For hotel owners, rooftops were once upon a time wasted space. lebua at State Tower in Bangkok led that change more than a decade ago.
By Doug Gollan
For hotel owners, rooftops were once upon a time wasted space. lebua at State Tower in Bangkok led that change more than a decade ago. First was its mix of fun and fancy dining set against the Instagram favorite Sky Bar at Sirocco (later featured in The Hangover movie series), then Breeze, a second al fresco restaurant, and finally with its two-star Michelin restaurant Mezzaluna headed by chef Ryuki Kawasaki. Its 64th-floor Flute A Perrier Jouet Bar, the largest point of sale for Perrier Jouet Blanc de Blancs in Asia, is in a spot adjacent to an outdoor walkway that long sat empty. Chivas Bar Alfresco 64, the highest outdoor whiskey bar in the world, is a similar story.
If you are wondering why management offices at hotels are often located in interior spaces that look like they could have been storage closets, it’s because chances are it’s an area that the owner couldn’t use for anything else. In other words, one key to making money in the hotel business is to maximize every inch of commercially usable space to produce revenue.
Read more: Forbes
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