Whisky, Beats, Cocktails & Unforgettable Steaks at The Penthouse Bar + Grill, Park Hyatt Bangkok

Hero image: Beef Tasting Platter; (Above) Chef Marco Chávez Jaime and his masterful creations

Bangkok’s vibrant skyline has a new pulse, and it beats from the reimagined Penthouse Bar + Grill at the Park Hyatt Bangkok. This dynamic venue, high above the street-level chaos that is Bangkok, fuses New York-inspired energy with Bangkok’s flair, offering a curated blend of electrifying live music, expertly crafted cocktails, and gourmet steakhouse delights. The venue, spread over four floors, is multifaceted. Expect everything from sizzling charcoal-grilled delicacies at The Grill to the rooftop bar’s panoramic views, all set to captivating rhythms and perfectly blended cocktails.

A highlight of this reimagined space is the Johnnie Walker Depth of Blue Room, Southeast Asia’s first flagship Scotch Whisky experience. This dedicated bar brings the art of whisky to life with its multi-sensory setting, its immersive Johnny Blue Room and curated cocktails. Here, guests can savour the rare and intricate craft of Johnnie Walker Blue Label, crafted from just one in 10,000 casks. The Depth of Blue Room is more than a bar; it’s a celebration of fine whisky, designed to tantalise all five senses.
Each floor of the Penthouse Bar + Grill presents a distinct experience, yet together they form a unified narrative of indulgence and style. Whether you’re savouring Chef Marco Chávez Jaime’s masterful creations, enjoying interactive mixology under Bangkok’s starlit canopy, or losing yourself to the beats of live bands and DJs, the Penthouse morphs with the mood and the moment.

Why The Grill?
Because Chef Marco Chávez Jaime. And,can he grill!

With expertise shaped at globally renowned establishments like POLUX by Paul Pairet and The Chop Club, Marco is redefining redefining the standards at The Grill. His passion for cooking, ignited by his grandmother’s home kitchen, and his knack for blending modern techniques with traditional flavours have set the stage for a menu that’s as innovative as it is authentic. His belief in respecting the ingredients and enhancing their natural flavours with “small touches that translate into something wow” is evident in every dish.

The showstopper here? The dry-aged selection. Cuts like the Australian Wagyu Striploin and USDA Prime Ribeye meet their match on the Parilla grill, where salt, pepper, and fire work in perfect harmony. No gimmicks, no distractions – just a smoky aroma and unparalleled depth of flavour that makes every bite unforgettable. Order the Beef Tasting Experience – Oguma Striploin (550 days, full blood wagyu, Japan), Blackmarket Ribeye (300 days, purebred Black Angus, Australia), Grass fed tenderloin (purebred Simmental, Germany) and Grilled Bone marrow (Thai-Charolais). You can choose your rub too (Kansas BBQ, Texas Chilli, Memphis Spices or Smoked Kentucky Bourbon). Marco should jar these. Seafood enthusiasts won’t feel left out either. The Coral Trout, paired with Osciètre caviar, gives beef a run for its money. There are plenty of other seafood options - Seafood platter, oysters, lobster, but make no mistake – this is a steak lover’s paradise. Each cut arrives sizzling, with house-made sauces like Café de Paris Butter, béarnaise (the best you’ve had) and chimichurri on standby. Though purists will tell you, the steak needs no sidekick.
The setting? A masterclass in dialled-down sophistication. An open kitchen provides the culinary theatrics, while New York-inspired interiors and panoramic views of Bangkok add just the right amount of drama to your night.

For steak enthusiasts, The Grill is more than a meal – it’s a revelation. With Chef Marco at the helm, expect nothing less than a dining experience that sets a new benchmark for Bangkok’s culinary scene.

You need more reasons to check out The PentHouse?
How about ONE: Fabio Brugnolaro, the Head Mixologist

Fabio’s new Signature Cocktail Menu, has music meeting mixology in a symphony of flavours. Each of the nine cocktails draws inspiration from iconic musical eras, translating melodies into taste. Like Negus Concert, a Baroque-era nod with Kraken Rum, walnut liqueur, and sloe liqueur for a nutty, fruity, and refreshing profile. From the Classical period, Fig & Fizz refreshes with homemade fig wine, aloe vera, and thyme soda, delivering herbal and fruity elegance. The Sherry-Perry, is a Renaissance-inspired mix of sherry and pear gin, for a tannic yet complex sip. For a Jazz Age escape,The Pianist captivates with a cigar-smoked mix of aged gin, sweet vermouth, and maraschino, perfectly bitter-sweet and complex and A La La La La Long, a tropical rum homage to Disco. Fabio’s personal sketches accompany the menu, blending his passion for art with a love of storytelling, making every sip a journey through time and rhythm.

Reserve now because with Chef Marco Chávez Jaime’s creativity and expertise, and Fabio’s mixology this is an experience you’ll be talking about long after the plates and glasses are cleared.

Fabio Brugnolaro, the Head Mixologist: signature creations inspired by musical eras through the ages

Stop by at Depth of Blue Bar: Before heading to dinner, make a detour to the Depth of Blue Bar – where whisky isn’t just served, it’s experienced. This flagship destination celebrates Johnnie Walker Blue Label, blending storytelling, sensory-driven mixology, and innovation. At its heart is a collection of five signature cocktails, each crafted to awaken a specific sense. Whether it’s the smoky, ocean-inspired Oceanic, the creamy indulgence of Lavish with its mascarpone-soy milk-washed whisky,The Cymatic delivers a bold, spicy, and fruity punch, Illusion that dazzles with Thai floral cordial, or the tactile twist of Cocktail Cube – whisky reimagined as chewable gummies – every sip pushes the boundaries of what a drink can be. For those ready to take things up a notch, venture to the Depth of Blue Room. This 10-minute immersive experience pairs a 360-degree audio-visual presentation with a curated whisky tasting, designed to transport you into the heart of Blue Label’s legacy. It’s intimate, it’s elevated, and it’s unforgettable.

The journey doesn’t stop at the drinks. Pair your cocktails with refined small plates like the decadent wagyu katsu sando or pecan truffle dessert, adding even more layers to your whisky adventure. Open Wednesday to Sunday, Depth of Blue Bar is more than a bar — it’s a destination for those who appreciate craftsmanship, flavour, and a touch of indulgence.