Restaurant News

Char Restaurant Bangkok dining news: Hotel Indigo Bangkok Wireless Road proudly introduces its refreshed culinary identity – Creative Modern European Grill Dining – for its flagship restaurant. Located on the 25th floor, Char Restaurant offers an elevated dining experience that brings together contemporary European grill cuisine, refined culinary craftsmanship, and sweeping 180‑degree views of Bangkok’s city skyline.

Char restaurant is a modern European grill destination showcasing expertly prepared premium meats, fresh seafood, and carefully selected seasonal produce. Driven by creativity and culinary technique, the kitchen team reinterprets classic European flavours with a contemporary touch, focusing on precise grill methods, temperature control, and thoughtful presentation to deliver a refined and memorable dining experience.

The restaurant’s spacious, high‑ceiling interior and floor‑to‑ceiling windows create a relaxed yet sophisticated atmosphere. Guests can enjoy panoramic city views throughout the day, from the warm glow of sunset to the dramatic transition into night, when Bangkok’s skyline comes alive with lights stretching across the horizon.

Char Restaurant Bangkok dining news: 180‑degree city views

Perched above the city on the 25th floor, Char Restaurant offers a 180‑degree panoramic view of Bangkok, making it a destination where cuisine and scenery seamlessly complement each other. In the early evening, diners are treated to sunset views over the city, followed by striking night scenes illuminated by Bangkok’s vibrant city lights.

This changing cityscape enhances every dining moment, whether for romantic dinners, business gatherings, or special celebrations, and has made this hotel dining destination a favourite for guests seeking both fine cuisine and exceptional views.

The new concept is led by the Executive Chef of Hotel Indigo Bangkok Wireless Road. With more than 18 years of professional kitchen experience, Executive Chef is known for his discipline, technical expertise, and creative approach to modern cuisine.

His career includes extensive experience in Michelin‑starred kitchens and renowned restaurants in both Thailand and France, building a strong foundation in classical European techniques and refined culinary standards. He is also a proud member of the Thailand National Culinary Team, representing the country at the Culinary World Cup (IKA / DEPIDC) competitions held in Luxembourg and Germany.

The Executive Chef is deeply committed to cooking methods that respect the integrity of ingredients. His philosophy focuses on drawing out natural flavours while seasoning minimally, allowing ingredients to express their true character. Precision, consistency, and attention to detail define his culinary approach in every dish.

Char Restaurant Bangkok dining news: commitment to Thai sustainability

Char sources 60% premium imported ingredients from leading producers worldwide while prioritizing 40% locally sourced Thai ingredients, supporting sustainability and regional farming communities.

Within Thailand, ingredients are carefully selected from all four regions, including the North, Northeast, Central, and South. A signature expression of this philosophy is Plant Colony – A Selection of 30 Imported and Local Vegetables with Four Signature Vinaigrettes, also known as the Kingdom of Plants. This dish highlights vegetables such as ka‑kyang from the Northeast, okra from the Central region, pak‑prang from the North, and pak‑kood from the South, alongside premium imported produce.

Signature dishes highlighting technique and creativity

One of the restaurant’s signature creations is Cold Capellini Pasta with Caviar, Snow Crab, Homemade Ponzu, Aromatic Thai Citrus, and Truffle. Inspired by French cold pasta and the refreshing character of Japanese chilled noodles, the dish combines Japanese yuzu with Thai som‑sa citrus to create a bright and balanced flavour profile.

The classic Beef Rossini showcases advanced technique, featuring precisely cooked sous‑vide beef with a delicate pink centre, paired with a deeply layered sauce that requires up to 48 hours of preparation.

Seafood highlights include Small‑Boat Dover Sole with Sautéed Spinach, Caper and Normandy Butter. The whole fish is gently cooked to emphasize its natural sweetness and texture. The Dover sole is wild‑caught and imported from France, never farmed, allowing the purity of the fish to take centre stage.

Another highlight is From Head‑to‑Tail Tiger Prawn with Lardo, Black Garlic Sauce, Mushroom Pickle, Radish Pickle, Shrimp Oil, and Yuzu Foam. This dish reflects a zero‑waste approach, utilizing the entire prawn, including the shell, to create a rich sauce. The tiger prawns are sourced from Ranong in Southern Thailand, with 90% of the ingredients sourced locally.

Set on the 25th floor with sweeping city views, Char offers a refined dining experience where modern European grill techniques, premium ingredients, and contemporary flavours come together in an elegant setting above Bangkok.

The restaurant is open daily from 17:00 to 22:30. To make a reservation, please contact LINE Official Account @charbangkok, email charbangkok@ihg.com, or call +66 (0)2 207 4999.