THAILAND – From artisan Thai cheese and local wine pairings in Chiang Mai to Spanish-style social hours in Bangkok and wood-smoked Peking duck overlooking Pattaya’s coastline, a trio of sky bars across Thailand are pairing panoramic sunset views with markedly different food and drink experiences.
Meliá Chiang Mai’s MAI The Sky Bar is offering ‘Artisan Thai Cheese & Wine Pairing’ daily from 6pm, featuring a glass of Thai wine from Monsoon Valley in Hua Hin paired with a rotating selection of artisanal cheeses from Chiang Mai producer Jartisann. The small-batch cheesemaker works with locally sourced raw milk, with selections changing according to seasonal availability.
‘MAI The Sky’ cocktail references the venue’s golden hour by blending lychee and vanilla beneath a cloud-like cava air foam, topped with a miniature aeroplane designed to mirror aircraft visible overhead. Cocktail ‘Temple’ combines Siam Lanna Gin with a Niem-Sompoi cordial made with Sompoi, a botanical associated with spiritual cleansing, and Niem leaves.
This month named a 2026 Tatler Best Spotlight Bar by Tatler Asia, the 360-degree rooftop bar on the hotel’s 22nd floor affords views of the Ping River to the city’s east and famed Doi Suthep Temple on the mountaintop to the west. A glass bridge connects the bar’s highest seating areas.
In Bangkok, INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar stages a two-for-one sunset drinks promotion daily dubbed ‘Social Hours’ from 5-7pm, pouring selected wines, Chang draught beer and signature cocktails. Options include Tinto Sour, made with bourbon whiskey, red wine, lemon and sea buckthorn-rooibos honey, and Cremoso, which combines white rum, cava sparkling wine, tiramisu syrup, mascarpone and soy milk.
As the sun sinks, the hotel’s 34th floor, featuring a pool bar, transparent infinity pool, and rooftop terrace dotted with outdoor lounges, sunbeds and a contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, becomes an upper-floor extension of 33rd floor LUZ. In a spectacle unlike any other in Bangkok, diners on the 33rd floor peer into the bottom of the pool.
The venue has also launched a new menu by Madrid-born Spanish Chef de Cuisine Juan Ignacio García Racionero, with dishes referencing regional Spanish styles including Basque pintxos, Madrid-inspired tapas, Andalusian seafood and eastern coastal rice dishes.
A short commute from Bangkok, Meliá Pattaya Hotel’s Yitong Chinese Restaurant & Sky Bar on the 12th floor offers ‘A Feast of Flavour’ experience underpinned by a traditional wood-smoked Peking duck Hong Kong style, served from 5pm, with traditional accompaniments and Gulf of Thailand vistas. Paying homage to the longstanding Chinese communities of Chonburi and their shrines and markets, the name Yitong translates to “together”, with dishes served family-style to encourage shared meals and connectedness.
The food and beverage menus have a prime focus on “goodness for the body, mind and soul”. The cocktail list incorporates Chinese ingredients and references throughout, with sunset signatures including ‘Kuaile De’, made with goji berry-infused gin, honey, lemon juice and cava; ‘Chun Hou’, blending brandy, orange curaçao, rosella tea and rose syrup; and ‘Tian De’, featuring Campari infused with ginseng alongside Chinese liquor and brown sugar syrup. Non-alcoholic options are similarly considered, with mocktails such as the ‘Virgin Chit-Cha Toddy’ comprising oolong tea, lemon juice, ginger syrup and cinnamon.
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