Food & beverage
in The World’s 50 Best Hotels (2024). And for good reason, given an intimate riverside setting, personalised service and a refined aesthetic – making it a poster child for the capital’s shift towards high-end, boutique luxury. It also houses Côte by Mauro Colagreco, offering a Mediterranean dining experience, and was elevated in November 2024 to Two Michelin stars for 2025. Not to be outdone, the Four Seasons Bangkok at
Chao Phraya River has set a new standard in urban resort living, boasting cutting-edge design, an expansive art collection, and a suite of exceptional dining venues. Originally designed by Belgian Jean-Michel Gathy
and consulting firm DENNISTON, indoor and outdoor spaces compete, yet also complement one another, and always with a focus on the Chao Phraya River and BKK Social Club – the latter a bar within the hotel that was named #19 on Asia’s 50 Best Bars list 2025. Meanwhile, The Siam Hotel Bangkok has become
a boutique favourite for its tranquil, Thai-inspired elegance. Originally conceived by creative director and celebrity Krissada Sukosol Clapp, together with globally acclaimed architect and interior/landscape designer Bill Bensley, the overall setting reflects the period of Bangkok’s greatest grandeur, during the reign of King Rama V (circa 1853–1910), with art deco accents.
What hotels are doing
An optimum dining experience is one thing; but guests are increasingly focusing on issues such as sustainability and local sourcing too – points that haven’t been lost on the major luxury hotels that are responding by incorporating eco-friendly practices into their offerings. Moreover, sourcing local ingredients is seen as promoting a reduction in food waste, thereby encouraging more responsible consumption patterns. The knock-on effect is a better brand image, so for them it’s a ‘win-win’. For Christophe Sadones, vice-president of food &
beverage, events & product development for Hyatt Asia-Pacific, dining experiences have always been known for high-quality food, elegant decor, top F&B talent and signature care. “We [at Hyatt] establish iconic dining destinations by offering imaginative and immersive experiences in exceptional locations with spectacular views,” he says. “For instance, the Erawan Tea Room at Grand Hyatt Erawan Bangkok is renowned for its Thai-inspired afternoon tea and authentic Thai cuisine, using the finest sustainable and locally sourced organic ingredients.” He further notes that The Penthouse Bar + Grill
at Park Hyatt Bangkok, stands as the city’s premier multi-storey destination with dynamic grill offers, distinctive handcrafted cocktails and captivating music entertainment, all set against breathtaking views of Bangkok’s skyline.
Thoughtfully sourced, carefully served Meanwhile, Ojo at The Standard, Bangkok Mahanakhon,
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is described by Sadones as an award-winning dining destination, helmed by celebrity chef Francisco Paco Ruano from the famed Alcalde Restaurant in Guadalajara. ‘Food. Thoughtfully Sourced. Carefully Served.’ This best describes his philosophy. One example was last year’s ‘More Foodie: Mindful
Indulgence’ campaign – a direct response to wellness trends that saw the creation of nutritionist-approved menus enabling diners to indulge in comfort food without compromise. “Building on that success,” says Sadones, “we have just rolled out another campaign, ‘Be More Foodie. Be More Fulfilled’, in Thailand and Singapore, where diners are rewarded with savings and double World of Hyatt bonus points in phases, as well as a social media contest where members stand a chance to win 80,000 points that allow for at least a two-night stay at most Hyatt hotels worldwide.”
F&B offerings When it comes to F&B initiatives, creativity, unsurprisingly, is the name of the game with the inclusion of spa packages featuring daily happy hour specials, and F&B credits with hotel stays, among others. Hotels are also enticing would-be guests with seasonal beverage programmes, as well as entertainment offerings. For those hotels prepared to push the boat out a bit further, celebrity chef collaborations and pop-up concepts are being promoted more heavily as part of driving revenues. Technology, meanwhile, is playing an increasingly
important role – not least when it comes to creating immersive dining experiences – typically incorporating elements such as storytelling, visuals, ambient soundscapes, music and even live performance, thereby creating an atmosphere where guests are not only eating, they’re also actively participating. This reflects an already colourful food space rich
in culinary heritage, where traditional street food increasingly rubs shoulders with innovative fine dining.
Re-invention has local and international drivers This also means constant reinvention, driven either by local chefs, or international corporate players looking to bolster or expand their operations. Sadones is particularly upbeat, stating: “Our expanding portfolio in Thailand consists of 15 properties, across eight brands, including Park Hyatt, Andaz, The Standard, The StandardX, The Peri Hotels, Grand Hyatt, Hyatt Regency and Hyatt Place. We look forward to opening The Standard, Pattaya in Q3, Andaz One Bangkok in Q4 this year, and The StandardX, Phuket Bang Tao in Q2, 2027.” He adds, crucially, “Supported by the Thai
government’s tourism-friendly policies, Hyatt is committed to growing its presence in one of the most sought-after countries in South East Asia.”
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Opposite: Serving afternoon tea at the Grand Hyatt Erawan Bangkok.
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