Colonnade presents … a Culinary Collaboration with Chef Paul Then
Sunday Brunch: 20 August
Lunch & Dinner: 21-25 August

Meet Paul Then – One of Singapore’s most celebrated chefs, whose unique culinary style is reflected in his innovative, highly creative techniques. Choose from an inspired selection of iconic Singaporean cuisine, exclusively at Colonnade, The Sukhothai Bangkok.

Born with a Straits Chinese Heritage, known as Peranakan family, Paul brings with him his rare, authentic style. Peranakan has long culinary history, a fusion of Chinese and Malay influences. His forte is French, Singapore Street Food and Straits Chinese Cuisine.

From an abundance of bestselling Singaporean specialities at his restaurant, he shall be serving the following at Colonnade -

• Chilli Crab Mee Goreng, Chilli Crab Pasta, Seafood or Chilli Crab Omelette
• Fish or Seafood Otah, Chicken or Beef Satay, Stir-fried Hokkien Prawn Noodles, Prawn Noodles
• Soup, Bak Kut Teh, Chicken with Black Nuts, Nonya Seafood Noodles, Sambal Fishes
• For this promotion, Chilli Crab or Chilli Prawns, Chicken Satay, Bak Kut Teh, Stir-fried
• Prawn Noodles, Seafood Otah, Nonya Seafood Noodles, Sambal Fishes in Banana Leaves. 
  

Paul was previously a private chef cooking for Singaporean Ministers and the President, both in their homes or at restaurants in which he was working.  He produces his very own recipes of sauces and represents Singapore globally. Currently his sauces are made in Singapore and distributed in China, USA, Hong Kong and the Philippines.

This is a unique opportunity for discerning connoisseurs to sample his very special cuisine, and to taste his sauces at Colonnade, The Sukhothai Bangkok from 20-25 August.

For reservations, please call 66 (0) 2344 8888 or Email: promotions@sukhothai.com

20^TH AUGUST (SUNDAY) – BRUNCH MENU
ACTION STATION

Singapore Laksa

Prawns, Shredded Chicken, Quail Eggs, Fish Cakes

Authentic Singapore Chilli Crabs

Live Mud Crabs, Sweet & Savoury Tomato Chilli Sauce, Mini Mantou

Singapore Satay

Marinated Chicken in Satay Spices

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

21^ST AUGUST – 25^TH AUGUST (MON-FRI) – LUNCH MENU
ACTION STATION

Singapore Laksa

Prawns, Shredded Chicken, Quail Eggs, Fish Cakes

Authentic Singapore Chilli Prawn

White Prawn, Sweet & Savoury Tomato Chilli Sauce, Mini Mantou

Singapore Satay

Marinated Chicken in Satay Spices

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

21^ST AUGUST – 25^TH AUGUST (MON-FRI) – DINNER MENU
ACTION STATION – BUTLER SERVICE PASS 

ROTATION A

Singapore Chilli Prawns

Butterfly Prawns, Sweet & Savoury Tomato Chilli Sauce, Mini Mantou

ROTATION B

Steamed & Seared Carrot Radish Cake

Hokkaido Scallop Sauce

BUFFET HOT DISHES

ROTATION A

Chicken “Sioh”

Braised Chicken in Tamarind & Coriander gravy

Sayur Lodeh

Braised Cabbage, Long Beans, Egg Plants, Bean cake

Nonya Seafood Fried Rice

Egg Rice with Seafood in Nonya Sambal Onion

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

ROTATION B

Beef Rendang

Rich & tender Beef in Exotic Rendang Spices

Nonya Chap-Chai

Braised Cabbage, Fermented Soya Beans, Mushrooms, Carrots

Chilli Crab & Seafood Mee Goreng

Stir-fried Yellow noodles with Seafood in Chilli Crab Sauce

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

ROTATION C

Itek Tim

Poached Duck Broth, Tomato, Preserved Mustard Plant, Cabbage

Singapore Hokkien Prawn Noodles

Stir-fried Yellow noodles, Prawn Broth, Pork Belly, Fish Cake & Sprouts

Pork Belly “Pongteh”

Traditional Stewed Pork in Fermented Soy Bean Sauce

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

A LA CARTE DISHES (UNLIMITED SERVINGS)

Seafood Otah Tart

Scallops, Prawns, Snapper, Laksa Spices

Fillet of Cod

Baked in Assam Fish Spices