Celadon at The Sukothai Bangkok is its signature upscale restaurant offers a calming ambiance of teak, ceramics, and Thai silk. The restaurant is separate from the hotel and is surrounded by a picturesque pond full of beautiful lotus blossoms. The restaurant takes its name from the green ceramic glaze (meant to resemble jade) for which Thailand is known. Celadon’s food is primarily based on Royal Thai cuisine.
We started off with the traditional, one-bite Thai snack Miang Kam arrives with the beautiful plate of ingredients like dried shrimps, toasted coconut shavings, peanut, lime, Thai bird chilies and fresh diced ginger, set around a large fresh lotus flower. Small pieces of each item will be wrapped in the raw fresh chaplu leaves and topped with palm sugar syrup. The distinctive taste and scent of the herb perfectly complement the sweet dipping sauce creating a great blend of Thai flavors, all in one bite and each leaf you’d wrap would vary depending upon the ratio of each ingredient. I adored how fresh every bite was and it is definitely a dish I have not encountered outside of Bangkok.
The Gai Hor Bai Toey ไก่ห่อใบเตย are small packets of fried marinated chicken wrapped in pandan leaves served with a side of green chili and coconut vinegar dipping sauce. One would unwrap the pandan leaf and it would reveal the perfectly cooked chicken that is savory but also been perfumed by the pandan.
I tend to associate soup courses to be something modestly filling so when I ordered a bowl of tom yam goong maenaam, I thought it would be an individual serving that is modest. But no, it’s a very hearty serving and the river prawns served at Celadon are large and easily weigh in a pound each. Anyway, the tom yum goong itself was delicious. Very spicy (and I could handle chilies fairly well), tangy and had a hints of lemongrass and coconut flavors.
During the middle of dinner (and later on the evening), of a lovely pair of dancers performing for several minutes. It’s charming and nice to see a cultural dance.
When I ordered my food for the evening, I did not anticipate the fact that the river prawns were as big if not slightly larger than what I had in my tom yam goong maenaam soup. So when my order of three grilled river prawns, it wound up being a lot of river prawns but that is a first world issue. The prawns were beautifully grilled that it had a slight char and taken in some smoky flavor but the meat was still tender and juicy and all of these prawns had the delicious yellow-orange tomalley to suck and even stir in with the delicious jasmine white and nutty red rice.
But since I never seem to have enough river prawn, there’s one more dish containing it – Pad Thai nueapoo goong maenaam yaang. This particular Pad Thai is unlike what I’m used to seeing since it’s a Pad Thai wrapped in a delicate egg net, so to speak. The dish was delicious and perfectly cooked and seasoned.
The pièce de résistance of the evening was the seasonal mango sticky rice. This is definitely the dessert to eat even though I am sure the restaurant serves other fine Thai desserts. The buttery soft and sweet ripened mangoes were awfully sublime and does not need much except for the warm sticky rice topped with coconut cream-condensed milk sauce and smartly topped with a heavy pinch of salt to counteract the intense sweetness of the dessert. The scoop of coconut ice cream was lovely since it had a very nice coconut flavor and had coconut flakes for texture.
It’s a very delicious meal with staff stopping by a few times to check in if all is well with the dinner. The ladies who performed for us were lovely and surrounded by the views of the lotus pond made the evening feel enchanting.[alpine-phototile-for-flickr src=”set” uid=”26389565@N00″ sid=”72157691245473353″ imgl=”flickr” shuffle=”1″ style=”gallery” row=”4″ grwidth=”1200″ grheight=”800″ size=”640″ num=”30″ shadow=”1″ border=”1″ align=”center” max=”100″]