Open late Fri.-Sat.
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Celadon Restaurant Review: Owned by restaurateur Alex Thao (Rama, Chow), this sleek space speaks of Thao’s innate sense of style and feng shui. His tasteful use of white, ambient light, mirrors and Buddhist art gives the restaurant a sense of tranquility and ease. All the better to enjoy the sophisticated drinks such as the "white Thai" (Smirnoff vodka, Thai chai tea with half and half) and the "Thao tini" (Absolut Pear, sweet and sour, triple sec and pear juice). Dishes from the traditional Thai menu remain, but added are more innovative seasonal choices such as house-made pork sausage (with distinct flavors of lemon grass, garlic and coriander), garlic egg (deep-fried, hard-boiled eggs drizzled with tart tamarind) and cracked crab curry (a creamy cumin-turmeric sauce strewn with an ample portion of cracked crab claws). Adventurous diners will go for the spicy lobster stir-fry, while those with a mellow palate will enjoy the massaman curry with potatoes, carrots and peanuts. Feisty Thai barbecue is another favorite.