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Home/Bangkok/Food/Celadon Bangkok’s Brand New Tasting Menu, voted one of the best in Bangkok!

Celadon Bangkok’s Brand New Tasting Menu, voted one of the best in Bangkok!

By Wilbur Suen

Celadon, located in The Sukhothai Bangkok is no stranger to foodies who love Thai Fine Dining. In fact, we haven’t heard much about Celadon but yet they are always fully booked every night.


Celadon is listed in The Plate MICHELIN Guide 2018 and also voted as the “Best Restaurant in Bangkok” by Travel and Leisure magazine.


Celadon recently launched the New Tasting Menu by Chef Rossarin. The full experience (9 courses) is at THB 2900++ per person.

This new menu took almost a year to study and develop before it is launched.


Chiangmai Green Chilli Foam, Crispy Pork Skin & Torch Ginger

The starter is inspired by food from the North (Chiang Mai). It is an interpretation of the famous Namprik Noom (Green Chilli Paste) paired with pork crackling. This would be a good introduction to someone unfamiliar with this dish.


Raw Wagyu Beef Salad, Aloe Vera, Fresh Herbs from Celadon’s Garden

Raw Wagyu Beef Salad? Sounds exotic but in fact very appetising. The wagyu won’t go wrong and when mixed with the Thai herbs, it is literally a flavour explosion in your mouth. In fact, the aloe vera goes well in neutralising the whole dish by giving it that light fresh sweetness.


Grilled River Prawn, Salted Baby Shrimps cooked in Fresh Coconut Milk

The star of the meal, grilled river prawn with fermented baby shrimp, something like prawn paste, which we are familiar. There is nothing to complain about this dish because it was well executed and grilled to perfection.


Traditional Lotus Stems in Coconut Soup, Japanese Cockles & Onion Paste Sea Shell

What an interesting and beautiful dish! The onion paste seashells actually dissolve when the rich coconut soup is poured over. A rich and flavourful dish with a slight hint of the sea.


Here comes the main course with 3 dishes!


Pork Sparerib in Southern Yellow Curry, Jackfruit Seed & Raw Finger Banana

This dish goes extremely well with Thai rice!


Local Wild Mushrooms & Flowers Baked With Coconut Milk


Steamed Snow Fish, Northern Style Crab Paste, Fresh Herbs in Banana Leaves

This dish had to go through a lot before being served. It is well-wrapped in banana leaves and then being steamed in a clay pot to retain all its flavours. The end result, a delicious and soft snow fish.


Fermented Glutinous Rice Ice Cream & Crispy Young Glutinous Rice

This is not your typical ice cream. It is made from fermented glutinous rice and it’s the first time I tasted something like this. It’s slightly creamy and yogurty and it gives a tinge of rice-wine aroma.

Baked Coconut Husk & Pandan Pudding with Young Coconut Meat

This was served warm which was a plus point. It is a traditional Thai coconut and pandan pudding. Simple but presented very beautifully.

After trying the dishes from Celadon, I now understand why they are always fully booked every night. The items and flavours served are familiar to many locals and tourists. It can be considered a “safe” option and you don’t have worried that you will be presented with extremely new and unique flavours that you might not be comfortable.

Celadon is located on the premises of The Sukhothai Hotel and it makes a good choice if you want to bring your family or clients to somewhere nice for Thai Fine Dining. You won’t be disappointed.

[Bangkok] Celadon

This was an invited media tasting. As always, all reviews and opinions are entirely my own.

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Wilbur Suen

Wilbur Suen is the brainchild of Wilbur Suen. He is based in Singapore but loves Bangkok so much that he keeps returning. He loves travelling, eating, technology and has high standards for them. In his free time, he will be sourcing for new places to visit so that he can document and share. Try to catch him in Bangkok eating local dishes, enjoying aromatherapy spa or chilling at a rooftop bar.

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