Sukhothai Confidential
Hotel news, opinions and updates from the team at The Sukhothai.
THE SUKHOTHAI CULINARY UPDATE 2012
Greetings!!
We have been keeping ourselves busy these past few months, as business has bounced back very quickly and very strongly since the flood crisis last year. The kitchens are buzzing with banquet operations as well as for the guests returning to our restaurants.The White Truffle promotion was a huge success in La Scala. Chef Maurizio had some excellent creations on offer and the response was huge. In fact, popularity was so high that we struggled to keep up with demand. Now Maurizio has ... Read more
Welcome Chef Antony Scholtmeyer
Greetings. Firstly, I would like to introduce myself. My name is Antony Scholtmeyer and I am the new Executive Chef at The Sukhothai Bangkok. I have been here since late September and have spent the last two months settling into my new position and finding my way around the city.
A little bit about me is that I am from Australia and for the past three years I have lived in China, and before that, Portugal, Singapore, Qatar, Hawaii, Japan and England.
A lot of my career had been working in fr... Read more
Mozzarella Bar at La Scala
Buongiorno to Everyone!!
It’s time to think about the new menu as summer passes by …
I would like to dedicate a bit of time to my new corner implemented at La Scala … THE MOZZARELLA BAR!
I am indeed falling in love with organic and biologic ingredients and I discovered an amazing Farm in southern Italy where they produce amazing BURRATA.
Burrata means "buttered" in Italian. And like butter is exactly how it melts in your mouth and enhances dishes. Usually served at room t... Read more
Calgary Stampede
Hi All!
I just came back from my Summer Holiday and I have ended my journey with couple of days at the Calgary Stampede…
The Calgary Stampede is an annual rodeo, exhibition and festival held every July in Calgary, Alberta, Canada. The ten-day event, which bills itself as "The Greatest Outdoor Show on Earth", attracts over one million visitors per year and features the world's largest rodeo, a parade, midway, stage shows, concerts, agricultural competitions, chuck wagon racing ... Read more
Chef Koji Shimomura at The Sukhothai in March 2011
Dear readers,
The chef and owner of 2 Michelin Star Edition Koji Shimomura restaurant, in Tokyo, Japan, was in La Scala last month from 9-12 March 2011. Koji serves beautiful yet simple, subtle French cuisine with real finesse. Simplicity is their trademark at Edition. So many chefs overcomplicate dishes and become carried away with complex techniques while forgetting what is the central to the dish – the produce. Koji lets the ingredients speak for themselves but showcases them with faul... Read more
PatPat and Royal Project, a Chaipattana Foundation
Hi,
In February 2011, The Sukhothai Culinary & F&B teams visited the sites of two brands of Chaipattana Foundation in north Thailand, namely PatPat in Chiang Rai near Mae-Sai and the Royal Agriculture Project in Chiang Mai, Doi Angkhang, both close to the Myanmar border.
It was an eye opening and instructive experience.
Standing at 1800 m. above sea level on Doi Angkhang with brilliant views, it's hard to image drug barons and pockets of communists were knock out the area just three... Read more
Japan Hours
Whenever I arrive in Japan, my strategy is simple: No tourist spots, no taxis and no traipsing around. We were there to eat, relax, eat and explore small neighborhoods. I make sure to arrange every meal carefully and maximize all days with meals from breakfast to supper. The ultimate culinary exploration is not always expensive and fine dining, but narrow alleys lined with inscrutable bars and one-counter eateries which are often the right place to truly fulfill your gastronomic experience to sa... Read more
Charcoal Grilled
Hi again,
I went to Shikoku, the fourth largest island in Japan, southwest of Japan’s main island Honshu. On southern Shikoku, with its rich nature and Japanese traditional mountain villages protected by steep mountains and gorges, I stopped along the Iya River for a delicious local snack, bamboo skewered Ayu (sweetfish) charcoal grilled with sea salt.
Ayu is a small but delicious freshwater fish that lives in rivers and feeds on aquatic plants. To select good Aya, one must first choos... Read more
Hibiscus Promotion at The Sukhothai Bangkok
Dear Readers,
It has been a long time since my last blog.
Our food promotion with 2-Michelin Star Hibiscus from London went extremely well. Chef Claude Bosi guaranteed a gastronomic experience our palates will savor for some time, serving up delicacies such as ravioli of Hen’s Egg Yolk & Smoked Potato and Black Truffles or Roast Whole Foie with Sea Buckthorn Gel and Guince Szechuan Pepper Compote. Bosi shows simplicity of modern French food--unusual, surprising, and not lacking compl... Read more
Winery Inspection at Khao Yai
In the first week of February, The Sukhothai F&B Team went on a mission to inspect the Granmonte Winery in Khao Yai and to look at the Grapes before the harvest. The harvest in Thailand has the same cycle as in South Africa.
February is the perfect time to harvest because the grapes are used to the perfect weather with nearly no rain during the cool season. However the soil is very dry and the wine has a pretty hard time to survive, which gives the grapes extra concentrated flavor due to th... Read more
