Mezzaluna at Lebua Bangkok wins 2 Michelin Star

Deepak Ohri, CEO of Lebua Hotels & Resorts (extreme right) along with Ryuki Kawasaki, Chef de Cuisine Mezzaluna at award ceremony.
Deepak Ohri, CEO of Lebua Hotels & Resorts (extreme right) along with Ryuki Kawasaki, Chef de Cuisine Mezzaluna at award ceremony.

Two Michelin Star at one go? Yes, the Oscar of culinary came searching Mezzaluna – Bangkok’s finest French cuisine restaurant on the 65th floor at Tower Club at Lebua in Bangkok, Thailand. Mezzaluna won two Michelin Star in inaugural first-ever ratings for restaurants in Bangkok. The Michelin Guide Bangkok may have taken a while to arrive in Asia’s street food capital, but it’s finally here. The debut edition of the Red Book has awarded stars to 16 restaurants and eateries across the city.

Mezzaluna - Bangkok’s finest French cuisine restaurant on the 65th floor at Tower Club at Lebua in Bangkok, Thailand.
Mezzaluna – Bangkok’s finest French cuisine restaurant on the 65th floor at Tower Club at Lebua in Bangkok, Thailand.

Mezzaluna is the brainchild of Deepak Ohri, CEO of Lebua Hotels & Resorts. It offers guests a provocative and engaging sensory dining experience where science meets haute cuisine. Ohri is considered walking encyclopaedia of innovative concepts, global food trends. He leaves no stone unturned capitalize latest trends.

Speaking exclusively to Mumbai Messenger from Bangkok Deepak Ohri, CEO of Lebua Hotels & Resorts  said “The news of winning of 2 Michelin Star by Mezzaluna spread like wild fire across the globe. No sooner announcement of Michelin Star phone bells started ringing constantly for booking of tables. In last couple of days we are completely sold out for weeks. Now there is a more responsibility for Mezzaluna to retain its Lion’s share and prove it to the World that we are the best”.

“This global recognition is a testament to our efforts to create engaging, value conscious experiences for guests at Mezzaluna and all other outlets of Lebua”  added Ohri.“With an innovative menu created by Chef Ryuki Kawasaki, Chef de Cuisine Mezzaluna, who serves French dishes using local ingredients. It is constantly evolving to feature in creative new ways; it brings a completely unique dining experience to culinary scene to high profile guests who fly down to relish classic cuisine from all over the world”.

He further adds “Winning 2 Michelin Star recognizes our commitment to excellence in providing our guests with unique and innovative cuisines. The hard work of our world-class culinary team, their efforts in producing outstanding cuisines and services that address guest’s needs will remain our top priorities in future too”.

It may be noted that Deepak Ohri had long been advocating for Michelin to come to Thailand. He says Bangkok is popular for its finest cuisine and world class restaurants, than why it should be deprived of recognition of World class? We at Lebua make guest feel out of the world, we truly believe that providing a valuable service to our guest’s.”

Sanjeev Kapoor - Padmashri Awardee, Celebrity Grand Master Chef
Sanjeev Kapoor – Padmashri Awardee, Celebrity Grand Master Chef

Sanjeev Kapoor – Padmashri Awardee, Celebrity Grand Master Chef says “Proud of Deepak Ohri’s leadership in orchestrating this great feat. Being a chef myself, I am amazed to discover the variety and unique quality of food in Mezzaluna. Whenever I am in Bangkok I make sure to visit Mezzaluna time and again, it’s always at the frontline of what’s hot in Bangkok”.

Anil Bhandari former managing Director of ITDC, HCI and International Travel House(ITH)
Anil Bhandari former managing Director of ITDC, HCI and International Travel House(ITH)

Anil Bhandari former managing Director of ITDC, HCI  and International Travel House(ITH) said “Winning 2 Michelin Star by Mezalluna is a great honour not only to Lebua Bangkok  but to entire India. It is a great achievement, Deepak being an Indian CEO on foreign soil has made India proud. He made other nationals to think that Indians are no less,  as far as performance and achievement is concerned. The Jugalbandi (combination) of Indian CEO and Japanese Chef has taken French cuisine to next level and compelled others to think that Mezzaluna is far superior. The hotel has great restaurants, my congratulations to Deepak Ohri for creating Mezzaluna winning Michelin Star”.

K B Kachru Chairman Emeritus and Principal Advisor, Carlson Rezidor Hotel Group, South Asia
K B Kachru Chairman Emeritus and Principal Advisor, Carlson Rezidor Hotel Group, South Asia

K B Kachru Chairman Emeritus and Principal Advisor, Carlson Rezidor Hotel Group, South Asia said “I have had the privilege of being there witnessing Michelin Star ceremony. Indeed it’s a great restaurant to enjoy the world class cuisine.  Innovation, presentation and taste of a very well designed menu are remarkable and world class. Congratulations to Deepak and his team. Congratulations to Deepak and his team”.

About Mezzaluna at Lebua Bangkok

Mezzaluna Bangkok is a truly exceptional fine dining restaurant located on the 65th floor of Tower Club at Lebua. The views at Mezzaluna top any other restaurant in Bangkok. Mezzaluna is famed for its set menus that come in four or seven courses only. It is an expensive restaurant (4,900 baht for 4 courses, 5,900 baht for 7 courses).

It impresses with a new daily menu of world-class haute cuisine prepared by a visionary chef Ryuki Kawasaki.He has worked his way around the world in a game of ‘who’s who’ with culinary giants including Pierre Gagnaire and Joel Robuchon. Chef Kawasaki creates recipes that are elegant and visually stunning. Flavours are distinctive with each ingredient almost blooming on the palate.

About Michelin Guide
While rating restaurants, The Michelin Guide uses a star system. One star suggests ‘very good cooking in its category,’ two stars ‘excellent cooking, worth a detour,’ while three stars means ‘exceptional cuisine, worthy of a special detour.’ Stars are awarded to restaurants and not chefs. The rating comes after evaluation by a team of inspectors who travel in complete secrecy. Michelin is highly secretive about the guide and its methods of assessment—the lives of the inspectors have been described as ‘working for the CIA, but with better food’. When a restaurant is likely to gain or lose stars, there will be several visits by different inspectors. Restaurants already on the list are reviewed every 18 months, to make sure they still fit the Michelin bill. (Source Wikipedia).

Author: Sitaram Mewati

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