lebua Bangkok, one of the city’s most iconic and luxurious hotels recently hosted a spectacular event to celebrate a string of successes including its flagship restaurant, Mezzaluna being awarded two Michelin stars in the inaugural Bangkok Michelin Guide, as well as its longstanding partnership with Pernod Ricard.
Star-studded Feast at Mezzaluna
Held on 12th March, the 12-hour celebration began at noon with lunch at the two-Michelin-starred Mezzaluna. Attended by clients, partners and both local and international media, guests were treated to an exclusive seven-course meal, specially prepared by the restaurant’s chef de cuisine Ryuki Kawasaki and two-Michelin-starred chef Koji Shimomura of Edition Koji Shimomura in Tokyo.
One of the highlights of this one-time collaboration meal would have to be the perfectly grilled charcoal bread crusted wagyu served with squid ink gnocchi and firefly squid. The meat is flavourful and melt-in-your-mouth tender, and paired well with the hearty pasta. What makes this dish even more unique is the fact that the Japanese black wagyu is sourced from chef Ryuki’s hometown in Murakami, the north of Niigata prefecture and is exclusive to Mezzaluna.
The wine pairing for each course was equally impressive, with the most unforgettable wine being the St Hugo Shiraz 2013 Exclusive ‘lebua’ Release. Specially created by St Hugo winery to celebrate Mezzaluna’s achievement of the highly coveted two Michelin stars, the special wine blend features beautifully balanced ripe berry flavours, interspersed with chocolate, spice and savoury notes. Priced at USD700 per bottle, the wine is only available at Mezzaluna.
Toasting Perrier-Jouët & Chivas Regal
With stomachs satiated after a long, leisurely lunch, guests were invited to Flute – A Perrier-Jouët Bar, best known as the world’s highest alfresco champagne bar in the world, to enjoy a sunset champagne tasting featuring exclusive vintages from Perrier-Jouët, such as Belle Époque Rose, Belle Époque Brut and Belle Époque Blanc de Blancs (reserved and served only at Lebua Bangkok), to mark Flute’s two-year anniversary.
From Flute, the celebration was moved to Alfresco 64 – A Chivas Bar, the world’s highest alfresco whisky bar, where guests were presented with premium Chivas Regal whisky and a variety of whisky cocktails to commemorate Alfresco 64’s first anniversary. The chefs also specially made some gourmet snacks such as lobster rolls and beef tartare cones to go with the drinks.
The Unveiling of Sukai Omakase
Finally, the pinnacle of the evening was the unveiling of the venue for the upcoming Japanese restaurant, Sukai Omakase, the State Room, located on the 67th floor of lebua’s State Tower. Guests were ushered up to the State Room at around 10pm, where most of them stayed till past midnight. For that one-night only, the State Room was transformed into a nightclub featuring world-class DJs and a premium spirits selection.
Commenting on the uniqueness of lebua Hotels and Resorts, and the successful partnership with Pernod Ricard, Deepak Ohri, CEO of lebua Hotels and Resorts says,“lebua Hotels and Resorts believes that every guest deserves a personalised, luxury experience. Since our inception in 2003, everything we have done has been guided by this principle. lebua’s focus on experiential luxury has allowed us to build one of the world’s most luxurious hospitality brands.
Pernod Ricard has been amazing partners throughout the years and has been instrumental in building The Dome at lebua into what it is today. We’ve worked on a number of monumental collaborations with Pernod Ricard and hope to pursue many more in the years to come. This event is not just a celebration of Mezzaluna’s two Michelin stars and the upcoming Sukai Omakase and Bar Sukai, but a celebration of everything we have already accomplished with Pernod Ricard and all we have yet to do.”