Celadon, Bangkok
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Bangkok is a city where flavours collide – bustling street food stalls, family-run eateries, and fine dining rooms all competing for your attention. But tucked within the serene embrace of The Sukhothai Bangkok lies Celadon, a restaurant that distills Thailand’s culinary heritage into an experience as elegant as it is authentic.
Set on terraces surrounded by tranquil lotus ponds, Celadon feels like a hidden garden retreat. The pace slows here, inviting you to savour rather than rush, and the menu – a carefully curated collection of timeless Thai dishes – honours the country’s diverse regional traditions. At the helm is Chef Chapornpat “Jib” Dapachutisan, whose 19-year career blends classical French technique with the bold, spice-driven flavours of her Southern Thai roots. Her philosophy is simple yet profound: Thai meals are meant to be shared, with appetisers, salads, soups, and mains arriving together, creating a lively table full of colour, aroma, and conversation.
Your journey at Celadon might begin with steamed pandanus dumplings filled with delicate crab meat and enoki mushroom, perfumed with garlic, coriander root, and white pepper, with the sweetness of bamboo playing in the background. Or perhaps the pomelo salad topped with smoky grilled river prawn, dressed with tamarind and sprinkled with shredded coconut – a vibrant medley of citrus, char, and crunch.
From the soup selection, the tom yum with giant river prawn showcases a rich prawn broth laced with lemongrass, galangal, and bird’s eye chilli, delivering that unmistakable Thai balance of hot, sour, and fragrant. Those with a penchant for spice will gravitate to the southern-style yellow curry with Andaman red grouper, where tamarind juice, lime, and green taro stem combine for a dish that’s assertive yet deeply comforting.
Celadon’s mains are equally captivating. The duck red curry pairs tender confit duck with sweet lychee, dried jujube, and fresh basil for a dish that’s rich and nuanced. Meanwhile, the marinated grilled pork neck served with a fresh white turmeric sauce and crunchy vegetables proves that simplicity, when done right, can be extraordinary. A side of wok-fried malindjo leaves with garlic-chilli, egg, and dried shrimp rounds out the meal with a comforting, homely note.
Desserts at Celadon are no mere afterthought. The jewel-toned water chestnut dumplings with jackfruit in coconut syrup make for a delicate finale, while the young coconut ice cream served with peanuts, palm seed, and sweet sticky rice is a tropical indulgence worth lingering over.
Under Chef Jib’s guidance, Celadon remains faithful to traditional spice levels but adjusts to suit each guest’s palate, ensuring authenticity without overwhelming. Every plate carries her signature: meticulous execution, deep respect for Thai culture, and an unwavering commitment to flavour.
In a city brimming with dining options, Celadon is more than just a restaurant – it’s a serene, sensory journey through Thailand’s culinary heart, all without leaving the peaceful surrounds of The Sukhothai. Whether you’re a seasoned traveller or a first-time visitor, it’s a Bangkok dining experience that lingers long after the last bite.
Location: The Sukhothai Bangkok Hotel, 13/3 S Sathon Rd, Thung Maha Mek, Khet Sathon, Bangkok 10120, Thailand
Phone: +66 2 344 8888
