THE HIGH LIFE
Lebua Hotels & Resorts takes luxury to new heights with Lebua No. 3, the world’s highest gin, caviar and vodka bar. Reena Hallberg attends the opening
If there were ever one iconic landmark that could be the apogee of the best Bangkok has to offer in terms of fine dining and bars, it would be the golden‑domed Lebua at State Tower and Tower Club. The multiple award‑winning food and beverage destinations within, namely Sirocco, Sky Bar, Distil, Flûte A Perrier‑ Jouët Bar, Alfresco 64 – A Chivas Bar, Breeze, Ocean 52 and the two‑ Michelin‑starred Mezzaluna, have attracted epicures from far and wide, making the hotel famous long before its role in The Hangover films.
The vertigo‑inducing hotspots spread between the 52nd and 65th floors are all regarded as some of Bangkok’s finest venues for handcrafted cocktails, innovative fare and star‑studded parties – all the while privy to unrivalled views of the winding Chao Phraya River and the city skyline.
The newest addition to this elite list of venues is Lebua No. 3, the world’s highest gin, caviar and vodka bar launched in November last year, amid much glitz and glamour. Perched on the 52nd floor of the Tower Club at Lebua, the bar is designed to offer an experimental cocktail journey with some of the world’s finest spirits and caviar.
Stepping into the dimly lit foyer, it takes a few seconds for the eyes to adjust to the darkness. Once they do, they immediately settle on the bar. The gin bar, with a futuristic, glamorous illuminated bar top and only 10 seats surrounding it, becomes our first stop for the night.
Aptly, we kick off the evening in courtside seats, watching our mixologist create Glamour, a concoction of Sipsmith and Champagne Perrier‑jouët – which also offers exclusive vintages to the Flûte bar on the
64th floor – together with raspberry shrub, yuzu and caviar air. The cocktail is part of a special menu titled Experience, which highlights signature cocktails of the establishment. In these parts, only the most premium of gins are served, such as Sipsmith, Plymouth and Sacred, to name a few.
We move outside to explore the sprawling al fresco space, where two bars dedicated to caviar and vodka as well as a colour‑changing, P4 retina-display dance floor – the first of its kind in the world – await. Bespoke furniture in palettes of copper, gold and black take over the lounge area, which is a great spot to unwind with the bubbly and take in the surrounding cityscape.
We make the caviar bar our next stop, where the offerings include Royal Oscietra and Imperial Beluga, both of which are exclusive to Lebua. We start with a spoonful of Oscietra, whose slightly nutty flavour with a lush buttery aftertaste lingers beautifully on the palate. We follow with a sip of Perrier‑jouët Cuvée Belle Epoque Brut and then a sample of Beluga – an exceptionally delicate fresh flavour that melts in the mouth.
A few more glasses in and our party moves to the final destination: the establishment’s crowning jewel, the vodka bar. Teaming with Absolut, Lebua introduces an exclusive bottle: Absolut Elyx Lebua Limited Edition. Elyx, the brand’s luxurious offering, is perfected by harvesting winter wheat from a single estate and then distilling it by hand in a copper column still from 1921. The meticulous, handcrafted process produces a smooth vodka with a unique character. On the palate, its unparalleled flavour contains rich macadamia nuts, creamed cereal and hints of white chocolate, which yields a smooth, flavourful finish. This limited-edition pour is the first time Absolut has created an exclusive bottle for a partner, marking a historical moment for both Absolut and Lebua Hotels & Resorts.
On this collaboration, Deepak Ohri,
ceo of Lebua Hotels & Resorts, comments: “We’re delighted to be expanding and opening Lebua No. 3: a testament to our success as a brand and a destination venue. We’re excited to partner with Pernod Ricard once again, with Absolut creating an exclusive blend of Absolut Elyx just for Lebua.”
“With Lebua No. 3,” he adds, “we intend to provide an uplifting experience with added altitude for our guests. Lebua No. 3 also includes a luxurious outdoor caviar experience, where caviar goes casual. We know guests will feel our team’s passion and soul, rounding out the epitome of Thailand’s finest dining experience.”
Lebua No. 3 takes another step forward with the release of its first album, curated in partnership with international music producer Andrew Murray, known for his work with Jennifer Hudson, John Legend, Gary Barlow and Pixie Lott. The album makes its debut at the event and is spun by DJ Taly Shum, the bar’s latest DJ in residence.
With breathtaking views of the City of Angels, a menu of luxurious speciality products and a transformative ambience to match, Lebua No. 3 is reaffirming this iconic hotel’s status as one of the city’s premier destinations to sample the very finest things in life.