27 – 29 March 2026 | 64th floor lebua Bangkok
Bangkok, Thailand — lebua Bangkok unveils “Beyond the Bar. Beyond Dessert.”, an inspired new collaboration that reimagines the role of dessert within the world of elevated dining and nightlife. Bringing together the culinary craft of Chef Brian at Sirocco by lebua and the world-class pastry artistry of Chef Justin Lee of Korea’s JL Dessert Bar, the experience introduces a refined dessert-and-pairing journey designed to move seamlessly between cuisine and cocktail culture — where flavour, technique, and atmosphere converge at the highest level.
Rooted in a shared philosophy that dessert is not an afterthought but a defining finale, the collaboration transforms the bar experience into a complete sensory narrative. Each creation has been meticulously co-developed by the chefs alongside the Sirocco culinary team, ensuring harmony between ingredients, precision in execution, and balance within the rhythm of the bar. The result is a seamless dialogue between plate and glass — where pastry artistry and mixology elevate one another in perfect alignment.
At the core of the collaboration is a Dessert x Cocktail Tasting Series, created exclusively for lebua and available only during the three-day engagement. Partner Chef Justin Lee presents his original desserts, each paired with a bespoke cocktail developed in collaboration with lebua’s mixology team. Every participating venue will showcase world class dessert and world class cocktail, tailored to the individual character of each bar.
Chef Brian Rodriguez anchors the collaboration within the brand’s gastronomic philosophy. Renowned for transforming seasonal ingredients into refined Mediterranean cuisine, Chef Brian brings international experience from Italy, Australia, and beyond. His approach emphasizes honest flavors, natural balance, and memorable dining experiences. Under his leadership, Sirocco has earned prestigious global recognition, including being named World’s Best Rooftop Restaurant 2025 and Gambero Rosso 2025 two forks.
Chef Justin Lee brings a cross-disciplinary perspective shaped by an international career across Australia, New Zealand, and South Korea. His background includes Il Centro, Clooney, Miann, and Park Hyatt Busan, before founding JL Dessert Bar in 2016. Known for desserts that crafted with the finest chocolates and seasonal local ingredients paired thoughtfully with beverages. Chef Justin approaches pastry as a bridge between cuisine and cocktails.
In 2018, Chef Justin earned second place at Valrhona’s C3 (Chef, Chocolate, Competition) Asia-Pacific, cementing his standing in the international pastry community. He currently serves as Asia-Pacific Ambassador Chef for for Sosa Modern Gastronomy with Valrhona Chocolate and as a Chef Consultant for Carpigiani Gelato University. His experience collaborating with Asia’s 50 Best Bars and luxury brands including LA LISTE, LVMH, Burberry, and Jimmy Choo informs a dessert language designed specifically for bar environments.
With open seating and counter-style interaction in select venues, guests are invited to engage directly with chefs and bartenders—experiencing desserts not as a conclusion, but as an evolving part of the evening.
Event Details
Dates: 27 March – 29 March 2026
Menu: THB 8,500++ per person
Wine Pairing: THB 7,500++ per person
Dessert by Chef JL + Cocktail at the Bar: THB 2,400++ per person
(Subject to 10% service charge and 7% VAT)
Venue: Sirocco by lebua, Distil by lebua, Flute Bar by lebua, and Alfresco 64 by lebua, 64th floor, lebua Bangkok
Reservation: +66 (0)2 624 9555 | dome@lebua.com | www.lebua.com
MENU HIGHLIGHTS & PAIRINGS
Sirocco by lebua
TARABA KING CRAB – Passion fruit, Hokkaido sea urchin
Wine Pairing: Billecart-Salmon Brut Rosé Champagne
TORTELLINI – Norwegian langoustine, lardo di bellotta
Wine Pairing: Xavier Monnot Meursault Les Chevalières 2022
POULET FERMIER – Foie gras, bianchetto
Wine Pairing: Clos Cibonne Cuvée Tradition Rosé 2023
BRITTANY SCALLOP – Yuzu, Australian black truffle
Wine Pairing: Fontanafredda Derthona Colli Tortonesi Timorasso DOC 2023
IWATE A5 BEEF – Butternut squash, baby carrot
Wine Pairing: Ceretto Barolo DOCG 2016
STRAWBERRY – Ten textures of strawberry, basil, crème cheese
Wine Pairing: Château Guiraud 2007 1er Cru Classé, Sauternes
CARBONARA – Bacon, pecorino, Kampot pepper
Cocktail Pairing: Amber Affair (Orange Liqueur, Sweet Vermouth)
FOIE GRAS CRÈME BRÛLÉE – Korean pear, Disaronno sauce
Cocktail Pairing: Midnight Sonata
(Irish Whisky, Coffee Liqueur, Frangelico, Vanilla)
Flûte by lebua
TRUFFLE & CAVIAR CRÊPE – Truffle & Caviar
Pairing: Issui Soda (Roku Gin, Sake, Vermouth, Tonic)
Distil by lebua
CRANACHAN – Raspberry, Cream, Honey, Oatmeal, Whisky
Cocktail Pairing: Rusty Nail (Blended Scotch, Smoky Malt, Drambuie)
Alfresco 64 by lebua
STRAWBERRY – Ten textures of strawberry, Basil, Cream cheese
Cocktail Pairing: Strawberry Cheesecake (Rum, Sherry, Strawberry, Frangelico, Cream Cheese)
About lebua Bangkok
lebua Bangkok is a global luxury brand redefining hospitality through emotional connections and unforgettable experiences. Home to The Dome by lebua – a collection of the world’s most celebrated restaurants and bars – lebua Bangkok continues to set benchmarks in gastronomy and luxury lifestyle.
Distil by lebua: A sophisticated lounge where mixology meets mastery. Distil specializes in innovative cocktails and rare cognacs, inviting guests to savor the finer things in life while overlooking Bangkok’s dazzling cityscape.
Alfresco 64 by lebua: Ascend to new heights at the world’s highest outdoor whisky bar. Indulge in an unparalleled whisky-drinking experience, surrounded by the sleek, yacht-inspired design and breathtaking views of the Chao Phraya River.
Flûte by lebua: a Champagne Bollinger Bar: The world’s highest alfresco Champagne bar, offering an unparalleled experience that combines the exclusive heritage of Champagne Bollinger with premium canapés and live jazz music. Beneath the moon and stars, savor exclusive champagne selections and indulge in the Exclusive House of Caviar, featuring a variety of fine caviars and premium oysters.
Press Contact:
PR & Communications Department
T: +66 (0)2 624 9999 | E: pr@lebua.com
Chef Brian Rodriguez – Executive Chef of Sirocco by lebua
Chef Justin Lee – Pastry Chef of JL Dessert Bar
