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WALDORF ASTORIA BANGKOK BRINGS THE BRAND’S ICONIC CULINARY LEGACY TO SOUTH EAST ASIA

Adding a new dynamic to Bangkok’s world-class culinary scene

From discreet yet globally acclaimed street stalls to Michelin-starred restaurants, Bangkok boasts a world-class culinary scene. The new Waldorf Astoria Bangkok hotel which opened in August is set to elevate the restaurant and bar landscape even further. The hotel’s diverse dining concepts marry authentic Thai influences with nostalgic New York glamour, establishing the property as a culinary destination and adding a new dimension to Bangkok’s cosmopolitan and stimulating dining scene.

Waldorf Astoria Hotel & Resorts brings the brand’s longstanding and iconic history in the culinary world to the Thai capital with three expertly curated and designed restaurants (Front Room, Bull & Bear and The Brasserie), a lounge (Peacock Alley) and two sky-high bars (The Loft and The Champagne Bar). Each venue allows guests to embark on new, distinctive and immersive gastronomical experiences in the heart of Bangkok’s vibrant metropolis.

Having built cultural history by developing dishes such as the classic Eggs Benedict, the traditional Red Velvet cake and the Waldorf Salad, Waldorf Astoria endeavours to translate its gourmet legacy into South East Asia with a distinguished team of food and beverage industry talents at its Bangkok property. Bringing over 10 years of expertise in the luxury hospitality industry, Linda Hemels, director of food and beverage at Waldorf Astoria Bangkok, will oversee all Food and Beverage operations, while the hotel’s Executive Chef Alessandro Santi helms the entire culinary division. With over 30 years of experience in the culinary arts, including working at some of the world’s most prestigious restaurants, Italian Chef Alessandro works with Hemels and the team to introduce the innovative selection of restaurants and bars – each concept delivering the true Waldorf service whilst incorporating local inspiration, to channel a new narrative for Waldorf Astoria in Bangkok.

‘Bangkok is a leader on the global stage as a culinary capital. I took a very strategic approach when building our team, creating a mix of experienced team members and young talents. Each of them comes with their own strength and are united in their passion to serve guests and pioneer the Waldorf Astoria gastronomy legacy here in South East Asia. We’re devoted to shaping the property’s unique menus to present a harmonious coupling between classic flavours and a unique Thai touch.’ says Hemels.

FRONT ROOM

Nestled on the Lower Lobby, Front Room is helmed by multi-talented Chef de Cuisine Fae Rungthiwa Chummongkhon, who returns to Thailand with a wealth of experience from multiple Michelin-star establishments across Europe, including Frederikshoj in Denmark and three Michelin-starred restaurant La Belle Epoque in Germany.

The King of Beef, Front Room

Leading the hotel’s signature restaurant with an innovative Thai-inspired Nordic approach to cuisine, Chef Fae debuts her signature combination of opposites: modern and traditional, East and West. The fresh, locally sourced Thai ingredients are brought to life through Nordic cooking styles and served as a tasting menu, which include artfully created dishes such as the King of Beef course with melt-in-your-mouth Wagyu striploin, and the Raised in Chiang Rai, Cooked in Bangkok course with tender chicken, fragrant lemongrass and black rice purée. The à la carte menu showcases Chef Fae’s penchant towards antitheses, transporting diners into unknown territory to surprise even the most seasoned epicurean. Highlights include the Umami of the Sea appetizer with oyster and green cold juice, as well as the Red Sea main course with fresh sea bream, popcorn purée and corn sauce. Guests can sip on creative cocktails and paired wines amidst the classy mineral grey and tropical lime décor.

THE BRASSERIE

Serving traditional brasserie fare daily from breakfast through dinner, The Brasserie is inspired by authentic French cuisine, while using locally sourced ingredients and classic preparation techniques. Located on the Upper Lobby, the restaurant is shaped like a horseshoe to emulate the fluid architecture of the building, showcasing a live Western kitchen on one end, an Asian kitchen on the other, with a pastry kitchen in between. Quintessentially French dishes such a Pan-Seared Halibut Provençale served with potato gratin, Sautéed Mussels, Baked Camembert, Steak Frites and Beef Bourguignon are served to complete the lively Brasserie experience.

Pan-Seared Halibut Provençale, The Brasserie

BULL & BEAR

Specializing in grilled meats and seafood, Bull & Bear offers a live raw bar along with a custom-made grill designed for smoking, slow-roasting, baking and grilling. With a wide variety of menu choices, guests can enjoy the fresh Blackened Australian Barramundi with sweet corn, smoked chili and lime butter, Bone in Ribeye – a 55-day dry aged wagyu, and the one-kilogram grain fed Porterhouse. Exuding glamour, the opulent interiors, upbeat vibes and dazzling views make Bull & Bear the ultimate place to socialize, celebrate and indulge.

Bone in Ribeye, Bull & Bear

With art deco seating, the use of bold brass furnishings and a recreation of the infamous Bull & Bear statue from New York’s Wall Street, the venue on level 55 is a vivid portrayal of the Waldorf Astoria legacy.

PEACOCK ALLEY

A famed Waldorf Astoria tradition, Peacock Alley recreates typical New York glamour on the Upper Lobby of the hotel. Pairing iconic Waldorf Astoria dishes such as the Eggs Benedict and sweeping views of the Royal Bangkok Sports Club, the sophisticated lounge is perfect for idle afternoons indulging in fine afternoon tea and pastries, light meals and elegant evening drinks surrounded by bronze, bright colors and warm wood.

Afternoon Tea, Peacock Alley

THE LOFT

A statement spiral staircase takes guests to an exotic, glamorous, New York-inspired bar on level 56. Taking inspiration from the original 1935 Waldorf Astoria Bar Book, Head Bartender Michele Montauti and his team have crafted artisanal spirits and forgotten cocktails to the modern palate using an extensive collection of house-made ingredients, accompanied by gourmet bar bites. Renowned for his personal style, attention to detail and exceptional approach to service, Michele oversees all bar operations and cocktail programs at the hotel.

The Loft, Waldorf Astoria Bangkok

Steeped in the romance of Art Nouveau, arriving at The Loft evokes a feeling of walking into an artist’s studio from a bygone era. Imbibers can take in the stylishly curated interior while indulging in heavy spiritbased cocktails such as Astoria, a refreshing citrus blend of Beefeater 24 London Gin, house blend dry Vermouth and orange bitters. Those looking for a unique locally inspired tipple can opt for the Waldorf, an exquisite herbal mix of Michter’s Bourbon, Thai Basil-Mancino sweet Vermouth, chocolate bitters and coriander. An adjacent smoking lounge brings a leisurely yet intimate smoking experience.

THE CHAMPAGNE BAR

An artistic jewel on top of the building – the intimate 34-seater champagne bar is elegant with meticulous attention to design detail, furnished with vintage glass chandeliers, organic wood sculptures and rocking chairs. Guests celebrating a special occasion can opt for the bottle of 1999 Billecart- Salmon Clos St. Hilaire, coming from some of the best years in champagne while those with a sweet tooth can delight in the Champagne Fizz, an ageold blend of Nordes Gin, champagne reduction, lemon juice, egg white and topped with Billecart champagne. With breathtaking views, artistic décor, a standout champagne collection, hand-crafted cocktails and world-class service, the exclusive bar is set to be one of the most desirable spots in the city.

The Champagne Bar, Waldorf Astoria Bangkok

Waldorf Astoria Bangkok is located at 151 Ratchadamri Rd, Lumpini, Pathumwan, Bangkok 10330, Thailand.

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