The reimagined restaurant offers breathtaking 360-degree views of the Chao Phraya River and Bangkok’s skyline.
Silver Waves by Boon reopens this April on the 36th floor of Chatrium Hotel Riverside Bangkok. The renowned eatery takes on a new guise offering modern Cantonese cuisine by Michelin-starred Chef Ho Chee Boon.
Undergoing a full renovation, the restaurant now features contemporary interiors with 360-degree views of the Chao Phraya River. Launching alongside it is Cloud 36, a stylish rooftop bar serving crafted cocktails and wines — perfect for pre-dinner drinks or a nightcap with a view.
Chef Ho leads a world-class culinary team, including Chef Ng Kok Meng and dim sum experts Mo Jianming and Alex Liang, delivering a refined menu that blends Cantonese tradition with modern flair.
Chef Ho Chee Boon.
Guests can look forward to dim sum creations by Chef Mo, whose career spans renowned establishments such as Hakkasan in Riyadh and Dubai, and Chef Alex Liang – an experienced dim sum master with stints at celebrated establishments in Asia.
Together, the two Head Dim Sum Chefs bring a delicate balance of tradition and innovation to the art of dim sum, promising a unique culinary journey for diners. In this exclusive interview, The Peak discusses the new direction of Silver Waves with Chef Ho, the culinary inspiration behind the restaurant and if the Malaysian-born chef has plans for a homecoming anytime soon.
What inspired this new venture with Silver Waves by Boon?
I was drawn to the opportunity to bring a fresh take on Cantonese fine dining to Bangkok. Silver Waves has a strong reputation, and with the restaurant’s renovation, it felt like the perfect time to introduce a menu that reflects both tradition and innovation. My passion has always been to elevate Cantonese cuisine while respecting its roots, and this venture allows me to do just that.
Was it a challenge to craft a new menu and concept following the restaurant’s renovation?
Silver Waves’ tightly curated menu merges Cantonese tradition with modern sophistication.
It was certainly a challenge, but an exciting one. I wanted to create a menu that not only complements the restaurant’s new aesthetic but also pushes the boundaries of traditional Cantonese flavours. Balancing authenticity with a modern approach required careful thought, ingredient selection, and technique refinement.
Did the design concept of the restaurant play a significant part in your approach to the menu?
Absolutely. The restaurant’s elegant and contemporary design influenced the way I structured the menu. I wanted the dishes to match.
You have several culinary collaborators, how has the creative process been thus far?
I like this team. They have all worked with me for a while before, which makes it easier for me to get results that I want.
Together with his culinary collaborators, Chef Ho delivers tradition and innovation to the art of dim sum.
Considering your wealth of experience in leading prestigious kitchens, what will set Silver Waves by Boon apart from what we’ve seen from you thus far?
Every restaurant I’ve led has had its own unique identity, and Silver Waves is no different. Here, I’m focusing on an elevated Cantonese dining experience that blends contemporary presentation with bold, authentic flavours. The use of premium ingredients, meticulous techniques, and a touch of creativity will make Silver Waves a distinctive destination for fine dining in Bangkok.
Silver Waves by Boon delivers meticulous crafted dishes and enchanting views to create a memorable dining experience.
What sort of experience do you want to give diners at Silver Waves?
I want diners to embark on a journey of flavours—one that surprises and delights with every dish. My goal is to create a memorable dining experience where traditional Cantonese cuisine is reimagined in a refined, modern way. From the quality of ingredients to the precision in execution, every detail is designed to impress.
Your latest venture sees you in Bangkok, do you have ambitions to open something a little closer to home in Malaysia anytime soon?
Malaysia holds a special place in my heart, and I would love to bring something unique there in the future.
