Haute Grandeur focuses on hotels that do not want to win the average award.
Richard Hatter, General Manager, Spa ICON, Hong Kong
This Award guarantees guests our establishment has attained the highest achievement
Erich Friedl, General Manager, The Naka Island, Phuket
Haute Grandeur will set a new standard in recognising exceptional experiences
Mart van Berkum, Proprietor & GM, Netherlands
To receive an award from Haute Grandeur Global Spa Awards is a big honour
Choo Li Loo , General Manager, W Hong Kong, China
This Award will bring about an added value to the Wyndham Grand Regency Doha brand
Ayman Lotfy, General Manager, Qatar
We are indeed very happy to be shortlisted
Wajeed Bagwan, General Manager, Suba Spa Dubai, United Arab Emirates
The international exposure we have seen so far has been exceptional we are thrilled
Steven Gargano, General Manager, ADGE Spa, Sydney, Australia
The highest industry Award we can hope to receive we are proud to be shortlisted
Thomas Fehlbier, General Manager, Banana Island Resort Doha by Anantara , Qatar
We are truly honoured to be associated with the most transparent Awards organisation
Marco den Ouden, General Manager, Alila Villas Soori, Bali, Indonesia
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Red Oven at SO/ Bangkok
Reminiscent of a traditional street food market with a contemporary twist in an inviting and imaginative setting. The restaurant’s inspiration is drawn from the element of Fire and is energized by its signature Molteni ‘Red Oven’.
L-shaped, with a longer side extending the whole width of the building, Red Oven captures a lively and varied market ambience, not only in the variety of culinary choices, but also in the differing moods and styles of dining areas, each which is distinct in décor and seating arrangements.
One area, for example has a feature wall of wooden packing crates as in a market warehouse, while the shorter bar of the ‘L’ is dominated by the huge Molteni oven, designed with one side for cooking and the other for hot serving plates. There is also an al fresco area with city views. Complementing the vibrant setting are 9 distinct live cooking stations comprising hot oven selections, Japanese sushi and robatayaki bars, fresh seafood counter, organic salad corner, desserts table, ice cream teppanyaki, cold cuts and cheese corner. Buffet spreads are complemented by blackboard-listed a la carte items.