MEZZALUNA - A Refine Sense of Taste

 Being one of lebua’s signature restaurants being awarded two Michelin-Stars and featured in La Liste 2018, Mezzaluna serves timeless modern innovative cuisine with a Japanese touch and creations blend together to provide for a unique and truly exquisite dining experience with a refine sense of taste.  mylifestylenews writes.

Situated high atop the 65th floor at The Dome in lebua with a stunning 180-degree city and river views of the City of Angels, this is rivaled only by the masterful culinary presentations placed before you. Currently lead by Chef Ryuki Kawasaki and using ingredients imported from different countries and adding the outstanding fresh produce from the farms of Thailand’s royal projects, this highly talented young chef creates a memorable new seven-course Tasting Menu with optional wine pairing each evening. With Bangkok’s culinary scene diverse with many high establishments and popping up over the last couple of years, Mezzaluna is no doubt the piece de resistance of lebua’s many food and beverage establishments and it is all about creating lasting memories for a refined distillation of Italian food.

Styled in a modern contemporary décor with a grand polished teak stairway, leading to a spacious and super high ceiling dining area, gazing through the uninterrupted panoramic view of Bangkok’s Chao Phraya River is simply majestic through the half-moon window walls where the name Mezzaluna was being translated. We advise you to arrive before the sunset to witness the golden hue ray of light gleaming into the entire dining area, as it is simply mesmerizing!

The table settings are well spaced out, to give you more privacy and intimate moments while dining in Mezzaluna adorned with vertical vases on the beige marble stands that are filled with flaming flower arrangements adding a classy mood to the entire ambience. Soft earth tone carpets are well balanced and harmonize the restaurant setting, so less is more certainly applies to the design and décor in Mezzaluna. Another thoughtful feature is the coat rack facilities which are well placed in between tables, adding a bonus to its already immaculate service. When the night falls and the light is dimmed, the mood changes drastically to a more sophisticated atmosphere. A Thai quartet play live classical music to soothe your mood with bubbles alluring your palate, while anticipating what comes next before the culinary journey begins.

Image credit : Mezzaluna at lebua Hotel

Staying true to his roots, Chef Ryuki’s cooking contains layers of inspired creativity and modern techniques focusing on the quality, seasonality and simplicity of the ingredients as they dictate the development of the continuously evolving menu at Mezzaluna by letting the ingredients shine for themselves. The quality of the ingredients is always the most important factor that determines where he sources the produce from. Only the finest seasonal ingredients are used at Mezzaluna and always with an emphasis on organic farming methods. Homemade herbal oils, vinegars, bouillons, fruits and vegetable extracts are used for the smoking, pickling, drying, curing and grilling that are done on-site.Hence, quality is the main factor for selecting ingredients for his choreographed menu.
Image credit : Mezzaluna at lebua Hotel

<Notsuke Scallop “Carpaccio”>
The creativity and passion is evident in Mezzaluna’s Chef’s Seasonal Tasting Menu that is reinvented each day. We started off with the Notsuke scallops from Hokkaido topped with Kohlrabi turnips and gray shrimp and garnished with Beluga Caviar and paired with the Perrier-Jouët Grand Brut for a refreshing start. 

Image credit : Mezzaluna at lebua Hotel

<Magaki Oyster “Confit”>
While an oyster treat may not be everyone’s cup of tea, when the Magaki oyster from the Hiroshima prefecture falls into Chef Ryuki’s hand, this less grainy firm texture oyster was well accompanied by slices of beetroots, red radish and enhanced with French Banyuls vinaigrette and well paired with Loire Valley’s 2016 Pouilly Fume “Les deux Cailloux”, Fournier for its apple and green-plum flavors, shot through with acidity.

Image credit : Mezzaluna at lebua Hotel

<Brittany Blue Lobster “Poached and Bisque”>
Combining the best from the sea and the land, the Brittany blue lobster and the smoked French Morteau sausage sits on a bed of organic green lentils and garnished with Shungiku chrysanthemum’s petals, which gives a great texture and taste on the palate. It was well paired with Margaret River Leeuwin Estate 2017 Siblings Sauvignon Blanc and Semillon for its fragrant and perfumed nose with peach blossom and jasmine, elevating the primary fruits of kiwi, lychee and lime. Beneath subtle notes of Thai basil, cardamom and chamomile offer delicate complexity yet not overpowering but balancing the taste of lobster and sausage and a chalky finish.

Image credit : Mezzaluna at lebua Hotel

<Kinmedai “Miso Grilled”>
This lightly Miso grilled red snapper Kinmedai served with celeriac – a turnip-rooted celery and thinly sliced Mirugai (a giant-clam or pacific geoduck) and water celery was another great palate taster from the sea well paired with the green and flinty Italian 2012 Sylvaner, Abbazia di Novacella, Trentino AA white wine.

Image credit : Mezzaluna at lebua Hotel

<Barbary Duck “Roasted and Consommé>
Barbary duck is renowned for its plump and firm meat which is well portioned and sliced and enough for you to have the right chewy yet tender bite accompanied by the buttery foie gras, barley, Yurine (bulb of Lily plant) and the hen-of-the-woods Maitake mushroom to pair with the Tuscany 2013 Vino Nobile di Montepulciano, Carpineto Chianti blend that is red, bold and structured.

Image credit : Mezzaluna at lebua Hotel

<Niigata Murakami Wagyu Beef A5 “Grilled over Binchõ Charcoal”>
This is another highlight from the tasting menu, for which Chef Ryuki knows how to handle this premium Niigata Murakami Wagyu A5 beef that is carefully “wrapped and grilled over Binchõ charcoal” also known as Binchõtan in Japan which is a white charcoal commonly used in Japanese cooking, garnished with endive leafed vegetables, crunchy shallots and Périgord black truffle. This succulent dish is excellently paired with the 2013 Mas de Daumas Gassac, Languedoc-Roussillon featuring plenty of smoky notes, dried cherry and meaty aromas that shows finesse with thyme and peppery hints gracing the finish.

Image credit : Mezzaluna at lebua Hotel

<Markrin 80% Dark Chocolate “Nougatine, Ice Cream and Ganache”>
Dessert came with the rich Thai Markrin dark chocolate doughnut size of roasted Sobacha sable and cream paired with a 10 years old Portugal Graham’s Old Tawny Port blissfully rounding up the palate.

Passionate and immaculate service led by an experienced team with their product know-how is another “key ingredient” of success in Mezzaluna beside its refined and quaint gastronomy. The well-groomed Head Sommelier Sabino Iacobone from southern Italy and Mezzaluna’s Restaurant Manager Peter Kong from Hong Kong will ensure your evening is a memorable one with their professional hospitality and personal engagement. In any cooking, complexity can be advantageous but complication never. With Chef Ryuki’s inventive culinary technique and know-how, he is not hesitant to source even more exclusive ingredients to transform them into a new venture dining experience. Every dish is ideally presented based on the focus, respect and truth of the ingredients used and finally to apply on the cooking method.

Image credit : Mezzaluna at lebua Hotel

A restaurant that has its own personality and is able to transport the emotions to diners with their unique styles and concepts of culinary skills after they have left the restaurant, is the idea of it and it is all about leaving the lasting impression. With his passion and spirit by presenting a clean, sleek and chic transformation onto the plate, the already Two Michelin-star Mezzaluna looking for another star to pick is not that far-fetched.

Image credit : Mezzaluna at lebua Hotel

Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5

65 Floor, Tower Club lebua
1055 Silom, Bangrak
Bangkok, Thailand
Tel: +66 2 624 9555

Image Credit: Copyright of mylifestylenews & Mezzaluna at lebua Hotel

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated. 

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