Luxurious dining experience in the tallest building in Thailand
Aptly named after the tallest building in Thailand, Mahanakhon Bangkok SkyBar restaurant presents an array of delectable and creative menu by Chef Joshua Cameron amidst the coveted sunset view in the City of Angels.
The iconic design of this dining destination is created and customised by Wilson Associates’ interior team led by the renowned Tristan Auer.
The memorable journey began from the epic ear-popping elevator ride skyward. Stepping into the restaurant (on the 76th and 77th floors), diners emerge into a wooden tunnel decorated with numerous Thai-inspired patterns with one wall featuring alluring curves of Chao Phraya River in gold on a large wooden panel.
The refined interior is decorated with elegant lamps with a large sculpture of a bull head dominates the area while an array of custom egg shell table finishes, French antique books, Japanese beautiful ceramic works and hand-painted vases completes the elegant atmosphere, not to mention the floor-to-ceiling window panes that boasts a breathtaking view of Chao Phraya River amidst the awe-inspiring skyline of the city.
The VIP lounge areas are also available for those who are looking for a quieter, more private or even business-like setting.
The dining options include a range of Western and Asian dishes along with many of Chef Joshua Cameron’s very own signatures like the Hot and Cold Oysters — fresh oysters served in two different styles just as the name entails although Chef recommends trying the ‘Cold’ before the ‘Hot’ for ultimate taste experience.
Hokkaido Uni Panna Cotta (B900) is a harmonious combination of delectable Japanese elements with delicate texture of Uni and Panna Cotta combined perfectly with French cuisine techniques and Spanish influence offering great mouthfeel that reminds one of the cool sea breezes and the sound of the waves.
Next is the Andaman Sea Bass (B1,600) — whole Sea Bass seasoned and wrapped in pandan leaves and grilled to perfection served with Thai spicy seafood sauce emulsion and dashes of lemongrass that offered surprisingly balanced flavours and beautiful texture. The dish is perfectly paired with a plate of grilled carrots (B150) served with a mixture of greek yoghurt and spiced oil imported directly from France.
Another must-have is the 48-hour Australian short ribs (B1,200) — the beautiful cut of Australian short ribs slow cooked for 48 hours resulted flavourful meat so tender it melts in your mouth served with succulent grilled eggplant, grapes and couscous that is too good to share.
The dessert came in the form of rich chocolate tarts (B300) — large chocolate tart served with contrasting yet pleasantly bitter flavours and aromas of coffee ganache and cappuccino gel is a perfect conclusion to a dining journey.
The bar is led by the legendary Johan Per Simon Davisson, the success behind multiple unique concept venues in Bangkok hospitality industry with over 15 years of high-profile management experience and passion in cocktail innovations.
On offer include world-class mixology and a lineup of most-loved cocktails with expert mixologists who will provide all the variations of cocktails that will suit diners’ every need.
Mahanakhon Bangkok SkyBar is definitely a unique and iconic dining location to visit where not only the food served, but also the space itself is a journey one will forever remembered.
Mahanakhon Bangkok SkyBar
114 Narathiwas Ratchanakarin Rd.
Tel: 02 677 8422
Open: daily from 5pm-1am
BTS Chong Nonsri (Exit 3)
www.mahanakhonbangkokskybar.com
*Dress code applied: Smart casual, no flip flop sandals, shorts or sleeveless tops for men.
