Sindhorn Kempinski Bangkok Review

The great arch was imposing; the black interiors and curves were sexy

The immense arch and the guestroom floors rising above it stopped me in my tracks. As I drew closer, my attention shifted from its size to the smooth concrete curves, tall glass walls and black frames behind them. Grand, sophisticated and, above all, sexy. There are plenty of large hotels. Far fewer are this much to my taste. If the entrance looked this good, I wanted to see the lobby.

Sindhorn Kempinski Hotel Bangkok stands in Sindhorn Village, between Langsuan and Soi Tonson. It is the second hotel that developer Siam Sindhorn and Kempinski brought to Thailand together, and a separate property from the earlier Siam Kempinski. Gardens and wellness are central to its design: trees grow inside the great arch, and greenery remains in view from the lobby through its glass walls.

The opening date follows an opening interview; room counts and sizes follow the hotel information and Grand Deluxe details.

Disclosure: I stayed for 2 nights, 18–20 September 2026, at the hotel’s invitation, with accommodation and breakfast provided. The observations and photographs in this report come from that visit. The relevant chapters distinguish the hosted dining and wellness itinerary from benefits available with ordinary bookings.

Plan Architect describes the immense arch as a vaulted space connecting the building with the surrounding greenery. The deep rectangular frames repeated across the guestroom floors give way at ground level to a sweeping curve around trees and glass. The curve I liked so much serves a purpose beyond looking impressive.

The lead architect was Sinn Phonghanyudh and the contractor Thai Obayashi. P49 Deesign & Associates handled the interiors, with landscaping by P Landscape.

Sindhorn Village, the development around the hotel, is substantial too. Its official introduction lists a total area of 56 rai, approximately 89,600 m², with 14 rai, approximately 22,400 m², of major green space. These figures describe the wider development, rather than the hotel’s own garden alone.

The approach felt different from the Bangkok I usually know. Trees were carefully shaped; the asphalt and roadsides were immaculate. Even the people passing by seemed unhurried. It felt as though I had found another, wealthier Bangkok within Bangkok—a quiet, affluent residential neighbourhood on the way to the hotel.

The welcome began when the car door opened

A staff member opened the car door, took my luggage, checked the reservation name and led me to reception. Every movement and explanation felt natural. Here was someone who had been properly trained, and it showed. I felt looked after from the moment I stepped out of the car.

Up close, I was curious about the white dots around the tree logo and hotel name. The design—a rising motif with dots beneath it—matches the form of a choem (เจิม) blessing mark illustrated in the Thai Fine Arts Department’s cultural material. Choem uses a scented powder paste to mark an object while wishing it good fortune. In Thailand, such marks are also placed on building plaques to bless a beginning and wish prosperity.

Even while photographing the entrances and signs, I kept looking back at the glass. It was so clean that the sala and lighting inside remained remarkably clear. Around the side is an entrance beneath a glass canopy; looking back from the garden gives the same arch and entrance another character.

A small pillar on the driveway is marked P, Drop Off and directional arrows. It distinguishes the route to the underground car park from the ground-level drop-off as you drive in.

The air seemed to change as soon as I stepped inside. It was more than the coolness of air-conditioning: the whole space felt fresh and comfortable, with a lovely, subtle scent. The building was impressive outside; the atmosphere inside surpassed it.

Looking into who made that scent led me to a 2024 development account by Vibes Lab. It describes Sindhorn Kempinski’s signature fragrance as mandarin, clove and sandalwood, combining Asian ingredients with a European approach to perfumery to suit the interiors. It also records a system designed to distribute the scent through the air-conditioning in the large lobby.

Returning at night, I could see the sala and lights more clearly through the glass. By day, the arch and trees caught my eye; after dark, it was the warm light between the black frames. I knew this was a good hotel. I had not expected it to be this good. A building so much to my taste, a wonderful scent and such a welcome from the staff: even on the first day, it was clear this was no ordinary hotel.

A short walk became an hour. This is among my top 5 walks anywhere

After breakfast at Flourish on the lobby level, I went out for a quick circuit of the garden. Walking felt so relaxing that I carried on past the greenery to explore the neighbouring buildings and shops. An hour must have passed. I had come out for a short stroll and quite forgotten about returning to my room.

It was not a one-off. I came out to sit for a while, then returned for another gentle walk. Over 2 nights and 3 days, I must have taken this route more than 5 times. I would put it among my top 5 walks anywhere. The restaurant opens directly towards the garden, making it easy to step outside after breakfast.

The garden comes into view from the lobby too

From a seat in the lobby, I could see the trees and lawn clearly through the glass. Sometimes I simply sat indoors and enjoyed the view. When I wanted fresh air, there was a black bench immediately outside the door. I could enjoy the greenery without going any farther than the lobby doors.

The lawn was exceptionally well kept. Trees and path edges were neatly maintained, and I did not notice fallen leaves or litter along the places I walked. This was a garden that stood up to a closer look, with care evident beyond the overall view.

Black cage-like planters appear along the paths. They share domed tops and closely spaced bars but vary in height and size, with long white glass lanterns suspended above them and from the trees. The grass and trees would have been lovely on their own. Details like these kept making me stop for another look.

Black works beautifully here too. The clear outlines of benches and cage-like decorations stand out against the dense leaves, giving the garden a composed feel. What I liked in the lobby carries on outdoors.

Landscape architect P Landscape describes a design inspired by the gardens of old residences in Thai literature and poetry, together with contemporary tropical conservatories.

I particularly liked the attention paid to the ground beneath the trees. Heavy structures were kept out from below the central Super Green area to allow sufficient soil depth. The greenery of the two hotels, roadside trees and planting within the development were planned as a continuous landscape. The project received the Hospitality Honor Award at the TALA Awards 2021.

According to the hotel’s 2025 account, three trees approximately 100 years old that stood on the site before construction were preserved and relocated to Chevaa Garden. Fallen leaves and organic kitchen waste are composted for use in the garden. I liked knowing that old trees had been kept as a new hotel took shape around them.

Despite the Thai weather, I was thinking more about staying a little longer than feeling irritated by the heat. Even when I was simply sitting on a bench, the air felt pleasant and I could relax. For a while, I forgot I was in central Bangkok. The path moves from lawns to water and decking, and the garden is larger than it first seems, with the view changing as you walk.

I normally enjoy Lumphini Park, but this time I felt no need to go there. I had such a well-kept garden beside the hotel, with a bench or the lobby close by whenever I wanted to rest. The hotel talks about wellness being central to its identity. On these walks, that made sense: I felt thoroughly at ease.

Neighbours across the garden

The building opposite, with its long vertical frames and glass canopy, is Kimpton Maa-Lai Bangkok. Designed by Plan Associates, it looks quite different from Sindhorn Kempinski’s great curves, but the two face one another across the greenery of Sindhorn Village.

Along the path I also found a separate entrance marked The Residences at Sindhorn Kempinski Hotel Bangkok. This is a branded residential property, one of the buildings around the garden. The clean, orderly atmosphere continued beyond the hotel itself.

Dining beside the garden at Botanica Garden Terrace

A Botanica Garden Terrace sign by the garden entrance caught my eye. Official material describes it as the outdoor dining space connected to Flourish. It is well placed for a walk after a meal, or a meal during a walk.

The brunch advertised during my visit was a limited menu running 15 September–30 November 2026, daily from 11:00–18:00. It offered 3 courses—a starter, main and dessert—plus one non-alcoholic drink for THB 888 per person, including tax and service charge. I saw the offer while walking; it was separate from the breakfast I ate.

The shops beyond the garden form Velaa Sindhorn Village. Cafés, restaurants and stores sit among the greenery. You explore along open walkways beneath the eaves, rather than entering a large enclosed shopping centre.

According to its designer, Architects 49, the shops run for approximately 300 m along Langsuan Road. The buildings curve around existing large trees, with open pedestrian routes and canopies connecting the garden to the shops. P Landscape also designed the landscaping here.

The signs along the walk help explain how the area fits together. Sindhorn Village, the two hotels and the access information for Chevaa Garden appear on the same sign.

Even the shops outside the hotel looked refined, from their curved eaves and black columns to the lights behind the glass. The streets were immaculate; it struck me as somewhere affluent Bangkok residents would spend time. During my visit, an ART OF GIFTING market was open, with bags, accessories and mats in different patterns to browse.

The large Thai sign that drew my attention belonged to Rongsi Pochana. It is an iBerry Group restaurant serving Thai and Chinese food; Velaa’s listing also mentions seafood. As I approached beneath the curved eaves, I could see small lamps at different heights through the glass behind the sign. I wanted to see how the rest of the interior was put together.

Another black canopy reads That Salt Beef Sandwich Bar. Behind the tables and lights visible through its windows, the Sindhorn Kempinski guestroom building gives a clear sense of just how close the shops are to the hotel.

I only looked around this time, but I would like to eat here on a future visit. A quick stroll had become an hour out and a list of restaurants to return for. There was nothing about the walk I would change. I simply want to come back and do it again.

An outstanding hotel, with staff who were better still

I had barely finished admiring the arch when the black interiors caught me all over again. Tall ceilings, glass walls and black frames, with gold details and flowers so beautifully placed between them. Sophisticated and sexy, without feeling cold. From a window seat overlooking the garden, it was so comfortable that a brief rest became a reason to stay longer.

The lobby was designed by P49 Deesign & Associates. The hotel describes it as a central place to meet and spend time, with planting extending overhead and out towards the garden. Looking from the flowers among the seats to the greenery above and the garden beyond the glass, you can see the idea at work.

The 2026 press kit gives the atrium’s height as 15 m. A pavilion sits above low seating, with concrete curves and glass much higher overhead. The height is impressive, but I appreciated something else just as much: within this vast space, there are plenty of places to sit comfortably.

The black pavilion, or sala, was my favourite feature. Gold motifs run beneath its layered roof, with cage-like lights suspended inside. Flowers and the garden are visible through its latticework. It was beautiful to photograph from outside and just as pleasant to sit within. This deserves to be one of the hotel’s signature photo spots.

Walking closer, my attention shifted from the roof to the white orchids, black lattice and little lamps inside. I had liked its outline from a distance; the flowers and lights gave me just as much to admire up close. From every angle, I wanted another photograph.

A window seat I was in no hurry to leave

I sat beside the lobby windows. The garden was clear through the immaculate glass and the chair was comfortable, so I stayed longer than planned. Looking back into the room, I noticed how the chairs differed: curved, enclosing backs, black latticework and green seat cushions, with different cushions, tables and lamps at each setting.

I wanted to know who had made the chairs I enjoyed so much. Bangkok furniture manufacturer and retailer E.G.G. Enterprise lists Sindhorn Kempinski among its 2020 projects. Its official gallery shows the same curved armchair backs, loop-shaped legs and repeated lattice patterns that I photographed in the lobby.

P49 designed the overall space; E.G.G. was responsible for the furniture project discussed here. E.G.G.’s close-up photographs show the curves of the armrests, the cushions and even the decoration at the feet.

The floor deserved a closer look too. What appears to be wood is porcelain tile from Settecento’s Vintage collection, in Oak/Rovere, measuring 47.8 × 47.8 cm. Italian ceramics industry publication Ceramica.info records its use in decorative floor patterns at the hotel entrance, lobby and bar.

I enjoyed the piano playing, and it remained easy to talk. Around the YAMAHA grand piano in the photograph are low chairs, tables, plants and small lamps. The music was lovely and staff were easy to find when needed, yet nothing intruded on the time spent relaxing.

Check-in took place on a sofa on the 19th floor

The first place I was shown on arrival was the lobby reception desk. It sits behind a central floral display, beneath a long light fixture made from slender, clear hanging pieces. The patterned wall and black frames behind it carry on the look I liked elsewhere in the lobby.

From this desk, a staff member took me to the 19th-floor Executive Lounge. I completed check-in upstairs, sitting comfortably on a sofa.

The official description identifies the Executive Lounge as a club-guest space on the 19th floor, with personalised check-in and check-out among its benefits. It is a different place from the similarly named Lobby Lounge on the lobby level.

The weather was good and the windows were clean, so the city looked wonderfully clear. Sitting on the sofa, enjoying the view and looking at the food, I barely felt I was waiting to check in. This was check-in as part of the holiday: relax, collect the key and head down to the room.

The round lounge tables have black chairs with slender back spindles, while sofas and low glass tables sit beside the windows. These chairs also appear in E.G.G.’s official gallery, which shows the curved spindles, rectangular backs and details at the ends of the arms and legs.

The coconut welcome drink brought that feeling immediately: I had arrived in Thailand. It was wonderfully cold and refreshing, with a clean, refined taste. A square coaster with stitched edges sat beneath the vertically fluted glass. Drinking it from a comfortable seat with that view made the welcome feel especially thoughtful.

The lounge refreshments I explored during check-in

Fruit, sandwiches and small desserts were ready when I arrived. Different-height stands and individual glasses kept everything neatly displayed, with labels so you could see what you were choosing. The hotel lists all-day snacks and drinks from 10:00–21:00, high tea from 14:00–16:30 and evening cocktails from 17:30–20:00.

The little glasses labelled Watermelon with Feta Cheese held round scoops of watermelon and green leaves above white feta. Their red-and-white colours stood out even beside the fruit platter. The bite-sized sandwiches were labelled Tuna Sandwich.

Red and white accompaniments were portioned into small glasses, while pale green and pink flower-shaped sweets sat on leaf-lined plates. Even these little refreshments had been arranged with care for colour and presentation.

Reading the names alongside the desserts was part of the fun. Each small square of Cheesecake was topped with strawberry and cream. Mulberry Macaron had purple filling between pale shells. Yuzu Praline and Earl Grey Tea Pralines were yellow domes and brown squares respectively, easy to tell apart once you had read their labels.

Nuts, dried fruit, cookies and pretzels were kept in lidded glass jars, with tongs and spoons grouped in front for guests to help themselves.

Once I had the key, a staff member accompanied me to the room and explained how it worked. Everything I needed was covered without a lengthy, one-sided briefing. Throughout the stay, staff struck me as experts at their jobs. That first room introduction set the tone.

When I returned to the lounge at night, orchids and little lamps made it feel cosier. The interiors were wonderful, but it is the people I remember most. It felt as though the hotel had gathered an exceptional team in one place; there was no disappointing moment in the welcome. An outstanding hotel, with staff who were better still: that is Sindhorn Kempinski to me.

Lighting that gives a sexy hotel a softer side

I stepped out of the lift, started towards the room and stopped. Corridors wrap around a large open atrium, their layered outlines traced with light. When even the walk to your room looks like this, you cannot simply pass through. Taking photographs, I wondered whether the designer had anticipated exactly this pause.

I could see upwards, downwards and across the space, so the walk never felt enclosed. The generosity extends beyond the rooms to the corridors and atrium, with breathing room between guestroom doors too. The moment I left the lift, I understood how spacious this hotel was.

Plan Architect identifies the single-loaded corridors, with rooms along one side only, and the large atrium as key elements of the design. The open side opposite the room doors and the round opening overhead bring daylight deep into the common areas.

Looking down through the glass balustrade, a curved glass surface appears among the straight lines of the corridors. Interior space is visible beneath it. Being able to look so far through the building from a guestroom floor is part of the atrium’s appeal.

From below, the stacked glass balustrades and bright ceiling come into view together. Long concealed lights and small downlights meet at the corners of the corridors. This is a large space, but the lighting never felt excessive or harsh.

If I had to choose between day and night, I would take night. The lighting I liked outside continues through the lobby, corridors, pool and guestrooms. Walking these corridors after dark made its appeal especially clear. The black interiors remained sophisticated and sexy, but the gentle light made them feel cosy too.

The long lights at the top of the walls look different nearby and from across the atrium. In the corridor, they illuminate the way without glare; opposite, their stacked lines reveal the building’s depth. Lighting that makes even the walk back to your room enjoyable deserves a very high score.

Even my own footsteps were quiet

Other guests closing their doors did not disturb me either. Room 606 was a little way from the lift, but walking along these quiet, open corridors did not feel tiring. Pale floral carpet lay underfoot and the atrium remained visible beyond the glass balustrade. There was still something to enjoy looking at before I reached the room.

The carpet and the area outside the doors were spotless. On my way to and from the room, I saw nothing dirty or distracting.

The hotel’s fragrance was noticeable on the guestroom floor too. It was neither hot nor clammy, and no cold draught blew directly at me. Temperature and humidity both felt comfortable. Simply calling it cool would not do it justice.

The 2024 Vibes Lab account mentioned earlier describes a fragrance developed to suit the interiors. The design already appealed to me; the subtle scent made the walk to the room more pleasant still.

The open layout also has a practical role. Plan Architect explains that the large atrium and single-loaded corridors bring daylight into the common areas and aid ventilation, switching between natural ventilation and air-conditioning according to outdoor conditions. The routes for light and air were considered together.

Getting between the pool and restaurants was straightforward once I knew their floors. Even the spaces between the lobby lifts had black latticework and lights, giving me something to admire while waiting.

The lift’s interior plate identifies OTIS, a capacity of 18 people and a rated load of 1,350 kg. Beneath it, the SOUTH directory lists facilities by floor; a screen alongside displays restaurant menus.

For wellness visits, remember fitness on the 2nd floor; spa and pool on the 9th. Plan Architect explains that the pool and shared facilities were placed on the 9th floor to make them accessible between the lower and upper guestroom floors.

On the 19th floor, Bistrot De La Mer is to the left and the Executive Lounge to the right. Small wall lights, vases and plants decorate the junction. The care continues beyond the guestrooms, along the way to dinner and the lounge.

Executive Suite King · When I was not in bed, I was usually on the sofa

A large living room and warm light greeted me when I opened the door. The sophistication I had liked outside and in the lobby remained, but the room felt softer. One look at the long sofa against the wall and I wanted to lie down on it.

My room category was Executive Suite King, and I stayed in 606. The hotel lists it at 95 m², with a bedroom with a king bed, separate living and dining areas, and a balcony with seating. This category occupies floors 4–11.

With a balcony outside as well, I never once felt short of space during the stay.

If I was not in bed, I was on this sofa

I used both the long sofa against the wall and the window seating, but I lay down most often on the main wall-side sofa. Stretching out in the cool living room was so comfortable that, when I was not in bed, this was usually where I ended up.

I liked the oval glass table in front of it too. Its slender rim and curves were elegant, with a round stool alongside. Even with the long sofa, window seating and table, there was plenty of room to walk between them.

The E.G.G. Enterprise Sindhorn Kempinski project I consulted for the lobby furniture also includes guestrooms. Its official photographs show the same forms as this room’s wall-side sofa, oval glass table and round ottoman, down to the table’s thin rim and lower curve, and the way the ottoman’s top gathers towards the middle.

The dining chairs were comfortable too. The furniture looks refined, but it also feels good to settle into for a while. That made me feel that no chair had been chosen casually—and it was why I wanted to find out more about it.

Mango sticky rice, tea and a laptop at the same table

At the round dining table, I enjoyed the mango sticky rice and tea brought once a day, and sometimes opened my laptop to work. The top was spacious, the seating comfortable, and Wi-Fi worked very well whenever I used it. With a sofa to relax on and a proper table nearby, I did not have to keep clearing food or a laptop off one small surface.

I closed the bedroom door beside the table when it was time to sleep. I could eat, relax and work in the living room, then shut the door and rest in the bedroom. The separation mattered as much to me as the 95 m² floor area.

The long cabinet near the entrance groups the coffee machine, water bottles, cups and small amenities in one place. Vertical detailing on its front, open shelves above and a table lamp make the drinks station feel part of the living room furniture. Having everything close to the seating was convenient too.

Lighting and air-conditioning let me get on with relaxing

Lighting was not limited to switching on the ceiling lights. I could use lamps beside the sofa, at the windows and next to the TV separately, with controls beside the bed too. At night I left a gentle glow in the living room and bedroom. It was easy to get the brightness I wanted.

The air-conditioning worked well and seemed to hold the temperature precisely. I felt no direct draught and heard no operating noise. A large room and comfortable furniture mean little if the temperature or sound keeps bothering you. Here, I could forget about the air-conditioning entirely.

The balcony was spacious enough to sit out and unwind. After moving between the sofa and dining table indoors, I could step outside whenever I wanted some fresh air. I opened or closed the curtains as needed, and during this stay I was not bothered by views from neighbouring buildings.

Even outside, a decorative panel caught my eye. The tall, narrow piece beside room 606 is filled with turquoise, red and gold patterns. The hotel says its guestroom decoration uses photographs of motifs and tiles at Wat Ratchabophit. That explains the rich colours and patterns set into these otherwise calm rooms.

Small geometric patterns also appear beneath the gold room number. The detailing extends from the decoration at eye level to the little plate identifying the room.

I slept so soundly that the night seemed to pass in an instant—and wanted this desk at home

I slept so soundly that the night seemed to pass in an instant. When I lay down, the mattress felt soft at the surface yet supported my body firmly from below. It did not feel unstable, and the generous bed gave me room to settle comfortably. Softness and support were in just the balance I like.

The mattress and sheets felt a step above those in an ordinary hotel. I also used this bedroom well beyond sleeping hours. Alongside the king bed, the large room had a window sofa, chair and desk, with space to relax or work.

Looking into the bed I had enjoyed, I found Sindhorn Kempinski on Slumberland’s official hotel-supply list. The brand’s hotel mattress client material also features the property.

The sheets felt even better against bare skin: soft and cosy, giving me the sense that the mattress had been paired with equally good bedding.

I also liked that the duvet did not feel excessively heavy. I never woke feeling too hot or clammy and had no need to fuss with it during the night.

The bed was a comfortable height for sitting down and getting up. There was enough room between its foot and the TV cabinet to move around easily, and the door beside it led straight into the bathroom without going through the living room.

Charging was within reach of the bed, with the telephone, tissues and notepaper grouped beneath the large bedside lamp. Adjustable reading lights were fitted to the headboard. The things I needed were close enough to use comfortably from bed.

The pillows already on the bed suited me perfectly

I used the pillows provided rather than requesting different ones. They supported my head comfortably, neither too high nor too low, so there was no reason to change them. Together with the mattress, they made this a very comfortable bed.

The Pillow Menu card on the bedside table says alternative pillows can be requested from Guest Services. Beside it are a round JBL digital clock and a small circular metal ornament.

I closed the bedroom door and drew the curtains at bedtime. No light came in to disturb my sleep, and I could leave a soft light on when settling down. The room was quiet enough that I once missed a staff member’s knock. During this stay, outside noise never bothered me.

A second TV in front of the bed, separate from the living room one, was useful too. The bedroom’s LG TV sits above a long cabinet opposite the foot of the bed.

From the sofa to the desk

I often sat on the bedroom’s window sofa. A round table stands between the pale curved sofa and a dark blue chair, immediately beside the desk where I did most of my laptop work. The bedroom felt as though it had separate areas for sleep and work, which I appreciated. I photographed this corner often because I kept coming back to use it.

The blue chair has a dark frame and curved armrests. The same form appears in E.G.G.’s official Sindhorn Kempinski project. Beside the pale sofa, its contrasting colour and outline stand out.

I used my laptop at the living room table too, but this desk was my main workspace. With a generous top and a comfortable chair, it was a pleasure to spend time here. I wanted to bring this desk-and-chair arrangement home with me.

The area beside the desk was not left bare. Pottery, small boxes and metal-framed ornaments were arranged across shelves of different heights and above the drawers. I liked how even the workspace had been furnished to suit the room.

The desk has a dark rectangular top on straight legs; the chair has a tall back and armrests. The telephone, tablet and lamp sit towards the rear, leaving plenty of room for a laptop. Even with my laptop and phone on the desk, I did not need to move the stationery holder, paper or small tray.

Wall sockets immediately above the desk were easy to use. There was still space on the surface after I had spread out what I needed for work.

Paper and a pen beside the tablet

The tablet beside the telephone is labelled SuitePad, while the card alongside it says PressReader. The card explains how to read newspapers and magazines free in the app after connecting to the hotel Wi-Fi. Hotel-branded paper and a pen are also there for a quick handwritten note. The laptop and mobile phone in the photographs are my own.

I still remember working beside that window

Looking up from my laptop, I could turn to the large window immediately beside me and see trees, neighbouring buildings and Bangkok beyond. I enjoyed taking a moment to look out between tasks. The desk and chair made it easy to work; the view made me happy to stay there.

Two basins, strong but gentle water pressure, and a towel I wanted for home

I am particularly demanding about hotel bathrooms—arguably more so than living rooms or bedrooms. The bathroom in 606 immediately felt large and sophisticated, with warm lighting that made it more inviting. Two basins still left plenty of counter space, and there were separate shower and bath areas. It made an excellent first impression.

For me, two basins are a basic expectation in a luxury hotel bathroom. Here, two people could have their own spaces and still spread out their toiletries. Pale basins sit on the black counter beneath a large mirror with lights down each side; Diptyque lotion and small amenities are grouped in the middle.

After housekeeping had been, even my own toiletries were neatly arranged. It was lovely to use the generous counter freely, then return to find everything in order again. Small acts of care like this mattered to me.

I liked the glass water bottles marked Chang too. Brown covers carry the hotel name and tree motif, with drinking glasses alongside. I appreciated the use of glass rather than plastic bottles, and the colour of the covers suited the bathroom.

I am particular about dental products, but the supplies here met my standards. The mouthwash in particular came in such an attractive little green bottle that I deliberately tried it. Its label identifies it as nourish a spa line Refreshing Mouthwash — Mint.

Nourish is a brand of Hunter Amenities, a developer and manufacturer of hotel personal-care products. Hunter Amenities began in Burlington, Canada, in 1981, and its headquarters remain there.

The Dental Set in front of the mouthwash is the toothbrushing kit; the Emery Board is a nail file. Individually packaged supplies are grouped by type in the central organiser between the basins, making it easy to pick out what you need.

The shower and toilet each have their own translucent door, with the bath outside those enclosures. When I showered, water stayed away from the basin area and drained quickly. Humidity and smells did not linger, so the bathroom still felt fresh afterwards. It was practical as well as spacious.

Strong water pressure, without a stinging spray

I used both the large square overhead shower and the handheld shower on its rail. Good pressure was welcome, but what I particularly liked was how strong the flow was without feeling sharp against my skin. Rinsing my hair was easy, and I never felt I was waiting a long time for hot water.

Inside the shower, a recessed shelf holds three cleansing products above a long bench. Even with the shelf and bench, there was plenty of washing space, and the water drained quickly.

The bath was much larger in person than it appears in the photographs. I expected it to take some time to fill a tub this size, but the strong flow meant I did not have to wait long.

Inside are handles and a small headrest, with a gold-coloured metal tray across the top. Bathing products have their own wall shelf, so there is no need to bring bottles over from the shower.

I used the supplied bath salts. Being able to rest my phone on the metal tray was useful too. BATH SALT and LUFFA PAD on the tray refer to bath salts and a loofah pad for washing the body.

The shampoo, conditioner and shower gel are Diptyque Fleur de Peau. Each black pump bottle identifies its purpose beneath the oval label; the three products I photographed were 300 ml each. Beside the bath, the order from left to right is shower gel, shampoo and conditioner; in the shower close-up, it is conditioner, shampoo and shower gel.

The shampoo lathered well, rinsed out easily and did not leave my hair stiff. I was happy enough with it that I never took out my own shampoo. The scent was lovely, and even the black bottles felt right for the hotel’s interiors.

Hotel amenity supplier La Bottega describes Fleur de Peau as a musky fragrance with iris and ambrette seed. If you want to find the Diptyque scent you enjoyed here, Fleur de Peau is the name to remember.

I liked the Hand & Body Lotion by the basins too. It spread smoothly, absorbed well and left little stickiness. The pleasant scent remained after washing, making it a pleasure to use.

A room that makes you want to put things in order

The dressing room and vanity are immediately to the right of the entrance, with the bathroom alongside. It is easy to wash your hands while unpacking, or change and head straight out.

I sat at the vanity to get ready. The chair was comfortable and the right height, the mirror was clean, and the lighting was excellent. A small tray sits at one end, with tissues and the hairdryer at the other, leaving the middle clear. The mirror reflects the luggage bench and bathroom door behind.

Of course, the hairdryer was a Dyson

In a luxury hotel, I like to find a Dyson hairdryer. I appreciate both how it works and how it looks, so I was pleased to see one here. Sitting at the vanity made it comfortable to use, and its strong airflow dried my hair quickly. Afterwards, it goes back on the stand, with the cable and attachments arranged in the same tray.

There was easily enough room to open two suitcases. Depending on their size and arrangement, it looked to me as though four might fit. Keeping luggage here left the bedroom and living room clear, with the luggage bench, hangers and drawers together in one convenient area.

There was more to this room than luggage space. Good lighting and a place for everything made it satisfying to unpack and easy to keep things tidy throughout the stay. The official specification for my Executive Suite King includes a walk-in wardrobe. This is one reason I would choose the same room category again.

A long light above the hanging rail illuminates the wardrobe. Padded hangers, clip hangers and shaped shoulder hangers are supplied, with an ironing board beside them. Everything needed to organise clothing is in one place.

The safe has a numeric keypad on the front and is made by ASSA ABLOY. In the drawer immediately below are bags labelled Laundry and Dry Cleaning.

A tray below the wardrobe holds slippers, a long shoehorn and a shoe brush. The Shoeshine Service card says housekeeping will clean guests’ shoes free on request.

The two pairs of slippers are tied with blue and gold ribbons, with Kempinski embroidered in white thread on white fabric. Even the small logo looked refined. On my feet, they felt soft and comfortable. I do not usually wear slippers much, but I wore these often.

The bathrobe felt lovely too. Nothing scratched or restricted me, and I wore it comfortably around the room.

Even the little microfibre cloth was beautiful

The purple packaging contains a microfibre cloth with red and blue flowers and diagonal patterns against green. It is a small item, but beautifully designed. The wording Microfibre towel for lint-free cleaning describes a cloth intended to clean without leaving lint.

Even a large room can look untidy once luggage is spread around. Here, I could keep suitcases and clothes in the dressing room and simply enjoy the living room and bedroom without thinking about the bags.

A handwritten welcome and cold drinks on arrival; tea and mango sticky rice after going out

The table was full: fruit, little sweets, a coconut and cold drinks, with white napkins and cutlery so I could sit down and enjoy everything immediately. There was a generous spread, but what pleased me most was the envelope bearing my name and the handwritten card. Reading a personal welcome made me feel that someone had been expecting me in this room.

For me, Thai orange juice is among the world’s top 3

Personally, I put Thai orange juice among the world’s top 3. I already love it, and here the bottle was waiting in a small bowl of ice, properly chilled. Good juice served at just the right temperature: that first sip after arriving was wonderful.

I would urge you to try the whole coconut too. It felt as though they had selected a good one and chilled it perfectly, with the hotel’s tree motif marked on its shell. The top had been cut ready to open, so it was easy to drink. Both the juice and coconut were deliciously cold—a lovely way to arrive in the suite.

Even the fruit bowl looked carefully chosen. Its long green shape rises at both ends, with a head-shaped ornament at one end. Leaves among the whole fruits turned the bowl itself into a table decoration.

Inside the sweet box, fruit-shaped luk chup (ลูกชุบ) were lined up on leaves, with round and square sweets grouped at one side. A purple Kempinski DISCOVERY decoration completed the presentation. I ate all the fruit and sweets provided, and enjoyed them all.

Those tiny fruit shapes are made from mung-bean paste

Luk chup are traditional Thai bite-sized sweets made by shaping mung-bean paste into fruits or vegetables. Steamed mung beans are blended finely with coconut milk and sugar, then stirred over heat until firm enough to shape. Each piece is moulded by hand, coloured and finally coated with a thin agar-jelly layer to give it that glossy finish.

Outside is a smooth jelly coating; inside is soft mung-bean paste. Every tiny fruit involves shaping, colouring and dipping in jelly. They deserve more than a photograph. If a welcome plate like this awaits you, try the little sweets one by one.

I enjoyed the minibar too. I tried drinks I would not normally choose and found nothing I disliked; it felt as though care had gone into the selection. The official Executive Suite description includes a complimentary minibar. This is the assortment I photographed during my stay.

Familiar soft drinks are there as well. The red cap belongs to Coca-Cola, the green one to a Thai-labelled Sprite; both bottles are marked 250 ml. The gold-and-black caps below are Rock Mountain Soda Water, completing a mix of juice, soft drinks and soda water.

Lily Fresh orange juice was also stocked

The bottle with the orange cap, logo and orange illustration is Lily Fresh. Official distributor Jagota describes it as produced in Chanthaburi, Thailand, bottled in glass and pasteurised. The catalogue lists 100% Orange Juice, 180 ml.

The minibar also held one tonic water and one grapefruit soda from Franklin & Sons. The turquoise label is Original Mallorcan Tonic Water; the red lettering identifies Pink Grapefruit Soda. Their ingredient lists make the difference clear.

The producer describes a tonic made with Mallorcan citrus and cinchona-bark extract, and a soda with pink grapefruit and lime juice. Both are sold in 200 ml bottles. I liked having tonic and grapefruit soda to choose from alongside the more familiar soft drinks.

I checked the prices too. On 27 September 2026, Villa Market Thailand listed both 200 ml products at a regular retail price of THB 75, with a THB 65 promotional price also shown for Mallorcan Tonic Water.

It had been a long time since I opened a packet and finished the lot. I rarely buy souvenirs even when travelling abroad, but I liked these banana chips enough that I wanted to buy some to take home.

The purple packet reads Vacuum Fried Homthong Banana Chips. The same packaging, bearing the hotel name and tree motif, appears in PSN Interfood’s official 2024 catalogue, where it is listed as a 20 g OEM product. A specialist food producer makes it in hotel-branded packaging.

I opened it casually, finished the packet and looked at the packaging again. I had not expected a little minibar snack to become such a lasting memory.

Apart from the arrival welcome, tea and mango sticky rice were waiting on the table when I got back to the suite. I received this refreshment once a day during the stay. The white teapot, cup and tea bag had one tray; the covered mango sticky rice and a small jug of sauce had another, ready to enjoy at the table.

Try lavender tea after mango sticky rice

The tea was Voyage — Lavender Flowers. Its packet has a purple circle representing lavender and gives a brewing time of 4–5 minutes. Voyage is Pinnacle Gastro’s coffee and tea brand, with its own collection in the official store.

I enjoyed the tea on its own, but had no idea it would go this well after mango sticky rice. It was fun to pair a familiar dessert with a different tea. Of the refreshments brought to the room, this is a combination I would happily repeat exactly as served.

Lift the lid and thin mango slices open out like a flower. Little white flowers, leaves and gold-coloured decoration complete the dish, with white sauce in a separate glass. The overlapping fruit was so pretty that I photographed both the whole presentation and the small details.

The appearance impressed me; the taste impressed me more. It tasted as though someone had selected the best mangoes, then picked the best of those. They were so sweet that they felt a world away from an ordinary mango picked up at the supermarket. A spoonful with the sticky rice underneath was better still. It hardly needs more words. Outstanding. Truly outstanding.

Mango sticky rice is a Thai dessert combining mango, glutinous rice and coconut milk. Tourism Authority of Thailand’s mango sticky rice guide I added the white sauce served separately, and its sweetness had me thinking, this is what dessert should be. I photographed the sauce over the fruit and the sticky rice beneath it too.

I did not use the room’s coffee machine. Between the cold orange juice and coconut, a whole packet of banana chips, and mango sticky rice with lavender tea, there was more than enough to enjoy without making coffee.

Two beds, a sofa and a dining table, with plenty of space left between them

The hotel also showed me two additional rooms. The first was a standard twin room with two beds. Even with the beds, a sofa, round dining table and window desk, there was plenty of room to walk around. Among the hotels I have visited, standard rooms that feel this generous are not common. It immediately reinforced my impression that Sindhorn Kempinski does not skimp on space.

In 606 I could close a door between bedroom and living room; here, beds and seating share one large open space. The beds extend behind the sofa, whose back provides a clear division between sitting and sleeping areas without closing the room in. I was not disappointed simply because the layout differed from the suite. This room has its own appeal.

The sofa’s back sits between the beds and the seating area. In front are an oval glass table and round stool, with a turquoise chair beside the window. Opposite, a dark, vertically fluted cabinet is raised off the floor beneath the TV. The fabrics, glass and exposed chair frames work well together. Once again, I felt the furniture had been carefully chosen.

The same turquoise armchair, round stool and oval glass table appear in furniture manufacturer and retailer E.G.G. Enterprise’s 2020 project photographs of this hotel. It is useful official material if you want a closer look at the pieces.

A Nespresso coffee machine, water bottles and a small amenity tray sit on the drinks cabinet, beneath a decorative shelf with a metallic frame. The counter is for making coffee, the shelves above hold ornaments, and doors conceal storage below.

Bedside tables sit between the two beds and at their outer edges, with vertical floral decoration above the upholstered headboards. A large floral carpet runs from beneath the beds to the sofa and desk. Daylight enters through the large windows beside the beds and seats, and the ceiling felt a little higher too. In person, the room was bright and airy.

A multi-shade light hangs over the dining table, while separate lamps stand beside the beds, desk and TV. Lighting is not confined to one bright ceiling fitting. Although I toured the room by day, I thought it would feel wonderfully cosy with those lamps on at night. I would have liked to see that change.

A separate desk occupies the corner between the foot of the beds and the window. A ceramic-based lamp sits beside the telephone and stationery, giving the workspace some character. I photographed both its position from the beds and the desk-and-chair arrangement up close.

If I were working on my laptop here, though, I would probably choose the round dining table. There is a proper desk, but that table looked more appealing to me. With room for both a desk and a large dining table alongside the beds and sofa, it is nice to have the choice.

The bathroom was smaller than 606’s, but not disappointingly so. It looked fresh and practical, with the two basins I consider important. Amenities and folded towels sit at the centre of the black counter, with glass water bottles and cups on either side, leaving space for each person. The long lights at the sides of the mirrors were a familiar detail.

The shower and toilet each have a translucent door, with an oval freestanding bath with handles outside them. Cleansing products sit on a nearby wall shelf. Even in this standard room, the separation of basins, shower and bath was pleasing.

Somewhere for clothes and luggage too

Lighting above the hanging rail illuminates the wardrobe. Different types of hanger sit beside an ASSA ABLOY safe and several drawers. An ironing board and luggage bench share the same area, providing a place to organise clothes and bags.

With no budget constraint, I would still choose the suite again. Closing the bedroom door and separating it from the living room in 606 suited the way I spent my time. Yet the twin room’s space and furniture arrangement compare very well with other hotels. You do not need a bedroom door for a room this generously laid out to feel good.

A room I would recommend for a longer stay in Bangkok with family

The second room was introduced by the hotel as a two-bedroom option for longer stays. A large refrigerator, kitchen counter and dining table for several people were immediately visible. It felt more like a refined home than a hotel room. With bedrooms on either side of the living room, and the kitchen and dining table together, the layout was easy to move through during the tour.

Seeing the kitchen and two bedrooms, I could imagine staying comfortably with family for longer. Given the chance, I would love to live here for a month.

The kitchen has a large refrigerator, flat cooktop, sink and built-in cooking appliances. A long light beneath the wall cabinets illuminates the worktop; the coffee machine and water sit to one side. Pale counters and storage run directly behind the dining table, and Electrolux logos are visible on the refrigerator and built-in appliance.

However good hotel food may be, on a longer stay there are days when you want something familiar. I liked the possibility of buying good ingredients and cooking for myself. Guests from different countries could prepare the food they know and feel more at home.

A dining table with room for meals and laptops

The table felt wonderfully generous. Chairs surround its long top without crowding the routes to the kitchen or adjacent bedroom, and there looked to be ample space for a laptop. Green leaves dress the pale patterned surface; the chairs have curved, enclosing backs and striped upholstery. Someone cooking just behind the table can still share the space with the rest of the group.

In the twin room I had just seen, carpet ran widely from the beds through the seating area. Here, separate rugs sit beneath the living-room furniture and beds on a wooden floor. A patterned rug anchors the sofa and table, while timber remains exposed in front of the TV cabinet and along the walkways.

I like the cosiness of carpet, even knowing it takes more care. But for cleaning and day-to-day upkeep during a longer stay, this floor made practical sense to me.

Time together, then a room of your own

A long sofa, seating for stretching out, tables and chairs gather by the windows, with enough space for a family to relax together. You could eat at the dining table, spend time in the living room, then retreat to separate bedrooms. To me, this looked like a very comfortable, luxurious base for a family of around four wanting both a longer stay and privacy.

The furniture and lighting remained attractive in this kitchen-equipped room. There is a green ceramic-based lamp and a tall floor lamp by the window, while yellow and blue cushions have contrasting edges. Practical living facilities sit alongside the hotel’s decorative character.

One bedroom has a large bed and window seating; the other has two beds, a yellow chair and a footrest. I was drawn a little more to the bedroom with the larger bed, but whoever took the twin room would hardly be losing out. As someone who likes a window seat, I thought both bedrooms had good light and appealing places beside their windows.

In the twin bedroom, the rug stays under the beds, leaving wooden flooring by the windows and along the walkways. Floral wall decoration, upholstered headboards and bedside lamps carry through the design seen elsewhere in the hotel.

From the bedroom, the route passes the wardrobe and vanity before reaching the bathroom. Hanging space and shelves of varying heights line one side; a vanity and chair sit opposite. Storage looked generous. The easy routes between the living room and bedrooms, plus a separate place for clothes, seemed especially useful for a family staying several days.

Open shelves and drawers sit above and below the ASSA ABLOY safe beside the vanity, with a small organiser on the counter. Timber flooring continues through the dressing area before changing to a pale finish inside the bathroom.

For me alone, much of the space would go unused. I would recommend this room to families who love Bangkok and want to stay longer, without rushing. The dining table and living room offer room to gather, the separate bedrooms provide privacy at night, and the kitchen is there whenever you feel like cooking. I would happily spend a month living like this and enjoying Bangkok at a slower pace.

Laps in a 25 m pool, followed by longer than planned on a sun lounger

I visited the pool every day during my stay, both in the morning and evening, usually for around 30 minutes at a time. Given the choice, I would go in the evening. Bangkok’s night view, seen while resting in the water, is wonderfully romantic.

When the underwater lights come on, their reflections ripple across the metallic columns and ceiling, while lights in neighbouring buildings shine beyond the pool. This is the view when you lift your head from a swim. I first thought it was simply a photogenic pool. Getting in, I liked it even more for the ability to swim proper laps over its 25 m length.

Location, dimensions and hours follow the hotel’s official information; depth follows the pool information board I photographed.

In its official 2026 material, the hotel describes a saltwater infinity pool: water containing salt, with the edge designed to open onto the city view beyond.

During my visits, there was either nobody else or one other group, so I could swim back and forth comfortably. The depth also felt manageable to me when standing to rest. Anyone who swims regularly will, I think, appreciate those 25 m.

By day, the roof provides shade. The side facing the city is largely open, so you can swim out of direct sun while looking at sunlit buildings and the outdoors. Providing shade like this strikes me as a very sensible way to build a Bangkok pool. It felt neither cold nor enclosed, and nearby buildings brought no noise that bothered me.

However good the view, cold water can make you hesitate. Here, I swam comfortably morning and evening without feeling chilled. The temperature was perfect for me. I never noticed an unpleasant water smell or felt the pool was dirty.

I looked at the bottom while swimming and did not spot any debris. The diagonal pattern beneath the water was clearly visible, reinforcing the impression of careful maintenance. The information board listed 1.20 m depth, 29°C water temperature and 09:00 as the latest inspection time. The 29°C figure is the reading displayed when I photographed it.

I used the poolside shower too. It is set into a recess in the wall, with the information board and pool rules alongside. It was convenient on the way in and out, and showering right beside the pool felt particularly good.

There is also a whirlpool near the way into the pool. Bubbles rise through the water, sending circular ripples across the surface—a different pleasure from swimming lengths in the main pool.

There were plenty of loungers available when I visited, so I could choose where to sit. Once a staff member had prepared my place, I lay down and found it considerably more comfortable than expected. I ended up resting longer than planned.

Small tables sit beside the water, and the loungers have white covers, back cushions and cylindrical bolster cushions. They make an inviting place to settle straight after a swim.

Then I noticed the green towels on the loungers. I had never been given this colour at another hotel, and I would give them credit for that detail too. The green towels and hotel-branded wooden cards looked right against the white loungers. Little things like this stay with me.

Towels and fruit appeared without having to ask

Once I settled on a lounger, staff brought towels and fruit. They thought of it before I needed to ask, leaving me free to relax.

The fruit skewers held pineapple, watermelon and green grapes. Every piece tasted first-rate: even the fruit at the swimming pool was this good. Having something lovely to eat after swimming made the time spent resting even better.

I found nothing to criticise at the pool. The design, dimensions, depth and water temperature all suited me, and the staff made relaxing easy. The image I remember most clearly is still Bangkok by night from the water. Seriously, this is a very good hotel pool.

A view of trees through the windows, and equipment that moved beautifully

The first thing I liked about the fitness centre was its size. Cardio machines line the windows, with strength equipment inside and separate boxing and functional-training areas. I exercised here and tried a range of the machines.

The equipment moved smoothly and felt modern throughout. While working out, I thought I could come to a gym like this twice a day. It ranks among the hotel gyms I have enjoyed most.

How good are the equipment brands?

The equipment impressed me enough to look at the brands. Life Fitness and Hammer Strength logos appear throughout. In an August 2026 interview, the company’s CEO described equipment used in more than 250,000 fitness facilities across over 160 countries.

Other luxury hotels use these two brands together too. One example published by the manufacturer is the fitness installation at the Four Seasons Hotel Ritz Lisbon.

The strength machines at Sindhorn Kempinski bear the Life Fitness name. Equipment supplier SEARA also features them in its official hotel project.

There are machines for the back and shoulders beside the mirrors too. The ROW involves pulling handles towards the body; the SHOULDER PRESS involves pressing upwards. You can choose according to the area you want to train.

Even if the machines are unfamiliar, the movement diagrams and muscle-group illustrations help explain their use. The photographed LEG EXTENSION works by straightening the knees while seated; the SEATED LEG PRESS works by pushing a footplate from a seated position. Both are lower-body machines.

The dumbbells are Hammer Strength

Dumbbells are paired across several tiers, with their numbers facing outwards. The name on their ends is Hammer Strength, a brand focused on professional strength training and athletic performance. Its own description calls it the No.1 brand for elite athletes.

There was ample room to move between the machines and enough clear space to stretch comfortably.

Above all, I liked the windows. Equipment faces the large glass panes, keeping the trees immediately outside in view as you exercise. This is the sort of view that makes you keep going beyond a planned 30 minutes. I have praised this hotel’s lighting and interiors repeatedly; the gym is no exception.

The sides of the three Life Fitness treadmills are marked FlexDeck Shock Absorption System, the name of the cushioning system used in the running deck.

Treadmills are not the only options beside the windows. There are cross-trainers with moving handles and footplates, and a machine that replicates continuously climbing stairs. Different cardio workouts come with the same view.

LifeCycle exercise bikes include both upright and back-supported versions. Further inside is a Concept2 rowing machine, with a red training frame behind it.

Concept2 also appears in international competition. Participants in the 2026 World Rowing Virtual Indoor Championships, described by the international federation World Rowing, race using Concept2 rowing machines.

The red punchbag and training frame inside looked excellent. I do not know how to box, but this setup made me want to learn. The space was attractive enough to spark an interest in a different kind of workout.

The punchbag is by Escape Fitness, a functional-training specialist whose work includes equipment, space planning and programmes. Gold’s Gym, Equinox and Marriott appear among the clients in its official company introduction.

Octagon, marked on the red frame, is the name of Escape’s configurable training-frame range. Bands, balls and other small equipment are grouped around it, allowing several exercises in the same area.

The MULTIPLYO box in front is marked 51CM / 20IN. It is an exercise box for stepping or jumping onto. Equipment like this makes it possible to combine different movements around the boxing area.

Water and towels were easy to find during a workout. Folded towels sit on shelves, with a water dispenser, cups and a fruit bowl directly below, so there was no need to go far for the essentials.

The bowl held red and green apples. A notice alongside asked guests to request equipment cleaning from a staff member after exercising. The notice and the orderly presentation suggested a gym that was carefully looked after.

I never waited for equipment or found other people getting in my way while I exercised. Space and fresh-feeling air made it easy to focus. I finished feeling good, without that clammy gym feeling.

I could not think of anything disappointing after my workout. With equipment, space and views like this, I would come down every day on another stay. I could do my usual exercises comfortably, and even found myself wanting to learn boxing. That says a lot about the gym’s appeal to me.

The dark-panelled entrance has metallic GYM lettering, with a 24 HRS sign beneath it.

The hotel lists Boutique Fitness hours as 06:00–22:00 on weekdays and 08:00–20:00 on weekends. The operator also gives 08:00–20:00 for public holidays, while separately advertising 24-hour access for members with a Boutique Gym pass. The hours on the gym door differ from those for the broader facilities and programmes, so consult the class schedule if you plan to join a session.

The official facilities list includes cycling, yoga and group exercise, Pilates, HIIT and boxing studios, plus a yoga garden. HIIT means high-intensity interval training, alternating hard work with recovery. If classes appeal, the dated schedule lets you check which programmes are available.

A chilled roselle tea and clear, friendly guidance put me at ease from the start

Thinking of the Sindhorn Kempinski spa, the words that come first are good—very good. It could well be among my top 3 spas. Before my treatment even began, I was relaxing on the sofa with a glass of red roselle tea.

Staff showed me to a seat as soon as I arrived. Pale curved sofas surround round tables, with warm light filtering through dark latticework behind them. Enclosing armchairs also sit by the windows. In this comfortable space, I drank my tea and listened to the introduction.

Resense helped shape both the space and its operation

The entrance reads Sindhorn Wellness Spa by Resense. Resense is the specialist company involved in planning and operating the wellness facilities. Its project account covers research and design, pre-opening preparation, training and operational support, with P49 named as its interior-design partner.

Resense describes urban wellness that addresses nutrition and sleep alongside physical and mental well-being. I was interested to see that the company’s role covered the design, staff training and actual operation together.

In person, the explanation was easy to follow. Staff showed me photographs of the facilities on a tablet, so I understood what I could do and where. One staff member then accompanied me and explained the changing rooms. The feeling that this hotel’s staff are exceptional continued in the spa.

The red tea arrived beautifully presented on a wooden tray. Two little glass vessels sat on round coasters, each with a glass lid. The condensation alone made them look invitingly cold.

For my taste, this tea was even better than the welcome drink at check-in. The attractive glass caught my eye first; the cold tea then lived up to it. Sitting on the sofa with a drink, I felt ready to relax.

The red colour comes from roselle calyces

The sign identifies Roselle Tea. Roselle is a type of hibiscus with the scientific name Hibiscus sabdariffa. The part used for tea is the red, fleshy calyx beneath the flower, rather than the flower itself. It can be infused fresh or dried.

The calyces are generally known for their tart flavour. In Thailand, the drink is also called nam krajeab (น้ำกระเจี๊ยบ). Dried red material was displayed beside the label here, so guests could see the ingredient as well as read its name.

Looking more closely at the glass, I found a strawberry emblem and the word WECK. WECK is a German preserving-jar brand established in 1900. With a round opening, curved body and glass lid, the vessel showed the red tea beautifully. I liked seeing a preserving jar used this way as a drinking glass.

The little towel handed to me was memorable too. Similar towels appeared in several parts of the hotel; in the spa, temperature, texture and fragrance were all lovely. Even the brief moment of holding a rolled white towel felt good. Details like this raise my opinion of a hotel.

The black display beside the sofas holds 111SKIN products and facial masks. Product information is arranged between mirrors and metallic frames, with 111SKIN / HARLEY ST LONDON across the front.

111SKIN was founded in 2012 by plastic and reconstructive surgeon Dr Yannis Alexandrides and Eva Alexandrides. The brand traces its product development to work at London’s 111 Harley St. clinic.

The brand’s official spa directory lists both Sindhorn Kempinski Bangkok and Bulgari Hotel London. Products from this London-born brand are available in the Bangkok spa too.

On the right of the display are Sindhorn Wellness PLAI Body Scrub and THE AROMA Body Oil. The scrub and oil packaging carries the hotel wellness name and a distinctive fan-shaped motif.

Inside, a bright strip along the floor leads past dark doors. Signs for VIP Suite, Hammam and Thermal Journey precede the male changing room, marked MALE CHANGING. A staff member walked with me, explaining where to go and how to get ready.

A purple wristband opens the locker. At first I thought a keypad might be more convenient. But after wearing the band like a bracelet, I barely noticed it, and opening the locker was quick. I soon changed my mind; it was not something I would mark down.

The locker has space for clothes and smaller compartments, with a robe hanging inside. The robe felt comfortable to wear. I liked both this one and the room’s robe enough that I could not easily choose between them.

I did not encounter another guest while getting ready, so changing felt unhurried too.

The care extends inside. Light traces the mirror frames above black counters and white basins, with latticework between the mirrors. Timber doors and translucent panels divide the inner corridor, carrying the hotel’s design through places for changing and washing.

Beside the basin are a square BODY LOTION container with the wellness motif and a COTTON BUDS box. Essentials are within reach, with a notice directing guests to wellness reception for anything further.

A separate grooming counter sits beside the basins, with a large mirror and a small round magnifying mirror. Washing and grooming each have their own space. The hand dryer on the timber wall is a Dyson.

The toilets also have individual doors. Timber frames, translucent panels and dark wall finishes continue from the changing area into the cubicles.

I showered here before the programme. Behind the dark door are pale walls, a large round showerhead and small hexagonal floor tiles. A bench and a white mat at the entrance were neatly provided. Washing and getting ready felt completely comfortable and fresh. There is another separate shower area within the spa facilities too.

Several towels are folded in each shelf compartment, with a plant beside the shelving.

A machine for removing water from swimwear

Below the black shelves of white towels is a SUITMATE swimsuit extractor. I did not use it myself, but it is useful to know about when combining the pool and wellness facilities. Made by the American company Extractor Corporation, the product is described for hotels, spas, fitness clubs and swimming pools; the manufacturer traces its business history to 1983.

It works by spinning water out of a swimsuit without heat. The on-site instructions say to put in one swimsuit and press down the lid for 8 seconds. It is a swimsuit extractor, not a washing machine or a heated dryer that leaves the garment completely dry.

From the tea and towel on arrival to getting changed, staff guided me naturally through each step. I did not have to work out the next step alone. Even before the programme began, I was thinking, they really know what they are doing here.

Steam-room warmth, the chill of the cold room, and time to stretch out on a heated tile lounger

Strong heat and a beautifully lit salt wall

The Salt Sauna has wooden benches beneath an orange-toned salt wall, with blue light below the seating. The contrast looked striking. I used it sitting on the bench; the heat was strong, but still comfortable enough to enjoy.

Taking the facilities and atmosphere together, I would describe it as world-class by my own standards. Sitting in front of the salt wall, I kept thinking how beautifully a sauna could be designed.

The spa also has an award to its name. The hotel announced that it ranked 1st in Thailand’s Best Hotel Spas at the Travel + Leisure Luxury Awards Asia Pacific 2024. The result came from the publication’s 2024 Asia-Pacific readers’ vote.

In this thermal area, a staff member explained the facilities before I explored them freely. I could warm up in a hot sauna, cool down in a cold room, take a shower or lie back to rest. Once changed and inside, I could enjoy it at my own pace.

The official guide lists 7 types of facility: saunas with different heat and humidity, a cold room, showers offering different water sensations and heated loungers.

Names and descriptions follow the operator’s information.

The rooms connect along corridors and are easy to move between. Through the rear door, I could see the pool’s edge and sun loungers. The layout works well for combining a swim with the thermal facilities.

A shared area that felt as though I had it to myself

The operator’s brochure describes Thermal Area as a shared space for men and women. During my visit, however, I did not encounter other guests, and it felt almost as though the area had been reserved for me.

Check whether Thermal Journey is included with your room. The hotel’s official Executive Suite description includes Thermal Journey. A separately sold Thermal Journeys day pass costs THB 1,766 per person, including tax and service charge. The voucher specifies daily access from 10:00–22:00, with advance reservation required, as checked on 27 September 2026.

Inside the Bio Sauna, wooden benches and backrests extend around the room, with blue lighting underneath. A stone-clad heater stands alongside. Sitting here gave me the familiar heat of a sauna.

The operator describes Bio Sauna as combining gentler heat and humidity, while the Salt Sauna is dry. Knowing the distinction makes it easier to choose the type of sauna you want.

A lovely steam room. My patience was the problem

In Aroma Steam, I could see mosaic benches and low lights behind them through the steam. Sitting down, I felt as though my whole body was unwinding. The atmosphere and warmth made me want to linger.

Wanting to stay and actually sitting still are different things for me. I kept stepping out, then going back in. The steam room was excellent; my patience could not quite keep up.

I particularly enjoyed the room I thought of as the ice room. Its official name is Cold Room, and the hotel-linked virtual tour shows the interior: patterned walls, angular benches and low lighting, just as in my photographs.

I went in after around 10 minutes in the sauna. Cooling down after that heat felt wonderful. Moving from heat into a chilled room was another enjoyable part of the experience. I would certainly use it again.

A shower I enjoyed longer than the sauna

The round, blue-lit shower space was an unexpectedly long stop. Water came from above, below and the sides, surrounding me with a spray I really enjoyed. The controls were easy to use. In the sauna I kept stepping outside; here I happily stayed under the water.

The shower has a curved mosaic wall and a circular floor, with a long horizontal control panel. Up close, it bears the AXOR name, five icon buttons and two round controls.

AXOR, the name on the controls, is a bathroom tap and shower brand that has collaborated with designers including Philippe Starck and Antonio Citterio.

I also liked having tea and snacks nearby. Labelled insulated pots, cups and lidded snack containers were grouped together, making it easy to get something between rests.

The teas are Roselle Tea (Hibiscus Tea) and Bael Tea. Roselle uses the red calyces described earlier; Bael Tea is made from the fruit known in Thailand as matum.

Matum’s scientific name is Aegle marmelos. The fruit is thinly sliced and dried, then boiled or steeped for tea; roasting or toasting can also bring out its aroma.

Cashews and fruit snacks were divided between three clear containers. You could see their contents through the lids and use the tongs in front to serve a little onto a plate.

A nearby stand holds folded towels above a water dispenser and drinking glasses. Water with watermelon and lemon slices is also available. Drinks and towels were close whenever I wanted them during a break.

After the sauna, I stretched out on one of the tiled loungers beside the windows. The gentle warmth rising from its surface felt wonderful. This was my idea of complete relaxation.

This area is called the Tepidarium. The official description identifies heated loungers, with small tiles over a curved surface that supports the body from back to legs, and little tables alongside.

I enjoyed moving between hot and cold rooms, but this place to lean back and rest is especially memorable. Next time, I want to allow more time simply to lie here.

From heated loungers to reclining chairs

I also used the relaxation room with its pale cushioned chairs. Partitions and little tables separate the places to rest. Adjusting the chair and leaning back felt comfortable here too.

The operator calls them zero-gravity chairs. Four buttons inside the armrest adjust the angle, letting me find a position that suited my body.

I could not pick just one favourite. The steam room that made my body unwind, the room that cooled me down, and the heated lounger were all excellent. Next time, I should bring a little more patience. Somewhere this well designed deserves to be enjoyed slowly, rather than with me constantly getting up and moving around.

A beautiful place to receive a treatment, with skin that felt wonderful afterwards

If you stay at Sindhorn Kempinski, I would urge you to try the hammam. The room felt luxurious from the moment I walked in; the treatment was relaxing enough that I almost fell asleep. Afterwards, the softness and smoothness of my skin were just as pleasing.

After the thermal facilities, I entered the private Hammam Suite. A large octagonal stone treatment platform occupies the centre, its pale cream stone standing out against the dark walls. Wall lights and light from above illuminate the platform warmly.

It looks impressive, but feels even better when you lie down. The lighting was comfortable and the warmth against my body was pleasant, so I began relaxing before the treatment itself started.

I had no idea a stone treatment platform could feel this comfortable

The pale stone platform has changes in height to support the body, with a cloth laid over it. Once I lay down, I noticed the lovely warmth rising through it more than the fact that I was lying on stone.

Both the warm platform and the room temperature felt comfortable. Simply resting in a space this thoughtfully put together felt good.

The wall basins use the same pale stone as the platform. A tall stone panel behind each angular basin makes its shape stand out against the dark wall. Even the washing fixtures feel like part of the room’s decoration.

Opposite, rolled towels rest on a stone support of the same form. Up close, broad stripes contain finer woven patterns, with fringed ends. I liked that the platform cloth and towels had been chosen to suit the room too.

Black soap, kessa and ghassoul clay

My treatment included cleansing with soap, exfoliation with a mitt and a mud treatment. The hotel’s Moroccan Bath description also lists black soap, a kessa mitt and ghassoul mud as its principal materials.

Black Soap is the traditional soap used in the treatment. The operator’s Moroccan Bath introduction describes black olive soap; I liked its clean, fresh fragrance as it was applied.

A kessa is an exfoliating mitt worn on the hand to rub the skin. Ghassoul is the clay used in the body wrap.

The materials were portioned into small bowls on a tray, with a cloth alongside. I photographed the neatly prepared arrangement up close.

What impressed me most in the hammam was the therapist’s touch and control of pressure. The kessa treatment did not hurt at all. The gentle, continuous movements felt so comfortable that I almost fell asleep.

Only a short time before, I had been walking in and out of the sauna. I could hardly believe I was the same person. The room was excellent; the therapist was even better. The hammam gave me another reason to keep praising the staff.

My skin felt wonderfully soft afterwards

The argan oil applied at the end felt moisturising as it absorbed, without a sticky finish. Touching my skin afterwards, I was struck by how soft and smooth it felt.

My body felt lighter too. My skin was so soft and smooth that it almost felt new.

I remember how carefully everything was prepared as well as the therapist’s touch. Two water glasses sat on a gold-coloured tray with an indented pattern on a small table, with a round tray of treatment materials behind. From platform and lights to the way the glasses were set down, the details were considered.

From the smile at the door to mango and desserts I would happily return for

A feast for the eyes before filling a plate

Walking around the buffet, I found plenty of choice. What impressed me more, though, was the quality of the ingredients and the care in their presentation. Coconuts and dragon fruit sat among large leaves, with small bottled drinks and dispensers alongside. Bowls and stands varied in height so the food behind remained visible.

The hotel had put effort into displaying the food as well as making it taste good. They seem to take flavour as a given, then work on how it looks. Ingredients, tableware and decorations came together so well that I was enjoying breakfast before filling my first plate.

The drinks counter was presented with the same care. Juices came in dispensers and little glass bottles, with red drinks grouped in a wooden tub and labelled bottles in a separate box. Carrot, pineapple and celery on the labels showed that vegetable juices were available alongside fruit juices. Large leaves and whole fruit continued the decorative approach used across the buffet.

I remember the welcome as fondly as the food. I went down early to Flourish on the lobby level. Seating was flexible, but a staff member suggested a good table, so I took it. Even the brief check of my room number came with a lovely smile. This hotel makes you feel good from the start of the morning.

Beyond the dark timber column bearing the Flourish sign are pale tables and chairs. The dark tones I liked in the lobby continue, but plants and lighter furniture make it comfortable for breakfast, with ceiling lights at different heights above.

There was plenty of room at the table. The neighbouring seats stayed empty while I ate, so I heard no nearby conversations, and cooking noise did not bother me. There was breathing room between the buffet counters and tables too.

Flourish is the hotel’s lobby-level all-day dining restaurant. Official breakfast hours are daily 06:30–11:00, with a smart-casual dress code. I helped myself at the buffet and ordered the egg dishes separately. Staff were friendly and preparation was quick, making everything from seating to starting breakfast easy.

My table filled with separate plates of hot food, cold cuts, bread, dim sum and mango. I want to start with the dim sum. It deserved more attention than being just another stop on a breakfast buffet.

Underestimate this because it is buffet dim sum and you may be surprised. It felt like eating at a dedicated dim sum restaurant. Just one steamer among many breakfast dishes, but something I would have regretted walking past.

The dumplings in my bamboo steamer had neatly pleated, translucent wrappers that revealed the filling. A small bowl of dark dipping sauce and a crumbly garnish on the plate let me add a little of each as I ate.

There is plenty else to choose from, but I would make a point of trying the dim sum at breakfast.

One thing good luxury hotels tend to have in common, in my experience, is an excellent omelette. Sindhorn Kempinski delivered that too. Eating mine, I felt that even a single egg dish could say something about the standard of breakfast.

The egg-station sign has large illustrations of the dishes, making it easy to choose. Immediately behind, you can see them being cooked in small pans on the hob. Orders were taken pleasantly and prepared quickly, so waiting was no inconvenience.

I also ate a dish of poached eggs over salmon and bread with a yellow sauce. It was not too salty; eggs, salmon and bread worked well together. The soft texture made it a satisfying plate.

Hot dishes share a long counter. Warming containers sit beneath heat lamps, with staff cooking directly behind. Some dishes are served from large pans; others come portioned in little bowls. Long pieces of fried dough sit at the front.

The bacon is divided between two dishes beneath a Crispy & Soft Bacon sign, letting guests choose their preferred texture. I added beans, potatoes and a meat skewer to my plate alongside it.

The beans, potatoes and meat skewer were all delicious too. Even the side dishes felt well chosen, with good ingredients that worked together on the plate.

The soup counter also lets you customise your serving. In front of deep heated pots and ladles are separate bowls of shredded pork, fried gourami fish, and sauces with chopped spring onion and chilli. You can take the broth you want and choose its accompaniments alongside.

I did not limit myself to hot food. Cold cuts are thinly sliced meats such as ham, served cold; Flourish groups them beside the cheese. Folded ham and round slices are arranged on black boards, making the colours and shapes of each type easy to see.

I brought cold cuts and bread to the table too. They were good to alternate with the hot food, and nothing I chose disappointed me, despite trying several different things.

Cheeses are cut ready to serve, with fruit, crackers and little bowls of accompaniments nearby. Vegan cheeses have their own Vegan Cheese Selection sign. Separate utensils beside the lemon and pickles make even the little extras easy to take.

Cheese, butter and salads continue through the chilled display. Leaves, cucumber, sweetcorn and dressings are separated for mixing, alongside prepared little plates. I took my time looking at lentil and leaf salads, tomatoes and olives, and blue plates of thinly sliced cold cuts.

Even the little white bowls are labelled. Mashed Eggplant with Vegetables identifies one of them, so I could choose knowing what was inside.

The bread here is seriously good. The ingredients seemed excellent, and the bread and desserts were among my favourite things at breakfast. I would make this counter an early stop again next time.

That made me look into who makes the hotel’s bread and desserts. Official biographies give Executive Chef Frank Trepesch more than 25 years of luxury hotel and restaurant experience, and Pastry Chef Simon Eberhardt more than 15 years. Simon Eberhardt and his team are responsible for the hotel’s pastries and desserts.

Wooden shelves display long loaves, small rolls and sliced bread at different heights. Homemade chocolate spread and several jams sit in front. The labels include Rye Roll with Oats and Sesame Laugen Square, a sesame-topped square pretzel-style bread. Even when the name is unfamiliar, the label helps explain what you are choosing.

The strawberry pastries with little flowers looked beautiful and tasted good. At the table I could clearly see the layers of pastry and the cut strawberries, so I photographed them before taking a bite.

I put waffles, pancakes and triangular fried pieces on another plate. White sauce went over the waffle, with a small bowl of accompaniments alongside. I also broke off a piece of the cake, revealing yellow crumb beneath its brown crust. Bread and desserts are firmly on my list for another visit.

After enjoying the mango sticky rice brought to my room, I chose it at breakfast too. In the suite it arrived as a composed dish; here there was pleasure in serving my own mango and rice. A different way to eat it, but both were excellent.

Thai mango sticky rice combines mango and glutinous rice with coconut-milk sauce. At breakfast, I brought back scored mango, white sticky rice and white sauce separately, to combine in the proportions I wanted.

I also explored the sauces and toppings in front of the Mango Sticky Rice Corner. Honey, maple syrup and berry compotes were grouped together, with options for bread or waffles as well as mango sticky rice.

What I particularly liked, though, was the mango itself. It tasted good enough to make me think they had selected it especially carefully. I would rate this breakfast highly for that alone.

I looked at the other fruit too. Cut and whole fruit were both available: mangosteens in a wooden box, peeled dragon fruit arranged in overlapping pieces. Labels made unfamiliar varieties easier to choose. My plate held watermelon, white dragon fruit, orange papaya and green-skinned guava alongside the mango sticky rice.

I drank coffee that morning too, and it was excellent. After several plates of food, coffee brought breakfast to a close.

I reckon my palate is three times fussier than most. Yet at this hotel, the dim sum, eggs and bread all tasted good. By the time I had finished the desserts and mango sticky rice, I felt confident I did not need to worry about flavour here.

The mango and desserts are the things I particularly want to eat again. The smiling welcome, generous seating, beautiful food and coffee were all good. Afterwards I walked out into the garden—the short stroll that turned into an hour, described earlier in this report.

Breakfast ordered with a Bangkok view—and French toast I wished I had ordered more of

I wanted to try both Flourish on the ground floor and the 19th-floor Executive Lounge. After eating at both, choosing where to go next time was easy. On another stay, I would have breakfast in the lounge.

Food was not the only reason. The lounge felt a little more refined and private, and the tables were a comfortable dining height. Above all, I could look up from breakfast to Bangkok’s buildings and greenery. That view added something to the morning.

Dark timber flooring and bookshelves lead to grey sofas, black-framed chairs and glass tables. Morning light keeps the dark furniture from feeling heavy, with the warm glow of table lamps making it a pleasant place to sit and eat.

The food exceeded my expectations

In the lounge, you choose from a menu and dishes are brought to the table. I ordered with the staff’s recommendations in mind. The food arrived quickly, almost all together. I could stay comfortably seated, and it was good enough that I ordered more.

I prefer ordering breakfast at the table to walking back and forth around a buffet. I enjoy reading a menu and imagining what will arrive. Here, the dishes were better than I expected, both to eat and to look at.

The menu is headed À La Carte Breakfast, with individual dishes including scallop Benedict, truffled eggs Benedict, crab omelette, French toast and waffles. Even the two Benedicts have distinct ingredients and appeal: one uses scallops, the other smoked ham.

The Brittany Scallops Benedict had bread topped with leeks, a long strip of bacon and a thick scallop beneath yellow sauce. From its rounded top it might resemble an egg, but cutting into it reveals the scallop’s white flesh and vertical grain.

The menu lists leek fondue, crispy bacon and citrus hollandaise. Leeks are the vegetables beneath the scallops. The yellow hollandaise is an egg-yolk-and-butter sauce, here given a citrus character.

This hotel really knows how to cook. The scallops were good, but the accompaniments and sauce mattered just as much. This was breakfast, yet I would have been happy to receive it as part of an elegant dinner.

Make room for the truffled eggs Benedict too

I tried the other Benedict as well. Truffled Eggs Benedict puts two poached eggs over applewood-smoked ham, with hollandaise and a black-truffle garnish. Its ingredients immediately set it apart from the scallop version.

The truffle fragrance was lovely and the flavours were well balanced. The two Benedicts have different attractions, so I would recommend trying both. Choosing scallops should not mean missing out on the truffled eggs.

Forced to choose one, I would take the scallops. But the difference was tiny. Someone who particularly loves truffles might easily choose the other way.

The Crab Meat Omelette has orange salmon roe gathered in the middle. The tarragon and ikura listed on the menu refer to the herb and salmon roe respectively.

The roe catches your eye first, but cut the omelette in half and white crab meat appears inside the egg.

The omelette at Flourish downstairs was also good, but there was something especially pleasing about eating this crab version while looking out over Bangkok.

Order the French toast. This is a work of art. If you asked me to recommend just one breakfast dish, I would choose it. I regretted not ordering more.

The menu reads French Toast — Cinnamon Sugar, Caramelised Apples. While eating, I wondered how the apples had been prepared; the menu identifies them as caramelised. Apple and butter sit on thick cinnamon-sugar toast, with cream in a separate little bowl.

I added the cream to the toast and ate it with the apple. This is going on my order again next time.

Even breakfast waffles arrive this beautifully

The waffles were a pleasure before the first bite. I could not remember seeing a prettier presentation: strawberries and blueberries arranged across them, with cream and syrup served separately. Even at breakfast, the kitchen had put real thought into the presentation.

The menu lists berry compote, maple syrup and whipped cream, with whole berries also on the plate. Serving the sauces separately, rather than pouring everything over first, lets you add as much as you like.

They were more than attractive. The strawberries were excellent, and the waffles and accompaniments tasted good together. These breakfast waffles could give a fine-dining dessert a run for its money.

Croissants have long been my favourite pastry. Here, though, the pain au chocolat was excellent too. I had praised the bread at breakfast downstairs; on the 19th floor, I found myself saying it again. This hotel is very good at bread.

House-Baked Bread & Pastries on the menu means bread and pastries baked by the hotel. Croissant, pain au chocolat and thinly sliced bread arrived on one plate, with butter served separately.

Pain au chocolat is a pastry filled with chocolate. Breaking it open reveals dark chocolate between the layers of dough.

I spread butter on the sliced bread. The open crumb of the loaf and the rolled layers of the pain au chocolat gave me different things to enjoy on the same plate. Anyone who likes bread will find this difficult to pass over.

I am not normally a coffee drinker. Yet I drank three cups during this hotel stay. That probably says enough.

I finished this breakfast with iced coffee too. The little packets to go with it were neatly gathered in a bowl, including hotel-branded sachets and long sticks.

The food and view were excellent, but the staff who kept breakfast running smoothly deserve mention too. Taking orders and clearing empty plates were both timed well. I had no complaints about this breakfast.

Check that your booking includes lounge breakfast

If you are booking with this morning in mind, check the benefits first. The hotel describes the 19th-floor Executive Lounge as a space for club guests. Breakfast is served 06:30–11:00, with guests directed to choose either the Flourish buffet or lounge à la carte breakfast each day. Look for lounge access as well as “breakfast included” when choosing your booking.

The Executive Suite I stayed in officially includes private lounge access and complimentary breakfast. Executive Club Room also lists lounge access. If this breakfast matters to you, choose a room and rate that include those benefits.

I enjoyed choosing my own food from the Flourish buffet. Personally, though, I prefer sitting down, ordering and waiting to see what arrives. The dishes here exceeded my expectations. Next time, I would have breakfast in the lounge.

I liked it before tasting anything. The oysters, salad and duck made me want to book again

The restaurant that got me eating raw oysters

I could not eat raw oysters before this. But when this platter arrived, they looked so fresh that I wanted to try. They tasted every bit as fresh as they looked. Hearing myself praise a raw oyster was a surprise even to me.

Six oysters were spread over crushed ice, with lemon and two sauces separately in the middle. Flowers completed a presentation that looked lovely as soon as it reached the table. Having the accompaniments among the oysters made it easy to enjoy one at a time.

The sauces were excellent too. Do try these oysters with the sauces. The menu lists mignonette, chilli sauce and lemon, served separately so you can add as much as you want to each oyster.

Before this stay, I did not eat raw oysters. Now I do. I suspect this dinner will come to mind the next time I choose some.

Long before the oysters arrived, I had fallen for this restaurant without tasting a thing. From the sign to the table, everything I saw suited my taste. I had come expecting a good dinner; looking around the room was already a pleasure.

The name first appears in raised lettering on a white wall, then again in the timber floor beneath my feet. Small signs received as much attention as large ones. White walls, wood and round lights led the eye towards Bangkok’s night view beyond.

Bistrot De La Mer is a French and Mediterranean bistro on the hotel’s 19th floor, inspired, the hotel says, by the Côte d’Azur in southern France. That evening I ate oysters, salade niçoise, duck confit and crêpes Suzette.

The kitchen is led by Chef de Cuisine Slawomir Kowalik. Originally from Poland, he trained in traditional French and European cooking and spent 4 years at The Savoy in London. At Mandarin Oriental Taipei, he supported French-brasserie operations and oversaw food quality. The hotel describes a chef combining traditional techniques with a contemporary approach. That evening, I ordered the dishes recommended to me.

Even the menu on the table made a good impression

There was plenty to look at after sitting down too. Table, chairs, plates and the menu placed on top were beautifully set. I even liked the glasses and coasters. I had not expected to come to dinner and find myself praising a coaster.

The timber table, orange mats, deep blue chairs and blue-tinted glasses bring different colours and materials together successfully. Bangkok’s night lights appeared behind the small table lamp.

Wood-toned and black grinders stand beside the light. A separate hanger by the table held a jacket. The thought went beyond tableware and lighting: there was somewhere to hang a coat, too.

I wanted to buy a whole box of these towels

I was handed a small packet and assumed it held a wet wipe. Opening it, I found an actual towel inside: a folded white towel in packaging bearing the hotel name.

Unfolded, it reveals small loops in the fabric. I have eaten in plenty of fine restaurants, but this was the first towel presented to me in this way. So much care for something used briefly to clean your hands. If they were for sale, I would have ordered a box.

Water came in a Vittel glass bottle. Filling the glasses I liked and providing the towel were small gestures, but carefully done. Service felt attentive without being intrusive. I could settle in and enjoy the setting without feeling fussed over.

The drink was good too. A lemon piece and green leaves topped a tall glass of ice. Even while sipping it, I kept noticing the table and the lighting. There was plenty to enjoy alongside the food.

All the bread I ate at this hotel was delicious. That was not just a breakfast verdict. I said the same thing over the bread at Bistrot De La Mer.

Breads of different shapes and colours were arranged upright in a white-cloth-lined basket, with butter in a separate little dish. Crusts and cut surfaces were visible together, ready to take onto a side plate and enjoy with butter.

I ate it while waiting for the recommended dishes. The bread deserves a mention alongside the oysters and duck that followed.

For once, I finished every bit of a salad

Ask me which recent salad I remember most and I would name this salade niçoise without hesitation. It looked striking, and the ingredients and flavour were superb. For the first time, I finished the entire salad. As someone who normally leaves some, that made it a rather special plate for me.

Salade niçoise is the signature salad of Nice in France. Here, tuna is piled in the middle, surrounded by quail eggs and leaves, with thin slices of radish adding shape and colour at the sides.

The menu lists tuna, olives, quail eggs, vegetables and balsamic dressing. I did not know what the dressing was while eating; I enjoyed it enough to look up the menu again.

Dressing reached the vegetables among the larger leaves, and I ate them with the tuna. I will order this salad again. The duck was superb, but I would happily return for this salad alone.

The main was Confit Duck Leg. I would normally think of Peking duck first when talking about duck dishes. This changed that. It may be the first duck dish I have liked even more.

Even looking at the photograph now, I want to pick it up with my hands and take a huge bite. Beneath the brown skin is thick meat, with vegetables and orange beside it. The picture brings back the anticipation I felt when the plate arrived.

The meat was really, really tender. Adding the separately served sauce made it feel more refined without overwhelming the flavour. I can still remember that tenderness and taste.

Confit is a French method of slowly cooking meat in fat. The menu lists braised red cabbage and orange endive alongside the duck. Endive is a leafy vegetable; the plate also held green vegetables and thin orange slices.

I would order this duck again without hesitation. If I could repeat just one dish from that dinner, this would be it.

Dessert was Crêpes Suzette: thin crêpes with orange sauce and ice cream in the centre. The menu lists orange-butter sauce and Grand Marnier, a blend of cognac and bitter-orange liqueur.

Even dessert was a clean, delicious finish. The ice cream and orange sauce rounded off the meal beautifully, and I could find nothing disappointing in any dish served to me.

I also enjoyed the little shell-shaped cake served at the end. From the first drink and bread to the last dessert, both food and service made this a satisfying evening.

The officially offered Dîner Fantastique costs THB 1,900++ per person for 3 courses and one non-alcoholic drink. Adding 10% service charge, then 7% tax, gives THB 2,236.30 per person. Official service hours are 17:00–22:00 daily.

During my visit, the entrance and table displayed the same name and THB 1,900++ price. The format is one choice each of starter, main and dessert.

I have also included à la carte prices for planning a separate order. Service charge and tax are additional to the figures below.

These figures follow official material checked on 27 September 2026. The set-menu oyster starter contains 3 oysters, unlike the 6-oyster à la carte portion above.

The breakfast restaurant grew cosier at night, and the chef’s Thai recommendations left my bowl empty

Wagyu rump red curry that left the bowl scraped clean

If I could order only one dish here, I would choose the wagyu rump red curry. I already like curry, but this was so much to my taste that I scraped the bowl clean. I still want to eat it again.

Its full menu name is Slow-Cooked Wagyu Beef Rump with Red Curry Sauce and Pickled Shallots. Thin lime slices stand over the large pieces of meat, with shallots around them. It looks good as well as tasting good.

It was not spicy to my taste, and the meat was wonderfully tender. Two kinds of rice were served, white and yellow. Honestly, I did not register a major difference between them. The curry was so good that I was concentrating on eating it with the rice.

At first I served some onto a side plate; later I put rice straight into the curry bowl. There was sauce left, and I did not want to stop there. The empty bowl tells you how much I liked it. After scraping up the sauce, I knew this curry would be on my order again next time.

I ate this curry at Flourish, where I had breakfast earlier. When I returned for dinner, it was dark outside and the little table lights stood out, making the room feel cosier. Having seen it bright in the morning made the change more noticeable.

The plants, timber, pale tables and round lamps were the same, but the evening felt different. Light came from close to the tables as well as from the ceiling. Walk around this hotel at night and its skill with lighting becomes very clear.

I had eaten comfortably here in the morning and was curious about dinner. I preferred the evening mood. It felt like an easy place to enjoy dinner, whoever I came with.

A green plate sat on a round woven mat with a folded white napkin on top; the fork and spoon rested on a small holder. Up close, the plate’s centre and rim varied subtly in colour, with the small bowl in a matching pale green.

The green tableware, small flower vase and candle made the table feel warm. Alongside the cloth napkin on the plate were paper napkins bearing the hotel logo. Little things like these caught my eye as I settled in.

I love that this hotel provides a towel wherever I go. At Bistrot De La Mer it came in an individual packet; at Flourish, a white towel appeared when I opened a dark cylindrical container with a lid. I liked both approaches.

Water was Vittel in a glass bottle, labelled as natural mineral water from France. I looked at the coasters too. One was woven; another was round with the hotel’s tree motif. Even small items on the same table used different materials and patterns.

A female chef came to the table personally to recommend dishes. She had real presence. Hearing the suggestions directly from her made me all the more curious about what would arrive.

A flower-topped drink also reached the table. Red and purple flowers sat above an iced tall glass, with yellow fruit pulp and little seeds visible through it. It looked attractive even close up.

The flowers were not its only appeal: the drink tasted very good too. Here, even the drink before the food arrives lives up to expectations.

The surprise in this salmon salad was the leaf

This was Salmon Salad with Thai Herbs and Tamarind Dressing. The official Thai menu name is เมี่ยงปลาแซลมอน, salmon miang. I ate it by placing salmon and accompaniments on a leaf and folding it around them.

White garnish and dried chilli topped the salmon, with large leaves and shredded accompaniments alongside. The salmon and accompaniments tasted good together, but the leaves are what I remember especially clearly.

They were astonishingly tender. I had not eaten this leaf before; it may have been the softest wrapping leaf I have tried. Fold a little salmon and garnish into one and everything comes together in a bite. I had not expected a salmon salad to leave me talking first about its leaves.

The dish is Steamed Curry Fish Mousse with Crab Meat. Orange mousse fills crab shells, topped with white garnish, finely sliced herbs and red chilli. Three shells arrived on the plate.

I had never tried this dish before and had not known what to expect. One spoonful delivered a mouthful of crab meat and fish.

It was more than the novelty of something unfamiliar. The more I ate, the more it suited my taste. For the cooking alone, I would give it close to full marks.

After the meal, I explored a dessert menu ranging from Thai sweets to panna cotta and ice cream. Lavazza coffee and Dilmah tea were listed as accompanying drinks.

The berry dessert I received was almost too beautiful to eat. Strawberries, raspberries and blueberries surrounded a white dessert, topped with a fine flower-shaped decoration. Little mint leaves made it look as though a flower had opened in the middle of the plate.

Eventually I stopped admiring it and took a spoonful of strawberry with the white dessert. It tasted as good as it looked, making it more satisfying still. I wanted to give dessert full marks too.

Dessert pearls are not usually my thing. These won me over

The other dessert was Sago Butterfly Pea with Coconut Panna Cotta. White layers and blue sago pearls are arranged in a clear glass, making it attractive from the side too. White sauce came in a separate little glass.

I checked the menu to understand the blue pearls. Sago refers to small starch pearls used in desserts; butterfly pea is a flower used to colour food and drinks blue.

Panna cotta is an Italian dessert generally made by heating cream and sugar, setting it with gelatine and serving it chilled. Flourish lists a coconut version. The blue pearls are sago; the white layer is coconut panna cotta.

I do not usually choose desserts containing little pearls like these. Here, though, I enjoyed their texture and the pleasant coconut fragrance. Between the unfamiliar wrapping leaves, fish mousse and a dessert I might normally overlook, dinner became a chance to enjoy new things.

The menu has a separate Chef Chatsorn’s Signature Dishes page. It shows the salmon salad, fish curry mousse with crab and wagyu rump red curry together—the three dishes I had eaten that evening.

Chatsorn Pratoomma is the Executive Sous Chef. The hotel’s official profile describes her experience presenting Thai cuisine in Switzerland and a philosophy centred on Thai herbs, spices and traditional methods. In July 2023, she was invited to serve Thai dishes at Brasserie Quarré in Hotel Adlon Kempinski, Berlin.

There was also a separate Wellness Delights menu on the table. Dinner gave me a chance to explore menus I had not seen at breakfast. It would be a shame to think of Flourish only as the breakfast restaurant.

I already know what I would order again

The à la carte prices I photographed were THB 490++ for salmon salad, THB 740++ for fish curry mousse with crab, THB 920++ for wagyu rump red curry, and THB 230++ for sago butterfly pea with coconut panna cotta. ++ means 10% service charge and 7% government tax are additional.

Check the menu and prices for your dining date when booking.

The pacing was comfortable and service was excellent. The staff at this hotel really know their jobs. That remained true from restaurant to restaurant. In a space cosier than it had been at breakfast, I enjoyed unfamiliar Thai dishes and ended with thoroughly satisfying desserts.

I will certainly order the curry again. I really do want another bowl.

A fresh interpretation of a Japanese restaurant, with excellent eel rolls, skewers, drinks and desserts

Ki Izakaya challenged my idea of what a Japanese restaurant ought to look like. Its Japanese character is unmistakable, but familiar elements are used in a way I had not expected. That willingness to do things differently won me over.

Large square lights run above a long central wooden table, with orange chairs alongside. Small window tables and yellow-backed booths occupy the same room. Daylight makes it feel especially relaxed, which is why I would return for lunch.

Ki Izakaya is the hotel’s Japanese restaurant on the 9th floor. The hotel cites the alleyway izakayas of Hozenji Yokocho in Osaka and Shinjuku Golden Gai in Tokyo as inspiration. The menu covers small plates and bowl dishes, alongside highballs, whisky, sake and draught beer.

A fabric panel with a wave design hangs beneath the orange entrance sign. The timber door has vertically patterned glass and a wooden Ki nameplate. Round lights and small objects beside it provide clear Japanese references, but the overall feeling to me was freer and more relaxed.

The hotel’s food and beverage information lists 60 seats, including 20 at the long communal table. With shared seating, smaller window tables and booths, you can choose depending on who you are dining with.

I sat in a booth with yellow backs and orange cushions. Its large table comfortably held several dishes; the neighbouring seats were empty while I ate. Neither grilling smells nor noise bothered me.

A timber border frames the black-and-gold-patterned tabletop. Japanese bottles are lined up above the booth, their varied lettering and colours forming part of the decoration. A little cat marks a reserved table.

The towel presentation felt characteristically Ki too. Add water to the white round compressed towel on its small black holder and it unfolds. I liked the towels elsewhere in the hotel, but even this approach felt Japanese here. It was fun to see the same attention to towels expressed differently from restaurant to restaurant.

All three were delicious. You might expect one to appeal less, yet I liked them all, which almost surprised me. My favourite was the glass divided into purple and white.

The menu I photographed gave their names: the purple drink was Amejisuto, the passion-fruit-topped glass Himawari, and the strawberry-decorated one Furamingo. Knowing what went into each made their colours and garnishes more interesting too.

My favourite, Amejisuto, lists lavender syrup, coconut, elderflower, lime and soda. Purple below and white above, it is finished with crushed ice, a thin slice of fruit and little flowers. If I were ordering again, I would choose this purple drink.

The yellow Himawari contains yuzu purée, passion fruit and yuzu juice, and rose syrup. Half a passion fruit and a long green leaf top the short glass, with little flowers inside the fruit. It is a remarkably attractive way to serve a drink.

The red Furamingo lists strawberry purée, lychee and caramel syrup, and lime. Colour moves from red to pale pink beneath ice, strawberry and flowers. I would choose the purple drink first, but the other two tasted very good too.

The roll is called KI Devils Choice. Its official ingredients are spicy tuna, eel, avocado, sriracha mayonnaise, crispy shallots and spring onion. Pieces are lined up on a long plate, each with red topping, sauce and small leaves.

There was just the right amount of rice. With generous filling and toppings, the whole roll tasted beautifully balanced.

Lift a piece and you can see the rice wrapped around eel and avocado, with the topping above. It tasted as good as its elaborate presentation promised. If you choose one roll at Ki, this would be my recommendation.

Alongside the roll, I would recommend the mixed skewers. Prawns, mushrooms, meat and vegetables are spread across a round mesh grill, making the selection enjoyable before you start. The ingredients felt fresh and well chosen, and I liked the tender meat and grilled aroma.

The menu name is Chef’s Omakase Skewer Combo (6 Types)—six types of skewer chosen by the chef. Here, omakase means this assortment, rather than a long tasting menu. The menu describes cooking over binchotan charcoal and serving on a small hibachi grill.

Binchotan is a type of Japanese white charcoal; a hibachi is a small brazier. A round mesh sits over the tabletop grill, with different garnishes on the skewers.

Fine green leaves topped one rolled-meat skewer, while others had red shoots or finely chopped white garnish. The pork skewer was my particular favourite. I would reach for pork first if I ordered the assortment again.

The prawns were grilled with bodies and tails visible, while yellow sauce filled the inside of the mushroom caps. Having prawns and mushrooms alongside the meat makes this a good assortment to accompany the roll.

This was Mentaiko Soba, buckwheat noodles with seasoned roe. The official menu lists buckwheat noodles, spicy mentaiko, shiso, nori and soy okaka. Noodles sit in a pale pink sauce in a broad bowl, topped with finely cut leaves, nori and bonito flakes.

The slender leaves are shiso, an aromatic perilla leaf. Soy okaka means bonito flakes seasoned with soy sauce. Bonito flakes are made by processing and drying skipjack tuna, then shaving it thinly; they are the fine brown garnish in the centre of the photograph.

The sauce was wonderfully rich and savoury. Although new to me, its flavour felt somehow familiar, and I kept reaching for another spoonful. I do not usually seek out noodles, but even after the roll and skewers, I finished this bowl.

Petits fours are small, bite-sized sweets or desserts. Ki serves tofu cheesecake, a matcha macaron and a yuzu praline together on a long plate, with flowers between them.

White cheesecake, green macaron and a round praline give the little plate variety. The flowers between them and decoration on the praline show care even at this bite-sized scale.

I enjoyed all three, including the cheesecake and praline, but the matcha macaron was my favourite. If there were a second helping, I would go straight for the green macaron.

Leave room for the Hokkaido milk pudding

The other dessert was Hokkaido Milk Pudding. The photographed menu lists Cocoa Fruit Granita and Litchi alongside it. White pudding sits in the middle, with icy granules, fruit and small flowers around it.

Granita is a Sicilian frozen dessert with an icy granular texture, often made with fruit. Cocoa fruit pulp is the material surrounding the seeds inside the cacao pod. The name may suggest chocolate, but Cocoa Fruit on this menu refers to that pulp.

I took the white pudding and its accompaniments together in one spoonful. This was very good too. Had I stopped after the petits fours, I would have missed something worthwhile. It was an excellent end to lunch.

Staff explained how to eat unfamiliar dishes, and the time between courses felt comfortable. Good food, plenty to look at, and service that put me at ease. From the decorated drinks and plates to the room itself, this was a lunch I would remember.

Having eaten at Bistrot De La Mer, Flourish and Ki Izakaya, I can personally vouch for the food at all three. Ask me to give one up and I could not choose. Their appeal differs, but all three left me completely satisfied.

I intend to return to Ki as well. Personally, I would particularly recommend lunch. I enjoyed this food in its relaxed, daylight-filled setting. Next time I would come for lunch again and reorder the eel roll and mixed skewers.

Location, hours and prices to check before booking

Ki is on the hotel’s 9th floor. Official lunch hours are daily 12:00–15:00, with dinner from 17:00–00:00. The dress code is smart casual. All times are Bangkok local time.

The online à la carte menu checked on 27 September 2026 lists KI Devils Choice at THB 910++, the 6-type skewer assortment at THB 1,480++, and Mentaiko Soba at THB 410++. The menu I photographed during the visit lists petits fours and Hokkaido milk pudding at THB 220++ each, and each of the three refreshments at THB 280++.

++ means 10% service charge and 7% government tax are additional. Check the menu and prices for your dining date when booking.

Black interiors, jazz and excellent drinks kept me at the bar longer than expected

A great bubble rises over the glass

A glass of red liquid arrived with an enormous bubble perched on top. I had never seen a drink served with a bubble before. Even watching it burst in a draught was fascinating; it held my attention well before the first sip.

This cocktail is Gorgeous Lady in Red. Its official ingredients are Lady Trieu gin, hibiscus-infused Tito’s vodka, a pomegranate and Shiraz wine reduction, sakura liqueur, citrus and a bubble. A reduction is a liquid concentrated by simmering; citrus refers to fruit in the citrus family.

Up close, the bubble reflects the surrounding lights, while the stem beneath the bowl twists. It looks as though the illustration has come straight off the menu and onto the counter. Few cocktails become this memorable before you have tasted them.

The menu announced by the hotel in February 2026 is called In Pursuit of the Firefly. Four chapters—Etymology, Ecosystem, Luminescence and Mythology—explore the firefly’s name, ecology, light and stories. In that introduction, Beverage Manager Dicky Hartono describes a menu designed to share its meaning and capture its appeal.

Beside the names and ingredients are illustrations showing the glasses, colours and garnishes. Descriptions also range from light, fruit-led styles to more complex, bitter ones. When a name alone is not enough to choose by, the illustrations and flavour descriptions help.

The bubble cocktail I drank appears in Luminescence, the chapter about light. The enormous bubble drawn in the menu arrived just as shown, sitting on top of the actual glass.

I first visited Firefly Bar during the day to take photographs. When I returned that night, I stayed much longer than expected. The atmosphere and drinks were excellent, but above all, the staff were terrific.

Patterned counters and gold-toned shelves sit among black walls and furniture. Much of the interior appears to use marble, softened by warm light. I have praised the hotel’s lighting throughout this report; Firefly at night gives me another reason to do so.

By day, you can see how the seating areas differ. Long sofas and round tables run beneath the windows, with tall-backed chairs and low armchairs mixed in. Small lights give each group of seats a mood of its own.

Recognition in 2026

Firefly is the hotel’s lobby-level jazz bar. It appeared in several bar rankings and awards in 2026.

• No.78 on the Asia’s 50 Best Bars 2026 extended list, covering places 51–100. The organiser’s announcement
• Selected among Tatler Best 20 Bars Thailand 2026. Tatler’s Firefly profile
• A Top 10 nominee for Best International Hotel Bar at the 2026 Spirited Awards. Tales of the Cocktail Foundation announcement

I was pleased to see Firefly on those lists after visiting myself. What I remember is a comfortable counter, delicious drinks and staff who handled their work with effortless assurance. There was a reason I stayed longer than planned.

At night, I chose the counter directly in front of the bartender. The seat was comfortable and there was a generous gap to the next guest. I could watch the drinks being made immediately in front of me.

The bottle-filled back bar spans the view. Alongside whisky such as Macallan are gins including Four Pillars and Hendrick’s, rums including Bacardi and Plantation, and tequilas including Don Julio and Cenote. The selection extends from high shelves to the bottles within the bartender’s reach.

From the counter, I could see shakers, jiggers—the small measuring cups—and the work area up close. It is a different pleasure from simply receiving the finished drink. The staff here were seriously impressive. Their manner was friendly, but I also enjoyed watching them work.

Jazz without having to shout over it

The music did not get in the way of conversation. I might personally have enjoyed it a little louder, but the level worked well for listening while talking. I could enjoy the live music and still hold a conversation comfortably.

The performance space is close to the seating. By day I photographed the piano, microphone and drums; when I returned at night, musicians were playing there. The same room feels different once the music starts.

Official live-jazz hours are Sunday–Thursday 20:00–23:00, Friday–Saturday 20:00–00:00. This is Firefly’s schedule, separate from piano performances in the Lobby Lounge.

Following recommendations, I alternated between cocktails and mocktails. Mocktails are mixed drinks without alcohol. I did not ask for the strength to be changed; I drank the recommendations as served.

While waiting, I looked at the counter setting. A black plate sat beside a water glass with a small grid pattern. The plate and patterned glass looked right at home on the dark counter.

I would like to order this orange-coloured drink again. In its broad glass, the orange liquid has a white layer on top and a red flower in the centre. The contrast is so clear that the photograph immediately brings it back.

It was not the only good drink. Every one I tried tasted delicious and gave me the impression of well-chosen ingredients. Their different appearances made each new glass enjoyable to see too. Every drink felt like a little work of art.

Star fruit and a green leaf: two more drinks I enjoyed

Look at the Stars comes in a tall, narrow glass, with a dried star-shaped fruit slice on the rim. The actual glass and star-fruit garnish match the official illustration. It looks completely different from the bubble cocktail.

Its ingredients differ too: the menu lists Champagne, Tequila Ocho Plata, Peddlers Gin, star fruit and Paragon White Penja Pepper. The cocktail combines Champagne, tequila and gin with star fruit—whose slices have that distinctive star shape—and white Penja pepper.

A pale drink in a low glass was decorated with a long green leaf and a little orange flower. The leaf reaches into the glass, giving the garnish depth. It had a look of its own, distinct from the bubbles and star fruit, and was another drink I enjoyed.

The drinks should not get all the attention. The nuts were so good that I asked for a refill. They occupied the middle of a three-part dish, with chips of different colours and shapes on either side. I liked the chips brought on a separate plate too.

Do not focus so hard on the glass that you overlook the little dishes. Try the nuts and chips. Snacks this good are another reason to linger.

On the staff’s recommendation, I also ate Currywurst & Pommes. Currywurst is a German sausage dish served with curry sauce; pommes means fries. The official menu describes German street-food-style sausage, curry sauce and French fries.

The thick sausage was deeply satisfying. I had already eaten dinner in a restaurant, yet still enjoyed this recommendation at the bar.

The separate space entered through Firefly is La Casa del Habano @ Sindhorn Kempinski. Operator Pacific Cigar places the branch on the hotel’s lobby level.

I do not smoke cigars, so I only looked around and photographed the interior. The two spaces felt similar in atmosphere to me, and I did not particularly notice a cigar smell during the visit. Green cabinets, brown leather seats, black counters and gold-toned lighting caught my eye first.

The interiors may look related, but the bottles reveal a distinction. My main Firefly photographs show a broad range of gin, rum, tequila, mezcal and whisky. Here, displays featuring independent bottlers such as SMWS, Signatory Vintage and Samaroli, alongside Compass Box, stand out.

Why both a bottler and a distillery appear on the label

A different company’s name beside the distillery reflects independent bottling. Bottlers select spirit or casks from different distilleries and release them under their own names: the producer and the company releasing the bottle are separate. Cask selection, ageing and bottling strength can give each release its own character.

The green bottles with white labels are SMWS, or The Scotch Malt Whisky Society. Its official label guide explains the distillery code. Although the bottles look similar, the code identifies the source distillery.

Samaroli, whose labels have different illustrations and colours, began in Rome in 1968 as an independent bottler working with whisky and rum. Compass Box makes Scotch whisky with a focus on blending. The photographs show names including The Peat Monster, Spice Tree and Flaming Heart.

The Signatory Vintage bottles on the green cabinet make the distinction particularly clear. Under the same bottler’s name are different distilleries: Glen Spey, Glen Ord, Tullibardine, Auchroisk and Blair Athol. Signatory Vintage was established in 1988.

The broad bottle in the middle reads Benrinnes, Aged 30 Years, Signatory Vintage: a 30-year-old Benrinnes bottled by Signatory Vintage. Benrinnes is the distillery, Signatory Vintage the bottler, with age also specified. The main bar has whisky too, and this space has other drinks; nevertheless, comparing the displays I photographed shows a different emphasis in each room.

SIGLO in the cabinet is an accessories brand

The glass cabinet beside the bottles holds cases, trays and small accessories. SIGLO, visible in the middle, is an accessories brand that Pacific Cigar says it launched in Hong Kong in 2003.

Wooden cases, coloured trays and small accessories are arranged separately. I looked through and photographed these objects as well as the bottles.

I still keep the red luggage tag given to me at check-out, and still remember the staff’s parting smiles

I checked out in the ground-floor lobby. The departure was easy, and a staff member personally handed me a red luggage tag. Among the gifts I have received from hotels, this was one of my favourites.

The shopping bag, box and tag were all coordinated in red. The bag carried the Kempinski name; the box had the Sindhorn Kempinski name and tree logo. The packaging and finish pleased me as much as the gift itself. Even the box and bag were too well made to throw away.

A luggage tag attaches to a suitcase or bag to help identify it. This one has the hotel name and tree logo pressed into it, with neat stitching around the edge and a matching red strap. It felt soft in my hand, and I liked the small logo and finishing details.

I think about attaching it to a bag, then decide it is still too special to use. I will eventually, but for now I am keeping it as a memento, box and shopping bag included.

Another gift I have kept is labelled Herbal Inhaler · Original Scent. It is a small container of herbs intended to be smelled, with the hotel logo on it.

The lower edge of the turquoise label identifies a Sindhorn Kempinski Hotel × Herbpiness collaboration. Even this small container carries the collaborating brand’s name.

I have not opened this one either. I wanted to keep it as received. Looking at the two gifts also brings back the moment of leaving the hotel.