Nestled on the east bank of the legendary “River of Kings”, Capella Bangkok, is a new, luxury retreat with an emphasis on great, authentic Thai cuisine. Due to open in Q4 of this year, the new hotel will immerse guests in the rich culinary heritage of Charoenkrung.
Capella Bangkok’s Head Thai Chef, Wichian Trirattanavatin, who will be taking charge of Phra Nakhon restaurant, was born and raised in Chaoroenkrung, making him the perfect person to showcase the gastronomic offerings of the area. As a child, he toured the bustling markets and “hole in the wall restaurants” with his father, who worked as a chef in Chaoroenkrung for 40 years. Many of the food stalls he frequented as a young boy are still there today – often run by the same people, and he continues to pay them regular visits to ensure he is kept in the loop with any trends on the local food scene.
‘It’s the sights, the sounds, the smells and above all the moments that make this place truly special, there’s so much food here; so much variety. And each dish, every recipe, tells its own story. Charoenkrung is part of my soul, so it is a great honour to introduce the cuisine of my home to international guests. Charoenkrung has always welcomed the world and Capella Bangkok will continue this proud legacy’ says Trirattanavatin.
Capella Bangkok encourages guests to head out and explore the streets of Charoenkrung and all of its culinary treasures, from Chinese noodles to Southeast Asian satay, all of which are handmade, alongside classic Thai delicacies such as moo ping (grilled pork skewers) and sai oua (Thai sausages). Many of the quaint family-run stalls can trace their roots back multiple generations and all have evolved along with the district itself.
With authenticity front of mind, Capella Bangkok’s menu will feature time-honoured recipes and fresh ingredients combined with contemporary cooking techniques. Guests of the new luxury hotel can expect delectable dishes, served up in an exquisite setting with panoramic views over the river.