Hotel news, opinions and updates from the team at The Sukhothai.
I would like to thank Chef Margot for a beautiful promotion which was held last month at La Scala.
The food was delicious, with a lightened presentation and modern techniques. Margot brought in ingredients from her region, which we all were fascinated by and enjoyed greatly.
Chef Margot's talent for turning these simple ingredients into awesome dishes makes it look magically easy and “painless”. I like her slow-cooking technique and her addition of flavors from cultures around ... Read more
Hi,We just finished five long but amazing and fruitful days with Chef Gaetano from 2 Michelin Star Arnolfo Ristorante in Siena.
The promotion was highly successful and mostly sold-out during the entire 5 days both for lunch and dinner. The degustation menu was selling well with beautiful servings of numerous and fascinating hors d’oeuvres to tease your taste buds. The "Mushroom Triology" dish, "Bio Carnaroli Risotto with Saffron Cinta Senese Pig Sausage", and "Maine Lobster Ravioli Lemo... Read more
In July 2006, Her Royal Highness Princess Maha Chakri Sirindhorn, executive chairperson of Chaipattana Foundation (established to help Thai people through nationwide development activities) launched the brand called “PatPat” (pronounced as “putt putt”). This is the newest initiative for promoting products manufactured and food grown from villages around the country. Other objectives of this initiative are to increase local income and promote each community’s awarene... Read more
Hi everyone,I became so fascinated with limoncello a few months ago after a trip to Amalfi, Italy, in May this year that I decided, together with Chef Maurizio, to make our own limoncello in La Scala. Homemade limoncello is fairly easy and simple to make, but doing so makes a huge difference from the commercial products available and is so worth the effort!
Authentic limoncello is made from Sorrento lemons, which come from the Amalfi coast, and an infusion the lemon skins in pure alcohol (95 ... Read more
The La Scala team and I are delighted and proud to introduce Chef Gaetano Trovato from award winning 2-Michelin star Arnolfo restaurant from the Val d’Elsa hills in Tuscany. Gaetano and his brother Giovanni are Sicilians and came to Tuscany when very young. Today, with Gaetano’s creativity and his love for traditional Mediterranean cuisine, and Giovanni’s twelve thousand bottles personally selected from among the best names in the world, they create a unique dining experience i... Read more
I am really thrilled to present the best chef in South Africa to La Scala from 14-16 October. Chef Margot is situated at Le Quartier Francais a Relais & Chateaux in the French Huguenot Valley of Franschoek, an ancient and charming corner of the Cape Winelands.
Come and meet this multi-award wining chef and experience an African inspired tasting menu with wine pairing option.
Margot’s cooking is innovative and you never know what to expect. There are no rules or limitations, and this ... Read more
An old friend of mine recommended strongly that I try out an upscale street restaurant called Jay Fai in the old part of Bangkok, at 327 Mahachai Rd. This turned out to be a great journey for a gastronome like me. The cooking is done on an open live charcoal-fired wok by the lady chef owner and is truly a one man show.
The Chinese-inspired Thai pan-fried noodle in thick gravy with seafood is a real treat. The crab omelet is a must try dish. The chef uses the deep-fry technique “Zha”... Read more
Hi Pad Thai!
I like any kind of noodles, especially in steamy hot soup in the early morning hours and stir fried in the late evening. For this reason, I am constantly looking for where to eat good noodles. There is no such thing as a guide to noodles in Bangkok. You just have to try it out.
I went with my wife and daughters to Thip Samai Noodle Shop in Mahachai Rd near Chinatown one early evening few weeks ago. The place is hot and busy and loud. Wherever they are and whatever they are doing, ... Read more
Australia has a wealth of delicious and fresh food products. It is also a country in which people from many different cultures reside, socialize, and marry. Over time, through community, networks, neighbours, and every family’s great food styles, fantastic flavours and new methods of cooking have become fused. For this reason I have invited an old friend of mine from Melbourne, Chef Teage Ezard, to come and cook in Celadon from 26-28 August.
Teage Ezard has combined elements of vario... Read more