The sweeping panoramas of this Asian metropolis are food for the eyes, and the world-class chef’s superb meals are food for the palate.
Located on levels 76-77 of King Power Mahanakhon Building, it is no surprise that the view from the Mahanakhon Bangkok Sky Bar, which claims to be the highest restaurant and bar in Thailand, is spectacular. On a fine day, you can gaze all the way downriver, as far as the distant shores of the Gulf of Thailand, while closer to hand lies the greenery of Bang Krachao, Bangkok’s lungs, and the Chao Phraya River snaking between the high rises along its banks. The dwellings of riverside inhabitants, who are tending to their daily chores, can be seen far below.
At twilight, the big glass window on the west corner of the restaurant is filled with the diffused golden light of the dusky tropical sky, which gently bathes the big city in its slumberous glow, before slowly turning to dark indigo and eventually surrendering to the colours of the city at night.
The interior design is fastidious, combining French elegance and delicate Thai intricacy. The timber arch entrance leads through to stylish decorations, with the light fittings matching floor-to-ceiling windows, a large bull’s head sculpture telling stories of an adventurous traveller, antique French books and Japanese ceramics.
The outdoor terrace of the restaurant has been transformed into a forest filled with a rich melange of plants standing in bright daylight. This jungle in town’s concept of travelling out of a big city, into a wide world of adventure, was designed by the world renowned team Tristan Auer at Wilson Associates’ Paris Atelier.
The dishes on the menu are created by Executive Chef Joshua Cameron, who has more than two decades of experience, notably in Michelin-starred restaurants such as New York’s famous Eleven Madison Park (voted World’s Best Restaurant in 2017.) Cameron’s culinary superiority is inspired by his passion for travelling to find new flavours and ingredients from all over the world.
Hokkaido uni panna cotta is a wonderful choice to start; the Hokkaido sea urchin’s egg panna cotta, served with salmon roe and yuzu orange, is mellow and extraordinary. Normandy oysters, served hot with dip or cold with pickled mulberry and cured Japanese sea bream, topped with tomato sauce and lemon gel, are just delightful.
For a meaty starter, try yum nua yang - grilled Australian hanger steak with spicy dressing, lobster roll – Canadian Maine Lobster with shallots and bread, or a Thai style, grilled Nan Province Pork Jowl served with pickled cucumber.
For a main course, meat lovers will enjoy 48-Hour Australian short ribs. The ribs are stewed for 48 hours and served with couscous, grape and eggplant. Stuffed whole free range chicken with black garlic and brioche is also scrumptious. There is a dish for burger lovers as well; Mahanakhon Burger with Bordier and truffle Gouda cheese, served with piping hot fries, will excite your palate.
Chef Cameron also serves mouth-watering fusion Thai-Western dishes dishes, such as grilled Ayutthaya river prawn accompanied with Bordier Espelette butter from Brittany and Australian Wagyu Ribeye and Thai nahm jim sauce – both stunning!
Round off your superb dinner with a dessert like kaffir lime cheesecake, chocolate tart or a variety of sorbets; Ching Mai lychee, William pear, Yuzu, lemon, young coconut and mango.
After a blissful dinner, patrons of Mahanakhon Bangkok Sky Bar can enjoy free entry to the rooftop observation deck; a fantastic experience to finish a perfect dinner at the highest restaurant in Thailand.
Mahanakhon Bangkok Sky Bar opens every day for drinks and dinner, from 5pm to 1am
For more information and reservations, visit www.mahanakhonbangkokskybar.com or Tel.02-677-8722