My World of Travel and Food: Hotel Siam Bangkok Thailand

I read extensively about The Siam Hotel and the weekend supplement of the Financial Times "How to Spend it" had a quick blurb. I love the FT and "how to spend it" therefore was kind of sold. The Siam by chance was offering good rates and on enquiry threw in a private cooking class for myself and my husband.

So getting to the nitty gritty.... by god this is a superb hotel. The design, the staff, the management under the acutely talented and experienced New York expat Jason Friedman along with Nawee Wattanasongsuit is absolutely exceptional.

If you were to peruse a beautiful Thai architectural museum with a design strong on art deco you would come a little close to understanding the aesthetics. The lighting, the showcases of stunningly in keeping artefacts with detail beyond my (admittedly limited) knowledge. The lighting, the utter perfection, I cannot think of a way to describe every nuance of The Siam. If you are interested in beauty and design this is one of a kind.

Furthermore the staff are undeniable with attention, (not too much, just perfect) the personal butler service and ours was a sweetheart, the follow through with detail regarding individual activity and preferences from table setting in the evening through to drinking water in the room.

The rooms are of course stunning. Huge, beautiful, tasteful, private.

The guest in this hotel wants for nothing but is not left feeling overwhelmed by overattentive staff. Service is unobtrusive and observantly casual.

We had the privilege of attending a private cooking class. A trip to the local market with Chef Thawachin who was knowledgable and didn't make us feel like stupid tourists which is difficult because we rarely take classes, and never tours so feeling like a disrespectful tourist was important! On return from the market there was an area set for two, on the river, a purpose built kitchen and table for eating. Chef Oil oversaw the class and was a complete delight. Exceptional in her cooking and knife skills was a given, her personality is enigmatic. We will treasure her memory. Oh and the food was good too...VERY good. We chose three courses in advance. I'm a Northern Thailand cuisine fan as I like a lighter touch with punchy flavours and therefore chose a clean Tom Puk Taek (mixed seafood hot sour soup) for entree, Gaeng Hung Laey Gai (red chicken curry Chiang Mai style - cooked with herbs and spices with chicken stock) and a departure from the north with a Tubtim Grob for desert. This is the one I hadn't tried in any variety before. Water chestnuts coated in tapioca flour and pomegranate syrup than cooked to resemble the look (not texture or taste) of pomegranate, sitting in cold sweet coconut milk a few squares of coconut jelly and a topping of a stunning coconut water granita (traditionally simple staved ice). Fresh, cold, not too sweet just perfectly balanced. The textures of this dish with the firm jelly, crisp but sweet coated water chestnut, creamy simple cold coconut milk and frosty granita. Thais had textures to a fine art before Michelin started producing anything!

Suffice to say this is an extraordinary hotel. Thank you to the Sukosol family for conceptualising this treasure in Bangkok and to the exceptional staff for the faultless guest experience.

Sitting room in our suite

Bedroom The Siam Suite

Bathroom (other basin on other side, this room is bigger than a normal hotel room)

The gym (What? this is a small hotel after all!)

View from our bath

Internal water feature

Our superb and gentlemanly chef Thawachin escorting a lady across the busy Bangkok street

Andy and Chef Oil (private cooking class)

Chef Oil presenting the Gaeng Hung Laey Gai

View from our private dining house, (yes private dining house. We were treated to our own dining house every night). The Siam Hotel sign in the foreground)