Colonnade at The Sukhothai Bangkok is proudly collaborating with celebrated Guest Chef Paul Then for a special promotion on Singaporean food. Chef Paul Then is a well-known Singaporean Chef who has impressed foodies around the globe with his uniquely crafted cooking sauces for ready making signature Singaporean dishes including Singaporean Chilli Crabs. This Singaporean Food Promotion at Colonnade has already started on 20 August 2017 and will last until 25 August 2017. During this exceptional food promotion, Chef Paul Then will demonstrate his outstanding Singaporean cuisine by using his secret recipes and unique sauces at each lunch and dinner buffet at Colonnade.
We have tried Chef Paul Then‘s cuisine at the Sunday brunch at Colonnade on 20 August 2017, he has totally changed our perception of Singaporean food. This Singaporean Food promotion is such an exciting food event that you should never ever want to miss.
Chef Paul Then’s dishes we experienced at the Sunday brunch at Colonnade, The Sukhothai Bangkok:
(1) Singaporean Chilli Crabs
The sauce is plate-licking! Not only does it go so well with the fresh crabs, but it also goes very well with the fried mantou (Chineses buns). Honestly, the sauce can make the best dipping sauce for all kinds of savoury bread. Even you will enjoy this dish at a five-star dining venue, use your hands to enjoy every bite! Lick your fingers for the juicy sauce!
(2) Bah Kut Teh
This is literally the best Bak Kut Teh I have ever tasted. In the interview, Chef Paul Then revealed how he makes the broth. Believe me, you will love it once you have the chance to taste it. How many bowls of this did I have? Three! That already explains a lot!
(3) Singaporean Satay
Singaporean Satay is my another favourite dish at this Singaporean food promotion by Chef Paul Then at Colonnade. The dipping sauce is authentically Singaporean way, with fresh pineapples used for the sour and sweet sauce. The marinated chicken was very well seasoned with satay spices! Uniquely tasty!
(4) Singaporean Laksa
This Singaporean Laksa is another must-try dish by Chef Paul Then. Thick and aromatic soup definitely stimulated my appetite for more! With premium quality of the ingredients used for this dish, this Laksa is unforgettable!
Who in Gourmet Bangkok team experienced Chef Paul Then’s Singaporean cuisine at The Sukhothai Bangkok?
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.
Will Gourmet Bangkok recommend this Singaporean Food Promotion by Chef Paul Then?
Definitely! We have tried Chef Paul Then’s cuisine, it was fantastic!
You don’t want to miss this chance in Bangkok! Meet Chef Paul Then and try his fantastic Singaporean cuisine! Never ever miss his Singaporean Chilli Crabs and Bak Kut Teh! ~ Chelsea
Where is The Sukhothai Bangkok?
The Sukhothai Bangkok
Address: 13/3 South Sathorn Road, Bangkok 10120, Thailand
Phone: +662 344 8888