Hotel news, opinions and updates from the team at The Sukhothai.
The first thing I do when visit a new country in Asia is look for the best local wet market. It’s usually colorful and full of activities. I particular love the astounding freshness and good-looking ingredients. This is the place where locals shop for fresh fish, gruesomely anatomical arts of meat as well as catch up with what’s going in the neighborhood. Obviously a wet market is wet.
The floor is wet and dirty because the merchants are constantly hosing down their seafood, ... Read more
I wanted to let you know that a good friend of mine Chef Alan Gibb from the famous Gleneagles Hotel in Scotland is arriving at The Sukhothai this week to start their very special food promotion.
The good news is…he is going to bring his "own" Scottish Wood Pigeon and home-smoked haddock. It’s amazing….all the way from the Scottish Highlands!
Below are some of the highlights from his menu:
Thyme roasted breast of wood pigeon, crispy apple salad and swe... Read more
We have a great opportunity to work with The Sukhothai and create a truly Scottish experience for all the guests in La Scala and to add to the afternoon tea offering in the bar.
At Gleneagles we are very proud of our heritage and have many classic dishes that feature on the menus around the resort, as well as 'modern' dishes, produced with the very best ingredients we can source – both locally and internationally.
For dinners we will be featuring traditional and seasonal Scottish ... Read more
Am just thinking, why on earth should you spend your hard earned paycheck during these difficult times on a fancy and expensive a la carte menu (including mine!).
Save your money and get some great value…come and try my new Sunday brunch. It is without a doubt the best in Bangkok. The food and service are outstanding.
The lobster is from the deepest and coldest waters of Maine, resulting in lobsters with meat that is firm and radiant with a clean ocean flavor. You can serve thi... Read more