A bit late, but still in the same week as the original festival, 25 of us met at Sukotha (translated as ‘dawn of happiness’). Located in the Sheraton Grand Taipei Hotel, it is one of Taipei’s top Thai restaurants thus giving the opportunity to enjoy delicacies served for the Thai New Year's national holiday.

Songkran is Thailand’s most famous festival celebrated on April 13 each year with the holiday period spanning April 12-16 to enable people to travel home for the celebration. An important event on the Buddhist calendar, this water festival marks the beginning of the traditional Thai New Year. The name Songkran comes from a Sanskrit word meaning “passing” or “approaching” literally “astrological passage”, meaning transformation or change.

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Thai chicken ball wrapped in egg
Stir-fried salmon wrapped in butterfly pea sticky rice

Cold marinated pork, pig skin salad, peanuts, shallots, chilli
Spicy beef salad, fish, lime sauce
Abalone with lemon sauce

Deep-fried shrimp cake
Deep-fried Thai style fishcake
Grilled pork satay wrapped in banana leaves

Turmeric chicken soup

Thai red curry lobster with noodles

Grilled Thai style pork spare ribs

Three kinds of sweet sticky rice
Mixed glutinous rice balls in coconut milk
Seasonal fresh fruit

Thai milk tea
Mixed fruit juice with coconut milk

Chef Rapeeporn Sillapakit shared with us her memories of dishes served in traditional styles which she had enjoyed at her parents' home as a child. The menus and table decorations were all handmade by Chef Rapeeporn for our event which gave it a very special note.

The food was excellent. The selected wines paired perfectly with the dishes. We could not thank Chef Rapeeporn and her highly skilled team enough for creating such a memorable evening for us.

Paul Wyss
Bailli Délégué