed the 12-course 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.

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 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.