Fullfill your vivid living with unparalleled convenience and experience life to the fullest at the state-of-art hotel&residence, the new landmark at the center of bustling Sukhumvit Road, the melting pot of vibrant lifestyle at your doorstep. On the best and most convenient location right in the heart of Bangkok, with access to BTS and MRT, the most convenient modes of transport and situated just in front.


  • 24 hrs. Reception / Bell Boy / Doorman
  • Laundry Service**
  • Restaurant**
  • Room Service (24 hours)**
  • Swimming Pool (out door)
  • **Some service might have extra charge
  • Jacuzzi & Sauna
  • Fully equipped gymnasium
  • Internet station in lobby area
  • All Day dinning & Pool side bar
  • Doctor or nurse on call 24 hours
  • Parking
  • Meeting, catering and banquet services

Nearby Attractions

  • Bumrungrad Internation Hospital (5 mins BTS)
  • Central World (5 mins BTS)
  • Queen Sirikit Convention Center (5 mins MRT)
  • Samitivej Sukhumvit Hospital (5 mins BTS)
  • Siam Paragon (5 mins BTS

Sombat Kuruphan (Middle) Permanent Secretary, Ministry of Tourism and Sports presided over the opening ceremony of Food & Hotel Thailand 2011 – the number one event in Asia for the hospitality industry’s premium market supply of international food, beverage, equipment and technology which will be held at the Royal Paragon Halls, Siam Paragon, Bangkok during 13 – 16 September 2011. Also attended by Prakit Chinamourphong (third from left), President, Thai Hotels Association, Jamnong Nirungsan (fifth from left), President, Thai Chefs’ Association, Justin Pau, General, Bangkok Exhibition Services (left).

Surce: http://bangkokscoop.com/2011/09/13/opening-food-hotel-thailand-2011/

22 Samsen 3 Samsen Road, Pranakorn, Khaosan, 10200 Bangkok


Penpark Place is located in Bangkok City, a 10-minute walk from the lively Khaosan Road. It features a rooftop terrace, restaurant and air-conditioned rooms with free Wi-Fi.

Guests can enjoy views of the Chao Phraya River on the rooftop terrace. The hotel provides airport shuttle services and free parking.

The Penpark is 1.8 km from the Temple of the Golden Mount and 4 km from MBK Shopping Mall. Siam Paragon Mall is 4.5 km from the hotel.

Offering views of the garden or city, rooms at Penpark come with modern décor. All rooms have plenty of natural light and are fitted with a private bathroom with shower facilities.

Situated beside the garden, the restaurant serves a variety of local and international dishes. Light snacks and refreshing drinks are available at the lobby bar.

Travel and sightseeing bookings can be made at the tour desk.

Hotel Rooms: 46

Centre Point Langsuan is an absolutely unique location, the definition of welcoming warmth and comfort. Even with the convenience of living in the vital heart of town, still your home is surrounded by tranquil, restful greenery.

STUDIO ROOMS – Comfortable room with spacious living space, comprising retreat, kitchen and dining area, workstation and one bathroom.

ONE BEDROOM – Finest accommodation with comfortable living space, including retreat, kitchen and dining area, workstation and one master bedroom with one bathroom.

TWO BEDROOM – Prestigious accommodation with splendid living space, comprising retreat, working, kitchen and dining area, spacious master bedroom with en suite bathroom and another comfortable second bedroom.

Grande Centre Point Hotels & Residences


The Grande Centre Point Ratchadamri is an urban paradise at the heart of Bangkok. It take just a quick visit to the district to see how the spirit of Ratchadamri lives on Siam Paragon, Amarin Plaza, Central World, Erawan Bangkok, Gaysorn, Maneeya Center and President Tower Arcade. The city’s pulse beats right here.


Grande Centre Point Hotels & Residences


Hot Deal! Chiang Mai Orchid Hotel 3 star hotel

BOOK NOW! Located on Huay Kaew Road, Chiang Mai Orchid is next to Central Kad Suan Kaew Shopping Centre. The hotel features a terrace swimming pool, spa and 4 dining options.

The air-conditioned rooms at the Chiang Mai Orchard feature a private bathroom, minibar and cable TV. Bath robes and slippers are provided.

Guests can work-out at Chiang Mai Orchid’s fitness centre or enjoy the variety of treatments and massage therapies at the spa.

Car rental and laundry services are also available. Guests can park for free at the hotel.

Thai and Western dishes are served at Maerim Coffee Shop. Other dining choices include Phuping Restaurant that offers Chinese food.

The Chiang Mai Airport is a 9-minute drive away. A free shuttle service to the Sunday walking street and Chiang Mai Night Bazaar.

Hotel Rooms: 267.

Chiang Mai Orchid Hotel 3 star hotel



Imm Fusion is a stylish boutique hotel located near the shopping district of Sukhumvit and transportation links.

Within walking distance of On Nut Skytrain station it is also close to major shopping complexes such as Siam Paragon, Siam Centre, and Central World Plaza.

Imm Fusion’s cosy rooms feature air conditioning and free Wi-Fi internet access. Other facilities available include a swimming pool and fitness room for guests wanting to maintain their regular work-out.

For a quick meal before you head out for a long day, visit Imm Fusion’s Coffee Shop for a drink and a delicious selection of food.

Hotel Rooms: 168. Hotel Chain: Imperial.


Centre Point Hospitality, the no.1 Leader in Executive Serviced Apartment and Hotel & Residence businesses in Thailand, operates 8 properties in prime locations in Bangkok. The locations are Petchburi 15, Sukhumvit 10, Silom, Langsuan, Wireless Road, Saladaeng, Sukhumvit‐Thong Lo, and Ratchadamri. They are within easy walking distance to the BTS Skytrain and the MRT Underground Train stations, and allow tenants to travel with ease, whether it is for leisure or business.

Centre Point - Bangkok Serviced Apartments | Bangkok Hotels

Indian food is having its “Slumdog Millionaire” moment.
Supermarket shelves in America are lined with chutneys, pickles and sauces and all manner of boxed heat-and-serve Indian meals. The quality and number of Indian restaurants has soared, offering an alternative to cheap all-you-can-eat buffets. And a flurry of new cookbooks is introducing home cooks to subtle regional differences in Indian cuisine shaped by climate, geography, religion and caste.

In Chicago, Indian businessman Vijay Puniani is betting Indian food will be the next big thing. After studying the success of Chipotle, Puniani opened the first in what he says will be a chain of “fast-casual” Indian restaurants modeled after the popular Mexican eatery.

Chutney Joe’s, which opened in downtown Chicago in February 2009, features the sleek, minimalist decor of Chipotle _ warmed up with orange walls _ and a similarly simple menu. For $5.99, diners choose one of four meat or four vegetarian entrees accompanied by rice or the thin flatbread naan. Condiments to spice up or cool down the dishes are free.

Puniani says the Indian-Pakistani population of Chicago comprises just 15 percent to 20 percent of the store’s customers.

“We look at Main Street, America as our customer base,” he says, adding that menu items were adapted after focus groups revealed that many people in the U.S. consider Indian food too spicy and heavy. For instance, the popular dumplings known as samosas are baked instead of deep-fried, and cream and butter, two staples of Indian cooking, have been banished from the menu.

The growing awareness of Indian culture and cuisine is due to the big influx of immigrants from South Asia since 1965, when national origin quotas favoring Europeans were abolished.

Since then, the United States has witnessed a remarkable flowering of Indian talent, energy and drive as well as a seemingly insatiable appetite for all things Indian, including bhangra music, Bollywood films and yoga. Perhaps nothing expresses America’s fascination with that giant emerging economy more than the runaway success of the British film “Slumdog Millionaire,” a rags-to-riches tale based in the Mumbai slums that won eight Academy Awards in 2009.

The growing Indian presence also comes at a time when the popularity of cooking shows _ including Bravo’s “Top Chef,” hosted by Indian actress and model Padma Lakshmi _ and an increase in foreign travel have made Americans more adventurous eaters.

“The American palate is no longer bland,” says Andrew F. Smith, editor of the Oxford Encyclopedia of Food and Drink of America, who predicts that Indian food will take off in the next decade the way sushi bars did in the 1980s and Thai food did in the ’90s.

A September 2009 survey of ethnic food by the market research group Mintel found that the fastest growing segment was Indian food, with sales increasing nearly 35 percent from 2006 to 2008. While Indian food’s overall share of the $2.2 billion ethnic food market still is tiny _ $40 million in 2009 compared to $1.4 billion in Mexican/Hispanic foods _ Mintel says the Asian (mostly Chinese) and Indian food segments are driving the growth.

New York, the U.S. dining capital, has seen an explosion in the number of Indian restaurants in recent years. New York University sociologist and food studies scholar Krishnendu Ray counts some 350 Indian restaurants today compared to the 19 listed in the 1978 edition of a restaurant guide. At the top of the market are a small group of stylish, cosmopolitan restaurants like Tamarind, Devi and Tabla, which received three stars from The New York Times soon after it opened.

The glowing review _ “It was love at first bite,” it reads _ is a far cry from an 1876 article in the Times that judged curry to be “a good thing in its time and place” but one that “still rather deserves the epithet of barbaric.”

Fancy Indian food has made inroads in other cities too. Raghavan Iyer, author of the well-received Indian cookbook “660 Curries,” recently helped launch the upscale restaurant Om in Minneapolis, which features traditional Indian dishes like pork vindaloo and roghan josh (lamb curry) interpreted for an American audience.

While Iyer is amazed at how much more available Indian products have become since he emigrated here in 1982, he says America still has a ways to go in terms of really understanding Indian food.

“People associate hot with spicy and to me they’re two different things,” he says. “It’s a question of educating the American audience. If Thai food can be considered mainstream, I don’t think Indian cooking can be that far behind.”

Part of the allure is the supposed health benefits of Indian food, especially spices like turmeric, ginger, cinnamon and cayenne. Research into the antioxidant and anti-inflammatory properties of turmeric has landed it on lists of cancer-fighting foods in recent years.

Priti Chitnis Gress, editorial director for the publisher Hippocrene Books, Inc., says the company’s line of Indian cookbooks do quite well, particularly the one titled “Healthy South Indian Cooking,” and sell largely to a non-Indian audience.

“People, especially in metropolitan communities, are fairly sophisticated,” she says. “It’s not just chicken curry and rice and naan anymore.”

Across the pond, Camellia Punjabi’s cookbook “50 Great Curries of India” has sold over 1 million copies worldwide. It was recently reissued in the United States with a DVD “to take the intimidation out of cooking Indian food,” says Anja Schmidt, the New York publisher of Kyle Books, a division of London-based Kyle Cathie Ltd.

Not everyone believes that the South Indian crepes called dosas will become as ubiquitous as burritos. David Browne, a senior analyst at Mintel, says Indian food will remain an acquired taste because “the flavor profile is still a limiting factor.”

Another skeptic is Chicago-based food writer Colleen Taylor Sen, author of “Curry: A Global History.” She notes that America doesn’t have the colonial ties to India that Britain does.

“There are so many Chinese, Thai and Mexican restaurants in the U.S. that play the role that Indian restaurants do in the U.K.,” she says.

It might be too early to tell, according to NYU’s Ray, who notes that while Indians are among the fastest growing ethnic groups in this country, the population of 2.7 million is still a tiny presence in a nation of more than 300 million people. Also, the bulk of the Indian immigrant population simply hasn’t been in the U.S. that long.

Chicken marsala and focaccia may be household words today for tens of millions of Americans but Italians have been in the U.S. in large numbers since the late 19th century, and long ago assimilated and moved up the social and economic ladder.

Whether ground fenugreek and coriander become flavors as familiar to Americans as basil and oregano depends in large part on whether Indians can do the same thing, according to Ray. “In 2065, Indian may be in the same place as Italian food,” he says.


On The Net:http://www.raghavaniyer.com/







Grid Style 2


The Style Souk