Everyone’s favourite city Bangkok just couldn’t get enough of their rooftop bars
Mentioning Mahanakhon automatically rings a bell, surprisingly, not because of the duty-free shops King Power is known for, but its startlingly splendid rooftop observation deck spread across three top floors. Barricaded with a clear glass fence and affording 360-degree views of Bangkok’s majestic top view, the 78th-floor platform is nothing less than an adventure. One may have to stop their legs from shaking when walking on the glass floor, Mahanakhon’s cheeky version of Top of the World. After all, the tip of the building is comfortably perched 314 metres above the ground. This walk is not for the weak of heart, but for those who could not conquer their fear of heights, an indoor observation deck on the 75th floor may work just fine.
The Mahanakhon SkyWalk, in all its spine-chilling, photograph-worthy glory, is now complemented with a dining area, sandwiched in between 76th and 77th floors. The SkyBar, as it is aptly called, gets recognised as Thailand’s highest restaurant. Rooftop bars, after all, aren’t new to Bangkok’s dining scene. Maybe it’s the thought of touching the sky, or a literal take on “elevated,” but Mahanakhon’s offering exceeds tall expectations
There’s an extra touch of luxury to it, as opposed to the watered-down, minimalist look of the pixel-inspired building. Eyes are at ease with SkyBar’s use of neutral and natural colours. The atmosphere is more feminine—wooden chairs are curvy and gorgeously paired with fiery-red cushions; leather banquettes are swanky with their s-line, making use of each side with the plush seating. Walls are defined with wooden boards engraved with tiki faces. Tall glass windows echo the magnificent sky-high view, and a dash of green calms the imposing red interiors with a lush scattering of potted plants. Its open area is gorgeously defined by a spread of rugs, all woven with earthy patterns and colours. Its mezzanine raises the experience a notch up.
But the real treat, without a doubt, is the al fresco dining, with touches of beige and blue inserted in its organic motif. On a bright, breezy day, the outdoors carry a pleasant air as cutleries faintly clink. Meals are handsomely served on wooden plates and fine glazed china that shows off the colours and textures of each dish. Chef Joshua Cameron, whose former stints include working at New York’s Eleven Madison Park, preside over the kitchen with a skilful marriage of Thai flavours into the well-loved American gastronomy. It is the best of both worlds: the mayo-smothered sea bass is perfect for a crowd of three, an indulgent uni panna cotta, and a mouth-watering serving of Australian short ribs paired with an unorthodox mix of couscous, eggplant and grape. All these can be paired with the restaurant’s own rendition of cocktails and a huge spread of wines.
© This article was first published online in Sept 2019 – World Travel Magazine.