Covering the inaugural Miss Grand International All Stars was equally exciting and demanding. My duties included attending rehearsals, documenting the Portrait Challenge, and providing live updates.
By the final week, I was operating on minimal sleep. I realized I needed more than a standard hotel room; I required an environment that facilitated genuine recovery.
MUU Bangkok, situated in the heart of Thonglor, served as the perfect shelter. My four-day, three-night stay offered essential respite. The hotel’s blend of style and comfort provided a welcome reprieve from the chaotic pageant season.
A Sanctuary in Thonglor
A major highlight of my stay was OTTO, the hotel’s Italian restaurant. Overlooking a tranquil pool, OTTO combines the warmth of Southern Italy with modern style. Naturally, it quickly became my preferred setting for both starting my mornings and relaxing in the evenings.
Fueling the Early Morning Grind
With media work often beginning before sunrise, OTTO’s 5:30 a.m. breakfast was indispensable. In fact, it became a central element of my routine, giving me comfort and energy each day.
My initial breakfast included Eggs Benedict on grilled sourdough with smoked salmon, accompanied by a Chicken Burrito Bowl. Fresh juices, such as the Green Peach combination, completed the meal.
Later, on the morning of the Interview Round, I required a more sustaining breakfast. OTTO served a warm bowl of Sukhothai Noodles and a Small Boat Bowl with oven-roasted seabass. I paired these with a Pineapple Classic juice and a Beet Basic juice.
Similarly, on the third morning, the Evening Gown and Bare Face Competitions were fast approaching. To maintain my energy, I selected a comforting Khao Tom rice porridge alongside a Vegetarian Power Bowl. I concluded the meal with a refreshing apple juice.
Unwinding with Mediterranean Excellence
After completing my preliminary coverage and submitting all files, I finally experienced OTTO beyond breakfast.
Ultimately, dinner showcased the restaurant’s capacity to blend Mediterranean traditions with local influences.
The meal began with Carpaccio de Sardine on grilled sourdough, complemented by a rich truffle-lemon aioli. However, the true highlight was the Risotto ai Funghi Porcini. Cooked to an ideal al dente texture, the Carnaroli rice perfectly absorbed the deep, earthy flavors of wild porcini mushrooms and black truffles.
Finally, the meal concluded with Tiramisu della Casa. Its velvety layers provided a fitting conclusion to a memorable assignment.
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