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Mezzaluna is probably the only restaurant in Bangkok offering the 180-degree view at the surrounding city and the Chao Phraya river. That view astonishes imagination thanks to being placed at the 65th floor of Tower Club at the Lebua hotel. But, of course, what makes this dining place is its innovative cuisine, brought to you by the chef Ryuki Kawasaki.

Using the best both local and international ingredients, the chef exercises in his mastery, creativity and passion to bring the most exclusive menu he can think of. The innovative and provocative dishes come with homemade vinegars and boullions, as well as vegetable extracts used for grilling and drying on-site.

Of course, Mezzaluna is also a nominee in our attendee list of Luxury Lifestyle Awards Asia 2015 event, and if the restaurant is going to be lucky enough to get the Golden Crown, it will be the tenth award received by that wonderful dining place for the last 10 years!

Mezzaluna is lebua’s finest and highest restaurant, serving modern innovative cuisine in an elegant half-moon space with an unbroken halo of windows looking out onto one of Bangkok’s most celebrated views 65 stories in the sky.

Offering a rendition of European cuisine subtly infused with Asian flavors, chef Ryuki Kawasaki brings his talent to bear in the large open kitchen that allows guests to share in the energy, excitement and drama at Mezzaluna. Guests are able to view the impeccably selected ingredients that go into the various dishes, many of which have never before been seen in the city, as well as the cutting-edge culinary techniques used by the master chef. Guests can further enhance their culinary experience by touring the kitchen and personally meeting Chef Ryuki and his team.

Only the finest seasonal ingredients are used at Mezzaluna, sourced from international growers as well as local producers – including often royally initiated projects. Mezzaluna continues to favour organic farming methods, in addition to other elements the chef believes will offer significant health benefits. Homemade herbal oils, vinegars, bouillons, and fruit and vegetable extracts are used for the smoking, pickling, drying, curing and grilling that are done on-site. The seasonally inspired tasting menu is reinvented each day.

Mezzaluna was named one of the ‘Foodie Top 100 Restaurants: Europe, UK and Asia Pacific’ by the world’s premier food critics and editors of in 2013 and honored as the ‘2011-2013: HAPA Restaurant of the Year, The Best in Asia’ by The Hospitality Asia Platinum Awards.

In 2007, the restaurant’s preeminence among international dining destinations was confirmed when it hosted the 1 million Baht (USD 30,000) per person Epicurean Masters of the World II gala dinner, featuring six three-star Michelin chefs, which is regarded as one of the most exclusive, and expensive, in the world.

Ryuki Kawasaki, Chef de Cuisine

Chef Ryuki Kawasaki has worked in some of the best kitchens in the world, marrying his personal Asian style with best in class European techniques.

Chef Ryuki was first recongised as a culinary leader in the ‘Chatau de l’éclair’ cultinary school where he was named best chef of the year. His passion for cooking led him to work in a number of high accalimed and Michelin-starred restaurants across Europe and USA before bringing his bespoke and exciting cuisine to the heart of Bangkok.

At Mezzaluna, Chef Ryuki marries togther Asian and European flavours and techniques to bring the multiple-award-winning restuarnts to new culinary heights.

The Design Concept

The sense of ‘having arrived’ at this Bangkok icon begins with the ascent up the polished teak double staircase to the dining room where each table is carefully positioned to impart a sense of privacy.

Color, light, presentation and style all play an integral role in the overall Mezzaluna guest experience, with low-level lighting that bounces off the pale walls and standing onyx light boxes, all of which combine to create an ambience that enhances the senses, while also making the guests look their best, and accentuating the natural beauty of the extraordinary hand-picked ingredients and the dynamic color of each course.

The kitchen lighting could have posed an insurmountable design obstacle as the chefs require ample light to work while too much can cause brightness and glare that will detract from the overall mood of the restaurant. This problem was tastefully resolved however by placing the open kitchen at one end of the half-moon curve.

The mushroom-colored carpeting with its leaf motif in glowing brown has a natural earthy look that underscores the seasonal ingredients used at Mezzaluna.

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