HAUTE STUFF

Expect grand treatment from Celadon, featuring royal Thai cuisine.
TEXT BY SHERRY OH

Celadon is hot, and we’re not just talking about their spicy food. Taking Thai cuisine to a different level, the newly opened restaurant is all about authenticity, quality and refinement. This message is immediately conveyed the minute patrons step into the restaurant, which feels a little like stepping into a luxurious den, complete with uber chic furniture (imported from different parts of the world, we are told) and private dining rooms furbished with Philippe Starck ghost chairs. Now comes the trickiest part: what to order.

If you are after variety, the Heart of Celadon is a good way to start. It consists of four appetisers: Thai fish cake, moneybags, deep fried prawn cakes and deep fried prawns wrapped in egg noodles. This is accompanied by three different sauces: a fish oil, onion and chilli sauce,a sweet Thai chilli sauce, and a plum sauce. Of the four tasty treats, perhaps the most interesting is the prawn wrapped in egg noodles. Simple yet flavour some, it goes well with the sweet chilli sauce. Another item of interest are the money bags, which are stuffed with crabmeat and assorted greens, giving it a sweet crunchy texture.

Ignite your palate with the sour and spicy Tom Yam Goong, swimming with tiger prawns, lemongrass, lime and chillies. Patrons can opt for either a clear or thick soup base, but we are told that the Thais prefer to take their tom yam in a clear base. The difference? The clear base has a little more tang, while the thick base has a hint of coconut milk.