Hyatt Regency Bangkok fits right in with the gentrification of Nana, one of Bangkok’s oldest neighbourhoods along the busy Sukhumvit road. Dispensing with the “big box hotel” image of the past, this new Hyatt Regency shines in the cool department. Its lobby, styled after a living room of a Thai home, has irresistible curved back chairs with colourful throw cushions, low-lying tables and wooden cabinets filled with curated artefacts, books and art pieces. Wooden panels with traditional Thai detailing pay homage to the Thai people’s skilled artistry in carving and basketry.
Rooms are tasteful and polished, with a bathtub in every room category. And, chasing after technology and sustainable strategies, the hotel also brings an edgier, 21st century vibe to the rooms. Automation is integrated to deliver a superior guest experience with presence-detection sensors that make key card slots unnecessary. Power shuts down when the room is unoccupied, but sets the lights and air condition back to guests’ original setting once they return to the room. An extensive pillow menu, including buckwheat, corrective and anti-snore, ensures everyone gets a good slumber.
The desire to maintain Nana’s footprint and the local legacy is evident at the Market Café, the hotel’s restaurant. Enhancing the dining experience, and themselves conversation starters, are handmade local items decorating the shelves. Tiffin carriers, traditional coconut graters styled as wooden rabbits, copper pots and vases stand against a backdrop of warm wood and furniture to give the restaurant a residential feel.
With a buy-in from General Manager Sammy Coralus who champions authenticity and homegrown talents, the hotel sourced not only restaurant chefs, but talents from popular food stalls. While the hotel provides training on hygiene, the street vendor cooks brought their A-game to the scene, transporting diners right into the heart of Thailand’s culinary culture.
Frederik Farina, Executive Chef and Director of Food & Beverage, who heads the team of culinary artists says, “While we try to accommodate dietary and religious belief, we do not have a halal-certified kitchen at our hotel. We don’t have specific segregation besides the one required for Hygiene HACCP. ”
On halal requests from the guests, he says, “We buy halal-certified poultry, beef and lamb where certificates are available upon request, and we can use separate pans for the purpose once requested.” However, guests should know that there are no dedicated grills and ovens, service cutlery and chinaware for halal service. The kitchen also does not have separate fridges to separate halal from non-halal items.
Guests should dine here at their own discretion.
But, Hyatt Regency Bangkok was worth highlighting not just because of its beautiful people-centric backstory, also for its proximity to the Arab Quarter in Soi 3. It makes halal dining easy, with many eateries offering delivery to your doorstep.
The H Factor
The Muslim Arab quarter, just 5 minutes walk away, is a haven for all things halal.
5 Priceless Touches
*Our mini bar was re-stocked and made syariah-compliant!
*The homely atmosphere that runs throughout the hotel.
*The extensive pillow menu that had us experimenting with different pillows every night.
*The keenness of the team that tried to look into our faith observances.
*The property’s commitment to reduce single use plastics and swapping them with biodegradable packaging.