Some things are worth waiting for – like a custom-made suit or a bespoke item that’s been specially tailored around your tastes, preferences or size requirements. When the anxious anticipation finally makes way for unadulterated pleasure and enjoyment, the often long waiting time is quickly forgotten. Such is the case today, when Park Hyatt Bangkok officially opens. This grand new additional to the Thai capital’s hospitality landscape offers an experience so personal, you’d think it was created specially for you.
Housed within the top 27 floors of Central Embassy – which, since the opening of the shopping mall component, has become a landmark in the Thai capital with its striking architecture – it was designed by London-based Amanda Levete Architects in collaboration with Thai firm Pi Design.
The curvilinear, twisted-coil structure with its eye-catching external façade was designed to represent infinity, allowing for the floor plan of each level to take on an eight-shaped form. That means spaces inside can be expected to take on interesting shapes – including guestrooms. Cladded in extruded aluminium tiles, creating a shimmering moiré-like pattern and articulated by the play of light and reflection along the varying profiles, the exterior of the building certainly already makes an interesting statement, and is a subtle cue of what can be expected once you step inside.
From levels 12 to 33, the hotel packs in an inventory of 222 guestrooms, which includes 32 Premier Suites and a palatial Presidential Suite. At 48 square metres, entry-level rooms rank among the largest in the city. And with its prime Ploenchit location, expect stunning city views from all guestrooms and suites. A first for Thailand is the Le Labo “Bergamote 22” bathroom amenities specially developed for Park Hyatt Bangkok (and after a first-time try of some samples of this New York brand I’m hooked).
To complete the offering, Park Hyatt Bangkok also offers 12 event spaces covering a total of 2,000 square metres (the ballroom is apparently going to be the new venue in town to host grand weddings and events), a pool deck (level 9) with a saltwater pool, a spa sanctuary (levels 10-11) and 24-hour fitness centre filled the latest strength training and cardiovascular exercise machines.
True to the Park Hyatt brand promise there are two more signature touches. The first being a proud homage to the location – Bangkok – through artful touches, and then there’s the service. It might be mentioned last, but in the case of Park Hyatt it’s certainly the part that will be remembered for the longest.
FOOD AND BEVERAGE
Developing the culinary concepts of the dining outlets at Bangkok’s most anticipated hotel of the year must be a daunting task in a city that boasts such an exciting food culture. With its iconic architecture – already a landmark on the Thai capital’s skyline – and an unrivalled hospitality experience that’s synonymous with the hotel brand, the team at Park Hyatt Bangkok has been hard at work to ensure it lives up to all the buzz.
For the past nine months, executive chef Franck Detrait and his team have been developing menus for the different dining outlets, chopping and changing until, finally, they were happy. The result, he says, does not aim to set new dining trends. Instead, what guests can expect are carefully sourced, quality imported and local produce with an emphasis on sustainability and authentic flavours that tell a story. “We wanted to keep it simple and get it right, first and foremost. Our dining concepts are stylish, intimate, welcoming, accessible, consistent and, above all, devised so that guests can enjoy themselves and feel right at home,” he says.
On Level 9 of Park Hyatt Bangkok – reached with a spectacular, sweeping staircase from the lobby on Level 10 – a trio of outlets are organically stringed together in dramatic spaces punctuated by exquisite artworks and light flooding in through majestic windowpanes with stunning city vistas beyond. “Living Room is more like a lounge,” Chef Franck explains. “Here we will be serving classic comfort food and authentic Thai dishes with a sophisticated edge – something for everyone. In the afternoons, high tea can be enjoyed here, and canapés with curated wines in the evening.”
Adjoining this space is The Pantry, which also serves multiple purposes, according to him. “It has a very homey atmosphere to make guests feel right at home. Everything is set up in open fridges so that they can help themselves. For breakfast, there will also be fresh croissants straight from the oven. During the afternoon, part of the high tea will be served from here, and in the evening we will have social hours with a selection of fine cheeses.”
Explore further inside and you will discover Embassy Room, with its open-kitchen concept overlooking the outdoor pool and various terraces, and where outdoor seating is also available. “The concept here is international seafood, prepared with different techniques and influences from both the West and the East,” Chef Franck says. “We wanted the cuisine to be authentic, tasty and generous.”
Spanning the uppermost third floors (34-36), Penthouse Bar & Grill is the signature dining and entertainment complex. “It’s not another hotel outlet, but a destination in itself. It just happens to sit on the top three floors of the hotel,” Chef Franck explains. “The concept for the cuisine is a reflection of the same philosophy at our other outlets – great products, and telling the stories of these products in a very exciting way. The open grill is just a tool for us, because the food can be anything from great steaks to seafood from around the world, whatever you can prepare on a grill, really. And a grill is a very versatile tool!”
Sharing his enthusiasm is head bartender and Munich native Simon Brandmayer, who brings with him a host of experience and bartending credits from cities like Tokyo, London, Paris, Athens, Beijing and Zurich – on top of other awards and accolades. “In Penthouse Bar & Grill, has a very special venue with a design that’s quite different, and three bars within the same venue,” he explains. “I didn’t really want to follow any other trends or create new trends. Trends come and go. What we have been focusing on mostly is the training of the bar team so that we can offer the best quality service, while engaging with our guests.”
Penthouse Bar on the 35th floor is the main cocktail bar, where white spirits are showcased along with fresh fruit on a very fun and playful cocktail menu. Speakeasy Bar takes its design cue from an American-style bar from the 1920s. “It’s very masculine and we have famous drinks from the past, inspired by people like Ernest Hemmingway and Errol Flynn. There are many cocktails telling exciting stories, along with a focus on dark rum, Scotch and Japanese whiskies.
At the outdoor Sky Bar on the 36th floor, the spotlight falls on very refreshing rum-based cocktails using fresh, local ingredients – “classic but with an interesting twist,” Simon says.
A number of exclusive partnerships are also being finalised, including a very special limited-edition champagne that is only be available at Penthouse Bar & Grill. And if there’s a drink that shouldn’t be missed, it’s the Pisco Sour 34 that was specially developed by Simon and his team. “We think it’s going to become our signature drink,” he predicts.