Culinary Experiences that Involve All the Senses
At Avani Riverside Bangkok Hotel
AVANI Riverside Bangkok Hotel brings an honest food gastro concept to Bangkok’s dining scene. Honest food, an AVANI hallmark, focuses on creating imaginative dishes using freshly sourced local products as well as naturally raised poultry and serving sustainable meat and seafood.
A growing number of chefs are taking sustainability one step further by growing their own produce and AVANI Riverside Bangkok’s Executive Chef, Ashley Coleman is growing hydroponic vegetables and fruits on site and providing hotel guests with farm-totable, flavoursome dishes.
Coleman is raising the bar for the locavore movement and sustainability in Bangkok. While the hydroponic garden provides dozens of varieties of lettuce, tomatoes, vegetables and melons, he supplements the menu with local organically grown produce, artisanal food products, sustainable fish and meat and free range poultry, produced by Bangkok’s emerging artisans.
“By purchasing local food, we are supporting the local economy, reducing our carbon footprint, i mproving traceability and moreover, offering our guests dishes richer in nutrients because the ingredients are fresher,” says Coleman.
He shares his passion and knowledge of fresh local ingredients with his team of chefs, often taking them on field trips to visit local organic farmers.
“By being in touch with what we cook, we return to our roots. By going the honest food route we are going the route of nature,” says Coleman.
His fusion-flavoured, honest food menu at, Skyline, located on the 10th floor lobby of the hotel tower, reflects AVANI’s epicurean hallmark. Skyline’s contemporary design and tactile furnishings are complimented by expansive windows framing the river landscape. Tables with chairs or cosy sectionals let you choose the ideal setting. Each day kicks off with breakfast and the menu features a range of local healthy options, Asian delights and western favourite egg dishes.
At lunch time, the freshly harvested salad bar offers healthy options accompanied by feta cheese from Hua Hin and locally made basil & chili oil. Signature dishes include the smoked confit salmon appetiser, served with curried crab, apple, radish, fennel, mustard leaves and guacamole and the free range Rayong chicken served with wood fired vine ripened tomatoes, chickpeas, house-made Northern Thai sausage and flat leaf parsley and lemongrass. The Mee Hoon Gang Poo Thai crab curry is lavishly spiced and served with fresh rice noodles and Asian condiments. Yum!
Another eatery on the 10th floor lobby is The Pantry which stocks delicious readymade deli snacks, available 24-hours a day. For guests on the move, there’s freshly made wraps and sandwiches, which can also be enjoyed more leisurely at the communal table and for those late night cravings there’s a selection of cookies and crisps.
The adjacent Long Bar offers a stylish setting with extraordinary views of the river and a range of barista coffees, loose leaf teas, cocktails and a worldly collection of wine, champagne and whisky. The menu offers savoury tones of quiche bon bons, chicken lollipops, black sticky rice crackers and sweet touches of yoghurt cheese cake with a caramelised blueberry compote and balsamic strawberries served with crème fraiche foam.
Topping off the tasteful vibe at AVANI Riverside is ATTITUDE rooftop bar and restaurant on the 26th floor. Stylish and ambient, this is the nighttime spot for drinks and dining with soaring views across the river and city skyline. Pour master, Alex Hersent is one of the leading lights of molecular mixology in Bangkok and he’s a big fan of the classics, saying these time honoured cocktails are the basis of his creations. Try his twist on the Japanese Slipper.
“As ATTITUDE is not a typical AVANI eatery, the food is sourced from around the world, mainly because our high society clientele demands it,” comments Coleman. “Here you’ll find Beluga caviar, Cancale oysters, New Zealand lamb, Spanish jumbo red prawns and Wagyu beef.”
At ATTITUDE edgy design matches the infinity pool mood and lower deck open-air lounge. Gather round alfresco tables or step inside to find another uber-chic restaurant and bar. Tuck into gourmet restaurant trends and watch the chefs create specialties in the open kitchen, like the 800g 55-day dry-aged prime Black Label Tomahawk steak.
It’s good taste, experienced on many different levels.