Sukhothai Confidential
Hotel news, opinions and updates from the team at The Sukhothai.
Khao Chae- The Summer Delicacy
Whenever April approaches, those living in Thailand can expect the month to come with the yearly traditions of the Songkran festival, generous work breaks and the unwelcome summer weather at its peak. Of course, this month also brings along its celebratory vibes, and among all the highlights that are part of this season is included a unique Thai dish: “Khao Chae”. “Khao” means rice and “Chae” means to soak in water, named after the heart of the dish that... Read more
Spa Treatments for Travellers
Air travel, being the most common and popular choice of long distance transportation, not only makes travelling across the world easier but it can also be harsh on your body. If you’re lucky, your whole trip may last only a couple of hours. However, all too common is the grueling long-haul flight which certainly causes your body to go out of sync, along with other bodily discomforts. With this in mind, Spa Botanica has unique treatments catering especially to suit travellers.
Travellers R... Read more
Dining Amongst Nature At Celadon.
Those who have had the chance to visit Celadon and enjoy the authentic fine Thai cuisine have all said one thing: it is a unique dining experience, as memorable by all the senses as it is in simply taste, through the dishes fashioned by a dynamic team lead by Chef Jimmy and in its décor and atmosphere.
Maintaining its iconic character, the picturesque restaurant continues to keep diners engaged with new promotions and concepts introduced by Chef Jimmy, from Celadon Highlights to incorpor... Read more
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 ha... 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
