Bangkok, Thailand, November 23, 2024 / TRAVELINDEX / Experience a unique culinary journey: The Dome at lebua restaurant brought together the brilliance of nine Michelin stars for an exclusive three-day feast. From November 21 to 23, some of the world's most renowned chefs presented a series of extraordinary culinary experiences that will redefine fine dining.

On the first evening at Mezzaluna, the renowned two-Michelin-starred restaurant at lebua in the State Tower, a culinary event in the “4 Hands” series took place from November 21st to 23rd, 2024, where star 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 forces to create an unforgettable culinary experience. Both chefs combined their expertise in an exclusive tasting menu that explored the elements of earth and sea. As guests dined in the world's highest two-Michelin-starred restaurant, the sky took center stage, offering both breathtaking views and culinary inspiration. This unique experience unfolded against the backdrop of the Bangkok skyline, high above the clouds.

Chef Ryuki Kawasaki has achieved worldwide acclaim with his two-Michelin-starred masterpiece Mezzaluna, which retained its stars for seven consecutive years. His modern French cuisine, subtly refined with delicate Japanese influences, is created using the finest seasonal ingredients.

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

Last night, Chef Ryuki Kawasaki presented dishes that combined premium Japanese ingredients with masterful craftsmanship: • Bafun Uni Chawanmushi: Steamed egg custard with Bafun Uni (sea urchin) from Hokkaido, served with Sanriku scallops and smoked salmon caviar. • Sake Steamed Megai Awabi: Sake-steamed abalone, served with risotto and finished with exquisite white truffle.

Meanwhile, chef Olivier Bellin presented flavors that reflect his skill and unique culinary style: • Fried langoustines: Grilled fresh langoustines combined with black pudding, cream, pig's feet, and ginger braised beef for bold and balanced flavors. • Roast lamb: Tender lamb ribs served with celery ravioli and chopped hazelnuts offer a harmonious and balanced taste experience.

This exclusive collaboration united the finest elements of European and Asian culinary traditions, presenting a masterfully crafted menu inspired by the essence of land and sea. Each dish testified to the chefs' dedication to exceptional ingredients and their artistry, creating an unforgettable and transformative culinary experience.

This also includes the Chef's Table, the renowned 2-Michelin-starred restaurant at lebua, where chef Vincent Thierry will welcome Taiwanese 3-Michelin-starred chef Kai Ho on November 22nd and 23rd. This is a rare opportunity to savor the culinary brilliance of 9 Michelin stars and enjoy an unforgettable dining experience.

With such unparalleled events, lebua continues to solidify its reputation as a first-class address for fine dining, where visionary chefs and exceptional flavors come together to create moments that linger long after the last bite.