Each of the restaurants at lebua Hotels and Resorts in Bangkok has a story to tell.
Each of the restaurants at lebua Hotels and Resorts in Bangkok has a story to tell, from Mezzaluna, the 2 start Michelin serving French cuisine with a Japanese touch, made possible by Japanese Chef Ryuki Kawasaki. Sirocco which was our first restaurant, serves Mediterranean cuisine and Chef Sebastian can create magic with his delectable Dover Sole. Breeze, is the place to be if one is looking for the best pan-Asian food in town and Chef Sam and his Peking Duck have reams written about it.
A recent story in Forbes by Doug Gollan has called lebua as the next epicenter of Michelin stars, with two more much anticipated restaurants, the Chef’s Table and a Japanese Omakase, set for launch early 2019, adding to the existing three restaurants, totaling up a number that would making lebua as the hottest dining destination. (Forbes)
Naturally, this Culinary destination has a compelling story to be told to the world. Chef Ryuki Kawasaki and Mezzaluna with its Michelin two stars is something that you may like to look at and convert into a film for Netflix. The reasons are mot far to seek, as Chef Ryuki adds the Japanese touch as had been mentioned before. The Hachimantai Salmon, a rainbow trout from Iwate near Ryuki’s hometown is smoked and served with golden trout roe, Japanese Udo and Urui. Now, all this depends on the season and the tasting menu that keeps changing at regular intervals.
If food is the elixir of life, so do the wine pairings that go with it. Sommelier Sabino is a walking talking encyclopedia and he takes a lot of time sorting out what goes best with which dish of the seven course tasting menu. So, the perfect white wine and warm reds, all have a symbiotic relationship what Chef Ryuki works up on the plate. The service is poetry in motion, as the stewards and stewardesses diligently explain what is in each dish and where it comes from.
As a diner who is looking for a ‘Gastronomic Experience’ – this is the pinnacle of it all.