Hotel news, opinions and updates from the team at The Sukhothai.
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
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
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
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
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
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
The Royal Project's strawberry season is in full swing in Thailand and the pick of the crop is beautiful, sweet and tasty. This year is particular good because the species is Akihime from Japan. Akihimi has a mild sweetness that spreads through your mouth. Its sweetness and sourness is well balanced. We think that ripe and sweet Akihimi will change your thinking about local strawberries in Thailand for sure.
Look for punnets of fresh berries that smell delicious, with no signs of r... Read more
Herb gardening is not a difficult hobby to become involved in, and the rewards can be great. Unlike many other types of gardening, the plants are very inexpensive and easy to maintain, especially if you are living in Southeast Asia. The beginner can be an instant success, and as time goes by, develop into a master gardener, growing more difficult and esoteric plants. There is room for all skill levels and many different garden situations. In short, herb gardening is for everybody.
... Read more
We received 2 1/2 kg Alba Truffles yesterday for our White Truffle promotion. This year's harvest seems more delicate and more intoxicatingly fragrant than last year's, with an aroma that is strong, musky and garlicky. The white truffle season runs from early October to early January, with late November and December being the peak.
Most white truffles in the market are the size of a golf ball at most, often smaller, although they can grow to be much larger. They are graded accordi... Read more
In case you are in Chiang Mai, Thailand, a must try is Beef & Pork noodles in the center of Chiang Mai (please see the pictures). The menu is very simple: beef or pork, and there are three kinds of noodles, “sen mee” rice stick noodles, “sen lee” thin stranded rice noodles and “sen yai” flat rice noodles.
You can choose to have them served cooked dry or in a soup. It is very local and is always busy with line ups during peak hours. It&rsquo... Read more