Tradition embraces the modern at The Chatrium Grand Bangkok. Rusted river boats chug along the Saen Saeb Canal beside the Siam-based hotel, as its twin towers stare down on the limitless shopping opportunities, like the Paragon Shopping Mall, a block or two away below. That is if you can force yourself to leave.
“Right,” Executive Chef Darius Seitfudem concurs. “At the Chatrium Grand Bangkok, the old and new run very close together.”
The plush central residence has two dazzling red towers, flecked with Thai motifs, and between them an inviting, dazzlingly long pool, with a pagoda at one end.
And, with a plethora of restaurants and relaxation experiences in-house, he’s also noticed an occasional reluctance for guests to leave.
Respecting Tradition, Creating Something New And Innovative At The Chatrium Grand Bangkok
As for the food, it reflects the same deference for local culture as the hotel’s design. “We respect tradition while creating something new and innovative,” Darius agrees. “Cooking comes from tradition. And I think guests are looking for that kind of foundation too.”
And because of that, guests really do often forgo the fun outside.
Forgetting The Fun Outside
The Chatrium Grand Bangkok offers soothing therapies at THANN Sanctuary, luxury stays in one of its 582 rooms – with a penthouse, 3-, 2- and 1-bedroom suites, club rooms and family rooms, premier rooms and deluxe rooms. And there’s delectable dining at the classic-meets-contemporary pan-Asian Savio, or French-Mediterranean fine dining at Casia.
Plus, there’s the 7th-floor poolside lounge, Flow, for laid-back day snacks and pizzas straight from the huge Australian beech-wood fired oven.
Live Cooking Stations At Savio
But Darius is particularly excited to talk about Savio.
“Savio is our beautiful international restaurant – think fresh sashimi salmon and tuna, lobsters, blue swimmer crabs and oysters, Wagyu beef served teppanyaki-style, and homemade ice creams — that’s become well-known for its live cooking stations,” he smiles, looking around at Savio’s high-ceilinged space with its swirling wicker artworks and dashes of earthy orange colors.
Savoi is also the ground floor restaurant for a filling breakfast – oatmeal porridge and freshly cut fruits, eggs over easy, and a cup of enlivening cappuccino.
Flavors Of The French Riviera In Downtown Bangkok
And Darius is also happy to dispense more information on Casia too – a little bit of the French Riviera in downtown Bangkok, as he describes it.
“It’s our flagship French Mediterranean fine dining restaurant, where you’ll see light accents of flora in the architecture, and touches of the Riviera in the dishes. The a la carte and tasting menus, served lunch and dinner, feature earthy and aromatic Bresse Pigeon, and stuffed Mediterranean squid.”
Taking It All In
Running all the F&B outlets, developing their innovative menus, leading training and development, and much more, he’s enjoying the moment to take it all in.
At least, with such a tasklist, he has lots of experience to lean on. In his 20-plus years in the industry, he most recently launched three outlets with Hilton DoubleTree before joining Chatrium Hotels in August 2022.
Most Importantly At The Chatrium Grand Bangkok The Food Is Great
And, most importantly, the food is great. As guests march over to the nearby Paragon Shopping Mall, credit card in hand (or avail of the handy shuttle buggy there and back) most return, arms full of shopping bags, for the Chatrium Grand Bangkok’s cuisine.
“Personally?” Chef Darius asks. “I would say visit Savio on a Friday night. It’s especially good. We have an absolutely phenomenal international buffet. Order the ottoro sashimi and a nice piece of Wagyu beef tenderloin from the grill,” he recommends.
A City With A Vibrant Street Food And Fine Dining Culture
But it’s not like the Chatrium Grand Bangkok insists you remain in-house – it’s still a jumping off point for foodie adventures in the city, as much as shopping expeditions.
And it’s a city with a vibrant street food and fine dining culture, with young chefs like Chef Pam from Potong, joining established names like Gagaan.
“Thailand is such a big food hub in the world. Here, so many food cultures come together,” he acknowledges, “so it’s a good challenge to have.”
“Personally, I like to have some pasta and wine at Via Emilia in Sathorn. I also enjoy eating a good steak. My favorite one is at Penthouse Bar + Grill at the Park Hyatt, Bangkok. And, for special occasions, I would recommend Côte at the Capella Hotel, Bangkok.”
The Freshest Ingredients
Mauro Colagreco, who opened Côte at the Capella Hotel, is not his only inspiration. “Oh, there’s a lot,” he nods. “There’s Thomas Keller, Jan Hartwig and Eckhard Witzickmann, too.”
Still, he admits, he’d prefer you to stay at The Chatrium Grand Bangkok for dinner.
“Our talented chefs source the freshest local ingredients,” he explains. “And that helps them craft exceptional Thai, pan-Asian and international dishes in a lively atmosphere.”
It’s the perfect hub, dropped into the thrum of the Thai capital, which buzzes away, beyond the canal, right outside.
Life really is grand at The Chatrium Grand Bangkok.
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