MICHELIN Guide Thailand 2019 Star Revelation & Gala Dinner


Untold 5-Courses from Sea to Stars, the Most Exclusive Dining Experience at Park Hyatt Bangkok 

At Michelin Guide Star Revelation 2019 gala night, this year the event deploy the creative concept From Sea To Stars’ to pay tribute to the Andaman Sea. From Sea To Stars based on a gastronomic journey for which chefs from Michelin-starred restaurants create exclusive dishes inspired by the sea of their home country. Article by www.luxurysocietyasia.com

By Pam Luxury Society Asia team 

All guests invited to experience 5-courses with seafood as a staple prepared exclusively by renowned international chefs and rising Thai talents, all recognized by The MICHELIN Guide. Article by www.luxurysocietyasia.com


Chicken Oyster, Green Apple, Butterfly Pea & Sea Grape
By Chef Franck Detrait Park Hyatt Bangkok, Thailand

Pairings: Benja Chicken, Mekhong Thai Sabai (The Revelation Edition)


Phuket Abalone With Pickled Duck Egg, Charred Eggplant And Wild Herbs
By Chef Jimmy Ophorst Pru At Trisara, Phuket, Thailand

Pairings: Allegrini, La Grola Igt

About dish: At PRU, we work only with seasonal produce sourced through the local community or from their own farm. The Phuket abalone is raised in the southern part of the island as part of a sustainability program. This signature dish of PRU features a dashi made out of smoked abalones served with some shaked abalones on top of it.


Raw & Crystal Hokkaido Scallops, Celery, Seawater Seasoned With Lemon & Smoked Taramasalata

By Chef Jean-francois Rouquette Pur’ Jean-francois Rouquette, Park Hyatt Paris Vendome
Pairings: Perrier-jouët Grand Brut Nv

About dish: “Autumn, Raw & Crystal Hokkaido Scallop’s season. This dish is a sweet and smoked mix will bring you to a ballad through the sea. The Seawater Seasoned with Lemon offers you a delicate flavour that makes you travel. The lovage brings you the floral & vegetal environment. The Millefeuille gives a sophistication to the dish. Its organisation evokes an almost transparent & delicate aspect reuniting Hokkaido Scallops, Celery & Taramasalata.”

About drink: Perrier-jouët Grand Brut Nv an elegant delicacy in the floral, stylish and diamond-cut style of the house of Perrier-jouët 1846. Perrier-jouët Grand Brut, the first brut champagne was created by perrier-jouët, in a search for perfection and quality.

A lively and fruity variation in the purest perrier-jouët style, A perfect introduction to the floral, stylish and diamond-cut style of the perrier-jouët house.

Main Course

Dark Miso Crusted Andaman Grouper, Squid, Porcini, Sansho Pepper

Chef Ryuki Kawasaki Mezzaluna, Lebua, Bangkok, Thailand
Pairings: Antinori Villa Bianco Igt

About dish: The dish combines sea-inspired Japanese flavours with French culinary techniques. The line caught grouper from Krabi in Southern Thailand is processed Ikejime method to maintain its quality and aged overnight before being cooked sous-vide, baked and served with a mix of squid, pickled celeriac, crispy rice and sansho peppercorn, on porcini dark miso puree.

Main Course

Red Mullet Wafer With Orange And Rosemary

Chef Antonio & Fabrizio Mellino Quattro Passi, Italy
Pairings: Livio Felluga, Illivio Doc

About dish: The dish is a symbol of the Amalfi coast in Italy: the Red Mullet fish of Nerano, citrus fruit of Sorrento, and rosemary of the Mediterranean scrub. This is a signature dish of Quattro Passi.


Coffee-vanilla Mascarpone Mousse Infused With Nespresso Coffee Phuket Pineapple Compote, Cashew Nut Praline Crunchy Base And Ginger Drops
Chef Arisara ‘paper’ Chongphanitkul

About dish: From the coastal city Phuket, ingredients such as fresh tropical pineapples, crunchy cashew nuts and the round and balanced flavours of coffee and vanilla are combined together with the warm, nuanced spice of fresh ginger to create a dessert resembling a starfish.

Panyavee, an abstract artist based in Thailand, gave a performance on action painting that her hands are the ones that create the beautiful star rising on the frame.

Michelin Guide in Thailand completely influence on the Thai culinary scene and enhance Thai culinary heritage and contribute, with humility, to its development and international amplification. We hopefully to join the next event and see more new Thai talent become a new star for this creative gastronomy world.


By Luxury Society Asia