Celadon is a Thai fine-dining restaurant located within The Sukhothai hotel in Bangkok, Thailand. The garden environment is so quiet and peaceful, it is hard to believe that this is located right in the heart of metropolitan Bangkok. The restaurant has large windows that allow natural daylight. It opens out to the hotel’s herbs garden. As part of the hotel's effort in promoting sustainability, the produce from the garden provide most of the fresh herbs for the in-house restaurants.
For this review, the restaurant prepared a tasting menu set lunch and the dishes shone through with their lovely presentations and great tastes. There is an explosion of colours especially for the appetisers and salads, while the traditional chicken coconut soup was given dramatic presentation with dry-ice effect and molecular coconut foam.
The main course of deep-fried duck confit, however, was a tad dry. It was a pity as its tamarind sauce was quite delicious and appetising. Green curry is one of the most common Thai dishes known all over the world. Here in Celadon, they use cod fish instead of chicken to add a richer flavour to the dish.
As a finale, the chef has taken a cue from street dessert of pandan and black rice “sticky cakes” (similar to what is commonly known as “nyonya kueh” in Singapore and Malaysia), but made them into creamier form and presented as two green and black daubs on the white plate, like paints on a palette. The usual grated coconut that accompany the sticky cakes came in the form of light coconut foam instead. This delightful dessert was both pleasing to the eye and the palate.
The restaurant has the capacity to host up to 110 guests. As part of a MICE programme, it can organise some activities to familiarise the guests with food ingredients and herbs in the garden.
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This review was conducted as part of the 2019 international media familiarisation trip programme organised by TCEB.
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