A Glimpse into Capella Bangkok’s World of Top-Level Fine Dining and Spa Treatments


Talk about sassy. Though Capella Bangkok has only 101 rooms, suites and villas, it’s got the neighbourhood-hub, citywide-hot spot aspirations of the grandest of dames.

Talk about sassy. Though Capella Bangkok has only 101 rooms, suites and villas, it’s got the neighbourhood-hub, citywide-hot spot aspirations of the grandest of dames. It’s easy to have confidence with four dining and drinking outlets, chefs with a combined four Michelin stars between them, a spa to rival the most holistic of wellness retreats, and prime locations to soak in the riverfront sun, all sprinkled around a sophisticated yet cozy urban oasis in one of Bangkok’s most happening enclaves.

Let’s start at the top. Mauro Colagrego, whose restaurant Mirazur, in Menton, France, perches at No. 3 on the World’s 50 Best List and this year earned a third Michelin star, is introducing Cote, which promises contemporary reinterpretations of the traditional recipes and culinary heritage of the French and Italian Riviera. Originally from Argentina, “Mauro is known for his passion for, respect of and dedication to ingredients, as well as simple yet stunning presentation,” says Capella Bangkok general manager John Blanco. “He’s affable and genuine, with uncompromising drive yet sincere appreciation for the people and teams who execute his vision.”

The Thai restaurant, Phra Nakhon, is helmed by Wichian ‘Lek’ Trirattanavatin. “Khun Lek is adventurous, hilarious and authoritative,” Blanco says. “He’s spent the last several months going around the country finding dishes and products, visiting farms. His dad is from Yaowarat, so he’s knowledgeable about not just Thai food but also food stalls on a level hyper-local to Capella. We are all about the neighbourhood.”

The Tea Lounge will be a lovely place to catch up with friends or while away the afternoon to the dulcet sounds of, perhaps, a harpist. Blanco is curating a hotel-wide live-music program to showcase young and local talent.

The icing on the cake, as it were, is a unique-concept, flirty boudoir of a drinks-and-dessert den. Within this violet-hued salon, beverage manager William Pravda creates bespoke beverages based on your cocktail desires. Executive chef Antony Scholtmeyer, who earned a Michelin star in Bangkok, has dreamed up a crave-worthy menu of French-Japanese-fusion small bites. “It’s going to be next-level bar food,” Blanco says. Not feeling savoury? Sidle up to the counter on the sweets side, and tell the patissiere what you crave; he will whip you up custom concoctions from a rotating ingredients list including precious seasonal fruits such as Kyushu grapes and white peaches. “Can you think of a better date?” Blanco says.

Well, only if your idea of romance is a spa day. Auriga Wellness will offer traditional, ancient and contemporary beauty and health solutions to meet every need. “We’ve got a killer foot-massage area,” Blanco says, and in addition to the spa menu, they’ll also offer aesthetic treatments such as dermabrasion and body contouring, age-old methods like sound healing, and on-trend fitness options like anti-gravity yoga and BOGAfit—a combination boot camp-yoga class on boards floating in the pool.

The Capella Bangkok lifestyle will be defined by, Blanco says, “tailored wellness, innovative dining, and bespoke curation of experiences all within reach by boat or at our doorstep in Bangkok’s oldest neighbourhood, effortlessly facilitated by Capella Personal Assistants—veritable service ninjas.” Smooth sophistication with a whimsical touch of sass—no wonder Capella is feeling so confident.