'We're only fifteen minutes away from Suvarnabhumi International Airport and as you already know, only around thirty, from Thonglor."
As we pass the gorgeous infinity pool, which overlooks the luxurious rolling hills, I have to admit that I'm already feeling relaxed. Completely mesmerised by the view, I'm barely paying attention to the stunning attendant in front of me.
"We also have an onsite Fitness Centre,the recently opened Kids club and the Explore Spa scheduled to open in February 2016."
The sun is just about setting and the sky is a glorious tapestry of burnt oranges, yellows and flecks of purple. I actually have to remind myself that it had only been about ten minutes, since I left the vast cemented expanse of motorway behind me.
Put it down to stubbornness, but I'm one of those people, that still believes in the value of the little things: delightful staff, fantastic food, oh and let us not forget, a great location; are the essentials to a worthwhile and enjoyable stay. Hotels should be so much more, than the obvious clean room and comfortable bed schtick.
So far, so good.
Inside the ultra-chic Latitude 13º 39' bar, which is quirkily named after its exact geographical location, with background music by Nouvelle Vague, a collective of talented artists, featuring a rolling cast of popular Parisian musicians which the group has partnered with Le Meridien Hotels & Resorts worldwide to curate a 24-hour soundtrack for every Le Meridien hotels around the world. I thumb through a drinks list that would many a trendy bar in the centre of town to shame.
Managed by a Master Barista by day, and a doyen mixologist by night, it's clear that they don't leave anything to chance here. There's even a lavish display of cakes and other delectable goodies; all made in-house, daily, by their highly skilled Pastry Chef. I managed to finish my drink, without succumbing to the need to stuff my face with cake - but only just.
The signature drinks at the bar are all sparkling, and although I've never been one for the bubbly stuff, I'm curious to see what all the fuss is about. The sparkling Roselle cocktail, is a dream; tangy and titillating, sweet, fresh and bubbled in all the right places. As it passes my lips and smoothly glides down my throat, I look up at the unbelievably high ceiling, and wonder whether I should simply blow off all my appointments for the next couple of days, and check myself into one of the 223 rooms.
And what a room it is. Their standard guest room, effortlessly, puts my condo in Thonglor to shame. Each comes with an uninterrupted view of the golf course and a bathtub that could easily house a small family.
With all the excitement, I could feel the hunger settling in.
Latest Recipe, their second floor restaurant, is a buffet-style affair. However, rather than the usual sad looking salad bar, with questionable blocks of cheese and reheated sauces, there is quite literally a dazzling array of local and international dishes on display. It's simply ingenious. You pick the dish that you want, then a team of dedicated chefs, go about making it for you. I've yet to see this done anywhere else, but it makes the whole dining experience marvellously theatrical.
I'm gobsmacked when I head over to see what they've got planned for the coming festive season. Fresh, airy Yorkshire puddings, stuffed turkey, glistening roasted vegetables, fragrant sage and onion stuffing, with a wealth of other Christmas favourites; rack of lamb and whole poached salmon; homemade treats and pastries: like panetonne and cannolis, chocolate cake, yule logs -- I'm sure there was more, but I was simply too awe-struck to process it all. It's beautiful and heartening to see so much effort and care being taken on a feast that, for me, stirs up so much emotion, especially when you're so far from home.
The downside to all of this is choice overload -- deciding what to eat here requires Herculean courage. Sensing the internal battle, my lovely guide asks, "before you make your mind up, maybe you should have a look at our traditional Tuscan restaurant, Favola."
The candlelit romance of this place is inviting, sensual and warm. This place is enough to turn even the most leathery cynic misty-eyed. Drawn to the dancing flames of the wood burning oven, and the enormous open copper kitchen, we place ourselves at the front of the restaurant and await Chef Marco Cammarata's Tuscan culinary creations.
Watching Chef Cammarata describe each dish is altogether a swoon inducing experience -- he's passionate alright and it clearly translates into every bite. The scallop carpaccio was supple, with stunning but tempered explosions of flavourful berries. The il carpaccio classico, was an impressive marriage of fresh beef, celery with a surprising mustard dressing. It won me over hands down. Oh and trust me, you'll also want to try the spelt risotto. The combination of Vernaccia, with the aromatic but fruity Taleggio cheese is the stuff dreams are made of. By the end, there wasn't a single spelt grain left on that plate, and I actually resented having to share the whole experience.
There's an abundance of fresh truffle here and the creative cuisine is all the better for it. And don't even think about leaving, till you try the tiramisu.
It's been a long time, since I visited a hotel and had my socks thoroughly knocked off. Let's just say that I left grudgingly, but thoroughly impressed. Sockless.
Contact DTLS: For reservations at Favola, Tel. 02 118 777 Email: Favela.LMSB@lemeridien.com or simply head over to www.favolabangkok.com for further information.
