Mezzaluna takes No. 2 spot at the annual Thailand Tatler Best Restaurants Awards

Fine dining powerhouse, Mezzaluna at The Dome at lebua took the No. 2 spot in the Top Ten Awards at the annual Thailand Tatler Best Restaurants night held at The EmQuartier on March 28th.

Receiving the award before a packed house of socialites, celebrities, restaurant and hotel professionals and foodies, Chef Ryuki Kawasaki thanked Thailand Tatler for the award, adding, “I am really proud of my team. Thank you to all of them for all their hard work in making this a reality.”

The Thailand Tatler Best Restaurant guide is a celebration of the finest achievements in the Food & Beverage industry over the past 12 months, and features 150 restaurants from around the country vetted and sampled by a team of judges. They are then scored across four key areas to present a truly unique dining experience. The Top 10 Awards are presented to those who received the highest rating for their commitment to exceptional service, culinary innovation, and standards that left the judges more than just impressed

Writing on the Thailand Tatler website, the judges said they gave Mezzaluna the No. 2 ranking “largely on account of Chef Ryuki Kawasaki’s cooking”, adding, “since joining Mezzaluna almost three years ago, he has maintained and, arguably even bettered the superlative European cooking of his predecessors. The sheer bold-faced arrogance of the wine list, which makes the finest wines available now matter what the price, also impresses. Add an exemplary attitude to service that turns what could be an intimidating experience into a magical culinary journey and you have something very special indeed.”

Mezzaluna has been consistently featured on the Thailand Tatler Best Restaurants list since 2011 and last year it was one of nine restaurants, out of 230 restaurants reviewed, which received the highest rating of five mangoes.

Chef Ryuki recently launched his new Spring menu at Mezzaluna. “My menus are always driven by seasonal produce and this one is no different. It focuses on spring vegetables such as asparagus, morels, peas, pattypan squash, egg plant, zucchini, white dandelion and more.”

Standout dishes from the menu include King Salmon served with asparagus, heart of palm, cedro lemon emulsion, and yogurt sorbet and the Burgundy Rabbit served with clams, green peas, fava beans, white dandelion and savory oil.

“The salmon comes from New Zealand and we sous vide it for 8-10 minutes then smoke it a la minute with apple wood at the table,” says Ryuki. “With the rabbit, we use the saddle and stuff it with the heart, giblets and Iberico ham to enhance the flavors.”

The exclusive and popular Niigata Muarakami Wagyu A5 continues to feature on the menu, served with artichoke barigoule, eggplant, black olive and wasabi blossoms. Optional is the Quercy Lamb with polenta, pattypan squash and pimento d’esplette jus. “We serve three different cuts each with a different style of cooking – tomato-crusted loin, filet mignon, and belly confit,” explains Ryuki.

lebua Hotels and Resorts is a growing international luxury brand that operates distinctive hotels, fine restaurants and bars. Led by visionary CEO Deepak Ohri, Bangkok-based lebua takes a unique approach to hospitality that aspires to tap into a deeper level of exchange with guests to illicit emotional connections. lebua’s award-wining lodging collection includes Bangkok’s best-performing luxury hotels, three boutique hotels in India and an exclusive property in New Zealand. The Dome at lebua, the group’s collection of restaurants and bars atop its Bangkok hotels, include Sirocco, Sky Bar, Flûte: A Perrier-Jouët Bar as well as the signature Breeze andMezzaluna restaurants. lebua is currently expanding its dining concepts to Europe starting with the 2015 opening of Breeze by lebuain Frankfurt at the Steigenberger Frankfurter Hof, and is exploring hotel management contracts in city and resort destinations worldwide.

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