Picture yourself stepping back into mid-18th century Bangkok, comfortably nestled in the Siam Yacht Club. This feeling deepens with each sip of their uplifting beverages. Sepia-toned prints along the entrance gangway transport you to such a bygone era, stirring romantic nostalgia.
Nestled amid Bangkok’s burgeoning ultra-luxury riverfront, the Siam Yacht Club is a testament to luxurious indulgence while elegantly paying homage to its rich past. The essence of the venue is steeped in nautical history, inspired by the legendary English mariner, Captain Bush, Bangkok’s Harbour Master from 1858. His legacy in trade and maritime exploits is intricately woven into the Club’s fabric and Royal Orchid Sheraton Hotel & Towers, the hotel that harbours its address: Soi Captain Bush (Soi Charoen Krung 30).
The “Siam Yacht Club” stands as a sophisticated emblem of contemporary high society while also honouring the daring exploits of clipper captains on the Chao Phraya River. Operating within the hotel but as a standalone project, this unique establishment marries its historical roots with a chic, billionaire yachtie vibe, making guests feel as though they’re lounging on a lavish gin palace sundeck.
The venue’s charm is magnified by its prime location along the river, offering a front-row view of the vibrant evening flotilla. The nautical theme pervades every corner, creating an atmosphere of opulence and tranquillity, complemented by spacious decks, plush seating, and mesmerising river vistas.
Dining here is an affair of elegance and finesse. With most seating set outdoors and a luxurious air-conditioned dining space, the ambiance is accentuated by soft lighting, live music, and the soothing river sounds. The service is impeccable, led by a team of staff equally amenable and knowledgeable. Entertainment is a key feature, with live DJs and bands from Wednesday to Sunday evenings, occasionally punctuated by special performances from renowned artists.
The culinary journey at Siam Yacht Club is a celebration of Asian-fusion and international flavours. Crafted by Chef Natchyapong Homsombutchoti, the menu is a blend of modern European techniques and Asian culinary traditions, with a hint of Rattanakosin-era Thai spice magic.
The cocktail menu is a spectacle in itself, featuring a fusion of Asian ingredients and traditional spices. From classic cocktails to unique creations, each drink tells a story, like the “Maritime,” an Asian-twisted Aperol Spritz. Happy Hour beckons daily from 5:00 to 8:00 pm.
The food selection is a tribute to fresh seafood and choice meats, presented with artistic flair and bursting with taste. The menu is creatively segmented, such as “The Long Tail Plates,” inspired by the river’s iconic boats, offering tantalising seafood selections.
FROM SIZZLING MAKI TO SUCCULENT SEAFOOD TOWERS
Our culinary exploration began with “Ahi Tuna Volcano Maki” (328), featuring burnt Sriracha spiced mayonnaise. These bites were delightful, bursting with flavor and offering a tantalising texture. We also indulged in the “Broccolini Salad” (398) with asparagus, green apple, arugula, ripe mango, and a distinctive white balsamic dressing. Sweet and sour salad, served in a curved ceramic bowl, this was both delicious and ostensibly healthy, a winning combination.
From “The Deck Boat” section, you can savour oysters and caviar. “The Skiffs Harvest” offers delights such as “Mahanakorn Bouillabaisse” and “Moules Crème”. We tried the latter and were astounded by the tender French mussels in a creamy wine sauce. The pommes frites, crispy on the outside and pillowy inside, served with black garlic aioli dip, were irresistible.
“The Gondola” section includes the only pasta item on the menu, but it’s a standout dish. It features al dente fine capellini in a bisque sauce with lemon, dried chili, white wine, crispy pancetta shavings, and a generous serving of aromatically poached Boston Lobster (898).
“Farmland” offers options like Iberico Pork, Duck Leg, and burger dishes. From “The Trawler Catch” we enjoyed firm, tender, and delectable Cod Fish Miso Glazed, pickled mushroom, lemon zest, garlic lime leaf cream (1,498). This was joined from the Grill by “Black Onyx Black Angus of Australia’s Rangers Valley Farms” (1,898), a 300g cut with a marble score of 3+, served with sea salt, grilled garlic, cherry tomatoes, and red wine sauce, although SYC peppercorn, mushroom, and herb, or Kansas BBQ were also available. Cooked to medium, the meat was juicy without being undercooked, offering a satisfying texture.
Now, the highlight: the “SYC Captain Bush Seafood Tower” (2,698) featuring grilled and aromatic broth-poached items, including 1/2 lobster, 2 tiger prawns, 2 river prawns, 200g of black mussels, and 2 mudcrabs, all accompanied with chili XO, mild green chili and choyu sauces. Served separately were four supremely fresh fine de claire oysters, presented the classic way with fresh lemon, mignonette sauce, and Tabasco.
The dessert selection is equally enticing, featuring Coconut Pannacotta, Hazelnut Crème brûlée, Banana Caramel Chocolate, and Red Hot Chili Chocolate with Chocolate sauce (298). We chose the latter, which had a mild chili kick and a subtle crunch, the shiny chocolate ball centerpiece perfectly complemented by a dousing of liquid chocolate while the laurel of fresh grape, raspberry, loganberry, and cream provided refreshing tart and creamy contrasts.
The Siam Yacht Club is not just a dining destination; it’s an immersive experience in nautical elegance and culinary mastery. A visit here is an indulgence in luxury, history, and gastronomy.
For more information and reservations, please visit www.sycbangkok.com, call T. 02 266 0123 or follow this link https://shorturl.at/muAK7.
