尊贵奢华至极的全新定义：莲花大酒店

鹤立于世隆商业区中心的莲花大酒店,  引领着全新高度的，纯正温馨的泰式服务标准和精致绝伦的餐饮美食享受。
夜幕降临，莲花大酒店备受赞许的金色圆屋顶傲视着曼谷天际，恭候您从四面八方的到来。而在这金色圆顶之下，正坐落着令人迷恋的 Mezzaluna.餐厅.

及时享乐
在 Mezzaluna, 一刻即是永恒，这甚至可以媲美钻石，使钻石的诱惑变的黯然失色。
在这里体验让您一生都珍爱难忘的一刻。在精致的现代创新美食， 珍贵的葡萄酒，还有顶级的服务中体验最为奢华的生活。它独一无二的富丽堂皇，将让您在Mezzaluna的每一刻都闪耀着空前恒久的光辉。
荧荧苍穹下
夜幕降临之际，环拥于晚霞之中，坐落于城市高空63楼之上的是Distil –  最纯正的麦芽啤酒，威士忌，伏特加，白兰地，顶级de Claire牡蛎, 伊朗鱼子酱，雪茄和一个“价值百万美元“的美景所在地！
您不可能去想象到还会有任何其它地方会比这里更令人惊叹。没有其它更好的地方可以让您欣赏到如此美丽的夕阳，见证一个全新美妙夜晚的诞生。

塔楼俱乐部 （Tower Club）
做为顶级品质和绝对奢华生活的代言人，光临塔楼俱乐部的每一位贵宾都将享受到我们在莲花大酒店为您精心准备的以下令人赞不绝口的服务设施:
浴室中全套的Ｂｖｌｇａｒｉ品牌洗浴用品
套间中您喜好的音乐和电影影碟
私人阳台
日间自由享用塔楼俱乐部休息室　（Tower Club Lounge），免费无限宽带上网，和其它丰富多样的休闲设施，以及精致的美食餐厅，都将确保您在莲花大酒店的每一刻尽享极致奢华，独特风格!
温馨赞美 （TripAdvisor）
“从我们刚一踏进这家酒店直到我们退房，这里的服务都非常的好。礼宾部的服务很好，很有帮助，给我们提供了很多很好的建议，无论我们询问哪一方面，他们都提供了非常准确的信息。
酒店的房间很大，很宽敞。从房间望去，窗外的景色真的是很美，特别是这里的夜景。 客房部的服务也是绝对的顶级。”
“超棒。绝对确信！”
“通往天坛的阶梯”

联络我们：
网站：www.lebua.com电话：（66）2624 9999
F: http://www.facebook.com/lebua/
Y: http://www.youtube.com/user/lebuagroup

T M – the Trademark of Mezzaluna

Twin chefs Thomas and Mathias Sühring head the innovative team in Mezzaluna. Distinctive in character, united in passion, born and raised in Berlin, and armed with experiences in different three star Michelin restaurants, they come together here in lebua to create modern innovative cuisine.
Together, they pilot the exhilarating gourmet journey for all guests here at Mezzaluna. From Nova Scotia Lobster to Atlantic Seabass to Wahyu Beef Tenderloin, each dish is seasonally inspired and is a symphony of taste.

A toast to gastronomic heavens

Q: Being twins, you guys are now the face of the restaurant. What else is compelling about Mezzaluna that sets it apart from other places in Bangkok?

T: Our commitment and foundation is freshness, and carefully selected produce from near and far. For example, the olive oil we use is a highly sought after brand, home-made on a small scale basis deep inside Morocco. We go that far to secure such alluring and compelling products.
M: Another example is the effort we put in the tiniest of details, the bread that is served every evening is freshly baked at 5pm daily. To ensure that the bread stays warm while at your table, we've carefully designed the basket itself. Do take a look when you next dine with us.
Firmly believing in training, the twins have set out to train and impart specific skills to their kitchen crew. Dividing them into teams for different parts of the dining journey, they ensure that on a fully booked night, each dish is created to perfection and goes through a systematic process from start to end.
Q: Have you fought before in the kitchen and made it your battlefield? J
T & M: (laughs), we don’t. Deepak won’t be very pleased if that happens. We are united in our passion for food, and we both bring something different to the table. We bounce ideas of each other during the afternoons and we experiment together before formally introducing a new dish to the gastronomic menu.

T & M side by side with Executive Chef, Frank – three superstars from The Dome

Q: Recently, you were both in Lausanne, and presented a dish for the Financial Times gala dinner. How was that?
T: We were honored to be selected. We flew in, did everything there on site and it was an exciting few days.
M: Indeed, and we wanted something light for the starter, but topped with the best caviar of course. It was the gala dinner for the FT Business of Luxury Summit, and lebua was a sponsor for the gala dinner.

Did You KnowAs part of the refined dining experience on board all Lufthansa First and Business class flights, Thomas and Mathias have been selected to craft a discerning menu from 35,000 feet. We will have a whole new entry just on that. Stay tuned!

One of Asia’s best hotels with a view

Reference: http://www.cnngo.com/singapore/visit/7-asias-best-hotels-view-954979?page=0,1

sirocco-cnngo-award

In Bangkok, it is the city’s second tallest building, not the tallest that boasts the best view in town.
Perched on the 63-story of the Lebua at State Tower is Sky Bar at Sirocco, still a favorite rooftop watering hole.

• More on CNNGo: 30 of the world’s best hotel bars

lebua-awards-2011

Designed with a circular illuminated bar that changes color, the bar performs as a personal backlight to Bangkok’s Chao Phraya River sprawled out beneath.
To drink in the view for longer than a few martinis, there are 221 Tower Club suites spread out from the 51st to 59th floor. Each comes with a colonnaded balcony to enjoy panoramic city or river views throughout your stay.
The crowning glory however is the State Room, located at the top of the 67-story Tower Club at Lebua with floor-to-ceiling windows and privy to 360-degree panoramic views of the city and the majestic river that’s the heart of Bangkok.
Insider tip: For wine connoisseurs, Sky Bar stocks a wide range of vintage wine.
Address: 1055 Silom Road, +66 2624 9999Website: http://www.lebua.com

A Room With a View at lebua Hotel, Bangkok.

Stylebible checks into Lebua Hotel, the second tallest building in Bangkok and featured in Hangover II.
Written by Victoria Lam



Amongst the many high-rises and skyscrapers across the Bangkok skyline, there is one building that stands out amongst them all; with its golden crown shining brighter than the rest, The Dome at Lebua lights up the skies with a reverent and majestic air.The lebua hotel is an all-suite hotel with suite sizes ranging from 66 sqm for the one bedroom suite to 266 sqm for the three bedroom suites ( Tower Club Lebua Suite ).

Situated in the bustling suburb of Bangrak in Bangkok on Silom Road, the Lebua has been a regular on Hotel Awards lists over the last 7 years including: Expedia Insiders’ Select 2011 Hotel, Best Luxury City Hotel (by the World Luxury Hotel Awards 2009 ) , World’s Leading All-Suite Hotel ( by World Travel Awards ) and Overall Best Hotel in Asia (by Business Asia Magazine in conjunction with CNBC , in 2007 ).

And now, thanks to Hollywood blockbuster movie Hangover II, Lebua hotel is enjoying exposure on a global scale. With its near 360-degree views of Bangkok, lebua was instrumental in setting the stage for the panoramic scenes seen throughout the much-hyped movie. One of the chosen sites for many of the scenes was the Tower Club at Lebua, and in particular the entrance to Sirocco, the world’s highest open air rooftop restaurant on the 63rd floor. The backdrop for many of the scenes is the dramatic and amazing view of Bangkok’s skyline which can be experience from the renowned Sky Bar and Sirocco restaurant. Additional scenes also include Lebua’s famous golden Dome atop recently re-launched Mezzaluna restaurant , Lebua’s modern and innovative haute eatery.




Alas, Bradley Cooper was nowhere to be seen by the time I checked into my 2 bedroom suite at the Lebua hotel, but that was my only disappointment. At 186 sqm and complete with no less than 4 balconies, first impressions of the suite were of its sheer size. The décor was fairly standard though comfortable nonetheless but the views from the balconies, particularly at night, of the Bangkok skyline and the Chao Phraya river were the real piece de resistance of the suite.




With a showpiece semi-circle 8-seater sofa in the living area, when I wasn’t sampling the breathtaking views and mouth-watering food in the rooftop restaurants, I enjoyed the impeccable room-service and equally appetising in-room dining menu.

Though Bangkok has so many things to offer visitors to the city, the suite at the Lebua was so inviting and relaxing, I spent most of my 3 day trip in Bangkok safely nestled in the peaceful surroundings and comfort of my oversized suite.



This hotel is a must for those who appreciate stunning vistas, spacious hotel-living and a peaceful sanctuary whilst still located in the heart of a bustling city.

Tuesday, July 19th, 2011 at 4:05 pmlebua at State TowerFeed Comments Previous

Quite high up: How Marzahner chefs were twins one notch restaurants in Bangkok - "mezzaluna"

Berlins Tagesspiegel daily, 12 July 2011


Two long-nosed Super Chefs!



Quite high up: How Marzahner chefs were twins one notch restaurants in Bangkok - "mezzaluna"

Guests of the "Mezzaluna" seeing double at times. This is not due to the fine wines that are served here. The chef of Bangkok's luxury restaurants are twins and live in Berlin.From a housing estate have Marzahner Mathias and Thomas Sühring the plunge in the Thai capital, accomplished - and thus in the leading group of gourmet restaurants.

The "Dome" with its golden dome is the crown of the State Tower 247 meters high. In the upper part of the second highest skyscraper in the city is home to the luxury hotel Lebua. About 357 rooms and suites begin on the 63rd Stick with a Sky Bar, the culinary highlight of the city with a breathtaking view over the city.

The Oriental ferries on the Chao Phraya seem tiny from up here. About the bar leads then to the top of the dome. Here in the 65th Floor is the kingdom of the two Berlin. The twins have turned the once Italian Restaurant "Mezzaluna" a gourmet paradise, whose guests also Crown Prince Maha Vajoralongkorn counts. This play also scenes of the current cinema hit "Hangover 2".

The fact that their sons would one day end up here, would the parents of the twins at 30April 1977 dared not even dream of. At intervals of five minutes saw Thomas and Mathias in Friedrichshain Hospital the light of day.

The sons of a carpenter and an administrative staff grew up in Marzahn and witnessed the fall of the wall when she was twelve. When the O-level was in the house, was from the 34th Polytechnic High School at the Landsberger Tor Comprehensive School has become the third Marzahn.Because they lacked a professional perspective, the brothers decided to take advantage of new opportunities and to make the high school.

The grandmother, who was on her property near Frankfurt (Oder) kept pigs and vegetables were cultivated, since the twins have helped on occasion while preparing hearty fare like Solyanka or green-bean casserole.

Later she worked in the school holidays in the hospital kitchen Friedrichshain. To their birthplace, they were now allowed to wash dishes. Abi first came after the military service.

But what then? The decisive tip, the then girlfriend of Thomas. "Why do not you cook?" Because the twins wanted to have a good start, she competed in 1998 only in the best houses in the capital. Thomas got an apprenticeship at the Hilton on the Gendarmenmarkt, Mathias in Angleterre on Friedrichstrasse - and both came in her profession by chance quickly to the taste. In 2001 she won in Maastricht with the junior national team of chefs the world title.

After the training, she asked chef Sven Elberfeld, whether they wanted to work in his star restaurant "Aqua" in Wolfsburg. Three years later, Thomas moved to Rome to Dutch Mathias Zwolle. To Thomas in 2007 the call from Bangkok. "Actually, I wanted to go to Asia, but I thought I would learn so much and yet it is still too early even to be chef," he recalls. This was followed by talks with parents, friends and brother Mathias. All encouraged him and then met the twins a momentous decision. "I said, I suppose, if my brother can come as an equal partner." In early 2008 it went off.

"That was the right step," says Thomas Sühring today. Although they found no professional workers, because there is a lesson for kitchen staff does not exist in Thailand. "But people are very inquisitive and have a good grasp," says Brother Mathias. "It takes a lot of patience, then you can also achieve a lot with the team." So the twins have ventured after three years of the step, the "Mezzaluna" change to a modern, innovative gourmet offering, which includes not only the best ingredients from 15 countries also increased Use of Thai products counts.


"Now we can play around with all the ingredients and cooking styles," says Thomas Sühring. Only at the team meeting in the morning will determine what comes in the evening on the table. In addition to conjure up a three-course menu à la carte, the twins in their guest room to the open kitchen is a daily changing six-course dinner. "It promotes creativity," says Mathias. Meanwhile, in addition to foreign visitors, more and more Thais are among our guests who are actually aware that they eat what they do not know.

The "Mezzaluna" has only 40 seats, this is a small side room. 20-40 menus produce twins with her 14-member kitchen and service team of ten people per evening. "I think we're on the right path," says Mathias and Thomas adds: "We have so many ideas."With stars, it has not worked, because Michelin is available in Asia so far only expenditures for Tokyo and Hong Kong / Macau.


The kitchen is spoken not only between the German brothers. A colleague from the service comes from Hamburg, the trainee from Magdeburg and barman Alex from South Tyrol. Homesickness does not have the twins in Thailand, family and friends they have already visited. Conversely, it found the brothers also always nice to return to Berlin for a visit, even though it recently had very few opportunities.

The interest in events in her hometown is undiminished. The Sühring wonder if Klaus Wowereit remains well-mayor.And how does Hertha BSC after the re-emergence in the Bundesliga. Until further information can be their thirst from a distance, silent - via satellite TV

Thomas und Mathias Sühring Restaurant "mezzaluna" Lebua at State Tower

„Leidenschaft und positives Denken!“




Thomas und Mathias Sühring

Restaurant "mezzaluna"

Lebua at State Tower

Silom Road 1055

10500 Bangkok

Thailand

www.lebua.com





Name: Sühring Vorname: Thomas und Mathias Geburtstag: 30.04.1977



Geburtsort: Berlin Wohnort: Bangkok/Thailand

Stationen


Thomas:

Ausbildung Hilton Hotel Berlin

Mitglied der deutschen Jugend Nationalmannschaft der Köche

Maritim pro Arte Hotel Berlin

Mitglied der deutschen Nationalmanschaft der Köche

Restaurant „Aqua“ , Chef Sven Elverfeld, Ritz Carlton Wolfsburg

Restaurant „La Pergola“, Chef Heinz Beck, Cavaleri Hilton Rome/ Italien

Restaurant “Mezzaluna” Lebua at State Tower Bangkok/Thailand



Mathias:

Ausbildung Maritim pro Arte Hotel Berlin

Mitglied der deutschen Nationalmanschaft der Köche

Restaurant „Aqua“ , Chef Sven Elverfeld, Ritz Carlton Wolfsburg

Restaurant „De Librije“, Chef Jonnie Boer, Zwolle/Holland

Restaurant “Mezzaluna” Lebua at State Tower Bangkok/Thailand



Interview



1/ What characterizes a connoisseur in your eyes?

Thomas: Someone who takes the time for good food and drink

Mathias: Someone who appreciates life's comforts and delights.

2/ Who would you like to cook even a menu?

Thomas: With Grant Achatz, because of its unusual way of cooking.

Mathias: With Rene Rezepi, inspired me because his style of cooking.

3/ Who would you most like to go sometimes eat and where?

Thomas: With the German national football team

Mathias: There are so many extraordinary places and restaurants where I would go to eat. But definitely with friends.



4/ What is your favorite cooked fish and how?

Thomas: Pacific Aury, gently cooked with Bergamot

Mathias: cod cooked slowly in olive oil



5/ Your most marked characteristic?

Thomas: passion

Mathias: positive thinking



6/ Their motto?

Thomas: Everything is possible

Mathias: The einizige source of knowledge is experience (AE)



7/ Your favorite dish?

Thomas & Mathias: Ne nice snack with all that implies.



8/ What you do not eat at all?

Thomas: Offal

Mathias: raisins



9/ What they did not go away as a child eating?

Thomas: brussels sprouts, and black pudding

Mathias: Liver



10/ What have you eaten as a child the most?

Thomas: rice pudding with sugar and cinnamon

Mathias: chocolate



11/ What regional personality do you most admire?

Thomas: Because I do not want to commit myself to a single person. I admire all the people here live under primitive conditions in Thailand and are still happy and full of joy

Mathias: The King of Thailand Bhumibol Adulyadej, it is the longest reigning monarch in Thai history.



12/ What is your favorite regional dish?

Thomas: Pat kra Pau (minced pork sauteed with garlic, chilli, Thai basil)

Mathias: Som Tum (spicy green papaya salad with dried shrimp, tomatoes, lime and peanuts)



13/ My favorite restaurant in the region?

Thomas: Greyhound café

Mathias: Honmono



14/ Your favorite restaurant outside the region?

Thomas & Mathias: "De Librije" in Zwolle / Holland



15/ Which chef (live) you admire most?

Thomas & Mathias: Jonnie Boer and Sven Elverfeld - passion for their profession and their unique personality.



16/ The ideal boss should be like?

Thomas: creative, crafts, team forming, fairly

Mathias: professional, passionate, creative



17/ The ideal Sous Chef must have the following characteristics?

Thomas & Mathias:: Loyal ambitious, and knowledgeable



18/ What mistakes in the kitchen, you most likely to forgive?

Thomas appear to work early

Mathias: everyone can make mistakes, but not twice the same.



19/ Your biggest mistake?

Thomas & Mathias: to have too little time for friends and family.



20/ What qualities do you value most cooks?

Thomas: attention to detail

Mathias: Creativity



21/ My favorite holiday country or region?

Thomas: No special, but I love to travel and explore new countries and cultures.

Mathias: I have seen too little of the world - I can answer the question again in 10 years.



22/ What country would you travel to learn times like 4 weeks and know the respective specialties, the cuisine and people?

Thomas & Mathias: Japan and Peru



23/ Your favorite drink?

Thomas: Green tea with lemon grass

Mathias: mineral water



24/ Your favorite wine?

Thomas: Amarone della Valpolicella

Mathias: Cloudy Bay



25/ I enjoy most like champagne (where and when)?

Thomas: On special days, no matter where!

Mathias: Ice cold and at special times!



26/ Their secret passion?

Thomas: Sleeping

Mathias: road biking and music



27/ Your favorite pastime?

Thomas & Mathias: cooking and eating well!



28/ What book have you read the last?

Thomas: QUAY, Food Inspired by Nature by Peter Gilmore

Mathias: Time and Place in Nordic Cuisine, Rene Rezepi



29/ How many cookbooks do you have?

Thomas & Mathias: A lot



30/ What is your favorite movie?

Thomas: Due Date

Mathias: Hangover



31/ What do you like most about your friends?

Thomas: To always be there for me!

Mathias: Honesty!



32/ Sustainability in the kitchen for me?

Thomas & Mathias: careful management of resources. Use of regional and seasonal products



33/ What was your worst kitchen accident?

Thomas: I have let try my former boss just the ingredient to which he is allergic.

Mathias: While the service is up to the Nat Riessen my pants and I just stood still there in his underpants. That was just stupid, we had an open kitchen.



34/ Who would you like to spend even one night in the kitchen?

Thomas: Anke Engelke

Mathias: I prefer not to be in the kitchen at night.

Another polished and riveting evening

One afternoon, Pi was convinced that tonight is the night. Promises were made earlier and today Pi acquiesced. At 6.30pm, he set off. The sun was slipping behind a bank of cloud, and the evening humidity and slight drizzle clashed with the cacophony of sight and sound on the road. Pi drifted past old traditional shops lining the streets before making a right turn at the Silom intersection. Stopping at the foot of the State Tower, he mounted a flight of steps and climbed up to The Dome.

lebua at State Tower BuildingHis host pressed the desired floor button and the doors came together for a close. As they defied gravity, and ascended high above, there was a moment of peace before Pi felt the deceleration and final stop. As they stepped out, two ladies decked in long cream coloured gown guided them towards the desired spot. They watched their steps as they gently caressed the spiralling steps heading to the chamber beneath them.


breeze If the weather was fine, diners will be seated outdoors, under the canopy of stars above.

Here is your menu, sir. The voice was calm, almost official. Pi gazed up and returned the smile. Pi raided the menu furiously, before choosing the lobster to kick off this Asian gastronomic voyage.

This opening dish was rich, multilayered in taste and very compelling. The taste was like nothing Pi had ever experienced. He was smiling, struggling to discern the plethora of taste that came together with each spoonful.

A bowl of pumpkin goodness was soup du jour. Bright yellow, piping hot and with a scallop gently placed on the top, Pi began in earnest. When he was finished with his soup, the waiter appeared and whisked the bowl away, clearing the path for the next masterpiece.

Another waitress always stood a few paces near them, anticipating their needs to have more chilled mineral water from the precious mountains of Denmark, or local nam-som refills.

As he waited for the main course of tiger prawns in Sichuan sauce, Pi secretly hoped the chef would repeat his performance and produce the same divine taste like the lobster. When the dish was finally placed upon him, he paused for a dramatic effect before finally spearing a portion of the succulent prawn and held it like some mini trophy before bringing it for the ‘final closure’.

A bowl of steaming hot Jasmine rice accompanied this Chinese dish or more specifically, Sichuan dish. Sichuan is a province in the south west corner of China. The Sichuan people are proud of their cuisine and most are usually described as hot, spicy and fragrant as chilli and garlic are abundantly used.

The Closing

“Sir, do you accept a final serving of desert with hot peppermint tea to close?"

I will try, Pi said. Accepto

As the medley of raspberry ice-cream and chocolate from a faraway land was presented minutes later, Pi methodically sliced into them, spoonful by spoonful, carefully ensuring that he scooped the best of both worlds simultaneously. It was flowingly smooth, silky and immensely pleasuring and a tad bit sinful.

With his bag beneath his arm moments later, Pi glided up the stairs and propelled himself effortlessly across the lounge area, into the adjacent lift and the evening came to an end.

The team here at Breeze comes together in unison to deliver high-end gourmet experiences that was wonderfully executed. Flawless from end to end, an evening here will lift up your spirits and you leave serenely satisfied.

Indulging in Opulence Redefined: Lebua

Towering above the rest from the heart of Silom, Lebua at State Tower heralds in new heights in genuine Thai hospitality and refined gourmet dining.



Lebua's acclaimed golden dome pierces the Bangkok evening skyline majestically, beckoning you in from all directions. And beneath this golden dome, rests the mesmerising Mezzaluna restaurant.

One Moment in Time

A Mezzaluna Moment is forever, and it outshines the allure of an ordinary diamond.

Come and experience a moment that will be treasured for a lifetime. Luxuriate in the finest modern innovative cuisine, rarest wines and top notch service. Its incomparable grandeur gives Mezzaluna moments an unparalleled timeless sparkle.

Beneath the Twinkling Stars

Cupped in the palm of the late evening air, 63 floors above the city, lies Distil – a place for authentic malt whiskies, vodkas, Cognacs, Fine de Claire Oysters, Iranian Caviar, cigars and a million-dollar view.

It is almost impossible to imagine a more breathtaking venue. There is simply no better place to view the sunset and witness the birth of a brand new night.

Tower Club

As the arbiter of quality and uncompromised luxury, guests at the Tower Club will indulge in the following compelling products and services at Lebua:


* Bvlgari products in your bathroom

* Video and music on demand in your suite

* A personal balcony

Day time access to Tower Club lounge, free Wi-Fi and a plethora of amenities and refined restaurants ensure that your stay in Lebua is one that is lavish and decked in style.

Contact usW: www.lebua.com T: (66) 2624 9999F: http://www.facebook.com/lebuaY: http://www.youtube.com/user/lebuagroup

Warm words of praise (TripAdvisor)


“The service right from the time we checked in till the time we checked out was excellent. The concierge was very helpful and gave us good and accurate advice for whatever queries we had.

The rooms were very spacious and good, the view is breathtaking spl. in the night. The house keeping was top of the line”

“Superb. No question about it!”

“Stairway to Nirvana”

The Luxury that is lebua

Towering above the rest

As the arbiter of quality and uncompromised luxury, guests at the Tower Club will bask in the following compelling products and services at Lebua:

* Bvlgari products in your bathroom
* Video and music on demand in your suite
* A personal balcony

Besides access to Tower Club lounge, free Wi-Fi and a whole lot more. To make your reservation, kindly visit www.lebua.com

Impact on Hollywood

The Hangover Part II (the first movie made US$450 million at the box office) was filmed extensively at lebua, the all-suite luxurious hotel in Bangkok. With its near 360-degree views of Bangkok, lebua was instrumental in setting the stage for the panoramic scenes seen throughout the much-anticipated movie.

The hotel was turned into a live film set complete with a helicopter in an adrenaline-pumping scene atop Lebua’s famous golden Dome.

A Mezzaluna Moment is forever, and it outshines the allure of an ordinary diamond.

Come and experience a moment that will be treasured for a lifetime. Luxuriate in the finest modern innovative cuisine, rarest wines and top notch service. Its incomparable grandeur gives Mezzaluna moments an unparalleled timeless sparkle.

Perched on the 65th floor of the State Tower, the Mezzaluna transports its guests to new and exhilarating journeys of culinary excellence. Beautifully executed creations are served on tectonic plate ware in an elegant ambience enhanced by a live classical quartet.

A pastiche of cucumber, yogurt, horseradish and ossetra caviar was the appetizer. With all of the ingredients seated comfortably on a spoon, the Arctic Shar kicked off the evening of epicurean delights.

The highlight of the evening and the climax of this gastronomic journey surely was the Wahyu Beef Tenderloin -served with guinea squash, miso, broccoli leaves and shallots. Marble Grade 9 and aged to perfection, just eating this dish made us feel super-class. Again, I wished we could just clap and get an encore for this dish. A glass of red went perfectly with this. The Marques de Riscal 2003 collection from Spain was offered.

Beneath the twinkling stars

Cupped in the palm of the late evening air, 64 floors above the city, lies Distil – a place for authentic malt whiskies, vodkas, Cognacs, Fine de Claire Oysters, Iranian Caviar, cigars and a million-dollar view. It is almost impossible to imagine a more breathtaking venue. There is simply no better place to view the sunset and witness the birth of a brand new night.

Romance at Lebua: Thoughts of a British Traveller

Romance at Lebua: Thoughts of a British Traveller


Guest post by a luxury travel writer


The Thai people had won me over long before I knew about Lebua. Setting the highest standards in the world in the service industry, I knew that wherever I went in Bangkok, I would get star treatment, the kind you just couldn’t get anywhere else in the world.


Lebua offered something distinctively different though; this wasn’t just luxury for the sake of it. This was more than just glitz, glam and rubbing shoulders with the rich. This was the hottest seat in the theatre and a view that really took your breath away.


My stay at Lebua came just in time after a week of travelling around Thailand and Cambodia. Hotels had been tried and tested – expensive ones, famous ones, spa hotels, economy hotels – but none came close to the plush and soothing comfort of my Lebua hotel room.


The stone balcony in my room opened up to a glorious view of the city, but this was just the start of the night.....


Sirocco and Skybar


The biggest reward was that I didn’t know what to expect. Having dined on many hotel rooftops before, I foolishly didn’t think I would be wowed by the experience – but as soon as I stepped out through the doors of Sirocco, I was in awe of the magnificent skyline. A warm breeze made me feel like I was on top of world. I couldn’t believe my eyes. Is this the most romantic place in the world? I thought to myself.


The beautiful al fresco style menu had the perfect balance between a romantic summer evening and seductive Mediterranean dining. Sitting down, the view was spellbinding. But standing up at the Skybar made the scenery even more intimate. Just a piece of glass apart, the rest of Bangkok was so close.

My evening at Lebua was simply enchanting. As a harsh critic of luxury travel, I believe that Lebua State Tower is one of the most understated luxury establishments in Thailand – and if you’re looking for the perfect romantic location, I promise you will find it here.

People say that luxury is worth paying for. I disagree. Lebua is worth paying for.

Author: The Smart Girl’s Travel Guide features advice and reviews on luxury travel destinations around the world. Read more from this luxury travel writer on her world travel guide

lebua Bangkok

I’ve woken up in this position many times throughout my life, where I find myself realizing I have no idea where I am or what happened last night. As I start coming to my senses I realize I am in a completely different hotel room than the one I originally checked into yesterday morning. Fortunately for me I had just had to switch rooms during the evening in my zombie-like state, and could not pull it together on the way to catch an early morning flight back to LAX. I only spent a little over 24 hours at the Lebua State Tower, but looking back now it holds its own special place in the grand scheme of the entire holiday in the beautiful and diverse country of Thailand.




From the moment I arrived on property I was extremely impressed with the attention to service from the entire staff. First the front drive helped us arrange taxi’s, airport transfers, cold towels, water, and dealt with our baggage. After kindly asking us to wait in the lobby we were greeted by the front desk agent who brought everything to where we were sitting. After signing the registration papers, we were personally shown to our room on the 53rd floor. Upon entering the room I was taken back by the balcony over looking both the Chao Phraya River and city, secondly the fact that it came complete with a kitchen. After the hotel staff left I immediately showered, where I noticed the Lebua had chosen Bulgari as their toiletries provider. These products smell fucking fabulous if you’ve never experienced them, washing with them will make you smell like a million dollars no matter what. After rinsing off the grime courtesy of Thailand’s railway system, I was ready to crawl into bed for a much needed nap. Overall the accommodations at both the Lebua, and Tower Club were nothing less than extraordinary. Additionally being it was the last day of the trip, and I was exhausted from the month long journey I decided to make use of the properties facilities, which were five star all the way.



After my heavenly nap in a bed that seemed fit for a king after the train, which was fitted with coffin like sleeper cars and a staff dominated by ladyboys, I headed down to the pool for some lunch and relaxation. Next to the pool is where I found Cafe Mozu, which specializes in Lebanese cuisine as well as having a poolside bar where later that night I was able to procure a fine Cuban cigar to enjoy before my flight back to the States. In addition to enjoying a lovely meal, the bar serves up some very interesting shots. I elected for the Absinthe with RedBull, and it turned out to be delicious. Later that night I headed up the roof to check out what all the hype was about in regards to the Skybar located on the 63rd floor. I was totally blown away by the view and the circle bar which was situated on the other side of Sirocco, the properties award winning restaurant, where it was changing colors high above the bustling city below. After a few well made drinks, including the speciality martini we were shown to our table for hands down the best meal I had on the trip regardless of how westernized it was. Nonetheless after an amazing meal I sat there reflecting on the trip. Perhaps it was the booze talking, but at that moment I was truly content. I had come into this not knowing what to expect as this was my first Asian as they say, but I walked away feeling as if I had seen everything that I set out to see. That feeling was enough for me , and I watched the sun set over Bangkok feeling perfectly content. This was the perfect ending to an amazing experience, and if you ever get the chance to go to Thailand take it!



The Lebua at State Tower, www.lebua.com, is 5 star all suite hotel located in Bangkok, Thailand. Average room nights start at $227.

LET’S FOLLOW… ALEX HOLZER

To launch this Let’s follow…inaugural series, I’ve chosen Khun Alex Holzer, the Mixologist from Lebua.Every 2 weeks, we will follow a member of the Lebua family, as he or she goes through a typical day at work. We will get to know what their job is all about, the ins and outs of the department and interesting facts and anecdotes.


LET’S FOLLOW… ALEX HOLZER

One tranquil afternoon few weeks back, I was invited to have a drink (or two) with Alex before Distil and Skybar opens, an offer I could not refused.


So there I was, at 4pm – waiting in Distil for Alex to make me a drink. As we segue from topic to topic, drink in one hand, Alex brought me into the captivating world of drinks at Lebua and the art of mixology. Here are some of the highlights:


What, to you, is the best martini?

Hangovertini

That truly depends; an American in Washington will want his martini in a completely different way compared to a European in say Zurich or Berlin for instance. There is an aspect of cultural adaptation to it that transcends mathematical ratios of the components that come together to make the perfect cocktail. An experienced bartender will know the right balance as requested by his customers. Here in Lebua, it is my job to ensure that all my crew knows and can anticipate this.

Mixology has brought you to many places, I presume. Do give us some examples. From my hometown in Bolzano Italy, I’ve worked as Bar Manager/ Mixologist in truly amazing places like La Pergola (3 stars Michelin) in Rome and the Jefferson Hotel (relais & chateaux) in Washington Dc. And now here I am, in lebua.


Did you know?

A crew of 12 is ever ready to serve you at Distil daily. For Skybar, a total of 10 talented team players forms the team that serve the many guests each and every night

I work on it progressively and sometimes just walking down a soi in Bangkok, I get inspired for some new infusion, and I come back to work on it before proposing it to senior management. Having said that; our clients can expect a revamped menu soon with new drinks and new exquisite flavours.

The Skybar is your playground du jour. What keeps you going every evening?

I love cocktails and I love what I do. And to be able to drive the efforts for such an amazing hotel, I don’t feel this is work. I find great joy in speaking to my regular customers, and adapting our drinks to suit their local taste wherever they are from. When people come up to me and say, wow – this drink is amazing, it makes my day


Sky Bar

Alex’s latest drink, the Hangovertini is grabbing all the attention these days, and on that note – I will end this entry with a YouTube video of Alex showing us his latest invention: http://www.youtube.com/watch?v=ZyvqGsPbD3M&


Be warned though, you’ll want a drink right after watching! :)

LET’S FOLLOW… KHUN PAWARISA HIRANTANES

The revenue department is in charge of revenue. Simply put, this is the money department– through the occasional turbulent times when the going gets tough to better days when all is going well, revenue management is a balancing act. A very challenging albeit a very enjoyable and rewarding one, says Khun Pawarisa, who helms this department in lebua collectively with e-commerce. Let us follow and get some insights –


As the Director of e-Commerce and Revenue Management, what time does your day starts, Khun Pawarisa?

I do not put a definition to the start and end of each day, to me this is a seamless cycle in which I set out to achieve the goals I’ve outlined for myself and my team. But typically, I am out of the house by 6.00am and before that, I check my emails… and even on the road, I work on my emails, as traffic put me and my vehicle in a static mode.

How long have you been with lebua, and how big is your team?

I’ve been with lebua for 5 months now. There’s me, and I am assisted by two capable executives.


We understand that Online Travel Agencies play a pivotal role in converting sales and sending revenue in. How many of such agencies do you manage?

30-40 OTAs

This is my second time working with Khun Deepak and lebua. I put lebua in the OTA channels for the first time and this time I will put lebua in the Social Media scene

If we want to know the hotel occupancy for today, do we look for you?

Certainly, I am reachable but it would be a 2-way communication for the information sharing.


Did you know?In term of room nights, our OTA business in May 2011 represents 70% market mix from total YTD Occupancy 2011

An effective website actually influences buyers and affects hotel booking/conversion rate. Do you agree with this statement?


I fully do agree. Effectiveness means that website has a high conversion rate and contributes to revenue, to convert lookers to bookers, which requires several specific activities and actions both offline and online. Most importantly, an effectively branded website is the first gate or door to present and represent our hotel electronically.

Tell us about the one special daily meeting or phone call you must have?

Daily meeting with our CEO, Mr. Deepak Ohri, is very important and special for me to propose my initiatives, strategies, action plans for generating revenue. It is very short and concise but very significant to get ideas approved for immediate action!

Most senior executives cannot live without their Blackberries. What is it for you?

For me I cannot live without iPhone, iPad and Macbook – the amazing trio

Come, let’s take a peek: lebua suites

By Magical Carpet


If you have been reading a lot about us on TripAdvisor, or been browsing our website or Facebook pages, but never actually stayed with us, you may want to take a look at how our rooms are like, right?


Here below are two pictures depicting our 1 bedroom and 2 bedrooms suite. Enjoy!
 

Two Bedroom Suite

Keen to win a 1 night stay in a one bedroom suite facing the mighty Chao Phraya? Take part in our survey below. One lucky winner will stand a chance to luxuriate in opulence redefined: lebua.

Survey

Should we translate our website, http://www.lebua.com/ into Thai to capture certain market?

Yes

No

Behind the lebua Dining Experience

DeepakOhri.com – Deepak Ohri, The Chief Executive Officer of lebua Hotels and Resorts






We recently re-launched one of our signature restaurants, Breeze at The Dome, lebua. During the glittering champagne cocktail and dinner that we organized, a number of people asked me where I came up with the new restaurant concept. It’s not an answer I am able to give in a single sentence, but having now eaten at 1,600 of the top restaurants around the world, I can say the ideas we apply at all our famous dining outlets: Breeze, Mezzaluna and Sirocco are based on creating an unmatched experience.

In any city in the world, you can walk out of your house and find a restaurant with good food, a restaurant with great drinks or a restaurant with fine ambience, but in my opinion, any one of these elements is not what makes a great restaurant. Neither is price the main issue, luxury is not about expense, but experience, and this means matching and exceeding customers’ expectations at every stage.

Of course, exceptional food is essential and the menu at Breeze came about when I tasted Chef Sam Leong’s culinary delights on a flight with Singapore Airlines. Even eating on the plane was an immensely enjoyable experience, which is why he is now our exclusive culinary consultant. But the cuisine at Breeze is only part of what I see as a more geometrical shape, a three dimensional approach that brings in taste, service and atmosphere to satisfy our customers emotional needs.

Of course, having a great chef and a stunning venue to display his talents is important, but it is not only the big things that matter. There’s a famous phrase that begins with the question: “How do you gauge a person’s maturity?” and the answer is not by how good he is at the big things, but how sensitive he is to the small details. I am a firm believer in paying attention to every detail and through this, anticipating and satisfying our customers’ personal desires.

Some qualitative research study I conducted during my business education (for which I won an award), included a survey of 10,000 people in 4 continents that was designed to gain an understanding of what people look for in a fine restaurant. I was repeatedly told that different countries have different needs: “In India, we do it like this”, they said. “In Singapore, we do it like that”. But what actually came out of the survey was the fact that no matter where they are, diners essentially look for the same thing. This means in order to cater to a global clientele, you do not have to focus on specific nationalities or cultural tastes, but rather identify your clients emotional needs to guarantee total satisfaction.





Another misconception is that a restaurant or hotel should offer a ‘home away from home’ type of experience. This is not the case. At lebua we aim to offer an alternative that cannot be replicated, either at home or in any other hotel. When a client reflects on the lebua experience, although it may seem simple, he soon realizes it is unique and that is what brings him back over and over again. All our restaurants offer something special and memorable that is impossible for others to achieve on their own. Our job is to create something better than guests could hope for at home, an exceptional moment that inspires them to make it a regular indulgence, and one they would recommend without hesitation.

As well as dining in the world’s best restaurants I have been fortunate enough to be invited into some of the world’s finest homes. In many cases, it is clear that the concept and inspiration behind these residences comes from the owner’s experience when staying at top hotels. By continually innovating and re-defining the lebua brand, introducing fresh ideas and anticipating our guests’ needs and desires, we aim set an example that not only drives our success but also keeps our restaurants and hotels firmly at the leading edge of the hospitality world.

Luxury Brands – Should we possess them?

DeepakOhri.com – Deepak Ohri, The Chief Executive Officer of lebua Hotels and Resorts







I have my roots in very humble beginnings. The modest environment where I grew up nurtured in me a strong urge to travel overseas and explore the world. Till today I remember, every quality gift, however small, would let a wide grin cross my face. I loved them, one because they were not readily available in my country and the second being my advocacy for quality even at that tender age. I simply adored the boldness and confidence of superior quality. But quality came at a price and so my appreciation for quality remained confined within the bounds of those fond gifts of mine.


Even today, when times have changed, my appreciation for quality has not. I travelled the world, graduated from Banana Republic to Marks and Spencer and then to finer things in life. Today I am fond of brands like Zegna, Louis Vuitton and Loro Piana. However, wise advisors around me still counsel me saying that it would cost me a fraction of the money to get a suit stitched inBangkok, with its inexhaustible list of ‘good’ tailors. But then, I ask them in lighter vein, who is NOT a tailor inBangkok? Jokes aside, I have never felt the same strong emotion and confidence that a luxury brand exudes from a stitched suit – and I guess, I never will.


Yesterday I went to a very small Indian restaurant to eat some street-food-favorites. One friend admired my jacket. “Nice jacket, when did you get it?” he asked. “Just 9 years”. I saw his gaze turn to admiration and I could see it was all for the quality of the material itself which seemed off the shelf for only a few hours (or was it because I managed to fit within the same jacket for 9 years? I assume the former)

I am back from a recent trip (which was sponsored as so I’ll skip the details) that made me reinforce some of my takes on quality. It is how certain folds are unfolded and certain unfolds folded, that make a brand. I have always strongly believed that quality is here to stay and brands should tell the world if they are good. I also learnt, six years back, that if you have a great product but do not know how to package it, you are not a businessman.

So why this fuss over the brands, the branding campaigns, fashion shows and all the glitz and glamour? I think this is because it’s important for the brands to shout to create awareness that they are the best. I solemnly believe that there is nothing wrong in a brand proclaiming that they are the best, if it is truly the matter. Stating facts is not arrogance. Also, it is important for luxury brands to create awareness which keeps counterfeits away. Counterfeits never support the legitimate government, they support parallel economy. Whether advertent or inadvertent, by associating us with counterfeit goods we never serve the right cause for humanity

Below are some of the brands which according to the Luxury Institute Survey (www.luxuryInstitute.com) deliver the best combination of quality, exclusivity, customer experience and peer prestige


– Women’s Fashion:

– Chanel-7.56

– Valentino-7.54

– Louis Vuitton-7.53


– Women’s Shoes:

– Christian Louboutin-8.37

– Manolo Blahnik-8.35

– Jimmy Choo-8.30


– Handbags:


– Hermes-7.84

– Chanel-7.69

– Jimmy Choo-7.66


– Men’s Fashion:

– Loro Piana-7.79

– Ermenegildo Zegna-7.32

– Giorgio Armani-6.94


– Men’s Shoes:

– Bottega Veneta-7.83

– Piaciotti Cesare-7.77

– Salvatore Ferragamo-7.64


– Automobiles:

– Porsche-7.53

– Mercedes-Benz-7.24

– Jaguar-7.18



I mention below my take on certain categories on men’s grooming that bear some resemblance and difference with the Luxury Institute’s verdict.

Men’s Fashion

Loro Piana

Louis Vuitton

Ermenegildo Zegna


(I am now moving away from normal Zegna (except Su misura) as I do not respect brands going on sale or discount, which denies the right value to its true customers)

Shoes

Stefano Moreschi

Fratelli Rossetti

Tod’s



Watches

Breguet

Parmigianni

Patek Philippe



Wallets

Loewe

Louis Vuitton

Hermes



Scarfs(men)

Loro Piana

Hermes

Pink



Shirts

Stefano Ricci

Kiton

Louis Vuitton



Ties

Marinella

Brioni

Hermes



Cuff Links


Breguet

Links

Louis Vuitton



Pen

Mont Blanc

Cartier

Montegrappa



The above list is taster of my personal favorites in the men’s grooming category. However, I do not advocate these brands in any way. Over the years this profession of catering to finer experiences in life has brought my personal tastes in alignment as expressed in this list. Keep reading as in the next post I bring up some of my hot favorites in eating out and travel.

Best Restaurants in New York

DeepakOhri.com – Deepak Ohri, The Chief Executive Officer of lebua Hotels and Resorts






In my eventful stint with the Food and Beverage industry till date, I’ve been addressed by several favorable adjectives. Some went so far as to say that I was a ‘guru’ in this discipline, ‘a master of food of beverage’ and even possessed a ‘Midas touch’ to create and even recreate glory for any restaurant. But little did they know that much of my experience came from watching and learning from numerous mistakes throughout my career. This links back to 1985, when I was stepping into my Hotel Management and my father left me with a single most important thought –it is very easy to make money but equally hard to gain respect and so it is important for one not to shrug responsibility and to accept failures as they come.

During my tenure at ITDC, I would silently observe the Chairman and MD come into the restaurant and the whole team scampering around to serve him his food. The restaurant manager, F&B Director and Asst. Director, Chefs..everyone had just one focus, and needless to say it was the MD. I would think to myself, if ever I rise to such position, I would abhor such service which was superfluous and killed the joy of eating out. It just transforms the pleasure of hospitality into the glitz of showmanship. During the same time, I remember asking my boss “Who is going to be the chef?” when the new restaurant was being designed. I was asked to rather concentrate on the interior design, staff uniform, glass design – and the chef, he said, could always be found as one who matched the décor!

As I moved on, I opened my first and final fusion restaurant with the longest kitchen at that time. However, in no time the whole restaurant was nothing more than in a state of utter ‘con-fusion’. It was then I learned my first hands on lesson on management of service process and operations.


Well, the patient reader is wondering why is it that I mention these small incidents before giving my take on few of the best restaurants. These and numerous other rather trivial incidents have helped me come up with my five point criterion of judging a restaurant. Let me list them down



The restaurant setting should live up to the food

There should be a defined process in service flow

Elegance and sense of pride among the service staff

Menu should be simple and well defined

Sense of privacy should prevail among patrons

I don’t proclaim myself to be a meticulous judge (for that matter, I have not formally judged a single restaurant) but I found the above to be the most effective criterion to analyze a restaurant threadbare, coming from my 21 years of F&B experience across 5 countries and creation of 30 restaurants – with lot of great successes and failures alike.

Following is my take on the restaurants of New York, a city with unparallel culinary diversity. The Michelin, Zagat and New York Times all had their chance, and here is mine (in reverse order of ratings):

5) Le Bernardin:

This place at155 W. 51st St.,New Yorkoffers the best French cuisine in a fine dining atmosphere. The service is great with a fantastic wine list. I tried their degustation menu and it was nothing less than amazing. I think the only other fine dining restaurant that deserves a comparison is Mezzaluna in Bangkok (not because we own it, but based on service level and food quality)


4) Balthazar

My favorite place for breakfast. This beauty is located at 80, Spring Street,New Yorkand serves some of the best breakfast that you can have. Try out their Eggs Florentine, bowl of berries (I just can’t do without them when in NY) and the Bowl of cappuccino. All of them are my personal favorites and be assured to start the day in style.


3) Babbo

A creation by Mario Batali – this is the clear best among all his restaurants. I once happened to be on the same flight with Mario Batali and went on to stay at the same hotel. I saw him reading “How to prepare doughnuts” in a short 2 hour flight which spoke volumes about his passion. At110Waverly Place, NY this place exudes the passion of its creator. The flavor of its fare is what distinguishes it from many other Italian fine dining venues. I just wonder why it has achieved only one Michelin star

2) Peter Luger

This is undoubtedly the best place for a steak. At 178 Broadway,Brooklyn, the rustic ambience both conceals and accentuates the superb steaks on offer here. Steaks have rustic origins and the restaurant takes you to the roots of what they serve. The staff are fast, efficient and give you what you want – no fuss, no frills. And that is exactly what I love about the place. An unpretentious dedication to doing what they do best – make the best steaks in the world.


1) Per Se

Finally, meet the best in NY City at10 Columbus Circle. Per Se is my number one in NY judging by all the parameters I mentioned earlier. The décor is rich and sleek. The food is the best inNew Yorkin elegant surrounds. The service is like watching an opera. The harmonious service is more than complemented by the excellent American and French cuisine. Best food, best ambience, best service..for me they’ve ticked all the right boxes.

The ratings above are my take after visiting 31 best restaurants inNew York. The views are completely personal and unbiased. See you again with more restaurants from Chicago soon.

Career Advice – A Few Thoughts

DeepakOhri.com – Deepak Ohri, The Chief Executive Officer of lebua Hotels and Resorts

Looking at the bunch of career queries at my inbox today, I pondered – Am I capable enough to give career advice? After some contemplative moments, it occurred to me. No one, I realized, but the very person in need of advice is best suited to steer her own career. Others can just share their experience and pinpoint pitfalls that often lurk in the youthfully conceived career path of ambitious minds.

In my speeches at different business schools, I encourage young students to learn from our past mistakes and how we overcame them to be where we are today. These facts of our journey through the undulating alleys of the corporate world serve to forewarn young minds of several hindrances that will always remain as obstacles in their career path.

Let me go back to my early life to help the reader better appreciate my thoughts. It all started in 1985 when I was pursuing my hotel management. During this time I also worked as a dishwasher to support myself. I was subjected to such ill-treatment at this time that I made up my mind to pursue my career overseas. I had numerous opportunities in Middle Eastbut never took up any. Looking back just a month, I feel that was the right choice. I got my passport made in 1988 when I passed out from college. Every day, I used to look at the empty pages for Visa and wondered when they would be filled up. Many of my friends often told me that the only opportunity for me was to embrace any offer from theMiddle East. One of them even suggested me to go on a budget trip toHong Kong, buy cheap clothes there are sell them at Janpath – which would be enough to pay for the trip! I listened patiently and waited for the right opportunity. On 10th July, 1991 my passport received its first stamp – not a visa, but change of address. Finally, in 1992 I had my first visa stamping when the shores of Singapore beckoned me, thanks to my ex-boss.

Hospitality at Singapore, however, was never an easy business. My friends ridiculed me for not knowing what a ‘7-11 Store’ was at that time! This and many such small incidents instilled in me the understanding of cultural difference at workplace. While jargons like packaging, fair treatment of employees etc. should be culture independent, in reality they are deeply rooted in a country’s culture. In emerging economies people ought to work extra hard to make up for any cultural disadvantage at workplace. With this realization I started my own business which had to be closed down faster than it opened – but that left me with another learning which I’ll share in some other post.

Back to India, I was continually reprimanded in meetings and asked to keep my mouth shut with phrases like “This is India, not US or Singapore..Things are different here” bombarding my ears! But I was confident that the basic concepts of this business (or for that matter any business) don’t really depend on culture. To prove this point, I took up a project with IIM Bangalore to illustrate basic mistakes every restaurateur make in menu design and was awarded the prize of best project for the year.

I am sure, as a reader you are wondering, what has this got to do with career advice? Well, when I look at several career queries today, I can still sense the same frustration among young candidates from emerging countries. If there is one word of advice for them, it is never to compromise on ethics and principles. Everyone must realize that success comes at a price and comes the hard way. The sooner we know what price is to be paid for success, the better. In today’s world with hundreds of MBAs and Hotel management grads from top institutes, there is no dearth of knowledge. What is however scarce – is the ability to use this knowledge within the bounds of ethics and principles.

Volumes have been written on “Business Ethics” and are part of every B-School curriculum. And yet, let me share my latest experience with a top notch banker from an even better B-School. He was frank in admitting that his latest job involves counseling a builder how to evade bank rules and regulations. The same gentleman gave a speech on ethics few months back. It’s not that he is not aware of “ethics in business”, the problem lies in him having forgotten his past. This is why I keep reminding myself of my humble beginnings to keep my feet rooted to reality and never to disregard the values that shaped me and my career.

At lebua Hotels and Resorts, we had a case where we had to pay an employee a mere THB 3000 for a dispute but against the company principles and ethics. After speaking to our owner, Khun Rattawadee Bualert, we a pursued a legal case with costs over USD 33,000 to stop this payment. I did discuss this with my ex-bosses in different MNCs and all of them termed it as ‘absurd’ and categorically ruled out any reason for doing this. On the other hand my supervisor, K Rattawadee, a young owner at 32 wanted to build the organization on solid principles and approved me to pursue the case. This is what commands respect and reverence. This sole incident helped me formulate plans to train employees better and we became the first company in the world (across all categories) to formally correlate a Customer Satisfaction Survey and Employee Satisfaction Survey. After all how can we understand our customers if we fail to understand our own employees?

Coming back to emerging markets, it is always a challenge to pursue a luxury business in these demographics.
The challenges involved include

- Proper training of staff
- Charging top dollars to your customers for quality
- Getting international press to focus on these markets
- Competing with best brands (mostly foreign) in this sector

If any establishment has been doing the above consistently in emerging markets, I guarantee they would be one of the best places to work for!


Finally, for the couple of queries that I received from MBA students regarding whether to major in HR for hospitality and what opportunities it holds, let me emphasize that there is ample opportunity in this sector. Bright young students from emerging economies are best suited to create such opportunity for themselves and this industry as a whole. After all, the world is a neutral platform and the best talent would be amply rewarded in every way possible. So, ladies and gentlemen let’s work together to create the best in hospitality.

My Take on Marketing

DeepakOhri.com – Deepak Ohri, The Chief Executive Officer of lebua Hotels and Resorts

Marketing is subject in today’s world that probably has more gurus than students. Every author has their own perspective for the subject and different styles are in vogue. Nothing wrong I say, for currently the world is far more complex than it used to be with ample scope for every distinctive marketing strategy to co-exist. However, how does one explain Marketing? It will be difficult for me too, but let me give it a shot by taking you back to the illustrious history of the Dome and lebua.

The day was 15th May, 2003 when I stepped into State Tower, a 3 million square feet of empty structure, at the end ofSilom Road, Bangkok. My task was to plan and execute the opening of a rooftop restaurant in the building. In other words, I had to translate dreams into brick and mortar only to initiate the even tougher task of competing with bigger brands in this segment. Contacted Gall up– did a focus group – results clearly told us “Don’t open a restaurant here, there’s no view”. By 2009, six years after Sirocco (the restaurant in question) opened; every premium publication has unequivocally declared that it has the “best view in the world”. What then is marketing? Does it always start from the consumer? We’ll see further into the post. But for now, Marketing seems to be the right combination of optimism, ambition and perception.

On 13th Jan, 2006 we took over Meritus suites in the same building (StateTower) creating the brand lebua. The whole market ridiculed us. I started getting phone calls with unsolicited sympathy on how I have just ruined my career! We did a research through Synovate to understand what our customers wanted, positioned the product accordingly and delivered to their expectations with a commitment to excel. The result of this commitment and repackaging was that lebua emerged as the most profitable hotel (with highest occupancy) in Bangkok for the year 2009, despite political and economic turbulence.

The astute reader must have realized by now that the examples are contradictory. In the first case we did not listen to customer opinion while in the second we abided by it. The answer lies in the sense of what to ask the customer. My take is, never ask a customer how you should be selling or packaging your product; ask them the reasons why they choose a product. An open-air rooftop restaurant with beautiful ambience resonates more easily with one’s emotions than a hotel room, the decision for staying in which is often the result of a thorough rational research. Hence the difference in our approach. I used the two examples to show how ideas in marketing can be contradictory. There is an old saying when it comes to wines “Buy on bread, sell on cheese”. For me the best marketing principle is to “build on design, sell on emotions”

The market today has moved far beyond the 4-Ps. The additional aspect of “emotion” plays the most important part in Marketing today. A product can become a brand leader only if it offers its customers a certain degree of emotional value. Translating that emotion to an experience is what comes next and ensures that the customer does not readily consider competing products/services as substitutes. Let’s take the example of Christian Dior. When it launched its ready to wear line, everyone in France criticized the brand. However, it did connect with its customers outside France offering them value and quality and was finally embraced within France as well.

In today’s market everyone talks about innovation, experience and emotion. Still success does not come to everybody. The reason is most people try to focus on what they do not have rather than what they do. Here comes the need to understand the brand, identify its strengths and build on them. Christian Dior’s ready to wear line was a revolution, so was Apple with its ipod, Red Bull with its marketing by not marketing strategy and lebua and the Dome with its unrelenting focus on creating experiential and emotional values for its guests. This is the time when only companies with passion will succeed. The challenge lies in converting this passion into tangible experience for the customer. Many companies still do not realize this and are just paving the way for the likes of Apple or Christian Dior.

Understanding customers also has sophisticated technical part to it. In my marketing meetings today, I ask for behavioral patterns, anthropology reports, motivational indices, which help me discover patterns and understand our top customers. Personally, I think it is time to move away from both qualitative and quantitative research and look more closely at motivations behind purchase decisions. This is further aided by research in social media domain rather than traditional media. Just to share an example, a person who drives a Porsche likes contemporary house, funky gadgets, social media and plain designer clothes. On the other hand, a person who owns a Lamborghini is looking for traditional house, bold dandy clothing, normal instruments and traditional media.

With all these illustrative examples, I think marketing in today’s world is more interesting than ever. Every marketing enthusiast today needs to better understand this fine blend of emotional and technical dimensions that is continually restyling the traditional concepts of Marketing. I too am learning by the minute and enjoying every bit of it!

The Business of iPad Travel

DeepakOhri.com – Deepak Ohri, The Chief Executive Officer of lebua Hotels and Resorts





When the iPad was first released I wondered how it would be integrated into people’s lives. Was it to become just another personal entertainment system or something more useful as a business tool? As leaders in a fast changing business world, we are often the first to explore new technologies and identify solutions that make our lives easier and our companies more efficient. It was with this in mind that i purchased an iPad and took it with me on my business trips around the world.







Having used my iPad for several months now, I would say that its focus, design, simplicity and speed are what I enjoy most. Even when travelling First Class I often encounter problems finding a comfortable workspace on a long trip. The iPad’s touchscreen interface makes it ideal for working on the move and once you master the finger functions, the OS lets you navigate smoothly between tasks and applications. The device fits comfortably into my carry-on luggage without the need for an additional bag. What’s more, the iPad is not classed as a notebook for the purposes of airport security, so I don’t have to remove it for X-ray inspection.







I find efficiency is easily maintained with an iPad. I can review and edit documents and presentations, keep up with market news and even check my business premises on realtime CCTV. The iTunes store is brimming with time-saving applications, many focusing specifically on business users and a healthy percentage of these are still free to download. Access to task specific applications helps me remain productive when I am away from my main computer and I enjoy almost constant connectivity, which allows me to stay in touch with my management team. Finance focused news providers like the FT and the Wall Street Journal have all developed iPad tools, this gives me access to real-time updates, video and market statistics.







Conversation is crucial for today’s decision makers and although iPad is not a communication device as such, applications such as Skype and Truphone’s free VOIP software provide 3G calls and Instant Messaging (IM) options. The advanced microphone and speaker technology means my calls are clear and strong over a WiFi connection, whether using Truephone, Skype or Google Talk. I can also call any local or international phone number for a negligible fee and even get a free voicemail account. Web boards and blogs claim Apple is also planning to include a camera in future generations of the iPad. This will eventually mean video conferencing and perhaps even a Face Time application similar to the one offered on the iPhone 4.







Beyond business specific uses, I also find the iPad an amenable travelling companion. When I visit new cities I can search for the best restaurants, even book a table online for dinner or hire a limo to pick me up at the airport. Recently I came across an application that tempted my natural sense of exclusivity. For a mere $999, I can download the premium version of iVIP, the first ‘Millionaire’s App’. Once certified as HNI, I become eligible for a personal consultation on managing my VIP lifestyle. The deal includes access to privileges across a range of luxury partners including supercars, cinemas, concierge, restaurants and bars. I am sure my PA would approve!







Of course, the iPad is not all bells and whistles. I find the lack of multitasking a little frustrating, especially when you need to open a spreadsheet or document to check something an email has asked for, then realize you have to close your mail application to do so. The heavy reliance on wireless connectivity also means occasional down time (it’s hard to find a signal on the 9th Hole). But even with these glitches, this is a device that helps me solve problems and in some cases forget they ever existed. With four times the battery power of most notebooks, a crisp, high resolution screen and super fast performance, I have been far from disappointed.







I believe that in business it is essential to use all the tools at your disposal to increase efficiency and make swift, accurate decisions. By adding the iPad to my list of travel essentials and exploring the best way to use it for my needs, I am now a more effective leader when on the move.

The Christmas Lunch

DeepakOhri.com – Deepak Ohri, The Chief Executive Officer of lebua Hotels and Resorts




It’s Christmas and I am penning down this post as I just wipe my fingers after the day’s lunch. Well, in reality it was not just one meal but a delectable sequence of lip smacking dishes – each one well seasoned with intricate memories of my boyhood. My only companion for this exciting food-filled day was my dearest friend for last 12 years, my fiancé for 11 years and now my loving wife for the last 10, Anita. It has almost become a ritual for us to target a city each Christmas and savor the wide array of its street food. Last year it was Singapore and this year we chose Delhi,India.

The day started almost at dawn as I picked up Anita from her parent’s place braving the biting cold of the city. It paid off. In red leather jacket and black jeans, Anita mesmerized me as soon as she stepped into the car – and I knew at once the beautiful Christmas day has arrived! We headed straight to oldDelhiat Jama Masjid for a road side eatery. I almost devoured my bowl of paya curry (lamb trotter curry) as Anita sipped on her glass of milk froth. Then came the masala chai (spiced Indian tea), over which we planned how to reach the parantha-wali-gulli (avenue-de-flatbreads, I wish they had such avenues inFrance). The parantha-wali-gulli reminds me ofSavile Row Street in London, famous for its world renowned bespoke tailoring for centuries. The parantha-gulli can boast of the same heritage, but when it comes to packaging the product – we are centuries behind our peers. It is indeed amazing to see that how some of the nation’s most cherished offerings are often strewn in its streets – without hype or even heed.







As we headed to the avenue in a rickshaw, I painfully realized the unchecked growth of some parts of my body- thanks to good food and lack of exercise. As I started to feel guilty the unmistakable aroma of the paranthas caught our nose; and all guilt was gone. We had paranthas there but I was also afraid looking at the amount of ghee (clarified butter) being used, as unlike me my foodie-partner was conscious of her health. But to my pleasant surprise, Anita held out her plate for the second time, “Uncle, can I have one more please?” With a broad smile, I whispered to her “Honey, you made my day!”.







Next on list was the Ghantewala (Indian sweet shop) where Anita tried out her favorite pinni (Punjabi sweet made from flour and crushed dry fruits). It was already 10:30am by then and lunch had not been planned. I asked the driver to take us to the Red Fort, from where we went to an old bookshop – the very shop from where I bought all my guide-books for passing the exams! As memories poured in, I couldn’t help but take a detour to my favorite papdi chaat (crispy wafers garnished with potatoes, tomatoes, chickpeas, yogurt and flavored with spices and red & green chutneys) corner. ( I confess being a papdi chaat addict, any suggestion of rehabilitation will be seriously considered).







After ample dosage of the papdi chaat, it was time to head off to South Extension for Bhel Puri (puffed rice dish with potatoes and a tangy tamarind sauce). In my earlier post on marketing, I expressed my interest for new marketing trends. And frankly I get to see most of it at my favorite bhel puri corner. I honestly feel that when it comes to merchandising, listening to customer feedback, customer engagement or innovation the bhel puri stall seems to have mastered every chapter from Philip Kotler. Big corporations, once in a while, need to pay a visit here to hone their marketing skills even at the risk of being humbled.







While having the finger-licking Bhel Puri I wondered about the sheer variety of cuisineIndiahad on offer at its streets. If only we could package them better for selling, the tourism dollars might grow in leaps and bounds. For people who get accustomed to pompous five star food, these simple offerings serve as a reminder of their roots. My recommendation to all such diners would be to go and try out this food for a change. Experience the food you grew up with after you’ve grown up – it is pure bliss.







Readers must be wondering at this point, did I only wonder at the variety ofIndian street food? Isn’t there anything I can do to help promote it? The answer is an emphatic “Yes”. This Christmas Lunch has helped me decide my next endeavor. We will be opening a restaurant and bar in Sydney in September 2010. The bar will feature an eclectic collection of Indian street food in their most authentic form. Why street food? Well, the answer lies in their addictive attraction. The bar would be close to an opium bar in character with an addictive array of mouth watering dim-sums and tangy Indian street food. Much has been said about the BRIC street foods. In my next post, let’s check out some of the fascinating street food from Brazil, Russia and China. Till then, it’s time to realize my Sydney dreams!

FLAWLESS EXECUTION

From the top looking down, lebua at State Tower does offer a compelling and spellbinding view from Bangkok and the provinces beyond, renowned locally, regionally and internationally.




Helming from the top, as Chief Executive Officer is Khun Deepak Ohri. For his flawless execution years back, he brought lebua to the world, from conception to fruition.



“When we started back in 2003, my aim was for the Skybar and Sirocco, not a hotel. My single focus was the restaurant business. We had so many stumbling blocks along the way, and even when it was up and running, no one came”.



With one ad in the newspaper, the tide turned and the rest, as they say, is history.



The Dome



Can you stop time? That one moment where everything you once believe is forever change, like the moment you step into The Dome at lebua in Bangkok. Or the poignant moment you reach out to touch the stars from the Skybar or feel the whisper of the wind at Sirocco. We have redefined fine dining in Bangkok and beyond.



The Dome is a combination of Sirocco, Distil, Breeze, Mezzaluna and Skybar – the five pillars of the gourmet experience here at lebua. We are connecting emotions, as dining is an emotional process, enthused Deepak.



With The Dome, lebua now offers Bangkok residents and visitors an exquisite and eclectic culinary dream, even for connoisseurs. Be it Mediterranean, Asian, Indian or Lebanese, the best restaurants and bars in Bangkok congregate at lebua. All provide an unmatched experience with a truly personalized service that will never makes you wonder where else to eat in style in Bangkok.



At lebua, we believe the gourmet moment you savour today is merely a step to a greater epicurean journey of a lifetime. In a city where only the best stands out, The Dome has what you need and more.



Setting the Bar High



There are many Skybar followers now, regionally – roof top bars with great names. As the pioneering force, Skybar at lebua has the advantage. To see similar bars mushrooming in Bangkok, India, Hong Kong and Singapore is a testament to the success of our model. We create, others innovate.



Every evening, locals and tourists come into lebua, and head up to the Skybar. We have become a beacon that is on a tourist’s must visit list. Our drinks are exceptional and the view, unsurpassed. To achieve this in less than a decade is amazing.



“90% rational and 10% emotional – this is how I see it for hotel guests in deciding where to stay. For restaurants it is the inverse” – Deepak Ohri, CEO



When the opportunity presented itself, we jumped in head on and took over the hotel, revamped the business, rebranded the whole concept and went all out. Despite all initial efforts, occupancy rate in February 2006 was a dismal 8%.



Like any turbulence in flight, we adjusted our flight path and flew straight on – heading to the final destination of Success. Now looking back, 8% is a distant memory. We have made marked improvement year on year, bringing occupancy rate to 62% and then a high 80% at one point and staying there or above it. Simultaneously, we worked on operation efficiency, reduced cost and worked on our compelling selling points to keep guests coming in and growing sales numbers. Over time, margins improved. We sailed through the turbulence and we arrived. Oh, what an achievement!



The next chapter



With success in Thailand, Deepak did not rest and pursued a new adventure. He set out to redefine the luxury hospitality landscape thousands of kilometers away in New Zealand. Lake Okareka Lodge in Rotorua burst into the scene and eventually became the benchmark for others to emulate.



lebua is now set to enter India, and expansion plans are in the pipeline. With Deepak helming from the top, and the rigor and vigor he brings with him, we are sure the next chapter will be equally successful, if not more.