Today we visit Celadon once again for explore on a Celadon’s Signature dish, Khao Chea. This creative menu refers to rice soaked in cool water consists of a lavish array of traditional condiments. The history of Khao Chea takes us back to its root from Mon culture, but the recipe we are about to experience today inspired from the age of King Rama V (1853-1910), the golden age of Thai culinary. If you once in love with this historical dish, try it here at Celadon and you might love it more than ever.
“Khao Chae” The Royal Thai Recipe
Here comes our highlight of the day, Khao Chae. A finest selection of Jasmine rice served in carving Melon. Accompany by cold jasmine water, all you need is soak a rice in a water. What we love the most for this Khao Chae is the aroma smell of jasmine in which its go perfectly with jasmine rice and cold water. The smell is not too strong, just a touch of flower aroma that can be fade away once you try others condiments.
The lavish array of traditional condiments are including a classic Look Kapi (Fried shrimp paste balls), a deep-fried Thai shrimp mixed with spice paste. Hom Sod Sai Pla Thod (Fried Stuffed Shallots with Ground Catfish) is the next dish we would love to recommend. From the outside you would hardly guess how this mysterious dish would taste like. Once you have a bite, you will be stunning with the taste of minced catfish inside which go perfectly with fried shallot.
Prik Yoak Sod Sai Goong (steamed stuffed Bell Pepper with Minced Shrimp), this good looking dish made of bell pepper cover by egg filled with shrimp in which the minced shrimp was spice up by chili.
What we would love to introduce you the most is Pla Yeesok (Sweet Shredded Fish), a chutney sweet fish which rarely found in Khao Chae. This traditional dish made of grilled fish mixed with flour and egg, then mold it into a round shape. Although, the main ingredients is fish, this dish doesn’t taste or smell fishy at all. In other hand, it gives a sweet, tender and creamy touch similar to Thai dessert. The taste is quite complicate to explain, so we would love you to try it yourself. Move a bit to Huachaipow Warn (Sweet Preserved Radish), one and only vegetarian combination. The Radish is chewy and sweet which light up the taste of this historical set of summer menu become more flavorful.
Khao Chae also available for you to choose between Moofoi (Crispy Pork Threads) or Nueafoi (Crispy Beef Threads). All of this served you fresh salty flavor which perfectly fit with aroma smell of cold Khao Chae.
Once you have done with savory, follow us to sweet section. This colourful dish of water melon and melon called Tang Mo Pla Haeng (Watermelon with Sweet Ground Fish and Shallot) because it served with salty ground fish on top. The combination of sweet and juicy melon with dry fish is a bit odd. However, back to the age of King Rama V, this dish was served as a savory. Melon is known as a cold fruit which help to adjust your temperature during hot season.
The finale goes to Mamuwang Bao Loy Kaew (Homemade Green Mango Fruit in Syrup). This traditional dessert is, again, surprise us by using sour mango as a dessert. The mango was peel then clean with sulfur till the skin become transparence before soak in syrup and add up with sour acacia concinna. This dish provide us a sense of sour orange peel and plum smell a-like. Feeling adventurous? Come and have a try!
For this hot summer, if you are looking for some place to chill out while enjoy an authentic Thai cuisine and historical dishes embrace by luxury local atmosphere, Celadon is where you meant to be! The restaurant open daily from 12:00 – 15:00 hrs. for lunch and 18:30 – 23:00 hrs. for dinner. For those who would love to experience Thai performance, a classical Thai dancing performs daily at 19.30 hrs. and 20.30 hrs.
Celadon Signature “Khao Chae”
The Sukhothai Bangkok
From 1 April – 30 April 2017
Daily from 14:00 – 15:00 hrs. (Last Order 14:30 hrs.)
At THB 1,250++ per person
Directly contact 02 344 8888