Picture this: an aerial view sweeping across the district of Silom. Dusk is approaching and the fiery ball of red hangs lower as the seconds pass. The lights from the skyscrapers and malls begin to illuminate the dimming sky, which gradients from pink to purple.
Along the gleaming Chao Phraya river, one building distinguishes itself from the rest. Lebua at State Tower, crowned with a grand gold dome, alludes to a lifestyle experience vastly different from the world below. On street level, one may easily walk past the entrance amongst unassuming corner shops, but that’s because life happens 52 stories above the ground. The elevator doors open to a luxury playground that is home to 10 accoladed bars and restaurants.
Quite famously the majestic mirrored arch atop Breeze, which frames the city while simultaneously reflecting the hotel, stands as the perfect set-up for an impressive social media post. Or perhaps the familiar steps to Sirocco and Sky Bar, where the wolfpack get double-crossed in The Hangover Part II.
But Lebua is more than just the darling of Instagram.
There’s substance beyond the surface, especially in its culinary arm. Two-Michelin-starred Mezzaluna is where traditional European techniques meet indigenously sourced Japanese elements. It is also where you may or may not savour the best charcoal sirloin you’ve ever had and the only Niigata Wagyu outside the prefecture thanks to chef Ryuki Kawasaki making the most of his native connections.
Adding to the stellar list is the recently opened Chef’s Table. Stellar is not just an adjective here; the contemporary French restaurant steeped in classics is the first three-Michelin- starred dining in Bangkok. At the hands of chef Vincent Thierry, ingredients like the humble green asparagus, not so humbly flown in from Vaucluse are transformed into artwork best appreciated in the mouth.
Don’t get me started on his personally hand-churned butter—so heavenly it shouldn’t be called butter. It should have its own name. Blanc du paradis? Crème de la ciel?
While I butcher the language in attempt to find the perfect phrase, another masterpiece that cannot escape conversation is the centrepiece kitchen. Consistent with the hotel’s pinnacle and the restaurant’s name, the chef’s Carrara marble workspace features a stately gold laurel that spirals to the ceiling.
You could not be more wrong if you think that it exists solely for the aesthetic; the functional décor serves as a ventilation system to the open kitchen below, keeping live cooking scents within its boundaries.
For a hotel running on such a large scale, it’s surprising how much attention goes into the small details. Take the serving plates for example, an expression and rendition, if you like, of the hotel’s iconic architecture. Enjoy champagne? There’s a dedicated space across the restaurant that feels nothing like Bangkok.
While the interior takes plush fuchsia to the extreme, stepping out of Pink Bar reminds one of romantic Parisian rooftops. Or if Scotch is more suited to the palate, there’s the cosy Alfresco 64, exclusively crafted by Chivas and offering an equally unrivalled view.
For what modern luxury lodging is giving up in exchange for sleek, cold and cool, there’s an old-school glamour to Lebua. Devoted elevator operators, castle-like balconies at each window, and each establishment having its own name and character even whilst sharing floors—these are just some of the charms of the vertical destination waiting to be explored. Truly, why fit in when you were made to stand out?
Book your stay at Lebua.com.