Chef Martin Boetz, whose Longrain Sydney was lauded by Sydney Morning Herald’s Good Food Guide in 2005, has garnered attention for his contemporary Thai cooking. And he will be visiting Celadon (The Sukhothai, 13/3 Sathorn Rd., 02-344-8888) next month. With dishes like betel leaf with smoked trout and galangal, and egg net with pork, river prawn and cucumber relish, this sounds closer to Nahm than Sra Bua—a good thing in our book. On Aug 24, there will be a wine dinner (B4,500 per person) and on Aug 26-27, it will cost B4,900, or an almost affordable B2,500 for the non-boozey option.