Essential of “Khao Chae” Thai Summer Dish at Celadon, The Sukhothai Bangkok 2-30 April 2012

| April 5, 2012

Cooling Khao Chae is back in the hottest month of the year. Our culinary team, led by Thai chef Chamlong Pewthaisong, or Jimmy, has prepared a traditional Khao Chae menu during 2-30 April 2012 at Celadon, The Sukhothai Bangkok.















Experience Celadon’s own recipe of the traditional Steamed Jasmine Rice with Chilled Jasmine Water and assorted condiment selections, such as Fried Shrimp Paste Balls; Steamed Stuffed Bell Pepper with Minced Chicken & Shrimp; Sweet Shredded Fish; Fried Stuffed Shallots with Ground Catfish; Deep-fried Sweet Pork Strips; Sautéed Sliced of Preserved Radish, Eggs and Chilled Marinated Fruits with Tamarind Sorbet.


Baht 850++ per set


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Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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