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Thailand and Singapore, Two chefs - four hands at Celadon

Dates 09 - 14 August 2018

Celadon, led by Chef Rossarin, are presenting an exciting culinary collaboration with Singaporean Culinary Artist Paul Then, from 9-14 August 2018. 

Paul is one of Singapore’s most celebrated chefs, whose unique culinary style is reflected in his innovative, highly creative techniques. Choose from an inspired selection of iconic Singaporean cuisine, combined with Chef Rin’s authentic palette of flavours presented as only a Thai would know.

This exciting combination is sure to guarantee all lovers of exceptional cuisine a truly memorable dining event.

GUEST CHEF’S A LA CARTE (LUNCH ONLY)

  • Lobster Laksa in Coconut Husk Laksa Foam & Fish Flakes
  • Medallion of Chicken, Coriander & Lemongrass Macadamia Nut Crust, Rendang Sauce
  • Wood Smoked Peppered Baby Back Pork Ribs Rice wine, Onion Sambal
  • Baby Lamb Cutlets Coriander Pesto, Red Wine Curry Sauce
  • Seafood Pong Tauhu Savoy Cabbage Rolls, Hokkaido Scallops

Tasting Menu: THB 2,500++ per person (Available for dinner only)

Wine Dinner on Tuesday 14 August: THB 3,500++ per person

For more information, request for menu or to make a booking, please contact 02 344 8888 or email to promotions@sukhothai.com   

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