Capella Bangkok will offer 101 suites along with the city’s first riverfront villas located within the highly-anticipated Chao Phraya Estate, a more-than-14-acre prime waterfront land development that boasts unprecedented accessibility and 350 metres of riverfront real estate. Designed to evoke the feeling of a personal pied-à-terre with unobstructed views of the river from every room, the luxury property features a signature restaurant curated by celebrated Michelin-starred chef Mauro Colagreco, Auriga Wellness with an extensive list of carefully curated Asian therapies, Living Room – a light-filled, river-facing lounge that will host local artisans, music and culinary delights to reflect the neighbourhood’s passion for food, wellness and culture.

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 will aim to encourage 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.

See Chef Trirattanavatin unveil his favourite Charoenkrung haunts here.

To find out more about Capella Bangkok, visit their website here.