Celadon

SETTING

Designed by American-based Ed Tuttle, the hotel has won countless awards for its interiors. Following a refurbishment, Celadon exudes a simple yet luxury Thai ambience. Thai salas surrounded by lotus ponds, exotic cutlery and stylishly-outfitted waiters make the place exquisite to dine in.

FOOD

Once named the Best Restaurant in Bangkok for the finest Thai food by Travel & Leisure magazine, one can surely expect no less than best quality ingredients. A favourite place among foreigners, any orders taken from Thai natives at Celadon will tacitly be made hotter with more chilli in the dish than ones ordered by westerners. For starters, khong waang Celadon provides diners five samplers of exotic Thai delicacies. Poo nim krob yum som-o is a variation of a favourite dish, substituting fried soft-shell crab for shrimp. If you are a curry person, try gaeng phed ped yang; the red duck curry combines both the sweet taste of fruits and spicy flavours of herbs. Highly recommended is pla samlee thod jim samunprai; the fried fish with herb dipping sauce goes superbly with rice. Leave some space for sticky rice with mango, the best dessert to end a Thai meal.

WINES

Excellent selection of red and white wines from around the world and Thailand at a variety of prices.

SERVICE

Superbly trained staff is knowledgeable and quick to respond.

PRICE

Plenty of food for two people for about 3,000 baht without drinks.

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