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DininG SPECiALS<br />
The Sukhothai Bangkok<br />
April: Cool treats at Celadon<br />
This is the season to face the heat<br />
and The Sukhothai has some sweet<br />
treats in store for guests looking to<br />
cool their palates. Coming up soon<br />
is the hotel’s much-awaited Khao<br />
Chae Summer Sensations at popular<br />
in-house restaurant Celadon. Served<br />
throughout the month of April, Khao<br />
Chae is a Thai delicacy made with rice<br />
and the essence of jasmine flowers.<br />
It makes its appearance during the<br />
annual Songkran, or Water Festival. At<br />
Celadon, steamed rice is infused with<br />
chilled jasmine water and served with traditional Thai condiments<br />
such as fried shrimp paste balls, sweetened ground catfish,<br />
sautéed preserved radish with egg, sweetened beef or pork, and<br />
stuffed green chillies. Cool and satisfying.<br />
Price: THB750 ++ per set.<br />
For reservations at Celadon, please call +66 2344 8888<br />
Songkran, the traditional Thai New Year, will be celebrated between<br />
April 13 and 15 this year. Also known as the Water Festival, Songkran is the<br />
most festive of all Thai festivals. In a show of respect, water is sprinkled on<br />
family, friends and sometimes even total strangers on the streets.<br />
It’s all good, clean fun and an eye opener for first-time visitors.<br />
Easter Chocolate Buffet at the Lobby Salon<br />
Can anything be sweeter than a chocolate buffet? Ask Chef Laurent, the<br />
creator of The Sukhothai’s special Easter chocolate buffet. Your choice<br />
on the Chocolate Trolley includes some of the world’s finest examples<br />
of chocolate, such as Manjari from Madagascar and Araguani from<br />
Venezuela. Adding to the Easter spirit are soft chocolate rings, chocolate<br />
bunnies, mini praliné eggs and hot cross buns. Refreshments include<br />
saffron ice cream and rosewater strawberry sorbet. While you may be<br />
tempted to go chocolate all the way, do save some space for the savoury<br />
selections such as Alaskan crab salad and Nori Ebiko caviar.<br />
Price: THB 790 ++<br />
Available on: Friday April 10, Saturday April 11 and Sunday April 12<br />
Easter Sunday Brunch at The Colonnade<br />
Celebrate a traditional Easter Sunday this April 12 with timehonoured<br />
delicacies and a sumptuous buffet. As the children set<br />
out on a fun-packed Easter Egg Hunt at The Courtyard, adults get to<br />
enjoy Brunch on their own at The Colonnade. Keep an eye out for the<br />
individual Easter Chocolate Rice Tarts to wrap up a perfect occasion.<br />
Price: THB 1,950 ++<br />
For reservations at The Colonnade, please call +66 2344 8888<br />
May: new flavours at La Scala<br />
If you’re planning a visit to The<br />
Sukhothai Bangkok soon, a meal at<br />
Italian restaurant La Scala is a must.<br />
Reason: Resident Chef Maurizio<br />
Menconi’s new Spring menu is ready!<br />
Delectable highlights include hand-<br />
Chef Maurizio Menconi<br />
sliced San Daniele ham, rocket salad and parmesan e’spuma; ravioli<br />
stuffed with braised chicken and duck foie gras; wild Mediterranean<br />
turbot pavé, brushwood mushrooms, Manila clams and truffle;<br />
roasted black chicken breast, white corn polenta, crispy pancetta,<br />
sautéed tree oyster mushrooms and chicken liver beignet. All simply<br />
delicious! Or as the Italian urbanistas would say: Squizito!<br />
Opening hours<br />
Lunch from noon to 3pm; dinner from 6.30pm to 11pm. For<br />
reservations, call +66 2344 8888 or email: lascala@sukothai.com<br />
Visit by Chef Massimo Bottura<br />
The Sukhothai Bangkok’s management team led by General<br />
Manager Gregory Meadows welcomed Chef Massimo Bottura<br />
to the hotel recently. The two Michelin-starred chef-owner<br />
of Osteria la Francescana in Modena, Italy, was on a visit<br />
from March 3-6 to present his highly regarded cuisine at The<br />
Sukhothai’s La Scala Italian restaurant.<br />
Picture shows, from left: Dalin Snidvongs Na Ayudhya, Food & Beverage<br />
Manager; Marie Fleury, Executive Assistant Manager - F&B; Chef Laurent<br />
Ganguillet, Executive Pastry Chef; Lisa Pile, Director of Sales & Marketing;<br />
Chanokrudee Jirarasamee, Financial Controller; Chef Nam Nguyen, Executive<br />
Chef; Gregory Meadows, General Manager; Chef Massimo Bottura; Suri Jitjang,<br />
Hotel Manager; Chef Maurizio Menconi, Italian Chef; Wannapa Rakkeo, Director<br />
of Business Development; and Chef Kando Takahico.<br />
8 THE BEAUFORT QUARTERLY THE BEAUFORT QUARTERLY 9
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