Drink and Dine
Laying the table.
An afternoon by the lily pond
Tea Lounge
Restaurant · Every day
The lily pond sits just beyond the glass, and the room is built to slow down in — tea poured from a real trolley rather than a printed menu of flavours, and a pastry programme that changes with what the season brings in that week.
A glass of the house's own Diamant Champagne, bottled by Vranken Pommery for Capella Bangkok alone, is the one addition beyond the standard afternoon tea.
The kitchen
Paulo Bairan
Executive Pastry Chef, whose team built the Signature Afternoon Tea's own dessert trolley around seasonal, made-to-order pastry.
