Cantonese Classics Reimagined: Silver Waves by Boon Celebrates Media Launch
at Chatrium Hotel Riverside Bangkok
Photo shows: Khun Savitri Ramyarupa, Managing Director (third from right) and Chef Ho Chee Boon (third from left)
Bangkok, Thailand, 28 April 2025: Following its exclusive media launch last week, Silver Waves by Boon at Chatrium Hotel Riverside Bangkok is preparing to open its doors to the public this May, introducing the city to a new wave of Cantonese fine dining. Reimagined under the vision of Michelin-starred Chef Ho Chee Boon, the restaurant is set against a backdrop of sweeping river and city views from the 36th floor, inviting guests to experience gastronomic refinement steeped in heritage, innovation and seasonal artistry.
Silver Waves by Boon draws inspiration from the moment the sun kisses the Chao Phraya River, immersing patrons in an elegant interplay of soft blue and terracotta hues that capture the poetic beauty of Bangkok’s golden hour. Curved forms, lacquered finishes and touches of contemporary Chinese pop art infuse the space with modern vibrancy while paying homage to timeless Eastern sensibilities.
At the heart of this transformation is the culinary philosophy led by Michelin-starred Chef Ho Chee Boon, whose refined approach to traditional Cantonese flavours takes centre stage. Guests can expect signature creations like the Baked Whole Crab Shell with Crab Meat and Onion, the exquisitely tender Wok-Fried Boston Lobster with X.O. Sauce, and the Crispy Peking Duck with Steamed Pancakes – a crowd favourite. A special highlight are the delicate dumplings from Dim Sum Head Chef, Mo Jianming.
The media launch event began with welcome cocktails at Cloud 36, the hotel’s new rooftop bar located next to the restaurant. With sweeping views over the Chao Phraya River and Bangkok skyline, Cloud 36 set the tone for a memorable evening. Bangkok’s newest sky-high sanctuary, the bar is the perfect pre-dinner escape or post-dinner retreat serving up smart sips infused with Asian herbs, spices and stories.
The evening was attended by distinguished guests, valued partners and members of the media, who gathered to preview the restaurant’s culinary direction, thoughtfully designed interiors and the spectacular views that define the experience.
As Silver Waves by Boon prepares to open to the public in May 2025, guests are invited to discover a unique blend of heritage and innovation – where each dish, each detail and each sunset tells a story.
Silver Waves by Boon will offer both a la carte and set menus, available for lunch and dinner, as well as separate set menus for dim sum and afternoon tea experiences. Follow us on Facebook, Instagram, and LINE (@silverwavesbyboon) for the latest updates, promotions and behind-the-scenes highlights.
- Facebook: www.facebook.com/silverwavesbyboon
- Instagram: www.instagram.com/silverwavesbyboon
- Line: https://lin.ee/0Ty8NOP
For reservations or inquiries, please contact us at
Tel: +66 (0) 2307 8888
Email: reservation@silverwavesbyboon.com
Reserve a table: https://sevn.ly/xzljQkKz
Location: 36th floor, Chatrium Hotel Riverside Bangkok
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About Silver Waves by Boon
Perched on the 36th floor of Chatrium Hotel Riverside Bangkok, Silver Waves by Boon is a premier Cantonese dining destination, offering a redefined culinary experience with breathtaking panoramic views of the Chao Phraya River. Under the guidance of Michelin-starred Chef Ho Chee Boon, the restaurant combines authentic flavors with modern creativity, featuring expertly crafted dim sum and signature dishes made from the finest ingredients. Adding to the experience, Cloud 36 rooftop bar offers handcrafted cocktails and a curated wine selection, making it the perfect spot to unwind.
About Chef Ho Chee Boon
Ho Chee Boon is a Michelin-starred chef with over 30 years of experience at several of the world’s most renowned Asian restaurants, including Hakkasan in London, New York, Dubai and Abu Dhabi, Turandot in Moscow and Yauatcha in New York. Moving to the U.S. in 2012 to launch Hakkasan New York, Chef Ho was awarded a Michelin star within eight months of opening and a second consecutive Michelin star for the venue. He also headed up all subsequent U.S. Hakkasan openings, including San Francisco, Las Vegas and Beverly Hills, and oversaw operations as far afield as Dubai, Mumbai and Doha. His international culinary expertise transforms any restaurant and its cuisine into a memorable epicurean experience.