The people of Leeds are resistant to change, when Leeds United launched their new crest earlier this year it caused uproar and 70,000 fans had signed a petition to ditch the new design by the end of the day. So, it is with caution that fellow Leeds institution – Sukhothai, are launching their first menu makeover in 15 years. Here at House of Coco we think variety is the spice of life so we can’t wait to see the new menu and chow down next week.
Hyperbole aside, Sukhothai is a genuine Leeds institution, you’d be hard pressed to find anyone in Leeds who hasn’t been to one of their four restaurants. With an army of loyal customers, some of whom visit one of the restaurants week in and week out, news of a new menu could cause another city wide outcry of ‘if it aint broke, don’t fix it’ but there is no need to panic, all of Sukhothai’s signature dishes will still be available.
As Ban Kaewkraikhot, owner and executive chef explains: “When I moved over to the UK Thai food wasn’t popular here at all. We opened our first branch, Sukhothai Chapel Allerton, over 15 years ago and at the time it was one of the only Thai restaurants in the North of England. People are now wanting to try different variations of Thai cuisine, our new menu is really a celebration of how far Thai food has come in the past 15 years. The new menu has been six months in the making, and we can’t wait to share it with everyone.”
Sukhothai have built their stellar reputation with an extensive menu of over 200 dishes, and never jumping on food trends or bandwagons, instead sticking to the fundamentals and doing them exceptionally. They are also meeting the increased demand for vegetarian dishes with some seriously exciting veggie dishes.
Stand out dishes from the new menu include:
Roaring Rib-Eye –A new cut of steak for Sukhothai, a 12oz rib-eye steak served on a bed of Thai morning glory and topped with an exotic Panaeng curry sauce.
Yum Phed Krob Mango – Duck breast with crispy duck crackling, fresh mango, chilli, onion and lemon.
Kua Kling – A new dish that’s very popular in Southern Thailand at the moment, an intensely spicy dish of minced chicken and a mixture of Thai hers including lemongrass and lime leaves. Talay Pad Cha – A new seafood dish that is also taking Thailand by storm, made with mussels, prawns and squid and served with a mixture of Thai herbs, fresh peppercorns and Thai baby aubergine.
Rumwong Hed – Translated to ‘Dancing Mushrooms’ – a selection of exotic Asian mushrooms, including white jelly mushrooms, black jelly mushrooms and Enoki mushrooms, in a specially made Thai salad dressing.
The new menu launches on 26th March 2018 for more information or to book a table visit sukhothai.co.uk.