Bangkok--10 Mar--The Sukhothai Bangkok
NAAM PRIK - Thai Chili Dipping Sauce Menuat Celadon throughout March 2016
Thai Chili Dipping Sauce or "Naam Prik" was created long ago and is a well-known embellishment to the traditional Thai way of eating. In almost every Thai meal there will be some kind of Naam Prik to accompany the food. There are numerous variations of Naam Prik, a generic term that also may refer to other types of more or less viscous, spicy, chili-based hot sauces.
The usual ingredients for Naam Prik are fresh or dry chilies, garlic, shallots, lime juice and often some variety of fish or shrimp paste. In the traditional way of preparing the sauce, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste.
Throughout the month of March, Celadon introduces typical Thai cuisine "Naam Prik" to all Thai cuisine lovers, providing a culinary opportunity to sample six specialty dishes created by Executive Chef Rossarin of Celadon, as always, providing legendary Thai cuisine at The Sukhothai Bangkok
Highlight dishes include:
NAAM PRIX KAI POO
NAAM PRIK LONG RUEA
NAAM PRIX MAAN GOONG
KAPI KUA
KOI GOONG
KHAO PHAD NAAM PRIK NANGLOY
Every dish will be served with raw fresh organic seasonal Thai vegetables and crispy baby fish.
Celadon opens daily: 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.
For reservations, please call 66 (0) 2344 8888 or Email:
[email protected]