A stirring new take on the giddy heights of good living has arrived in Bangkok: “The Penthouse”. Perched on top of Park Hyatt Bangkok Hotel in the heart of uptown, floor 34 marks the entry point to three-and-a-half uppermost levels of high-octane entertainments.
The Penthouse is not a hotel outlet: it’s a destination in itself. AvroKO of New York was commissioned to fill the spaces with original designs of a kind that might grace the New York or Chicago penthouse of an adventurer and art collector who loves having friends round.
Think of it as an open house of rooms, doorways, passages and stairs, comprising a grill restaurant, various bars and, coming soon, a rooftop terrace, complemented with first-rate food and beverage, a revolving door of DJ talents, live acts, and some of the most picturesque city views around.
The Grill (Level 34): With an antique BMW motorbike parked at its entrance, the focal point of the graceful Grill Restaurant is its white marble, gold-piping clad open theatre kitchen. There’s a luxury cruise liner state room feel to the place. It’s down to its gold stem, wood-topped tables; gold framed, beige upholstered chairs; curvilinear leather banquettes; marble mosaic and lustrous parquet floorings; lush foliage and dried flowers; and a city visibility akin to a ship’s bridge riding a very big wave. Both lunch and dinner are served and guests can alternatively dine on the outdoor terrace or in a private chef’s dining room.
Canadian Chef de Cuisine Andrew Dickie’s 35-item menu features honest, flavourful food. Roasted bone marrow (620) is a collagen-rich delicacy cooked with garlic, served in the bone, accompanied by sourdough toast. French onion soup (250) combines caramelised onion and gummy Comte cheese. Baked macaroni cheese casserole is raised to gourmet level with porcini and morel mushrooms. Flame-grilled Rangers Valley rib-eye (1,550) is an Australian crossbred between Black Angus and wagyu, treasured for its high-marbling. Sauces range Béarnaise to Chimcurri, and sides (180 ea), from mac ‘n cheese to duck-fat fried potato wedges. Surf & Turf (1,950) is a flawless duo of lean USDA Prime tenderloin medallion and half a Canadian lobster. Snowfish (1,350) is a 180g fillet of the southern Atlantic cod icefish flash-charred over flames. Desserts include caramelised lemon tart with blueberry and lime (310) and three Penthouse Sundaes (370), including Strawberry Romanoff with Grand Marnier. Lunch: noon – 2.30pm; Dinner: 6 – last order at 10.30pm.
REACH FOR THE BARS
Meanwhile, head bartender, Munich native Simon Brandmayer, turns cocktail culture on its head at three level 35 locations:
Cocktail Bar: Fashionable, fun, and happening, Cocktail Bar projects a plush vintage-motoring theme with a sense of drama. Between the bar and the double height ceiling is a DJ’s crow’s nest where the evening’s musical score is spun.
The Mezzanine: Overlooking the Cocktail Bar and DJ stage in its own secluded space, The Mezzanine provides a discrete retreat or private party venue. With its custom wine wall, private bar and cabinet row stacked with curated curios, it’s a whole other energy field.
Whisky Room: This hideaway bar takes its design cue from a 1920s American bar where you never know what will transpire. As Simon says, “It’s very masculine featuring famous drinks from the past, inspired by people like Ernest Hemmingway and Errol Flynn.”
A bucket list location for local movers & shakers and international visitors, to hangout and hear what’s happening in town, Penthouse Bar & Grill is simply one of Bangkok’s most happening spaces.
