Blue Sky Rooftop Bar Restaurant Centara Grand Ladprao Bangkok

| September 27, 2013

This time we take our culinary journey to a roof top restaurant out of the central area but not too far. It is one of the places we were aiming to come but did not get a chance until recently.


Haven’t been to this neighborhood for a while was a shock to see how it has changed. Central Plaza Ladprao shopping mall was always a hub but the new facelift of the façade gave it a very appealing and modern approach.  We were headed to the Centrara Grand at Central Plaza Ladprao to experience dining at the Blue Sky an open air roof top bar and restaurant. Our surprised was not just the outside facelift but inside the hotel has completely changed to more modern and bright atmosphere. Up to the 23rd floor the dark passage way leads to the dining area the outside terrace. It offers amazing views of the area especially during the twilight hours.

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Khun Ple the restaurant manager and her staff greeted us and guided us to the outdoor table. After a drink it started to rain. We were move inside to a private table.  The food we ordered are a combination of what khun Ple recommend and some of our own choices.

Yellow tail tartar (480); the fresh tuna was in small cube pieces with cube green apples and lemon caviar. It went well with a creamy sauce. The citrus of the apple and lemon caviar give a nice balance.

Khun Ple recommend a 2012 Chardonnay Santa Alicia, Maipo, Chilie (310/glass) it is a Central hotels & resorts own private label. It was at the right temperature offering a refreshing taste with a buttery note.

Pan-fried foie gras salad (800); I for one am pretty conscious when eating at home but when eating out I would go all the way and foie gras is the way to go. The foie gras came in 2 big pieces with truffle sauce, they looked a bit burnt but actually it was coated with a layer of caramel by the cooking process. It was the tasty part inside was creamy and buttery just the way it should be.  To balance the rich flavor; rocket salad, apple tatin and raspberry flakes nicely accompanied this dish.

Egg net wrap (320); crispy soft shell crab, shrimp, and squid together in a Thai tamarind yum sauce; a bit spicy a bit citrus a bit sweet, was in perfect harmony. The squid was cook just right very tender.

Aged beef and rock lobster tail “surf & turf” 990’ the 240 days grain fed Australian aged beef tenderloin was tender maybe a bit over done for my taste but still juicy served with rock lobster tail, herb potato gnocchi and wild mushrooms. It all went well with the fragrant truffle sauce.

For the red wine was tried the 2010 Danzante Toscan Rosso by Marchesi Di’Frescobaldi, Tuscany, Italy(320/glass). It was full of berries with a spicy note and sometimes a little vanilla and chocolate.

Brushed herbs crust lamb rack 930, was perfectly cooked pink inside, the herb crust was very tasty. The Kenya beans were an interesting side dish which not often paired with lamb.

Blue Sky grilled seafood tower 4500, the menu says it’s for two but I think four to six is more like if you are having appetizers and other main dishes. It is a big one; the Alaskan king crab was grilled a bit overdone. Other than that everything was nicely cooked, the scallop was sweet and juicy. The lobster comes with the head filled with fat. Let me let you in on a secret, the best part of the lobster is not the tail it’s the head. Next time if you have a lobster, don’t throw away the head.

For dessert we went for the Modern black forest (200) it was a chilled cake with cherries inside. The cake was a taste full of chocolate. It was served with a raspberry sherbet.

Guanaja chocolate fondant (220), it you are Thai you might miss understood the word “guanaja” which is not a Thai word at all (in this case). It is an Island in the Caribbean where the chocolate came from. This dish had an even richer chocolate flavor than the first one but it was a bit sweet but the lychee sherbet did mellow down the sweetness.

I first hesitate to go out to this area because Bangkok has become so big, there so many choices, I would settle to somewhere nearby. Coming out of comfort zone do get you to new experiences. And for this evening it was well worth. The view, the food, the change is an experience we need to reward ourselves.



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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)

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