Celadon Bangkok
The Sukhothai's Thai pavilion has floated over its lotus ponds since the hotel's early-1990s era, and for the past decade its kitchen has passed between two women: Rossarin "Rin" Sriprathum, profiled by the SCMP for her region-touring tasting menus, and since late 2024 the Le Cordon Bleu-trained southerner Chapornpat "Jib" Dapachutisan.
Why go
Hotel Thai kitchens earn their skepticism; this one has kept critics onside by cooking the regional canon straight. The SCMP's Chris Dwyer, reviewing the Rin era, found dishes that "perfectly balance the seriously bold flavours," which is the whole job description for classical Thai food. The Michelin Guide has listed the restaurant since 2019 and reads the room as a traditional Thai pavilion serving refined classics like green chicken curry with crisp roti. Chef Jib now tilts the menus toward her native south, backed by 19 years in luxury kitchens. The pavilion has terraces ringed by lotus ponds, and Thai dance after dark.
Order this / avoid
- Order: the tasting menu to see Chef Jib's southern lean in one sitting, or build an a la carte tour across provinces; the green chicken curry with roti is the flagged classic on Michelin's listing.
- Avoid: expecting the experimental register of the city's chef-driven tasting rooms; this kitchen's craft is precision inside tradition. Ask for a terrace table over the pond when booking, because the interior seats miss the point of the building.
What locals & experts say
- South China Morning Post (Chris Dwyer, 2019): the kitchen turns out
a stunning dish
and plates thatperfectly balance the seriously bold flavours.
1 - Michelin Guide Thailand: a listed MICHELIN Guide Restaurant since 2019, described as a traditional Thai pavilion over a lotus pond.2
- The Sukhothai (venue): Chef Jib, from southern Thailand, took the kitchen in late 2024 after Le Cordon Bleu training and 19 years in luxury hotels.3
Good to know
- Timing: dinner is the sure service, with the dance performances at night; confirm lunch on the venue page before planning a midday visit.
- Booking: recommended, and request the lotus-pond terrace.
- From voco Surawong: about 2km; a 10-minute taxi down Sathorn, or a 25-minute walk if the heat allows.
Jeff's take (his words)
- Note: famous female chef; featured on amazon foodie series.
Verdict
could-visit — A Michelin-listed pavilion over a lotus pond where the kitchen has been run by accomplished women for a decade, currently a Le Cordon Bleu-trained southerner cooking her home region into a hotel-classic register. The cooking earns respect on balance and technique per SCMP rather than invention, and the Sukhothai setting does heavy lifting. As polished, high-comfort regional Thai near the hotel it is a sound pick, one rung below the city's destination kitchens.