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Sukhothai Confidential

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  • Sukhothai Confidential Blog | The Sukhothai Bangkok, Thailand

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

The Chicken at China Town

I went over to Chinatown with my team members last week. This was close to the Chinese New Year, so it was very crowded with shoppers and merchants. I am always excited about the life around the main boulevard and small alleys of Chinatown—everything is so colorful and full of vivacity! We were on a search for new products and ideas for our kitchens. We pass a food stall with hanging boiled chickens, and for some reason it looks stunning and unbelievably fresh. I saw that all the chickens ... Read more

My meeting with Her Royal Highness Princess Maha Chakri Sirindhorn

I had the enormous privilege of been chosen to meet Her Royal Highness Princess Maha Chakri Sirindhorn last month in the Palace together with 16 Executive Chefs from Bangkok. I was feeling very excited the entire morning. Yes, I had butterflies in my stomach too! There she was in front of me, true Royalty.

Her smile was captivating, and had a warmth that was extraordinary. I went to my knees and showed her the gift I had prepared, she looked at me with a smile and admired it very much. It was... Read more

Time for Black Diamond

It has been said that the “black diamond” is intense, earthy, seductive, hauntingly fragrant, and that there is nothing else in the world like a fresh truffle. I love winter because it is the season for the black truffles. I love the intoxication of smells; truffles are really all about texture--that crunch, that element of surprise. And the difference between good and sublime is not negligible … It is enormous!

There are more than 30 varieties of truffles, all members of T... Read more

Easter Sunday at The Sukhothai

Hi there,
As a child in Denmark, Easter was always one of my favorite holidays. I found this fascinating ritual of decorating with yellow chicks and painted eggs everywhere really fun and cozy. Originally, eggs were always coloured red, using onion skins, coffee grounds or rose pigment. As the custom spread, it became a favourite among children.

Onion skins were replaced by watercolours, and the “works of art” themselves acquired a new range of cheerful pigments. Chocolate eggs l... Read more

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