In February 2026, I checked into the Club Corner at Dusit Thani Bangkok. The original Dusit Thani, which opened in 1970, was one of Bangkok’s first ever luxury hotels, and the hotel closed its doors in 2019 and was completely rebuilt before its relaunch in September 2024. The hotel is part of Dusit Central Park, the buzzy USD$1.37 billion mixed-use development located opposite Lumpini Park in the heart of the Thai capital. Bangkok’s Suvarnabhumi Airport is thirty minutes away on a smooth traffic day, while Lumphini MRT station is a 10-minute walk away.
Nearby hotels include Andaz One Bangkok; The Ritz-Carlton Bangkok; SO/ Bangkok; Kimpton Maa-Lai Bangkok; and Sindhorn Kempinski Hotel Bangkok. Other Dusit Thani properties in the region include Dusit Thani Kyoto, Dusit Thani Maldives and Dusit Thani Laguna Singapore.
Best for: Travellers seeking the best Lumpini Park views and who also value centrality and easy access to amenities; fans of André Fu’s distinctive hotel design; return visitors to Bangkok looking for a stay that feels both nostalgic and freshly relevant.
Must Dos: Bask in the window bay and take in the park views; enjoy breakfast and evening cocktails at Dusit Club Lounge; have Thai dinner at Pavilion; sip your way through the menu at 1970 Bar in a window-side seat (if you’re feeling brave).
DUSIT THANI BANGKOK
Dusit Thani Bangkok opened its doors in 1970 as the first property of Dusit International, and the building’s distinctive golden spire soon became an iconic fixture in the city skyline. After its closure in 2019, the building was demolished and rebuilt from the ground up, with the new 39-storey building being part of the buzzy Dusit Central Park mixed-use development which opened in 2025. The 257-room hotel (reduced from its predecessor’s 517 rooms) boasts elegant interiors courtesy of André Fu Studio (behind Waldorf Astoria Osaka, Capella Singapore, The St. Regis Hong Kong and Waldorf Astoria Bangkok) which feature contemporary luxury aesthetics with flashes of traditional Thai motifs. Parts of the original building make reappearances, from the golden spire (now contained within a new, three-times-larger spire) to the lovingly preserved giant pillars in the main lobby which were formerly from the original hotel’s famed Benjarong Thai Restaurant.
In terms of wellness, the Devarana Wellness spa offers a variety of Thai-inspired therapies and treatments. The hotel also has a state-of-the-art Technogym equipment as well as a beautiful infinity pool with a small massage jet area as well as a collection of both sheltered daybeds as well as outdoor loungers for sun worship.
The hotel offers seven dining concepts: Thai/Chinese restaurant Pavilion; the lobby lounge Grand Lobby Bar; enoteca concept Cannubi by Umberto Bombana and the adjacent Wine Bar at Cannubi by Umberto Bombana from 3-Michelin-starred Chef Umberto Bombana; rooftop space Spire Rooftop Bar; 1970 Bar, the 39-floor drinking destination with tipples created in consultation with the team behind the award-winning bar Vesper; and bakery and casual dining concept Dusit Gourmet.
CLUB CORNER
Offering uninterrupted, wraparound views of Lumpini Park and the city skyline, the 52sqm Club Corner room is an elegant sanctuary to fully take in the lush park views. Decked in soothing shades of sage and celadon green with oak textures, the room features a spacious window bay with a window-length daybed – said to be inspired by the traditional Thai sala (open-sided pavilion) – for an immersive park viewing experience. Many hotels located around Lumpini Park – including Andaz One Bangkok and The Ritz-Carlton Bangkok – offer similar window-framed vistas, but Dusit Thani Bangkok’s views feel the most intimate and arresting.
The room offers thoughtful modern technological touches, from Dyson hairdryers to bedside USB and USB-C wall sockets. The pantry offers Nespresso coffee as well as premium teas from Thai brand Saro, while the minibar is stocked with Thai snacks, bottled beers, canned beverages as well as Thai Chalong Bay rum and Kosapan x Kad Kokoa Cacao spirit.
The marble bathroom offered double vanities, an egg-shaped bathtub that looks out into the bedroom through hinged window panels that can swing open but cannot be locked (ooooh – Voyeuristic Editor) as well as a walk-in rainfall shower. Bathroom amenities are courtesy of Devarana Wellness.
DINING
Breakfast is a semi-buffet affair at Pavilion, the Thai restaurant located on G Level helmed by Chef Rosarin Sriprathum. The buffet spread offered bakes such as Pandan Brioche, Pain Suisse and Pain Au Chocolate; hearty Western dishes like Mixed Vegetable Au Gratin, Beef Stroganoff and both Crispy and Tender Bacon; a Japanese section with California Maki, Jellyfish and Tamago Sushi; other Asian specialties such as Sweet Corn Soup with Crab Meat, Stir-fried Chicken with Black Pepper Sauce, Stir-fried Kale with Oyster Sauce, Stir-fried Chinese Noodles, Assorted Dimsum and Tawa Paratha Bread.
The la carte menu offers sample-sized dishes such as Wonton Noodle Soup, Rice Noodle in Thick Gravy with Sea Bass, Phad See Ew (wok-fried rice noodle, assorted vegetable, egg), Kai Jiew Poo (Thai omelette, crab meat, organic jasmine rice), Moo Ping Moo Foi (grilled pork skewer, crispy shredded pork, pandan sticky rice), Krapow Neua (stir-fried minced beef with basil, fried egg, organic jasmine rice), Egg Benedict, Thai Egg Pan (minced chicken, chicken loaf, chicken sausage), Avocado Toast, Mozzarella Bruschetta and Croque Madame (ham and cheese sandwich, bechamel, sunny side up egg), while guests can also request made-to-order biscoff-caramel Waffle and honey-sweet French Toast from the bakes counter.
In terms of beverage, guests can choose from options such as Thai Milk Tea, Roselle Juice, Chrysanthemum Tea and Fresh Coconut Juice, although I would most certainly recommend at least one glass of the Prosecco tucked away in the small bar space past the open kitchen.
During my stay, which happened to coincide with Valentine’s Day, I had dinner at Pavilion accompanied by a live violinist, whose stirring serenade of Korean and anime tunes gave the space an atmospheric and romantic touch. The Tom Yum Goong Mae Nahm (giant river prawn in young coconut broth, lemongrass, galangal, lime juice, bird’s eye chili) was prawn (head?) essence-steeped goodness, being fairly spicy and boasting fat, premium-tasting mushrooms, while the Kor Lae Goong Krabi (grilled marinated Krabi prawn skewers, homemade chili paste, steam sticky rice, deep fried shallot, calamansi, pickled red onion) played like smoky and sweet otak satay. The Hoi Shell Phad Sauce XO (wok-fried Hokkaido scallop, broccolini, Shanghai XO chili sauce) displayed alluringly fragrant charms, while the Ped Tod Sauce Makham (deep-fried confit duck leg in tamarind sauce) was a tender, sweet affair with the sort of sexy skin you would bite off with your teeth and chew with relish. I was quite taken by the Oshun Mun Phoo (stir-fried celtuce with crab meat in egg white sauce), served in manner of shredded noodle strips and being crisply crunchy and pandan-sweet. We concluded the meal with the Inthanin Nga Kee Mon (emerald pandan dumpling with young coconut syrup, perilla seed), which played like a ride on a pandan boat down a coconut milk river winding through pillowy clouds.
Pavilion’s dinner experience certainly surprised and impressed me.
Located on level 39M, the sleek and sexy 1970 Bar pays tribute to its glamorous namesake era with its refined 1970s penthouse vibes and three distinct zones: the salon, the library and the Bar Boudoir. The cocktail menu pays tribute to icons from the golden era such as Julio Iglesias (the tequila-based riff on the Negroni, Visionary), Stevie Wonder (the effervescent and herbal Taste & Sound), the Beatles (the heady and complex The End) and even Apollo 13 (the almond-tinged champagne and Hennessy VSOP cocktail Darker Side of the Moon).
Pro tip: if you have acrophobia (i.e. fear of heights), you may wish to avoid the couple seats set along the floor-to-ceiling windows which feel perilously close to the edge and like a setting befitting Final Destination: Bloodlines. (For everyone else, the views are gloriously intimate with a dash of sky-high Mahanakhon Skywalk-esque thrill.)
Elsewhere, Spire Rooftop Bar offers dazzling panoramic views in an outdoor setting at the pinnacle of the building; Grand Lobby Bar is the hotel’s afternoon tea destination on the L level along with enoteca concept Cannubi by Umberto Bombana and the adjacent Wine Bar at Cannubi by Umberto Bombana from 3-Michelin-starred Chef Umberto Bombana; and bakery and casual dining concept Dusit Gourmet is located on the G level next to the entrance to Dusit Central Park Shopping Mall.
CLUB LOUNGE
Located on the 39th level, the Dusit Club Lounge offers breakfast, afternoon tea and evening cocktail presentations. The elegant space pairs bronzed partitions, Art Deco flair and shades of terracotta pink and moss green, with both indoor and terrace seating available. The latter is especially popular during sunset and after dark, with the glass-edged terrace amplifying a quiet sense of vertigo as the city drops away beyond in a manner that is fairly thrilling, if slightly unnerving.
Breakfast was suitably grand, with a (non-refillable) glass of Charles Heidsieck welcome champagne served to you while you browse the extensive ala carte menu of dishes – think Breakfast Beef Steak & Fried Egg, Thai Boiled Rice with Shrimp, Grilled Salmon & Ikura Don, Shakshuka Baked Egg, Avocado Toast, Sukhothai Egg Noodle Soup, Shrimp Wonton Vegetable Soup and Abalone Congee. The Crab Curry Soft Scrambled Egg with Rice was beautiful, not just in its taste but also its Rihanna Met Gala dress aesthetic with its rich, golden folds, its surface rippling like heavy silk brocade and with juicy chunks of crab perched on top.
(Pro tip: have as much Charles Heidsieck as you can while it lasts – they are going Drappier soon.)
While afternoon tea was by-the-numbers and self-service affair with buffet bites such as Crab Salad Sandwich, Egg Mayo Sandwich, Coffee Mousse, Mille-Feuille and Thung Thong with Shrimp (Thai fried crispy dumplings), the evening cocktails presentation saw hot canapes such as Spring Roll, Truffle Mac & Cheese, Fish Fingers and a particularly scrumptious Tom Yum Goong Fried Rice served to each table. There is also a buffet section with cold dishes such as Tomato Salsa and Avocado Guacamole with Nacho, Tuna Tataki, Spicy Minced Beef and Chocolate Tart. I would skip the cocktails (options available include Cosmopolitan, Negroni, Dry Martini, Old Fashioned and Whiskey Sour) and go for the Palazzo Grimani D.O.C Prosecco Millesimato Dry (unfortunately, champagne service is limited to that one glass in the morning).
CONCLUSION
The rebirth of Dusit Thani Bangkok is less a nostalgic revival and more a confident, contemporary reimagining, offering unrivalled cinematic views over Lumpini Park and a seamless blend of Thai heritage and André Fu’s trademark style of modern luxury. It should be noted that my second stay involved significantly less service hiccups than my opening weekend visit.
Note to self: I should check out Cannubi by Umberto Bombana someday to complete the full Dusit Thani Bangkok experience.
Dusit Thani Bangkok
98 Rama IV Rd, Silom
Bangrak Bangkok 10500
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