Celadon

Celadon is one of Bangkok’s most celebrated Thai restaurants, serving authentic Thai cuisine in classically designed, air-conditioned salas. A lotus-pond surrounds the restaurant and open-air terraces also provide guests with the choice of alfresco dining. The extensive a la carte menu offers a selection of the finest dishes from all over Thailand. Celadon was named as the “Best Restaurant in Bangkok” by Travel and Leisure magazine.

Operating Hours:

Open Daily
Dinner : 18.30 - 23.00 hrs.
Seating Capacity : 110 persons
Telephone: 66 (0) 2 344 8888

Reservations:
Email your reservation directly to promotions@sukhothai.com

Celadon Press Clippings

  • The World’s Best Hotel Restaurants 2009 – Food & Wine, USA
  • Wealth Magazine Singapore 2009
  • Best restaurant in Bangkok 2006 - Conde Nast Traveler 2006
  • Thailand’s Best Restaurants 2002 - Thailand Tatler 2002
  • Thailand’s Best Restaurants 2001 - Thailand Tatler 2001
  • In Bangkok, the hot places are cool enough for westerners.
  • The New York Times Travel 2000

 

Chef Vira

VIRA SA-NGUANWONG Chef, Celadon
THE SUKHOTHAI BANGKOK

Vira Sa-nguanwong, Chef and head of the culinary team for the award winning Celadon Restaurant was born and raised in Thailand. A self-taught chef whose passion for cooking was inspired by his mother, who was a well known cook in their hometown.

Chef Vira has been with Celadon since its opening in 1991 and worked on the original concept. He has been responsible for the development of the menus, cooking techniques, presentation concepts and supervising a team of Thai chefs who specialize in a variety of cooking skills.

Chef Nam

NAM NGUYEN Executive Chef
THE SUKHOTHAI BANGKOK

Nam, spent his early years in Saigon before his family moved to Denmark, discovered his passion for cooking while doing National Service as part of the UN Peacekeeping Force in Yugoslavia.

After four years of intensive training at the Copenhagen Culinary Institute, Nam joined The Grand Hotel in Oslo followed by one year in the one Michelin-star restaurant, Le Canard.

Nam took his culinary skills to the US where he worked in New York’s premier Scandinavian Restaurant, Aquavit. He was then lured to The Lighthouse in Singapore by the award winning Les Amis Group, where he built on his fine French cuisine skills. In Singapore, Nam was named most promising Chef at the World Gourmet Summit Awards in 2002.

From Singapore, Nam moved to London to work at the Howard Hotel and following this the tropical island of Bali. Nam conquered not only the kitchens of The Legian but the island’s epicures. From Bali, Nam joined The Sukhothai Bangkok, where discerning diners have the opportunity to savour Nam’s inimitable style of cooking.