About your stay

About  your stay

By Alexander Basek,Jetsetter Correspondent

Bangkok is renowned mostly for its vibrant street scene and ancient temples -not so much for its luxurious charms and world-class amenities. Yet on the banks of the Chao Phraya River, Lebua at State Tower IS a tranquil escape from the heat and chaos of the metropolis below. literally. This all-suite luxury hotel occupies part of the second-tallest tower in all of Bangkok,

so it has impressive views of the city from each suite’s private balcony. With Bulgari amenities,

Petrossian goodies and in-suite cooking by lauded chefs, it’s no wonder Lebua continually lands on “world’s best’” lists.

Jetsetter review

For all the modern wizardry of its glass-and-steel exterior. the Lebua at State Tower has the aura of a bygone era in travel. At check-in. smiling Thai women nod to me in the traditional wai gesture to my right. To my left. an entire KLM flight crew. in their distinctive powder blue uniforms. stride through the marble-floored lobby with purpose. I feel as if I flew a Pan Am 707 to get here myself.

suites. which occupy floors 51 -59. for an The One at State Tower.hosts restaurants and bars.The architecture of Lebua is just as impressive as its charms. The tower rises more than 60 stories; all of the 358 suites have balconies overlooking the Chao Phraya River. countless other skyscrapers in progress and the rest of the sparkling cityscape. The suites are sleek. with double-height blond-wood headboards capping the feather beds and Bulgari amenities. Upgrade to the Tower Club

even better birds-eye-view plus access to including the SkyBar on the 63rd floor.

the 52-floor Tower Club Lounge.

Just as one would expect from a luxury property in Thailand. the seiVice is incredibly friendly and accommodating. almost to a fault. If the staff had the option of wheeling me to my room on a handcart. they would do it. Even the turndown seiVice includes a hand-stamped card with the forecast for the next few days. so guests can plan their time and dress accordingly.

Come nightfall, the action moves to the 63rd floor, where the Mediterranean Sirocco restaurant and SkyBar await. A combination of tourists and upscale business types lounge on couches and sip cocktails while taking in the wrap-around view of Bangkok. Sirocco is the world’s highest outdoor restaurant, so don’t overdo the cocktails — it’s a long way down.

Step outside the hotel into the Bang Rak business district, and it’s a short walk to the SkyTrain or the river. That’s the pleasure of Bangkok: You can take an elevator and drink on the 63rd floor, or leave your sleek aerie and eat one of the best meals you’ve ever had at a street cart. It’s a beauty that Lebua shares: The city is right there at your feet, and you can get as close to it as you want.

German Twin Chefs of lebua, Bangkok are Lufthansa Star Chefs for January and February 2012

lebua, January 2012 – Lufthansa’s Star Chefs fine-dining program features the culinary creations of the twin German chefs, Thomas and Mathias Sühring, for January and February 2012. Their creations will be featured in First Class and Business class on all international long flights.

Thomas and Mathias Sühring, the twin Chefs of Mezzaluna Restaurant, Tower Club at lebua began working with renowned three-star chefs after completing their culinary training.  They have had the fortune to work with Sven Elverfeld at Aqua in Wolfsburg, Jonnie Boer’s De Librije in Zwolle, and La Pergola in Rome with Heinz Beck. They were entrusted with the secrets of haute cuisine during their journey through Europe and are now building upon that knowledge in Asia. In 2008, they took leadership of Mezzaluna restaurant.

Mezzaluna is located on the 65th floor of the elaborately decorated Tower Club at lebua and offers breathtaking panoramic views of the Bangkok city. Recently, Mezzaluna won Restaurant of the Year (The Best in Asia) and 3 platinum awards including Thailand’s Best Restaurant, Most Unique F&B Concept and Most Exquisite Dining Experience,  Western Cuisine from Hospitality Asia Platinum Awards 2011-2013 (HAPA) in 2011, Singapore.Each day, the two chefs create a six-course menu and a three-course menu. They consistently try out the latest culinary technology and are uncompromising in their use of the finest and freshest seasonal ingredients.

Some of the twin brothers’ creations for the main course in Lufthansa’s Business Class includes Green Curry with Chicken Breast Cashew Nuts and Basmati Rice, Bean and Artichoke Ragout with Ginger and Jasmine Rice.  For the starter, such as, Prawn Cocktail with Lemon Grass, Sesame, Lime and Cilantro Cream, Beef Salad with Teriyaki Sauce, Mixed Salad with Bamboo Shoots, Shiitake Mushrooms and Cashew Nuts presented with Ginger and Lime Dressing. The dessert also serves coconut and Basil Pudding with caramelized Pineapple and Chili Oil.

The extravagant first class menu includes such treats as Caviar with the traditional Garnishes, King Prawn Confit with Palm Hearts, Mint, Lemon and Vanilla, Thai Salad with fried Breast of Quail and Tamarind Sauce, Pomelo Salad with Cashew Nuts and mild Chili, Sautéed Tenderloin of Beef in Oyster Sauce with fresh Vegetables and Jasmine Rice, Medium rare Breast of Duck, Bok Choy and Cauliflower Risotto, Pecorino Romano Ravioli with Tomato and Parsley. The desserts include Chocolate Cake with Cherry Brandy Parfait and aged Balsamic Vinegar, Coconut and Sago Soup with Mango and green Tea Biscuit.

Experience the Twin’s creations on board or enjoy their culinary talent in Bangkok at Mezzaluna European Fine Dining Restaurant, Tower Club at lebua, Reservations call +66 (0) 2624 9555, www.lebua.com.

My nights in Hotels

This blog entry has no meaning. We are fast approaching the middle portion of the last month of the year. An entry with a reflective tone and no particular focus is only natural.

Last I checked, I’ve journeyed in 143 flights, a huge portion of it is domestic of course but I had my fair share of international ones spanning continents, leaving little room for complain. And along it, is quite a list of hotel nights. For most, a hotel is a place to put up, for a pillow on one’s head so to speak, when away in foreign land. For me, it is much more than that.

My first international destination was Singapore but I had no opportunity for a hotel stay. I was still a student back then, so my distant never-met-before uncle’s place is the best fit, financially speaking. I will never forget his fierce brown dog that guarded the entire unit, and I felt like I was trespassing each time I needed to go beyond the bedroom. So, technically speaking, Japan provided my first experience in a hotel abroad. I vividly recalled the television to be rather small, and the bathroom even smaller. And the vending machine outside sells access card for adult-movie channels. What I don’t remember is if I bought a card

For me, a hotel showcases an imaginary life; I can assume a different identity and experience something home cannot offer. My choices of hotels in my early years are a direct reflection of my spending power. The five-star hotels whose names are so melodic became a pursuit for me. And I like to think that I am/was not alone. I purchased my first premium membership to one such hotel, not because I could afford it, but I perceived that I could. The credit card helped, but as a young executive climbing the ranks, I gave no second thought to it. I wanted to taste the difference, and be seen in the hotel that is marketed as the epitome of luxury. I was seen there of course, too many times though all I drank was the cheapest drink on the cocktail menu. And yes, I was paying for it out of my own pocket.

Fast forward 7 years, and I realized there’s an evolving pattern and summarizing conclusion. I still find myself occasionally in a five-star hotel admiring the marbled floor and high ceiling, but at someone else’s dime now. My choices of hotels now do not reflect my spending power. I also decided that the other hotels with less stars maybe equally hospitable or at times, more. In Hong Kong, I have a favorite because there’s always an upgrade and checking in from the 14th floor feels regal, and is a lot faster. I felt pampered each time I returned. You see, that pampering is part of the imaginative cocoon I draw up each time I travel. I don’t demand it, but I appreciate it very much each time I get it.

In Bangkok, I make regular trips to lebua for the view and the myriad of cocktails available, created by their very own full time mixologist, Alex. Each time I step into their river view suite, I ignore the free fruit platter and the kitchen amenities. But months after each stay, I can still vividly recall the delicious complimentary homemade chocolates and the Bvlgari products in the bathroom. Such are the magical effects of a great hotel.



When in Nagoya, I stick with the first hotel I stayed during my first trip because to make up for the lack of English speaking crew, they always checked us in so swiftly that before I fully used up the cold towel, the key is presented. Rooms are small but really new, hats off to their housekeeping team. Not marketed as a 5 star property, but in my books, they are. And for that, I will always return in my thrice a year pilgrimage to this city.

I’ve my fair share of Holiday Inns, a Hilton here and there and a Le Méridien nearly everywhere. From the lush picturesque Chiang Rai to Bavarian Munich a continent away, and from the Venice of the East to the real one in the West, I have amassed enough hotel stays and joyful anecdotes that at times, keep me awake at night in my own bed in my own apartment. As I welcome the Christmas season, I look forward to more hotel stays, and to more magical adventures.

Next up, another stay at lebua as I work to finish up the writing assignments handed to me.

Have a good December everyone.