Sheraton Grand Taipei Hotel, SUKHOTHA
The creativity is so magnificent
Food and beveragesa?�a?�a?�a?�a?�
SUKHOTHAI is on the second floor of Sheraton Grand Taipei Hotel. At the entrance, you can see the colorful walls, weaving machine, and a kneeling Buddha statue. The modern interior decoration breaks the traditional quaint image of Thai restaurant. The spacious room is decorated with a large carving of the head of Buddha, a kneeling Buddha statue, and elephant kettles. The classic wooden window in geometric design and tables and chairs in green, brown, beige make the space simple but deluxe. There is a marble counter providing fresh salad, appetizers, and beverages. For larger groups, there are also private rooms that ensure their privacy.
SUKHOTHAI put different elements into traditional Thai cuisine. All the dishes are impressive because of the new flavor. The restaurant hired the Chef, Ming Ren Li, from east northern Thailand. Moreover, 80% of the spices are from Thailand and the chef makes more than ten kinds of Thai sauce by himself to match the dishes. The normal image of Thai cuisine is sour, spicy, sweet and savory. However, the chef said that the core is the rich texture and the use of multiple spices. The spices and sauce are the main figures that make the dishes palatable.
(10% of service charge will be added)
Sour and Spicy Seafood (NTD.500): Boil the shrimps, squid, clams, crabs and scallops and put it into cold water to create the best texture. Baste them with the chefa��s special sauce. Ita��s sweet, sour and spicy. The rich flavor is so appetizing.
Moon Shape Shrimp Cake (NTD.550): The two centimeters thick shrimp cake is so stunning. The inside is chewy because of the cuttlefish starch and fresh shrimps and the outside is crispy. Dip it into the sour and sweet Thai plum vinegar sauce. You will be obsessed with this flavor.
Grilled Pork Jowl (NTD.500): Marinate the pork jowl with milk, coriander, oyster sauce, fish sauce and garlic. Massage it and leave it for one and half an hour to make it tasty. Then grill it with charcoal. The heat should be well controlled in order to make it crispy and cooked at the same time.
South Asia Spinach Roll (NTD.520): The dish, which is a snack for Thai royal family, is not so common in Taiwan. The roll is made of fresh spinach and eight different spices. There is also Thai sweet bean sauce to eat with. The crunchy peanuts, soft vegetables, sweet apples, sour lemons, spicy chili pepper and pungent ginger together create a strong taste. The most fantastic thing is that although there are so many spices, you can still distinguish the differences. Ita��s so unforgettable. A�
Pumpkin and Beef Curry (NTD.680): Remove the flesh of pumpkin and put the stewed rib, pumpkin and curry inside. You can eat it alone to taste the spicy flavor and pumpkin aroma or dip the Thai rice cracker inside.