There are meals, and then there are experiences. Food, after all, rarely exists in isolation. Its impact is often deepened by the atmosphere, the elegance of the plate, and the view that stretches before you. When steep flavours meet discerning palates, when the eyes are just as fed as the stomach, the result is something far more meaningful: food for the soul. And when such a meal is presented with expert precision, wrapped in the warmth of premier Thai hospitality, and enjoyed along the glistening banks of the Chao Phraya River, it begins to feel dreamlike. Masala recently had the privilege of indulging in this very kind of dining reverie at the renowned The Peninsula Bangkok, where we explored not one but two of the hotel’s time-honoured F&B venues.
Stepping into The Peninsula Bangkok feels like entering the soul of the city itself. The design captures Bangkok’s rich heritage while offering modern comforts that mirror the pace and polish of the metropolis. From the grand lobby, we descended a short flight of stairs into an open-air garden compound poised at the edge of the river while gondolas drifted past, and the glittering ripples of the Chao Phraya greeted us. Our culinary journey for the evening took us to two of the hotel’s signature dining venues, Thiptara Thai Restaurant and River Cafe & Terrace, each flanking the garden with views of the tranquil water. Our first stop was Thiptara Thai Restaurant, a name that translates to “River from Heaven,” tucked to the left of the garden and impossible to miss with its refined architecture rooted in Thai tradition. The restaurant is made up of five antique teakwood salas, all sitting beneath the canopy of a magnificent banyan tree, its branches strung with vibrant paper lanterns. Riverfront terrace seating and the secluded layout lend the space the warm intimacy of a private Thai residence. A charming detail we admired was the use of Benjarong porcelain, an art form meaning “five colours” in Thai, which made subtle appearances on the tableware and in the intricate nobs of the wooden furnishings. Just a short stride away, our next destination brought a change in tone while keeping the same sense of indulgence. River Cafe & Terrace offered a refined yet relaxed experience, with open live-cooking stations at the entrance and an impressive spread of international cuisine. With its prime setting, the restaurant allowed us to dine while watching the rhythm of the river, as gondolas slipped past and the sky shifted into the velvet of night.
We began our culinary journey at the Peninsula Bangkok’s Thiptara Thai Restaurant with dishes from their à la carte menu, including the delicate Por pia jae (THB 350), crisp sticky rice spirals and fresh spring rolls served with tamarind peanut sauce, and the Selection of miang kham (THB 600), a quintessential Thai betel leaf wrap filled with condiments and a sweet shrimp sauce. The Poo nim thod samoonprai (THB 780), soft shell crab with aromatic herbs, brought finger-licking crunch and heat, while the Pla krapong thod nam pla (THB 1,350) delivered a rich mix of sweet fish sauce and green mango chilli. For comforting mains, we enjoyed the classic northern-style Khao soy gai yang (THB 500) and the subtly sweet Khao phad sub-pa-rod (THB 480), pineapple fried rice studded with cashew nuts and chicken, topped with a crispy Thai omelette. For those drawn to a more curated experience, the Thiptara Thai set menu (THB 2,150++ per person) presented a thoughtful progression of textures and tradition. Highlights included the Miang goong foo, betel leaves filled with crispy prawn, roasted coconut, and pineapple sauce; Tom yum pla gao, a vibrant grouper tom yum with taro and kaffir lime; and the Massaman kae tun, a lush Australian lamb shoulder braised in massaman curry. The finale was sweetly grounded in nostalgia, with Thiptara Thai homemade ice cream kati kub khao-neaw sangkaya cha Thai, pairing coconut ice cream with an umami salted egg yolk sauce, creamy Thai tea custard, and sticky rice. Our next stop brought us to River Café & Terrace, a breezy counterpart with a more global scope. Their International dinner buffet (THB 2,480++ per person) is a generous spread of fresh and fire-kissed fare, available daily from 6 PM to 10 PM. The seafood on ice station was a striking tableau, with blue crab, mussels, tiger prawns, oysters, sushi, and sashimi arranged like a chilled still life. The grill selection and carving station gave carnivores their moment, with tomahawk, smoked pork shoulder brisket, and maple-glazed ham sliced to order, tender and blushing with juices. A live station offered comfort on demand, with a variety of pastas and steamed Thai-style fish. Between bites, one could wander through for a palate cleanser at their well-stocked salad bar. For those who fancy a cheeky charcuterie, an inviting array of fine cheeses and cold cuts stood ready, with prosciutto and brie nestled beside olives and pickles, a savoury cue to linger just a little longer. Dessert lovers were far from forgotten, thanks to a thoughtful lineup of sweet fixes. As a confectionery enthusiast, my finale arrived in the form of nutty dark chocolate bark and soft, chewy nougat, a sweet punctuation mark to end our culinary excursion.
Gaeng ra-waeng nua (THB 650) is an ancient green curry featuring Australian beef striploin, turmeric, and lemongrass. This rich, creamy curry occupies a unique space between a stew and a stir-fry, with a texture reminiscent of phanaeng curry but made using green curry paste. Its origins are debated; some trace it back to the Dvaravati period, while others suggest Javanese influences which entered through southern Thailand. Rare to find and delightfully fragrant, this dish pairs beautifully with jasmine rice and is elevated here by the exceptional quality of the meat.
333 Charoennakorn Road, Klongsan, Bangkok 10600, Thailand
Phone: +66 2 020 2888
Email: pbk@peninsula.com
Instagram: @thepeninsulabangkok