The Lotus Club
BRAND POSITIONING
CONTEMPORARY INTERPRETATION
The Lotus Club is a high-end, riverside cocktail destination in Bangkok that fuses Old Shanghai glamour with a modern, cool attitude—delivered through an intimate 12-seat craft bar and a 40-seat lounge (52 seats total) aimed at in-house guests and Bangkok's upper society. Its clear USP is ingredient-led, expertly executed cocktails framed by theatrical bar service, curated funk music and a playful, stylish tone that feels different and memorable.
AUTHENTIC EXPERIENCE
The design palette—deep greens, warm woods and ruby reds—uses carved screens, paper lanterns, botanical art and plush seating to create a cozy, nostalgic yet contemporary setting that reads as authentic Old Shanghai reinterpreted for today. Guests enjoy relaxed exclusivity: close-quarters bar theatre for cocktail connoisseurs and comfortable riverside banquettes for social gatherings, all amplified by tactile materials, moody lighting and an energetic, fun soundtrack.
BEVERAGE PROGRAM
WINE & SPIRITS
- Curated 40-bottle list (Old & New World) focused on food-friendly wines for sharing and pairing
- Whiskey program 15+ bottles: Scotch, Japanese, American and premium Taiwanese selections
- Asian spirits highlight: small-batch baijiu, shaoxing & aged rice wines for Old Shanghai authenticity
- Reserve bottle service for riverside tables and VIP in-house guests
COCKTAILS
- Signature Old-Shanghai Modern menu blending 1920s classics with contemporary techniques
- Menu split: Classics (380–480 THB), Signatures (350–520 THB), Low-ABV & Mocktails (260–360 THB)
- Bar format supports theatrical service: 12-seat bar + 40-seat room (52 total) for intimate riverside experience
- Pairing suggestions per cocktail with small plates and sharing snacks for higher check averages
BEER & MIXOLOGY
- Local craft draught + premium international bottles for approachable, easy pairings
- Rotating tap (2–3) showcasing Bangkok breweries and a classic lager for casual guests
- House-made mixers, shrubs and bottled non-alc sodas to elevate mocktails and low-ABV offers
OPEN WINES BY THE GLASS
- 6–8 wines by the glass via Coravin/Preservation, rotated weekly to encourage exploration
- Price bands 280–980 THB per glass to cover everyday to premium drinking occasions
- Encourage tasting flights and pairing suggestions to drive incremental spend
- Clear menu pricing shown with suggested pairings and portion cues for easy ordering
- In-house guest perks: 10% pre-9pm discount and preferential bottle service; corkage 500 THB standard
CULINARY CONCEPT
Riverside Old-Shanghai cocktail destination combining high-quality, modern cocktails with warm, funky hospitality
MENU APPROACH
- Cocktail-first menu: 12–15 signature modern cocktails + 8 classic reworks, plus 4 premium spirit pours and 3 tasting flights to drive high check averages
- Shanghai-inspired small plates and bar snacks (shareable dumplings, cold pickles, soy-charred proteins) designed for 1–3 bites and pairing with cocktails
- Light kitchen footprint: cold/assembly-forward dishes, minimal sauté/flash-finish items, heavy mise-en-place and batch components for speed and consistency
- Plating and service engineered for the bar: compact, shareable formats that pass cleanly across a 12-seat bar and 40-seat room with quick turnover
- Operational efficiency via standardized cocktail recipes, prebatched elements, dedicated stations, and cross-trained mixologist/food attendants for peak service
- Pricing: premium tiering aligned with riverside luxury market — signature cocktails as anchor, classic and premium tiers, small plates priced for sharing to encourage higher per-head spend
- Seasonal rotation and theatrical moments (smoked, tableside finishes, playful garnishes) to keep the experience fun, different, and aligned with Old Shanghai modern aesthetics
MENU SAMPLE
SIGNATURE COCKTAILS
VELVET GARDEN • ฿380
Pandan‑infused gin, green chartreuse, lime, pandan syrup, basil oil
Served in a frosted coupe with a micro‑herb bouquet and a velvet green rim
Pandan‑infused gin, green chartreuse, lime, pandan syrup, basil oil
Served in a frosted coupe with a micro‑herb bouquet and a velvet green rim
NEON NEGRONI • ฿360
Aged rum, Campari, sweet vermouth, tamarind syrup, charred kaffir lime
Built on ice in a rocks glass with a torched citrus wheel and a flamed spice mist
Aged rum, Campari, sweet vermouth, tamarind syrup, charred kaffir lime
Built on ice in a rocks glass with a torched citrus wheel and a flamed spice mist
YUZU HIGHBALL • ฿340
Japanese whisky, fresh yuzu, sudachi soda, cane syrup
Tall, effervescent and served with a cucumber ribbon threaded around a single large ice
Japanese whisky, fresh yuzu, sudachi soda, cane syrup
Tall, effervescent and served with a cucumber ribbon threaded around a single large ice
COCONUT LYCEE FIZZ • ฿350
White rum, lychee liqueur, coconut cream, lime, soda
Light and airy in a highball, finished with a dehydrated lychee and toasted coconut dust
White rum, lychee liqueur, coconut cream, lime, soda
Light and airy in a highball, finished with a dehydrated lychee and toasted coconut dust
LITERARY SMOKE • ฿520
Japanese whisky, house-smoked maple, carpano antica, egg white, black sesame
Presented under a glass dome with binchotan smoke and a crisp gold leaf square resting on a foamy crown
Japanese whisky, house-smoked maple, carpano antica, egg white, black sesame
Presented under a glass dome with binchotan smoke and a crisp gold leaf square resting on a foamy crown
MEKONG MIRAGE • 340
Mekhong, lemongrass-infused vermouth, coconut clarified milk, lime
Topped with toasted coconut dust on a lotus-leaf coaster
Mekhong, lemongrass-infused vermouth, coconut clarified milk, lime
Topped with toasted coconut dust on a lotus-leaf coaster
VELVET CANTON • 430
Japanese whisky, red fermented rice syrup, dark cacao bitters, orange
Presented under a smoked glass dome; finished with grated star anise
Japanese whisky, red fermented rice syrup, dark cacao bitters, orange
Presented under a smoked glass dome; finished with grated star anise
FORBIDDEN GARDEN • 410
Gin, lychee eau-de-vie, osmanthus liqueur, rosemary essence
Served in a tall coupe with a dehydrated lychee and sprig of rosemary
Gin, lychee eau-de-vie, osmanthus liqueur, rosemary essence
Served in a tall coupe with a dehydrated lychee and sprig of rosemary
Raw & Fresh
OYSTERS – THREE FLAVOURS • 480 (3pcs)
Seasonal oysters served three ways: classic mignonette, yuzu ponzu, and chili-lime. Presented on crushed ice with seaweed salt.
Seasonal oysters served three ways: classic mignonette, yuzu ponzu, and chili-lime. Presented on crushed ice with seaweed salt.
SHRIMP COCKTAIL • 480
Chilled tiger prawns with house cocktail sauce and lemon. Served in a crystal coupe over crushed ice.
Chilled tiger prawns with house cocktail sauce and lemon. Served in a crystal coupe over crushed ice.
MAGURO TRIO • 560
Premium tuna prepared three ways: sashimi, sushi, and nigiri. Presented on a lacquered tray with wasabi and soy pearls.
Premium tuna prepared three ways: sashimi, sushi, and nigiri. Presented on a lacquered tray with wasabi and soy pearls.
BEEF CARPACCIO • 620
Thin-sliced prime beef, parmesan, truffle oil, arugula. Finished tableside with cracked black pepper.
Thin-sliced prime beef, parmesan, truffle oil, arugula. Finished tableside with cracked black pepper.
TUNA TARTARE • 530
Hand-cut tuna, avocado, citrus ponzu, sesame crisp. Served with micro herbs and edible flowers.
Hand-cut tuna, avocado, citrus ponzu, sesame crisp. Served with micro herbs and edible flowers.
Crafted Plates
PORK SANDO • 590
Crisp katsu pork, shredded cabbage, tonkatsu sauce, milk bread. Cut into neat squares and served with pickled ginger.
Crisp katsu pork, shredded cabbage, tonkatsu sauce, milk bread. Cut into neat squares and served with pickled ginger.
BÁNH MÌ MINI BITES • 450
Crisp baguette with pork, pâté, pickled vegetables, chili aioli. Served as petite sandwiches with fresh coriander.
Crisp baguette with pork, pâté, pickled vegetables, chili aioli. Served as petite sandwiches with fresh coriander.
DIM SUM SELECTION • 520 (4pcs)
Chef’s choice of handmade dumplings: prawn har gow, pork siu mai, vegetable bao, scallop dumpling. Served in a bamboo steamer.
Chef’s choice of handmade dumplings: prawn har gow, pork siu mai, vegetable bao, scallop dumpling. Served in a bamboo steamer.
PEKING DUCK SANDWICH • 780
Crisp duck skin and confit leg, scallion relish, hoisin glaze. Pressed in a steamed bun sandwich, served warm in silver tray.
Crisp duck skin and confit leg, scallion relish, hoisin glaze. Pressed in a steamed bun sandwich, served warm in silver tray.
VISUAL MOODBOARD
ATMOSPHERE & EXPERIENCE
MUSIC & VIBE
- Cool, sultry Old-Shanghai glamour — warm red velvet, deep green tile and dark wood feel exclusive yet inviting
- Funk-forward soundtrack (classic + contemporary funk/soul) at conversation-friendly volume to keep energy playful
- Bar theatre at the 12-seat riverside counter — bartenders as charismatic hosts performing refined, photo-worthy cocktail rituals
- Intimate, social rooms (40 seats) with plush banquettes and small tables designed for lingering, conversation, and small-group celebration
- Service style: expert, warm, unpretentious — personalised recommendations, theatrical pours, seamless pacing
- Repeatability via consistent high-quality cocktails, rotating signature serves, weekly funk nights and riverside sunset rituals
INTERIOR DESIGN BRIEF
DESIGN GOALS
- Create an intimate Old-Shanghai-modern riverside cocktail lounge using deep green, warm wood and red accents
- Position a theatrical 12-seat bar as the USP for high-quality cocktails with direct river sightlines
- Deliver a comfy, warm seating environment (plush velvet, banquettes, low tables) that invites lingering
- Foster a fun, cool and different vibe driven by funk music while preserving conversational comfort
- Layer warm, dimmable lighting (2200–2700K) with feature pendants, wall sconces and backbar illumination
- Use authentic material language: dark-stained timber joinery, green glazed tile, red lacquer, brass fittings and patterned textiles
- Balance visual drama and privacy with carved screens, timber spindles and framed botanical art to evoke Old Shanghai
FUNCTIONAL REQUIREMENTS
- Seating Capacity: total 52 covers — Bar: 12 seats; Dining/rooms: 40 seats arranged for flexibility and intimacy
- Table Mix: mix of 4 booths, several 2-tops, multiple 4-tops and 1–2 banquettes to support groups and couples
- Bar Area Efficiency: 12-seat linear bar with 1.2–1.5m bartender work depth, 1.2m service aisle, underbar fridges, ice wells and glasswasher
- Circulation: minimum 1.2m guest aisles, 1.5m primary riverside promenade, 0.9–1.2m staff corridors to avoid cross-traffic
- Lighting Controls: zoned, dimmable scenes (pre-dinner/peak/late) plus feature spot for bartender theatre and backbar display
- Acoustic Strategy: target RT60 0.6–0.9s using absorptive ceiling panels, wall treatments, diffusers and isolated speaker mounts for DJ/funk music
- Back-of-House: compact cocktail prep zone adjacent to bar with dual expeditors, refrigerated ingredient drawers, dedicated rinse station and secure spirit storage
- Service Stations & Technology: 2 POS at bar and one roaming handheld, central service station for glassware/staging and clear host sightlines to river seating
MOOD & ATMOSPHERE
HERITAGE | VELVET | RIVERFRONT | LACQUER | SULTRY
Warm, moody Old-Shanghai reinterpreted for a modern Bangkok crowd: low, amber light, lacquered timber and emerald tile wrapping intimate booths, a sculptural red glass chandelier as a theatrical focal point and a backlit bar panel that reads like an ink-wash landscape — all tuned for high-quality cocktails, funk music and a playful, exclusive riverside vibe.
SIGNATURE DESIGN ELEMENTS
- BACKLIT BAR MURAL — 12-seat counter facing the river; warm under-lighting through onyx/resin panels with subtle plum/blossom ink-wash graphics; paper-lantern pendants overhead.
- RED GLASS SCULPTURE — Large clustered chandelier or mobile above central lounge aisle as dramatic photo/meeting moment.
- LATTICE & TURNED POST SCREENS — Dark stained timber screens and carved lacquer panels carve rooms into semi-private pockets, preserving sightlines and acoustic softness.
- HERBARIUM WALLS + BRASS SCONCES — Framed botanical prints in tall walnut frames with brass, linen-shade wall lights to create layered, intimate table lighting.
- VELVET BANQUETTES + NAILHEAD DETAIL — Plush deep-red and forest-green seating with brocade cushions to anchor social tables; occasional low cocktail sofas for VIPs.
MATERIAL & PALETTE IDEAS
- PALETTE — Deep lacquer red, emerald/forest green, walnut/rosewood, warm brass, amber lighting, black accents.
- WALLS & FINISHES — High-gloss green glazed subway tile feature; carved red lacquer panels; walnut veneer with matt lacquer.
- SURFACES & LIGHTING — Backlit onyx/resin bar face; aged brass hardware and sconces; rice-paper lantern pendants (warm 2700K).
- FURNITURE & TEXTILES — Crushed velvet (crimson, emerald), silk brocade cushions, cane/lattice insets, leather or dark-stained wood stools with brass footrails.
- TEXTURE BALANCE — Gloss tiles + polished wood + soft pile velvet + patterned silk to keep richness but avoid heaviness.
FLOW & ZONING
- CAPACITY LAYOUT — 12-seat linear bar along riverfront; remaining 40 seats arranged as 3–4 intimate rooms/areas (mix of 2- and 4-top tables, two banquettes and one VIP booth) totalling 52 covers.
- ENTRY TO BAR SEQUENCE — Carved lacquer screen threshold → host niche → reveal of bar mural and chandelier; create a short arrival path to build anticipation.
- SERVICE & BACK-OF-HOUSE — Continuous backbar with pass, double refrigeration and ice wells; two service stations located mid-floor for rooms to minimise cross-traffic.
- CIRCULATION & ACOUSTICS — 1.2–1.5m service aisles; soft finishes (velvet, padded banquettes, ceiling baffles) to manage funk music levels while preserving warmth.
VISUAL MOODBOARD
OPERATIONAL FRAMEWORK
1
1
Concept Flexibility
- Seating Configuration: 12-seat riverside marble bar plus 40-seat lounge zoning for intimate and group experiences
- Menu Strategy: Menu anchored on high-quality, modern cocktails with a concise rotating seasonal list and signature Old Shanghai classics
- Service Tiers: bar-curated tasting seats, cocktail flight sampling, and full table mixology service
- Guest Segmentation: hotel VIPs, reservations for upper-BKK society, and walk-ins with a river-view priority policy
2
2
Kitchen Design
- Prep Station: Compact back-bar prep centered around a multi-station chill/ice/garnish mise en place bay
- Equipment Layout: Dedicated fresh-juice station, temperature-controlled bottling shelf, and batch cocktail dispensers for house signatures
- Service Pass: Small hot-cold snack pass with two warming drawers and chilled display for premium bar bites and pairings
- Storage Solutions: Separate secure spirit storage and display for premium bottles with quick-access decanting area for bottle service
3
3
Operational Efficiencies
- Bar Choreography: Bar choreography optimized for a 12-seat island bar: lead bartender center, two side stations for split service
- Service Zones: Floor plan with three server zones covering river view, lounge center, and private pods to minimize cross-traffic
- Technology Integration: POS configuration: dual terminals (bar + lounge) with synchronized tabs, hotel PMS integration, and mobile handhelds for tableside payments
- Staffing Matrix: Shift staffing matrix: senior mixologist + 2 bartenders + 3 servers on peak, float host for reservations and door control
4
4
Revenue Optimization
- Premium Pricing: Premium pricing strategy for riverside signature cocktails, limited-release spirits, and theatrical serves
- Add-On Services: Tasting flights, curated pairing snack menus, and pre-paid cocktail masterclasses as high-margin add-ons
- Private Events: Private bookings and VIP table packages with bottle service, dedicated server, and curated music set for society clientele
- Cross-Selling: Hotel cross-sell via in-room promotions, post-check-in cocktail vouchers, and concierge-led reservations
BUSINESS MODEL STRENGTHS
3000
guest per month
averaging 100 per day
1400
Average Check
Premium cocktail pricing drives revenue per guest
50M
yearly revenue
From year 2
28.5%
COGS
Balancing local ingredients for both food and cocktails
10%
Hotel Premium
Captive audience drives consistent demand
36%
gop
Including overhead
- Captive Hotel Market: Built-in base of hotel guests ensures consistent baseline revenue
- Premium Positioning: Riverside location and theatrical service justify premium pricing in Bangkok's competitive cocktail market
- Scalable Concept: Proven Old Shanghai aesthetic and cocktail program can be replicated across other luxury hotel properties
The financial model leverages high-margin cocktails (74% gross margin) with premium pricing strategy, targeting 1400 THB average check across 52 seats with 100 daily guest.
Hotel integration provides 10% revenue premium through captive audience and cross-selling opportunities, projecting 46M THB annual revenue in year one.
Hotel integration provides 10% revenue premium through captive audience and cross-selling opportunities, projecting 46M THB annual revenue in year one.
10 YEARS P&L
The above assumptions include all cost except rent.
We have make assumptions for MKT, HR, Accounting, etc. A 5% of the cost.
We have make assumptions for MKT, HR, Accounting, etc. A 5% of the cost.
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