Review Celadon, The Sukhothai Bangkok 2025: New Menu

Food is medicine, and the saying “you are what you eat” holds true when it comes to self-care and the secrets of longevity. Thai cuisine has long been recognized as one of the healthiest in the world, thanks to its abundant use of herbs—roots, leaves, flowers, and fruits—combined with a zero-waste mindset that embraces local, seasonal ingredients.

This time, we take you to Celadon at The Sukhothai Bangkok, one of the top Thai restaurants listed in the Michelin Guide. Our revisit coincided with the debut of a new à la carte menu by Head Chef Jib Chapornpat Dapachutisan, whose bold reimagining of regional Thai cuisine is both rooted in tradition and refined through a modern lens.

To view video, please click play

We arrived on Sathorn Road around 6:00 p.m., just as the evening traffic began to build. Walking from the hotel entrance, we enjoyed the twilight glow, the lush greenery, and the serene surroundings. Upon reaching the restaurant, we were warmly greeted by the hostess and escorted to our table, where a refreshing cool towel was offered to welcome us. Having dined here before, we were excited to return and experience the new à la carte menu crafted by Chef Jib.

The attentive team introduced us to the menu, recommending dishes while also asking about our spice tolerance. As a Thai local dining with my French husband—who has lived here for more than 20 years—we chose a selection of dishes to share, balancing flavors so that he could enjoy the spice without it being overwhelming. Here are some of the highlights from our dinner that evening.

Polyscias Leaf (Bai Leb Krut) is a Southern Thai edible herb often planted as a living fence—hence its nickname, “the edible fence.” Known for its bold aroma and flavor, it’s especially popular in fried dishes. Here, the leaves are lightly battered, fried to a delicate crisp, and tossed with a special chili paste for just the right kick of heat. Paired with fresh tiger prawns from Krabi and a tangy-sweet tamarind sauce, it makes an excellent starter—perfect alongside a Thai beer or your favorite drink.

Our second dish was chosen to spice things up. Spice & Sour is an aperitif-style dish designed to awaken the palate. Grilled pork neck is served with lemongrass, shallots, chili, peanuts, crispy rice, and a squeeze of fresh calamansi. Beautifully presented and bursting with flavor, it’s a dish full of playful textures—chewy pork, crunchy rice, creamy peanuts, and aromatic herbs. Each bite delivers a layered balance of heat, zest, and crunch. I loved this dish—it was both fun and memorable.

Next came the Sea Bass, a dish that highlights the depth of Southern Thai cuisine. The fish is deep-fried until crisp, the fish sauce, cumin and young peppercorn served with salty, sour, fresh young mango salad elevate the dish with their distinctive aroma, creating an authentic expression of Southern flavors that is both vibrant and satisfying.

A true highlight of the evening was Kaeng Ra Waeng, a rare and nearly forgotten traditional Thai curry that dates back to the reign of King Rama V. Not many chefs can prepare it authentically, but Chef Jib is passionate about reviving this heritage dish for a new generation. Its flavors captivated me so much that it quickly became my favorite of the night.

This curry is coconut milk-based with a slightly thick consistency—somewhere between a curry and a stir-fry. While it bears some resemblance to Panang curry, Kaeng Ra Waeng is distinct, built on a green curry paste enriched with fresh turmeric and lemongrass for extra depth and fragrance. Traditionally made with beef, Chef Jib elevates the dish with premium beef cheek—grain-fed with rice plants and braised for over 12 hours until meltingly tender. Infused with aromatic herbs from Celadon’s own garden, it’s a rare culinary experience that feels both historic and fresh.

To cool things down, we ordered the Sukhothai-Style Pad Thai, a signature dish that draws inspiration from tradition while reflecting Celadon’s character. The noodles are coated in a rich tamarind sauce made from freshly pressed juice, enhanced with a house-made chili paste, and given depth from pork lard rendered from crispy pork skin. More crispy pork skin is sprinkled in for added crunch and flavor, while fresh tiger prawns from Krabi add a tender, juicy bite. Balanced, satisfying, and indulgent, it’s the kind of dish that lingers in your memory.

After a flavorful battle with spice, it was time to cool down. At Celadon, desserts can even be ordered mid-meal to refresh your palate. I chose The Icy Som Chun for my husband—a traditional Thai dessert dating back to the reign of King Rama II. Known for its bold pairing of tart fruits like lychee, green mango, or gooseberry with savory notes from dried shrimp, sweet pork, and crispy catfish, all balanced with fish sauce and palm sugar, it’s a dish of contrasts. The chef has reimagined it as Som Chun Granita, transforming lime juice and Som Chun syrup into delicate shaved ice. The result is a refreshing balance of sweet, salty, and tangy flavors in every bite.

For myself, I couldn’t resist my favorite—Tubtim Siam, also known as Tubtim Grob (Water Chestnut Dumpling). The ruby-red chestnuts, coated in tapioca for a delightful crunch, are served in a light, fragrant syrup with rich coconut milk and shaved ice. This timeless dessert has long been loved by both Thais and international visitors for its refreshing simplicity.

The menu also highlights a WellLife selection for lighter, plant-forward choices. Adding to the dining experience, guests can enjoy Thai classical dance performances during their meal—a rare and graceful touch that elevates the evening.

To wrap up our experience, Celadon is a place where tradition meets creativity. Each dish feels like a journey through Thailand’s diverse culinary regions, thoughtfully crafted with local ingredients and presented with elegance. It’s the kind of dining that doesn’t just satisfy—it lingers with you, like a beautiful memory of stories behind the dishes, flavors, culture, and artistry.

The Celadon, reflects the artistry of Thai tradition, inspired by the signature green-glazed ceramic once treasured by royalty. Surrounded by lotus ponds and lush gardens, Celadon offers a serene retreat in the heart of Bangkok. Classical Thai architecture blends with modern elegance, while each dish is beautifully presented on celadon ceramic ware—an embodiment of flavor, artistry, and culture.

Tel: 02 344 8888

bangkok.sukhothai.com/en/dining/celadon