MICHELIN Guide Interview: Interview with Chef Ryuki Kawasaki, from Mezzaluna, Bangkok
About: I traveled to Bangkok to interview Ryuki Kawasaki, executive chef of Mezzaluna, a two-MICHELIN-starred French-Japanese restaurant in Lebua hote. Chef Kawasaki shares his culinary journey, from starting out in Japan to living and breathing the French culture in his overseas cooking stints and how he is incorporating his Japanese culture into his cuisine these days.
What the MICHELIN Guide inspectors said about Mezzaluna: Perched on the 65th floor of the Lebua Hotel, Mezzaluna offers sky-high and breathtaking views. Toast to the high life at Sky Bar before settling in for a gastronomic journey. The accomplished chef and his team deliver European delights with Japanese precision in a seven-course set menu, along with some surprises. The flavours are balanced and sophisticated, and the food is creative and technically precise. A wine list of substantial proportions and prices accompanies.
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