Issue 29

Surrounded by a mangrove forest in Samut Prakarn, Bangkok Tree House is as close to nature as you can get.

To reach the Bangkok Tree House, guests can only travel by boat, foot, or bike, as the hotel is not accessible from the local road, lending the hotel a secluded and private atmosphere.

The breezy, open-air lobby and restaurant welcoming the guests into the hotel is decorated to blend in with nature, using bamboo as flooring, walls and ceilings, while preserving as much of the natural mangrove trees as possible.

“When Khun Joey [Jirayu Tulyanond] designed the hotel, he tried to cut down very few trees and built the rooms between the mangrove trees,” says Tanatorn Wittayasiripaiboon, manager of Bangkok Tree House.

Tulyanond, who has a passion for cycling, wanted to build a resort near Bangkok, and talked to the local community before opening the doors to Bangkok Tree House in 2012. The hotel now has 11 rooms, with different themes inspired by nature such as the Bee Hive and the Tree-Top Nest.

“Half of the guests who come to stay with us would be foreigners, and the other half would be young Bangkokians looking for a place to relax, chill out, and take photographs with their friends,” says Wittayasiripaiboon.

“I think what sets us apart is that Bangkok Tree House is near the city but has a very calm atmosphere. Guests would say they feel like they’re away from the city,” says Wittayasiripaiboon. “A lot of cyclists who are passing through the area would drop by to visit the restaurant here.”

Overlooking a quiet part of the Chao Phraya river, the restaurant serves Thai and international fare, with an emphasis on fresh produce and organic ingredients. Guests can expect to find sustainable seafood, vegan options and menus that rotate according to whatever is available on that day.

Wittayasiripaiboon says that the hotel is staying true to its eco roots by using various methods to lower energy use, from carbon-free cooking, efficient energy lighting, and utilizing renewable energy. Bath amenities and food products are all sourced from traders in the area to support the local community.Looking into the future, Wittayasiripaiboon says that the hotel plans to develop more bakery and beverages items for walk-in cyclists, while also offering more activities for guests. 

“For 2015, we’re looking into organising activities where travellers can connect with the local community, such as cycling tours to explore the area.”

Words by Sirinuch Borsub