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What’s Hot: Ever-changing menu in Bangkok

by Ann Bagel Storck

July 21, 2011 - Categories: Hospitality News,

Bangkok’s Lebua at State Tower has relaunched its fine dining restaurant Mezzaluna to focus on a menu that changes daily and offers both local products from Northern Thailand as well as luxe imports including Nova Scotia lobster, Rhone lamb and Japanese mackerel.

Twin chefs Thomas and Mathias Suhring are now heading up Mezzaluna, where guests can choose a three-course menu for US$130 (3,900 baht) or a six-course chef’s tasting menu for US$164 (4,900 baht). The restaurant serves dinner Tuesday through Sunday and features a live string quartet.

Located on the hotel’s 65th floor, Mezzaluna offers panoramic views of Bangkok and the Chao Praya River. Photos used courtesy Lebua Hotels & Resorts
Located on the hotel’s 65th floor, Mezzaluna offers panoramic views of Bangkok and the Chao Praya River. Photos used courtesy Lebua Hotels & Resorts
Mezzaluna’s ever-changing menu includes selections such as Atlantic langoustine with carrot, ginger and portobello mushroom.
Mezzaluna’s ever-changing menu includes selections such as Atlantic langoustine with carrot, ginger and portobello mushroom.
Lebua imported new tableware to display food as if it were fine art.
Lebua imported new tableware to display food as if it were fine art.
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