One of the most historic and aesthetically impressive resorts in Thailand, the Centara Grand’s only fault, in our opinion, was its decision to go with such a generic name for what really is a special piece of property.
Designed by an Italian architect and constructed in 1923 as the Royal Siamese Railway, this was the resort that originally put Hua Hin on the map as a luxury beach destination. Despite a large city since having grown up around it, the resort’s original buildings and much of its atmosphere have been preserved, right down to the traditional outfits worn by staff. Set in the original three-storey buildings, most of the rooms have been redone with mahogany floors, marble features, silk curtains and all of the five-star amenities you would expect. High rollers and honeymooners can settle into a 120-square-metre private pool villa, complete with a personal butler and masseuse. The resort’s 23 hectares stretch along what is arguably the best (though also busiest) stretch of Hua Hin beach and include four gigantic swimming pools, a spa, beauty salon, fitness centre, conference hall, museum, playground, expertly manicured gardens, Thai pavilions and gazebos, tennis, volleyball and badminton courts, and no less than seven dining and drinking options. Rack rates start at over 21,000 baht a night, but some incredible deals can be scored on the hotel’s website and Agoda. This is especially true during low season, when superior rooms tempted us for as little as 3,600 baht a night.
Address: 1 Damnern Kasem Rd, Hua Hin
T: (032) 512 021-38; F: (032) 511 014
Coordinates (for GPS): 99º57'43.04" E, 12º34'7.74" N
See position in Apple or Google Maps: Apple Maps | Google Maps
Room rates: over 8,000B
What we were quoted as a walk-in.
|Superior double room|
Rack rate. Check online for a competitive discounted rate
|21,750 baht||24,600 baht|
David Luekens first came to Thailand in 2005 when Thai friends from his former home of Burlington, Vermont led him on a life-changing trip. Based in Thailand since 2011, he spends much of his time eating in Bangkok street markets and island hopping the Andaman Sea.
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