What does W stand for? Branding, it seems. The W Hotel opened its doors in December to much fanfare, with Starwood going for it in terms of hype and cool. It was always going to be interesting to see the food and beverage slant in the place. And The Kitchen Table is a surprise package that somehow holds it all together and keeps things real for the hotel on the verge of eating itself. While downstairs they are trying to woo you at the subtlely named WooBar, upstairs is a more homey affair, where you are invited to sit up at the Kitchen Table for some relatively straightforward comfort offerings.
W seems to try and toe the difficult line between exclusive and accessible, and The Kitchen Table is certainly steadier in the latter. Rather than going for something outrageously cool and intimidating, they have gone for something quite comforting and welcoming. And the results are good.
The interior is a more organic affair than the gaudy purple and chrome lobby downstairs. It manages to escape the nightclub feel of the rest of the hotel as well, which is a welcome relief. Natural shades of brown and plenty of timber line the spacious layout, with a signature lizard motif adorning a dividing wall. (Keep an eye out for the hidden crocodiles in the design). There's a few seating options - tables, booths, and yes a kitchen table to sit up at. Outside affords more table options for the smokers and sun lovers.
The crowd is mostly in-house guests for now, with WooBar downstairs drawing more outsiders still, but anybody would be welcome here without fuss.
It has been open since December, but the table's menu has found its feet more recently. Food is courtesy of Aussie Chef Sarah Briegel, who has the challenge of making the all-day venue work. It's difficult to set the right mood three times a day in different ways, but Kitchen Table manages to. Breakfast is a good spread of buffet options, with personal touches such as bottles of scented water and tasty cold cut options. The lengthy shape of the space is well suited to the buffet presentation. Plenty of juices and pastries are also included in the well-rounded spread. Lunch and dinner continue in the same vein, with highlights such as Pedro Ximenex braised wagyu beef cheek with cauliflower and horseradish (B750) that is tasty and tender. Grilled Western Australian lamb cutlets (B800) is another solid comfort option, with Chef Sarah showing her Aussie roots here. Hamachi carpaccio (B480) stands tall with its generous slices of the fish and earthy asparagus offset, matched well with a citrus burst from yuzu. There are also plenty of Thai food options. Massaman nong gae (B500) captures all of the earthy goodness of the Southern classic.
Drinks-wise, indulge yourself with a cutely named Woohito (B300) or our favourite, Hendricks with cucumber and rosemary (B450). Certainly not the cheapest cocktails in town, but probably some of the biggest. You'll need two hands and possibly two livers here. A long list of teas and bottled water is also on offer.
We're not sure whether we would cross town to get to The Kitchen Table, but as the menu settles more and more, it will continue to please hotel guests and nearby workers and residents. Still, every area in Bangkok should have a kitchen table as we all need a little comfort in our lives, food or otherwise.G
The Kitchen Table
106 Sathon Nua Road
About the author
- Writer: Richard Mcleish