A new addition to the roster of restos in Powerplant Mall makes a satisfying statement
Good things
come to those who wait, and it couldn’t ring truer when the doors of Celadon at
the Powerplant Mall opened last March 8.
Responding
to an invite by the owner, the venerable Mrs. Ching Cruz, we were very lucky to
sample its food a few weeks back during its soft opening. We had a chance to get
a taste of almost everything on its menu, and though we were raring to gobble
up each dish as it came to our table, the gallivanting gastronomes inside us
had to resist the temptation to indulge so we‘d still have space for more to
come.
For
starters, a steaming, aromatic bowl of
Tom Yung Kung (P155/single serve, but
can actually be enough for two) will tickle your taste buds. This hot and sour
prawn soup gives enough sensations to wake your palates in anticipation for
more wonderful dishes ahead. We also recommend those who come with friends and
families to take on two different bowls of their soup like Tom Yung Kung and
Tom Khaa Gai (P155), ordering these with either a Krabi Salad (mixed seafood in
lime-coconut dressing, P255), Laab Gai (salad with chicken, P320), or Choo Chee
Kung + Roti (minced prawn dip and roti bread, P195).
Now I’m
wondering if you are already salivating with the abovementioned dishes (‘cause
I sure am!), but let me remind you that those are just starters. From their
many varieties of curry dishes, one noteworthy of mentioning is the Thai Green
Chicken Curry (spicy and creamy curry with eggplant and basil, P330). The Thai
Beef Rendang (four-hour slow-cooked beef with dry curry beef cube rub, P420)
and Cinnamon Pork Ribs (literally falling-of-the-bones, melt-in-your-mouth
honey-barbecued ribs, P295) are sure-fire hits for meat-lovers, which by the
way, goes very well with or without a serving of rice, but in our opinion must
go alongside an order of Crispy Catfish with Green Mango-Apple Salad (P320).
Believe us, you just have try it to see for yourselves how delish this one is,
with all the right ingredients and vinegar sauce blending together to make for
one cohesive, gastronomical delight. For a group of more than four, we also suggest
the following: Phad Thai (Thai-style fried flat noodles with tofu, pork,
beansprouts wrapped in an eggnet, P325), Tod Man Kung (Thai prawn cakes with
sweet chili sauce, P295), Dungeness Crabs (air-flown Alaskan crabs with choice
of chili-garlic sauce, black pepper sauce or egg and curry sauce,
P190/100grams).
Now, cheesy
it may seem, “but wait, there’s more!” Do not miss out on their desserts. Take
your pick—or have them all—to complete your dining experience.
The Takhoo Sakhoo (tapioca pearls made like steamed cakes in pandan cups, P190) has just the right amount sweetness, while those who opt for a sweeter ending will enjoy their Banana Fritters with Coconut Ice Cream (sesame-coated bananas with caramel sauce topped with coconut ice cream, P220) or Khao Niaw Mamuang (sweet sticky steamed glutinous rice with mango and coconut cream, P220).
The Takhoo Sakhoo (tapioca pearls made like steamed cakes in pandan cups, P190) has just the right amount sweetness, while those who opt for a sweeter ending will enjoy their Banana Fritters with Coconut Ice Cream (sesame-coated bananas with caramel sauce topped with coconut ice cream, P220) or Khao Niaw Mamuang (sweet sticky steamed glutinous rice with mango and coconut cream, P220).
All these
can be had in a relaxing Thai-inspired setting with earth-toned walls and
furniture, amidst soothing music. Diners can choose to dine inside or al fresco.
Celadon is open Monday to Sunday 11am-3pm and 5pm-11pm. For reservations and
other inquiries, call 898-1305 or +63915-301-6501.
