Top 12 things to enjoy in 2012 at Tower Club, lebua Hotels & Resorts, Bangkok

Whichever month you choose to travel, Bangkok boasts a festival or event which will have you enthralled and entertained – and the only place to stay during your visit is Asia’s recently awarded Hotel of the Year[1] (Best 10 in Asia) – lebua Hotels & Resorts.

Perfectly positioned at the heart of bustling Bangkok, Tower Club at lebua overlooks the Chao Phraya River offering guests breathtaking views – from either your private suite balcony or one of the many fine dining restaurants and bars with vistas you’ll never forget.

Whether you’re hitting the town or enjoying the hotel’s unrivalled hospitality, we’ve compiled a list of 12 superb experiences for 2012:

January – During the Chinese New Year festivities, enjoy dragon parties and be mesmerised by Chinatown’s street dancers who will be decked out in elaborate costumes. When the festivities have left you weary on your feet, head back to your hotel for an exquisite in-room massage.

February – True romantics won’t be able to resist drinks and dinner at spectacular Sirocco at The Dome at lebua. Why not wine and dine your loved one with the special packages Lavish lebua Luxury* and dinner on Valentine’s Day at Sirocco, the most romantic restaurant in Bangkok.

March – Experience Thailand’s renowned floating markets during the Damnoen Saduak Floating Market and Sweet Grape Fair where you can sample local produce as traders drift past on small boats in nearby Damnoen Saduak. Get your land legs back during a relaxing dinner at the multi-award winning Mezzaluna Restaurant located at The Dome at lebua, where three and six course menus are created daily.

April – The Thai New Year is all about fantastic fun – and water, plenty of it. At the official start to the Buddhist New Year the city centre will be awash with an enormous water fight – so prepare for a soaking safe in the knowledge you can then retreat to your suite at Tower Club at lebua for a more indulgent water experience in your own bubble bath, steaming hot shower or luxury pool.

May – May marks the beginning of the official rice-planting season with the Royal Ploughing Ceremony taking centre stage mid-month. Watch buffaloes lead old-fashioned ploughs into the Sanam Luang Park. Make the most of your May soujourn by combining your Bangkok stay at Tower Club at lebua with an opulent visit to lebua’s partner property on the island of Krabi – Phulay Bay.

June – Savvy shoppers know June is a great month to check out the bargains on offer during the Amazing Thailand Grande Sale Fair when the city’s shops and department stores offer substantial discounts off a wide variety of items - so don’t forget to pack an extra suitcase. Bring your bags back to your suite to put on your new outfit and be the envy of the other diners as you enjoy a glass or two at the Champagne Bar at The Dome at lebua.

July – Religious ceremonies will take place in all of Bangkok’s main temples to mark the Buddhist ceremony of Asalaha Puja Day – a wonderful opportunity to immerse yourself in the spiritual side of Thai culture. Your concierge at lebua Hotels & Resorts will be more than happy to help organise a tour or personalised itinerary to ensure you make the most out of every minute in Bangkok.

August – Frock up for the Bangkok International Fashion Fair, which attracts leading fashion designers from the Asia Pacific region. In this fantastic free event, travellers are invited to view the very latest in clothing and accessories, and to attend fashion shows. But, before you pound the pavement in search of the hottest looks, why not boost your stamina with a complimentary high tea – available for all Tower Club guests, daily on the 52^nd floor.

September – September is dominated by the annual Mid-Autumn Festival which is celebrated by a range of traditional Chinese events city-wide. The annual Mid—Autumn Festival will take place across the city. A local favourite, the festival focuses on good triumphing over evil, and sees the night skies alight with moonlight ceremonies, candles and incense. Make the most of the views from your suite and have a lebua chef cook dinner for you and your loved one in the privacy – and luxury – of your own room.

October – During the annual Thai Beer Festival, visitors can sample some of Bangkok’s finest locally brewed beers. Top off your experience enjoying one of the signature creations from renowned mixologist Alex at The Sky Bar at The Dome at lebua. Perhaps try a Havana Pearl?

November – Loi Krathong Festival is one of Bangkok’s most famous celebrations during which boats constructed of banana leaves and filled with candles, coins, incense and flowers are floated along the waterways. Witness this magical event over a relaxing meal at Breeze as you enjoy the city fireworks along the Chao Phraya River.

December – Bangkok is a city that knows how to party, and this is never true than on New Year’s Eve. Tower Club at lebua’s Countdown Celebration packages let you be at the heart of the action, ushering in the New Year in style with a bird’s eye view of the midnight fireworks.

So, take your pick and head to lebua Hotels & Resorts, Bangkok to enjoy the best of Bangkok in the absolute lap of luxury.

A Night for Love

The occasion is Valentine’s Day. In the words of Plautus (a Roman playwright from some time ago), “Let us celebrate the occasion with wine and sweet words.” At lebua, we provide the best of wines, alongside gourmet masterpieces. The sweet words however, we leave to you.

I am very excited to introduce you to your most memorable Valentine’s Day at Sirocco and Sky Bar of Tower Club at lebua. Don’t you agree that a romantic dinner on Valentine’s Day cannot be any better with the sights of the sun setting or starry sky and the evening lights adding to the heightened lovely atmosphere?

Come celebrate your Valentine’s Day with your special someone at the world’s highest al fresco restaurant “Sirocco”, located on the 63rd floor of the State Tower. This spectacular restaurant and bar will take your romance to another level.

Delight your lover’s heart with the special romantic dinner from our international chef at Sirocco. Enjoy a 6-course special odyssey while appreciating live jazz band.

This exclusive set dinner is priced at THB 19,999++ per couple with a complimentary rose. Alternatively, you can opt for a sip at our multi-award winning Sky Bar, while enjoying the stunning view for 9,000++ per couple including a bottle of G.H. Mumm Cordon Rouge Champagne plus a complimentary rose.

You’ll have every reason to continue celebrating love long after your Valentine’s Day dinner has been served. Perhaps a night in the suite is the way to go.

Newsletter of TAT Spain (Jan – Mar 2012)

Club Tower at Lebua fue el gran ganador de los premios HOSPITALITY ASIA PLATINUM AWARDS 2011-2013

Lebua Hotels & Resorts fue distinguido con 14 prestigiosos premios en diferentes categorías en lo que se conoce como los “Óscar de la Hospitalidad”. El hotel Lebua fue distinguido, entre otros, como el “Hotel del Año”. También, cada uno de sus restaurantes y bares: Mezzaluna, Siroco, Sky Bar, Brezze y Café Mozu han recibido galardones por su exquisita cocina, sus instalaciones que ofrecen vistas panorámicas de fama internacional y el impecable servicio del staff.

Además, su Consejero Delegado, el Sr. Deepak Ohri, fue elegido “Empresario del Año”.

www.lebua.com

Lebua at State Tower

Cada una de las 357 suites (que oscilan entre los 66 y los 266 m2 de superficie) que componen este auténtico hotel 5 estrellas, ha sido diseñada para ofrecer a sus huéspedes, más que una estancia, una experiencia. Su secreto radica en una mezcla en exactas proporciones de lujo, comodidad, tecnología y vistas panorámicas de Bangkok.

Además, Lebua cuenta con una exquisita y ecléctica selección de restaurantes y bares, conocida como The Dome. Ya sea mediterránea, moderna, asiática, india o libanesa, en todos ellos se puede saborear la mejor gastronomía del mundo. Probablemente el más famoso sea el Sirocco, en el piso 63, sin lugar a dudas, uno de los must de la ciudad.

www.lebua.com

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.

Frank The Man

Let’s follow… series, is a casual blog entry where 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…FRANK ZIEGLER

As the man hired to revamp the overall culinary offers in lebua, Khun Frank Ziegler comes with a string of impressive experiences that will not fit a page in a normal CV. Then again, his climb in the culinary world is nothing but normal, and is high up in the stratosphere that is best described as extraordinary.

Throughout various chats with Chef Frank (as he is fondly called here) in Mozu or any of the restaurants in The Dome, – I’ve managed to compile quite a selection of anecdotes. Today, we are presenting it sotto voce, kinda in point form too for easy reading.

-Here we go –

Having cooked for a certain French president back in the nineties, Chef Frank has had his picture on the front page of not one, but two of the national newspapers of France. After a series of experiences in 3 Michelin stars restaurants in France and Europe, Chef Frank ventured across the Atlantic, spearheading hotel openings (restaurant side). Doing more, sleeping less, from Miami all the way to Chicago, before finally being handpicked by Wynn Macau. Presently, of course, he is at the lebua Hotels and Resorts in Bangkok.

He cooked before, in Sarajevo – not for weeks, but 2 years, as part of the UNPROFOR team with a Five Stars French General Force Commander running a team from 38 nations. As the Executive Chef of lebua, Chef Frank oversees all the restaurants.

If you ever get a chance to seat at his table, you will know the amount of dedication and commitment to detail in the menu revamp, kitchen renovation etc. “Be in love with food is a true commitment”.

Food tasting is not the main event of the day for Chef Frank, though he does have to attend quite a few, always in a close cooperation and working in sync with the chefs de cuisine. Considering there’s Mozu for breakfast menu and all day dining plus the string of other great restaurants within lebua, this is no surprise.

Next to the kitchen admin, or otherwise refer to as “His Headquarters”, there is a new fruit peeling and fruit juice processing room, where all equipment are top-notch and hygiene is pivotal.

Hygiene management is something that Chef Frank champions. Evidently, there is an appointed hygiene officer by rotation to ensure all is in check and in sync across the various food departments for the vital safety of the customers.

Working closely with the Mozu expat chefs, he has recently achieved a new menu for Mozu Restaurant and a brand new in-room dining menu that will include, among others, a caviar and champagne breakfast for memorable stays of the hotel guests.

Chef Frank is immensely proud of the multi-restaurant concept that has the best expat chefs around Bangkok. If not having a food tasting session, he usually orders a bowl of wholesome chicken noodles in Mozu. Of course, that is after walking around the buffet line, looking for inconsistencies and checking the quality of the food.

His chef-suit is tailor-made and shipped in from New York. So does his whole entire core crew of chefs, while the service crew don a very effective cap of sorts, designed by Chef Frank himself. “The crispness and colour-coded staff uniforms has to be appealing to the eyes of the customers”. Even the kitchen ‘scalp hat’ is designed by him. “It is important that our crew work comfortably and safely.”

During breakfast, at Mozu – the home made yoghurt and jam is tastefully made and served in a small cup, that looks solid and is a cross between a measuring cup and a science beaker, imported from France.

Mezzaluna opens at 6pm, and the bread is baked fresh at 5pm. Served with olive oil that is exclusively imported from Morocco, the taste is hard to put into words. I suggest you to come and try.

Via a close collaboration with the lebua twin chefs Thomas and Mathias Sühring, Lufthansa will now feature selected masterpieces from their Business and First class guests only. Mezzaluna was transformed from an Italian restaurant to an exclusive new concept for gourmet diner, themed as “Modern Innovative Cuisine”. An epicurean and epic journey begins here.

Chef Frank came up with the term tectonic plate. You should hear the story behind the inspiration.

Bringing on board and working closely with Chef James Ho and Sam Leong was one more fantastic story to add on into my repertoire.

“I have experienced and worked around the planet in some of the most ‘hip and chic’ fine dining places. I have rarely seen such premium food ingredients and clean presentation so beautifully elevated on their tectonic plates. It is clear that the twin Chefs have gain my highest respect. It is time now for them to be recognized and discovered by the rest of the world as simply “the best”.

Chef Frank brought in Executive Pastry Chef, Gilles Delaloy to his innovative team. Since then, cakes in lebua is so artistic to look at, it becomes a tad bit sad before one starts spoiling it by eating. But then, one fork-full later, the heavens always come down, sort of. Many like me choose to have the cake at the beginning, not at the end of a meal.

I personally choose Chef Gilles based on my feelings and saw an open mind from the “new pastry Chefs generation”; his newly extended and unlimited creations are in perfect harmony and showcase his mastery of this amazing art. The breads, like French says are singing morning and night! You may find every morning at Mozu breakfast, bake 5 times daily, the best croissants as if you where having your coffee on the street of an early Paris morning on Champs-Elysees.

A tri-dimensional chocolate box was created too, for the exquisite Tower Club at lebua. Yes, by Chef Frank of course.

With Chef Frank championing the culinary and dining efforts from the top, lebua is bound to go places, if not already. “I always see challenges from different aspects and come with a different approach. I am thankful for the trust that my boss put in me”.

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.