Key points
- The addition of rose and jasmine flowers enhances the sensory experience, offering diners a dish that is as fragrant as it is flavorful.
- The initiative aims to position the hotel not just as a transit accommodation, but as a destination for cultural and culinary experiences.
- For travelers and food lovers alike, this offering presents a rare opportunity to experience a time-honored dish in an elegant setting, making it both a cultural journey and a memorable dining occasion.
Hotel Food Promotions: As Thailand’s summer heat begins to intensify, Hyatt Regency Bangkok Suvarnabhumi Airport is turning tradition into a refreshing culinary escape with the launch of its seasonal Khao Chae promotion. Designed to appeal to both international tourists and local diners, this limited-time offering celebrates one of Thailand’s most iconic summer dishes, known for its delicate flavors and cooling qualities.
Image Credit: Hyatt Regency Bangkok Suvarnabhumi Airport Hotel
Khao Chae, a dish once reserved for royal courts, is reimagined with careful attention to authenticity and quality. Guests are invited to indulge in fragrant jasmine rice soaked in chilled, jasmine-infused water, paired with an elaborate selection of nine traditional side dishes. These accompaniments include premium ingredients sourced from across Thailand, such as shrimp paste from Rayong, salted eggs from Chaiya in Surat Thani, and snakehead fish from Sing Buri. In this Hotel Food Promotions news report, the focus is not just on taste, but on storytelling through ingredients that reflect Thailand’s rich culinary heritage.
The menu is curated by Deputy Executive Chef Chatchasika “Gib” Sarobol, who has taken a meticulous approach to every element of the dish. According to Chef Gib, the rice used is organic and sourced from Surin province, ensuring both quality and sustainability. What sets this Khao Chae apart is the preparation of the chilled broth, which is infused with candle smoke at every stage, creating a subtle yet distinctive aroma. The addition of rose and jasmine flowers enhances the sensory experience, offering diners a dish that is as fragrant as it is flavorful.
Image Credit: Hyatt Regency Bangkok Suvarnabhumi Airport Hotel
Served at the hotel’s Sala Thai restaurant, the Khao Chae sets are available in two options. The Benjarong Set, priced at THB 1,090, is designed for two persons, while the Mini Benjarong Set, priced at THB 550, caters to individual diners. Each set is crafted to deliver a balanced and refreshing taste, making it an ideal choice for those seeking relief from the tropical heat while experiencing authentic Thai cuisine.
Adding to the appeal, the hotel has extended this offering as part of a Khao Chae festival running until May 31, 2026. Guests can enjoy the dish daily from 11:30 AM onwards at Sala Thai, conveniently located on the lobby level of the hotel. The initiative aims to position the hotel not just as a transit accommodation, but as a destination for cultural and culinary experiences.
With its blend of tradition, premium ingredients, and refined presentation, this seasonal promotion highlights how Thai heritage cuisine continues to evolve while staying true to its roots. It also reinforces Bangkok’s reputation as a global food destination, where even a single dish can tell a story of history, craftsmanship, and regional diversity. Travelers passing through Suvarnabhumi Airport now have one more compelling reason to pause, dine, and savor a uniquely Thai summer ritual.
For travelers and food lovers alike, this offering presents a rare opportunity to experience a time-honored dish in an elegant setting, making it both a cultural journey and a memorable dining occasion.
For more details or to make reservations, visit:
https://www.hyatt.com/hyatt-regency/en-US/bkkrb-hyatt-regency-bangkok-suvarnabhumi-airport/dining
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