Sukhothai Confidential
My Day with Chef Pascal Barbot
Hi,
It is the second day of our exclusive Pascal Barbot promotion and I am already tried! Waking up this morning at 6:45am when the alarm went off was honestly a very painful experience! Obviously I stayed in bed until the very last minute…so now I’m in turbo speed mode. … Read more
Khun Petch Osathanugrah
Hallo,
Yesterday was a very busy day for me with three star Michelin chef Pascal Barbot’s promotion in full swing at La Scala restaurant. I was intoxicated by the busy agenda and happened to be walking fast through Colonnade restaurant. … Read more
Master Chefs visited Celadon
Hi,
Two weeks ago, world-renowned chefs Charlie Trotter and Ken Hom came for dinner at our Thai restaurant, Celadon. … Read more
Bulgarian Cuisine
Dear readers,
Just want to share with you my latest food discovery.
Last week we were fortunate to host the celebration for Bulgaria’s National Day here in The Sukhothai Bangkok. During that occasion, The Bulgarian Ambassador’s wife, Madame Maya Velichkova, and her mother came to introduce their native land’s cooking to me and my team members, … Read more
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! … 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. … 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! … Read more
