Robb Report reviews Mezzaluna’s new tasting Menu.

Chef Ryuki’s new summer menu at Mezzaluna features in the latest edition of Robb Report Thailand, that is now on the newsstands.

MEZZALUNA MARRIES ASIAN AND EUROPEAN FLAVORS

FEATURING CULINARY LEADER CHEF RYUKI KAWASAKI

Mezzaluna, lebua’s finest and highest restaurant, is a gastronomic delight worth experiencing for its rendition of European cuisine subtly infused with Asian flavors. Located in a half-moon space, Mezzaluna, 65 stories into the sky, is encased in an unbroken halo of windows looking out onto one of Bangkok’s most celebrated views.

The mastermind behind Mezzaluna’s delectable menus is Chef Ryuki Kawasaki, an expert culinary leader, who recently added another feather to his hat when he won a battle against Chef Pongtawat “Ian Kittichai" Chalermkittichai on the popular Iron Chef Thailand television show.

“My menus are always driven by seasonal produce and I keep the dishes simple to let the natural flavors of the ingredients speak for themselves," explains Chef Ryuki.

With Ryuki at the helm, Mezzaluna employs cutting-edge techniques to seamlessly marry different flavors, while using only the finest seasonal ingredients and exclusive products such as the Murakami Wagyu beef from Niigata prefecture, praised for its beautiful marbling, soft juicy texture and unmistakable taste, or the award-winning Soju Olive Oil from Japan. The tasting menu at Mezzaluna is also reinvented each day.

Guests can also further enhance their culinary experience at Mezzaluna by touring the kitchen and meeting Chef Ryuki and his team. June is a great time to visit, as Mezzaluna has just launched its new summer menu, which brings with it new seasonal ingredients such as Chanterelle mushrooms, pink grapefruit, mango, haricot vert, and zucchini blossoms for new, wonderful flavors. Ryuki transforms these into spectacular dishes such as Sicilian Red Prawns preserved in aromatic oil and served with pink grapefruit, mango and piment d’espelette oil caviar, and Loire Valley Suckling Pig with a hatcho miso crust with togarashi pepper, eggplant, black olive and black garlic. To complement the incredible ingredients used, each dish has also been paired to some exceptional wines.

Read the full story here: http://robbreport.in.th/2017/06/27/mezzaluna-marries-asian-european-flavors/