Review

Celadon is one of the few places in Bangkok where you can find many strong representations of Thai culture under one roof. Set in strikingly tranquil grounds despite being in the busiest of business districts, this elegant Thai restaurant rests inside a traditionally designed house on stilts amidst a beautiful lotus pond. A relatively simple menu is perfectly welcome, as the focus will be on delivering exceptional flavours. Begin with miang kham - a traditional Thai D.l.Y. salad consisting of betel leaves used as small wraps for the assortment of toasted dried shrimp, peanuts, ginger, coconut, lime, and a dollop of shrimp paste sauce. Simple ingredients, simple process, but a complex flavour punch. Spicy southern-style yellow curry with toddy palm and coral grouper fish is an excellent choice for main curry dish, served with a choice of unlimited white or purple jasmine rice. For meat aficionados, singhol curry (slow cooked beef cheek in pandanus Asian citrus) is a rich and invigorating choice. Desserts take on an innovative form. Pandan bean puff with longan served in a foamy broth of coconut blossom is a delightfully new experience for even the most seasoned foodies. The wine list comprises both new and old world choices including several premium Thai offerings.