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When CEO Deepak Ohri set his sights on creating the world’s highest open-air restaurant atop a neglected section of Bangkok’s State Tower skyscraper, many

dismissed the idea, certain it would not succeed. 13 years later, Ohri’s vision has evolved into lebua Hotels & Resorts, a hospitality brand that includes a prized collection of destination restaurants and bars, along with an international portfolio of properties, proving that F&B can play the starring role within the hotel industry.

In Bangkok specifically, the two all-suite hotels - lebua at State Tower and Tower Club at lebua – are topped by The Dome, the group’s flagship offer of sky high drinking and dining venues that, to name just two highlights, includes the world’s highest open-air restaurant, as well as a bar that sits dramatically on a specially designed precipice suspended 820ft above the city.

“We have created a hotel out of food and beverage,” says Ohri. “We are the trendsetters in this sector.” Nishant Yadav agrees. General manager of F&B at The Dome, he has been around since the early days and is confident that the group is at the forefront of Bangkok’s drinking and dining scene. “We were clear from the very beginning that we wanted to do things that were unheard of in this city,” he says. “Over the years, we have come up with ideas that

have set the trend. We believe when creating a destination, you are competing with the best in the world, not just with what’s in your city.”

Certainly, from being the first in Bangkok to zero in on the worldwide movement for rock-star mixologists, to spearheading champagne by creating a bar dedicated to the decadent drink, lebua has always been ahead of the curve. It’s no surprise then that its latest venture is just as exacting, with the launch of the world’s highest open air whisky bar that aims to dispel the spirit’s conventional reputation. “We want to break boundaries with this bar and make whisky fashionable,” affirms Yadav. “We would like to attract a younger crowd who are keen to experience something fun and vibrant, and appreciate that whisky doesn’t have to be such a serious drink.”

In fact, it was the success of the champagne bar – a joint venture with drinks producer Pernod Ricard – that spurred both companies to team up again for Alfresco 64 - A Chivas Bar. “We have a longstanding relationship with Pernod Ricard, but a business relationship always develops by testing the waters first,” explains Ohri. “We tested ours with the champagne bar, which did very well. That was two years ago.” Quentin Job, Managing Director at Pernod Ricard Thailand agrees: “We were looking for a high level of quality and we knew from our previous work with

Alfresco 64 - A Chivas Barlebua at State Tower / Tower Club at lebua, Bangkok

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Words: Lauren Ho

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lebua that they are at the very top of the pyramid. Pernod Ricard is very serious about making a big impact and we’re in one of the best places in the world to deliver that.”

Located in a previously vacant space on the northern side of The Dome, the bar has been specially constructed with steel reinforcements to create an elevated platform that makes the most of the endless cityscape vistas over the meandering Chao Phraya River. Briefed by Ohri to create something ‘unconventional and very luxury’, local firm DWP – which is behind the design of all of The Dome’s venues – was inspired by the glitzy world of luxury yachts. The result is sleek, sensuous curves, lacquered rosewood floors, stainless steel accents, recessed leather banquettes and soft concealed lighting in the ‘cabin’. Outside, the deck resembles a ship’s bow, which comes to a head with a glass-fronted nose. “We didn’t want this to look like a regular whisky bar,” explains Yadav. “We wanted to stay away from dark rooms with traditional leather sofas and create something fun and vibrant”.

The bar’s nonconformity extends to its glassware, meticulously sourced by Yadav to include a custom-designed collection by Danish brand Normann Copenhagen and Peugeot’s Les Impitoyables Whisky Tasting Set, a smart device that includes an intelligently designed glass

with a wide bowl to enhance the aromas, and a metal chilling base that cools the spirit without diluting it. “I was searching for something really special,” explains Yadav. “The Peugeot glass is a fascinating product and we are the first to bring it into the country. Normann Copenhagen are also not in Asia, so they were very excited to be a part of this concept.”

On the menu is a series of gentle whisky-based cocktails, such as Cloud 64, a concoction spiked with maraschino liqueur, pomegranate, honey, lime and soda - poured tableside over dry ice for added drama. Of course, all of the signature Chivas Regal blends – as well as a number of premium whisky brands – are on offer, but for the true connoisseur, the company has, for the first time in 230 years, produced a limited edition blend for one specific client.

The creation of Colin Scott - the brand’s custodian master blender - and his team, the Chivas Regal lebua blend uses whisky that was distilled over 30 years ago. A limited edition, there are only 96 bottles available, and with a price tag of USD$7,000 a bottle, it is best enjoyed the old fashioned way: in the bar’s private Heritage Tasting room, surrounded by a display of rare whiskies, a cigar in hand.

www.lebua.com/alfresco-64

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IN A BITE Covers: 50 Operator: Lebua Hotels and Resorts Head Bartender: Renu Sinpho Executive Chef: Emiliano Bernasconi Interior Design: Design Worldwide Partnership Tableware: Royal Tableware Thailand Glassware: Peugeot, Schott Zwiesel, Normann Copenhagen Cutlery: Broggi