Hotel news, opinions and updates from the team at The Sukhothai.
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