Bangkok does height like no other city I know. The address that started the whole rooftop race is State Tower on Silom Road, where lebua Bangkok stacks 11 restaurants and bars under one golden dome above the Chao Phraya River.
The hotel turns 20 this year, and instead of a quiet anniversary it is rebuilding the top of the tower. This winter brings a transformed Sirocco, a new all-day restaurant in place of Café Mozu, wellness woven into the menus and the suites, and the next round of the suite redesign that started on the 55th floor.
Sirocco starts over on the 64th floor
Sirocco by lebua sits on the 64th floor and holds a title few restaurants anywhere can touch: the world’s highest al fresco Mediterranean restaurant. I have eaten at rooftops on four continents, and the first walk out onto this terrace, with the river bending away below and the city lit to the horizon, still resets my scale for what a dining room can be.
The redesign expands the seating and the lounge areas, enlarges the bar, and raises the flooring in the fountain section so more tables get the open view. The palette goes crisp white and natural, with sculptural columns, new lighting, and landscaping softening the edges of the terrace.
Chef Brian Rodriguez runs the kitchen, and his charred langoustine, finished Andalusian-style with gold leaf, tells you where the menu’s head is at. Mediterranean cooking, Bangkok sky, no walls between you and either one.
Sirocco serves dinner nightly, 5:30 PM to half past midnight.
Café Mozu comes back as Les Marchands
Downstairs, Café Mozu closes its long run and reopens as Les Marchands, an all-day dining room built around three kitchens’ worth of appetite: Indian, Italian, and Thai menus running side by side from breakfast through late evening.
The room stretches toward the pool, where the lounge and day club side adds private cabanas alongside the fitness center, spa, and salon. Locals and non-guests can book in for all of it, which changes the math for Bangkok residents: the tower’s ground game is no longer just for the people sleeping upstairs.
Warm tones carry through the new room, matched to the renovated suites so the property tells one design story from lobby to rooftop.
Wellness moves past the spa door
The winter rollout treats wellness as a menu and a floor plan, not a spa brochure. Les Marchands and the in-suite dining service both gain nutrition-led menus built around revitalization, energy, probiotics, and functional eating, with options tailored to different age groups.
Science-based meditation and sleep support services follow in stages through 2027. Sleep help is the upgrade I would book first. Most hotels sell you a pillow menu and call it a program; lebua is building the support into the stay itself, and the suites, with their river-view balconies and thick silence above the traffic, give it the right room to work in.
It starts with the menus this winter.
The suites are the other half of the renovation
The recently debuted Tower Club Signature Collection sets the template: 28 suites on the 55th floor, part of a Tower Club that occupies floors 53 to 59 of State Tower. Suites across the property run one to three bedrooms, and the redesign now continues floor by floor beyond the collection.
Space is the luxury this hotel trades in. Bangkok’s best addresses compete on thread counts and scent branding; lebua competes on square footage and altitude, and a three-bedroom suite at 55 floors up is a different category of stay from a standard luxury room across town.
The hotel arrives at its 20th year with fresh proof on the shelf, ranked number 5 in Thailand in the Condé Nast Traveler Readers’ Choice Awards 2026, with Travel + Leisure honors alongside.
The 55th floor is the floor to ask for.
New Year’s Eve is the first big stage
The renovated tower gets its loudest early test on December 31, when each of the 11 restaurants and bars hosts its own New Year’s Eve event. The range runs from a seven-course tasting menu to Bollinger at Flute, the world’s highest Champagne bar, to a riverside party with live music.
At midnight every venue in the building faces the same direction: out over the Chao Phraya, where the fireworks go up in front of the skyline. If you are picking one night to see the new lebua at full stretch, that is the night, and reservations are limited enough that I would not leave it to December.
The two dining rooms carrying two Michelin stars each, Mezzaluna and Chef’s Table, anchor the serious end of the night, and Sky Bar and the Dome’s other bars carry the party end. Few hotels anywhere can run a tasting menu and a rooftop countdown inside the same building and do both at this level. lebua can, and this year the building itself is the headline act.
Why this winter is the booking window
Renovated hotels have a sweet spot, and it sits right after the work finishes: new rooms, new menus, staff running a program they just built, and rates that have not yet caught up with the refresh. lebua this winter is exactly that window, with Sirocco and Les Marchands opening into the festive season and the suite redesign still rolling outward from the 55th floor.
My call: book the Tower Club floors, eat at Sirocco once at sunset, and let Les Marchands handle the slow mornings. Twenty years in, the golden dome is not coasting on its view. It is rebuilding everything underneath it.
