Though the Asai brand is well known in Bangkok, having opened in Chinatown during the pandemic in September 2020, the flagship is in a green lane on Sathon 12.
Asai Bangkok Sathorn takes its design from the materials and colours of its surroundings, which blends into the neighbourhood’s restaurants, cafes, bars, street-eats and galleries. Minutes away from the newly-built BTS Saint Louis, the hotel offers comfort chic in more ways than one.
The concept of Asai is to built a community brand and be part of the community it is in, hence the hotel blends in by offering what other establishments on the lane do not.
Japanese in its aesthetics, the hotel has 106 rooms each compact with the basics in place. These are rooms for the explorer; for the wanderer who doesn’t spend much time in the room, but is out and about. This is not to say the rooms are not comfortable. Timber surfaces and soft fabrics impart a welcoming warmth to all the rooms, which are equipped with environment-friendly amenities (if you don’t see a toothbrush or shaving kit, ask for it).
Perhaps the stark difference in Asai Bangkok Sathorn from other surrounding hotels is the lack of a swimming pool, but it does have a well-equipped gym. Keeping in with the times, check-in is electronic and requires no assistance, though there are staff on hand if you need help.
The lobby is also a bar, co-working space, an eating spot and has an outdoor area, which welcomes pets. There are plenty of power plugs around in case you wanted to work from “home”. The hotel has only one restaurant and it is Err Urban Rustic Thai, where a hearty Thai breakfast is also served. The light-filled restaurant is adorned with art by artist Ploy Kasom.
Err Urban Rustic Thai
Chefs Duangporn "Bo" Songvisava and Dylan Jones, of bo.lan fame, are behind the all-day dining restaurant. Err needs no introduction as it has amassed quite a fan following. Guilty! The menu is Thai cuisine but with a twist and if you pay attention you’ll see chef Dylan’s mischievous side in it. Zipped lips and no spoilers. Err’s dishes are meant to share and are inspired by street, countryside and river market eats.
Err, which is the casual equivalent to “yes” or “ok” (strictly used among close friends and never with people older than you, as my Thai mum once schooled me). And saying “err” to all the dishes is the way to go!
The restaurant serves common Thai dishes using more than 90% organic ingredients. As true advocates for a sustainable approach and organic farming, the chefs use their connections with organic producers and Thai cuisine to create a menu at affordable prices. The menu comprises a series of bar snacks, entrees, and classic Thai dishes from all regions, prepared with organic ingredients and seasonal produce where applicable, though drinks are a bit limited if you’re a teetotaller.
The signature, according to me, and not to be missed is the addictive Nang kai tod (B250) or “Chicken movie”, which is a playful take on the word “nang”, meaning skin or film, depending on the tone, in Thai. Deep-fried whole chicken skin is served with housemade tangy and spicy see-ra-cha sauce. Another favourite of mine is the Naem (B240). The fermented sausage is native to the North of Thailand and uses organic pork and no preservatives, giving each bite a natural sour taste. Other snacks include Sai krok Isaan (B265) or the Isan-style sausages cured with organic gaba rice; Grilled skewers (B380); and a choice of intriguing pickles and spicy salads. Try the Met tang mor (B95) or the freshly-toasted watermelon seeds with kaffir lime leaves.
If you’re a rice and curry person like me, order the Geng deng gai sai fuck (B395), which is a red curry of summer melon and chicken (on the bone). Though nothing beats the Geng kiew wan kai ban (B395), which is the classic green curry of chicken on the bone with all the best bits. Instead of canned coconut cream for the curries, the chefs use freshly-squeezed coconut milk, homemade chilli paste and assorted chicken offal to recreate the rich, creamy and balanced curry the way it was prepared in the old days.
I love aubergines so the Ma keua yao (B280) or braised minced pork with aubergines on steamed egg custard hit the spot. If you’re looking out of the huge street side window, watching the world go by, on a rainy day, the Tom kamin kai ban (B240) is a good choice. The spicy chicken soup with turmeric will bring comfort, as will the Pad gra pao nua (B380) or stir-fried minced beef with holy basil and a deep-fried egg. Rice is a selection of organic Hom Mali 105, various varieties of brown rice sourced from organic farms in Thailand and Kanom jeen (rice noodles) made with organic rice flour from Suphan Buri.
To celebrate its grand opening, Asai Bangkok Sathorn is offering a special room package starting at B2,500 nett per night for a Cosy King or Twin Room, inclusive of breakfast. The offer is available until June 30 for stays till Sept 30. Call 02-231-8999, email bookasai.bst@dusit.com or visit asaihotels.com/locations/bangkok-sathorn.
