The Grand Hyatt Erawan in Bangkok recently opened a new multi-functional event space called Residence 305 that offers guests a variety of entertainment options. Residence 305 builds upon the success of the hotel's original residence space, which comprised 950 square meters of reception, dining, and open kitchen areas. The new 250 meter space includes a show kitchen, lounging area, dining room that can be used for meetings, and whisky room. Chef Lucas Glanville and his team designed high-end menus tailored for events of 10 people or more, showcasing fresh, locally sourced ingredients. The food and facilities at Residence 305 keep the Grand Hyatt at the forefront of Bangkok's culinary and

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It’s difficult to stay one step ahead of the competition in any industry but maybe even
more so in the fast-moving hospitality business. However, one Bangkok hotel has
made a habit of blazing a food and beverage trail that has left its competitors behind.
The Grand Hyatt Erawan recently opened a multi-functional event facility that has
taken the concept of customized entertaining to a whole new level. Residence 305,
250 meters of beautifully decorated space that offers guests a huge variety of
entertainment options, is just the latest in a progression of facilities that are unique in
Bangkok.
The story of residence 305 really started over three years ago when the Grand Hyatt
opened its residence space occupying 950 square meters of space on the hotel’s
mezzanine level. Residence spaces one through four comprised this facility, offering
guests reception spaces, dining spaces and a great open kitchen area where chefs cook
while guests can mingle around house party style. This concept was ahead of its time
in the city and offered guests a whole new way to entertain clients, friends or just
themselves.
The initial phase of the residence proved to be such a success that when Executive
Chef Lucas Glanville and his team approached the hotel owners with plans for an
even more upscale space adjoining the original residence, the reception they received
was a positive one, although they did take a bit of convincing when the saw the multi-
million baht bill – for just the open kitchen.
That would be an exclusive German-designed Bulthaup show kitchen with Gaggenau
appliances, by the way, and is certainly not your run-of-the-mill setup. It occupies
about half the total space along with a lounging area and patio room while the other
half is taken up with a dining area that can also be used for meetings and a whisky
room at the entrance to the room.
Decorated to look like a stylish residential dining room, the main space is lined on
two sides with bookshelves containing objects and suitable books as well as a hidden
cabinet containing a 65-inch TV for video presentations or just plain TV viewing as
one group recently did, taking in the opening ceremonies of the Olympic Games. The
overall decorating scheme is somewhat understated, though elegant, in keeping with
the overall residence ambience.
It’s not all about the space, however, as impressive as it may be. Chef Glanville and
his team make good use of their expensive kitchen, turning out a variety of set menus
for any type of an event from coffee breaks to full dinners. You can also customize
your own menu with the residence team and the size of your group can be as small as
10 people for anything you’d like to use the space for. And, if you ask really nicely,
the chefs will let you don your own apron and help them prepare the fare to be served.
A sampling of the food at residence 305, which has its own dedicated chef, confirmed
that the cuisine here is as stylish as the surroundings. Brie and truffle appetizers, along

2. with proscuitto-wrapped tuna chunks were simple in concept yet quite delicious, for
example (addicting, actually). A roasted kingfish with a crab and coriander crust that
included a hint of parmesan on a bed of wok-fried greens also included a seared
Japanese scallop and was complemented by a second dish of roasted duck breast on a
bed of lentils with seared foie gras. The second dish, according to Chef Glanville, is a
traditional, and simple, preparation but perfect execution and fresh ingredients,
sourced by the chef from all over, made it as tantalizing as the kingfish.
The food and beverage team at the Grand Hyatt is not, as the chef noted, resting on its
laurels, either. A new meeting facility is in the works in the lower level of the hotel
which will break yet more ground in the city’s culinary and event space frontier. This
will keep the Grand Hyatt at least a step or two ahead of its competition which is good
news for those interested in fine food and cutting edge concepts.