The first night at Mezzaluna, the renowned two-Michelin-star restaurant at lebua at State Tower, hosted a 4 Hands culinary event from November 21-23, 2024, where Michelin-starred chefs Ryuki Kawasaki and Olivier Bellin collaborated for an exclusive dinner at Mezzaluna.

For the first time, two legendary master chefs from Europe and Asia joined hands to create an unforgettable dining experience. Both chefs combined their expertise to craft a special tasting menu that explored the elements of earth and sea. As guests dined at the world’s highest two-Michelin-starred restaurant, the sky became a focal point, offering both a breathtaking view and a source of culinary inspiration. This once-in-a-lifetime experience was set against the backdrop of Bangkok’s skyline, high above the clouds.

Chef Ryuki Kawasaki has garnered global acclaim for his two-Michelin-starred masterpiece, Mezzaluna, which had held its Michelin stars for seven consecutive years. His contemporary French cuisine, subtly elevated with delicate Japanese influences, was crafted from the finest seasonal ingredients.

Chef Olivier Bellin, known for his Michelin-starred restaurant Auberge des Glazicks, brought decades of culinary experience to the event. As the chef-owner of his two-Michelin-star restaurant, Chef Bellin also served as chef consultant at Ocean by Olivier Bellin in Hong Kong, where he earned a Michelin star in 2017, and continued consulting for Ocean in Singapore.

Last night, Chef Ryuki Kawasaki presented dishes that combined premium Japanese ingredients with meticulous craftsmanship:
• Bafun Uni Chawanmushi
Steamed egg custard with Bafun uni (sea urchin) from Hokkaido, served with Sanriku scallops and smoked salmon roe.
• Sake Steamed Megai Awabi
Abalone steamed with sake, served with risotto and elevated with luxurious white truffle.

Meanwhile, Chef Olivier Bellin showcased flavors that reflect his expertise and unique culinary style:
• Seared Langoustine
Grilled fresh langoustine paired with blood sausage, cream, pork feet, and ginger braisage for bold and balanced flavors.
• Roasted Lamb
Tender lamb ribs served with celery ravioli and crushed hazelnuts, offering a harmonious and well-balanced flavor profile.

This exclusive collaboration united the finest elements of European and Asian culinary traditions, presenting a masterfully crafted menu inspired by the essence of earth and sea. Each dish was a testament to the chefs’ dedication to exceptional ingredients and their artistry, creating a dining experience that was both memorable and transformative.

Including Chef’s Table, the renowned 2-Michelin-starred restaurant at lebua, where Chef Vincent Thierry will welcome the arrival of Chef Kai Ho, the holder of 3 Michelin stars from Taiwan, on November 22-23. This is a rare opportunity to savor the culinary brilliance of 9 Michelin stars while indulging in a dining experience that you simply cannot miss.

With such unparalleled events, lebua continues to elevate its reputation as a premier destination for fine dining, where visionary chefs and extraordinary flavors converge to craft moments that linger long after the last bite.

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