Bangkok, Thailand, January 23, 2026 / TRAVELINDEX / On January 25, 2026, the Sukhothai Bangkok will launch the "Culinary Journey" campaign, adding a narrative dimension to its legendary Sunday brunch. Divided into thematically linked chapters, the campaign introduces the hotel's chefs and offers guests a deeper insight into the culinary talent, philosophy, and distinctive style that define the Sukhothai Bangkok.

The first edition, Chapter 1: The Sukhothai Chef Showcase, brings together chefs from the restaurants Colonnade, Celadon, La Scala, and Pastry. As a special complement to Sukhothai Bangkok's legendary Sunday brunch, the campaign presents selected culinary highlights from the chefs at live cooking stations, complete with tasting portions. This complements, rather than replaces, the popular regular offering. Each chef presents a signature dish that reflects their individual approach, transforming the brunch into a dynamic, chef-created experience. A dedicated content series, the "Culinary Journey," also launches on video and social media platforms. Chapter 2 is scheduled for February 15, 2026.

Chapter One: January – The Sukhothai Chef Showcase

Chef Tuui – Executive Sous Chef: Potatoes braised in herb butter with truffle mayonnaise and caviar

Chef Tuui's signature dish reflects his belief that sophistication begins with simplicity. Potatoes form the base and are gently braised in herb butter to highlight their natural flavor. Truffle mayonnaise and caviar serve as subtle accents, and through skillful preparation and restraint, they create balance and depth.

Chef Max – Chef-Pâtissier Modern mango sticky rice mousse

Originally created as the winning dessert of the third season of MasterChef Thailand, Chef Max's creation offers a modern interpretation of Thailand's popular mango sticky rice. The mango sticky rice mousse, filled with sticky rice and passion fruit jelly, is combined with mango cream cheese ice cream, coconut gel, and white chocolate sprinkles – preserving the familiar flavors while reinterpreting them through modern pastry artistry.

Chef Jib – Head Chef, Celadon Southern Thai seafood salad with scallops, prawns and young mangosteen

Chef Jib's dish is inspired by the coastal produce of southern Thailand and the balance of Thai flavors. The salad features deep-sea scallops from Trang, fresh prawns from Krabi, and young mangosteens from Nakhon Si Thammarat, finished with a spicy pla chili dressing and crispy sangyod rice from Phatthalung. This underscores Celadon's commitment to regional produce and Thailand's culinary heritage.

Chef Andrea Cetani – Italian Risotto al Pomodoro. Chef Andrea Cetani reinterprets a classic Northern Italian tomato risotto, whose roots lie in the post-war period and which he has refined throughout his career. By applying advanced techniques to simple, robust Italian flavors, the dish demonstrates a deep respect for the ingredients. Leftover tomatoes are transformed into a caramelized tomato cream, which lends the risotto depth and acidity – an expression of his philosophy of tradition, local roots, and thoughtful creativity.

An ongoing culinary narrative

“Culinary Journey” marks the start of an ongoing, chef-led series at The Sukhothai Bangkok. Each installment will showcase new themes, perspectives, and culinary expressions, with more planned throughout the year. The series highlights the hotel’s commitment to craftsmanship, regional produce, and authentic storytelling, all presented within one of Bangkok’s most popular Sunday brunch experiences.

Via Sukhothai Bangkok

The Sukhothai Bangkok, an icon of Thai hospitality, is nestled within six hectares of tranquil gardens in the heart of the city. Inspired by the grace and artistry of Thailand's ancient capital, the hotel combines timeless architecture, understated luxury, and warm, attentive service. The hotel's Celadon restaurant is renowned for its authenticity, ambiance, and culinary excellence.