The Sukhothai Bangkok
At home in the Garden of Eden
On the 6th floor of the Club Wing, guests can chill out in the Club Room, which offers free access to all guests of the 33-room-and-suite pavilion. In addition to an intimate breakfast, afternoon teas and sparkling cocktails with bar food are offered here in the evenings.
MULTIFACETED
Garden suites by the lotus pond, lobby with Thai history, gourmet cuisine in the Celadon restaurant
Between Lotus and luxury
The rooms and suites themselves celebrate relaxed luxury. Many have terraces with a whirlpool and views of the garden or pool. All were designed by star architect Ed Tuttle, who died in 2020 and made an international name for himself as the designer of the first Aman Hotel Amanpuri on Phuket back in 1988. Rumors persist to this day that Aman Hotels founder Adrian Zecha was initially involved in the design of The Sukhothai. There is hardly any written documentation of this, but I was assured that Zecha was a guest at The Sukhothai on several occasions.
At 76 m2, my Executive Suite on the fourth floor of the Main Wing is a feel-good retreat imbued with Thai spirit, with lots of teak wood and high-quality Jim Thomson silk on the walls and upholstered furniture, while black marble, granite and mirrored walls provide grandeur in the bathroom. Also worth noting: the contemporary and perfectly functioning high-tech lighting and WiFi.
The windows look out onto low pavilions and sunbathing lotus ponds in the middle of a flowering garden. The ground-floor suites offer small balconies that seem to float directly above the water. A perfect oasis of tranquillity and beauty, where one would love to take the time to read or even write a book in peace and quiet. Star hotel and garden designer Bill Bensley spent a two-week quarantine in one of these garden suites - an experience that, according to staff, the self-confessed philanthropist found enriching, especially because of the balcony conversations with other "quarantineers" - across the lotus pond.
The Thainess Principle
The Sukhothai Spa has been another feel-good center at the resort since 2024. Surrounded by a white wall and entered through a narrow, tapered entrance, it is not only a feast for the eyes, but also looks like a village in the middle of the resort: seven elevated and free-standing spa pavilions with curved roofs as a reference to the temples in the Sukhothai province. The reception on the first floor, three hammams and an indoor yoga sala, water pools with seating areas and extensive gardens make this 7,000 m2 facility a destination spa in its own right. The treatment menu combines top international brands such as Biologique Recherche (France), Kerstin Florian (USA), Miskawaan (Thailand) and the organic oil concept of "The Moringa Project". The latter is used in the signature massage - for me personally the most intensive oil and massage experience I have had in a long time. Opening hours until 11 p.m. and a holistic approach to wellness also make the spa popular with Bangkok locals. The same also applies to the oversized fitness center on two floors, one of the largest I have ever experienced in a city spa. A sweat-inducing recommendation is to try an hour of Muay Thai boxing with a private trainer. This workout is like a combination of aerobics and kickboxing with an efficient fitness and even more fun factor.
STAIRWAY TO HEAVEN The Sukhotai Spa
A perfect oasis of tranquillity and beauty
The fact that The Sukhothai has mastered the entire spectrum from relaxed to elegant can be experienced in the evening in the graceful dining pavilion of the Celadon Restaurant: the finest Thai gourmet cuisine is served here, artfully prepared, but (still) without a Michelin star - presumably because the guide currently prefers to award experimental Thai cuisine. Chef Chapornpat Dapachutisan "Chef Jib", on the other hand, consistently focuses on excellently prepared classics with ingredients from the region. I have never eaten the spicy-sweet pomelo salad with grilled river prawns more succulent, nor the whole deep-fried grouper in red Thai curry, and the buttery Thai omelette filled with shrimps was constantly snatched up by our table. Important to know: At Celadon, so-called plate sharing is practiced - in other words, several dishes to share instead of the classic à la carte. This not only enhances the taste sensory journey, but is also a visual experience: the dishes are served in fine celadon bowls - a greenish glazed ceramic that has a centuries-old tradition in Thailand. It is admirable how stringently Thai culture, craftsmanship and aesthetics are celebrated at The Sukhothai. The elegant city resort was deservedly awarded two Michelin Keys in 2024 and 2025. This puts The Sukhothai in the same league as the Peninsula, the Four Seasons, the Capella and the new Aman Hotel in Bangkok. It remains to be seen whether it will also be raining Michelin stars in the future.
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