Bangkok--31 Oct--The Sukhothai Bangkok
Chef Rossarin has led her team at Celadon since 2014. From the beginning she has introduced highly popular dishes as the attractions of her "Highlight of the Month" campaign, her way of introducing secret recipes and rare Thai cuisine to both local Thai and international connoisseurs. Up to now she has already introduced almost 150 special dishes.
In November 2016, after more than two years of experience and research, a new Celadon menu is being introduced with the addition of a Kid's Menu to ensure future generations from around the globe can also appreciate the art of Thai cuisine. The new menu will present tastefully prepared Thai dishes in eight categories - Appetisers, Salads and Soups, Live Seafood, Main Courses from the Charcoal Grill, Curries, Noodles and Rice, Vegetarian Dishes and Desserts, plus the Kid's Menu.
We are, of course retaining our most popular dishes and Thai food lovers favourites from our previous menus for everybody's continued enjoyment.
Highlights from the new Celadon menu:-
- Krueng Jim Phak Naem (Appetisers): 3-Kinds of Thai Dipping Sauce, accompanied by Fresh and Blanched Vegetables, Boiled Egg, Spicy Pork Sausage and Fluffy Gourami Fish.
- Mee Krob Song Krueng (Appetisers): Crispy Vermicelli, Bean Curd, Prawns, Somsa and Aromatic Thai Herbs.
- Khao Soy Gai Rue Nuea (Noodles): Northern Style Egg Noodles in Curry with Chicken or Beef Chili Oil, Shallots and Pickled Cabbage.
- Goong Mangkorn Kub Khao Kluk Taojiew Sod (Rice): Stir-fried Maine Lobster Topped with Fried Rice Tossed with Soya Bean Paste.
- Plaa Nuea Makeua Prao (Salads): Spicy Grilled Charolais Beef, Lemongrass, Round Eggplant, Shallots Sweet Chili Sauce.
- Gaeng Lanjuan (Soups): Pork Spare Ribs Soup Flavoured with Shrimp Paste, Red Shallots, Lemongrass, Kaffir lime Leaves, Galangal, Sweet Basil and Fresh Chilies
- Plahima Mok Nai Krabok Maipai (Main Courses): Baked Marinated Snow Fish Fillet with Fresh Aromatic Herbs in Green Bamboo
- Gaeng Phed Ped Yaang Phol Sala (Curries): Red Curry of Roasted Duck and Sala Fruits in Coconut Milk
- Gaeng Lueang Bai Yeela Nuea Poo Alaska (Curries): Spicy Southern Yellow Curry, Cumin Leaves and Alaskan King Crab Meat
- Som Chun (Desserts): Authentic Thai Dessert of Seasonal Fruits in Syrup, Slices of Siamese Ginger, Jasmine Flowers and Somsa Fruit Juice.
Chef Rin began her journey to being a top Chef when was twenty years old, and has now enjoyed more than ten years of experience at premium luxury hotels in Bangkok. She has also exclusively presented traditional Thai cuisine for numerous Thai food promotions in various countries, including Australia, Indonesia, Hong Kong and Japan. She tries to adhere to traditional recipes from all regions in Thailand and to maintain the standard of their original tastes, rarely found in other restaurants, even in Bangkok. Rin also combines premium ingredients from local produce, mainly from the Thailand Royal Project, together with imported premium grade meats such as Maine Lobster from USA, Alaskan King Crabmeat or Snow Fish. These fascinating combinations enhance the unique character of Celadon, setting it apart from others and maintaining its reputation as the most preferred Thai restaurant for both local and foreign diners.
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]