lebua Bangkok

100 Stories: “Spring is natures way of saying: ‘Let’s party’!”

Innovative French cuisine, with large helpings of Chef Ryuki Kawasaki’s Japanese heart and premium Japanese products, have earned him numerous awards and two Michelin stars. Even before his food melts in your mouth; you can devour his delightful seasonal dishes with your eyes…

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100 Stories: “Spring is natures way of saying: ‘Let’s party’!”

lebua Bangkok

100 Stories : “Spring has returned. The Earth is like a child that knows poems.”

Seven Course Spring tasting menu by Chef Ryuki Kawasaki. The meal at Mezzaluna opens with Four Canapes: Spring Asparagus Green Asparagus wrapped with slightly spicy Wasabi leaf and finished with rich Osetra Caviar

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100 Stories : “Spring has returned. The Earth is like a child that knows poems.”

lebua Bangkok

100 Stories: Ryuki Kawasaki Mezzaluna Chef de Cuisine

“It's very Japanese: Preparing good ingredients very simply, without distractions from the flavour of the ingredient itself.” Joel Robuchon

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100 Stories: Ryuki Kawasaki Mezzaluna Chef de Cuisine

lebua Bangkok

100 Stories: TEN UNIQUE EXPERIENCES AT THE WORLD’S FIRST DESTINATION

“Repetition doesn't create memories. New experiences do.” Unique culinary and cocktail experiences at lebua’s collection of ever-popular hotspots are what create a powerful emotional connection.

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100 Stories: TEN UNIQUE EXPERIENCES AT THE WORLD’S FIRST DESTINATION