Of the 17 restaurants in the inaugural edition of the MICHELIN Guide Bangkok in 2018, only three restaurants achieved Michelin two star awards. Fresh off the stage from receiving their two star awards for another year, we take time with Bangkok’s top 3 chefs to reflect on the past 12 months and get their thoughts on the upcoming year.
Q: With two Michelin stars again, you’re amongst the top 20% of all Michelin Starred Restaurants listed in Asia… what have you done over the last 12 months to maintain momentum?
Chef Arnaud Dunand-Sauthier from Le Normandie Bangkok: Wow time really flies… Last year’s accomplishment has been our motivation ever since. Since last December we aimed to ‘raise the bar’ and strive to be better every day.
I am very thankful for my team and support around me. We are a team of 30 and I am the only ‘farang’ in the kitchen and that means a lot to me. Over the past 12 months, we’ve all worked tirelessly with enthusiasm to learn and get better. I’ve provided mentoring to my team on product knowledge and skills, while the hotel has been supporting me with training and development programmes for specialised skills.
Chef Gaggan Anand from Gaggan Bangkok: Nothing… we did the same. We have the same philosophy which is to keep innovating, and I want to say the star is not only for me - it’s for the entire team. Where I am in my career these days, I am required to travel a lot and these stars are really for the team, not only my head chef, but all the other chefs at Gaggan.
This year, it was the team that was judged and not me. They are the ones that made me proud today, as they’re the ones that the stars were awarded to. I get the name and success but they deserve it equally.
Chef Ryuki Kawasaki from Mezzaluna Bangkok: I think a lot of the success goes to my entire team for their hard work in the last 12 months. I am not cooking and creating everything by myself in the kitchen.
By creating an environment where we’re able to share the same philosophy and work ethic as well as learn from each other has been the biggest factor to success over the past 12 months.
Q: What are your plans for your respective restaurants in the next 12 months?
Chef Arnaud Dunand-Sauthier from Le Normandie Bangkok: Of course we aspire to earn the coveted 3rd Michelin star. It doesn’t matter in what timeline, but that would be the ultimate dream for all of us.
In the next 12 months, we plan to get even better at what we do with even more focus on quality of products. I am currently using almost 90% organic and sustainable produce, and will aim for an absolute 100% in the coming year. More premium products exclusively made or grown for Le Normandie will be introduced to the menu, ensuring our loyal diners or culinary explorers continue to experience new heights in French fine-dining.
Chef Gaggan Anand from Gaggan Bangkok: We’re closing in 2020 as you know… so the challenge for me won't be for awards or ratings. For me the challenge is to create the best four or five top menus of my life.
These days, I have a lot of commitments with media and so forth, so I've decided in 2019 I will go back to my own kitchen. If I am to create the best menus of my life I need to be back in my own kitchen cooking inside Gaggan.
Chef Ryuki Kawasaki from Mezzaluna Bangkok: Keep working hard. Creating great dishes is incomplete unless contributions come from a team of dedicated and passionate chefs. Our philosophy is to use seasonal natural ingredients and innovate and we’ll work on this more at Mezzaluna in 2019 with our seasonal menus.
Here's what our Inspectors said about Gaggan (2 Michelin stars)
Chef-owner Gaggan Anand takes Indian cuisine to a rarely seen level and one that is pure alchemy. His artful dishes are original and creative, with a wonderful blend of textures, flavours, and delicate spicing. To see the dishes unfold before you, ask for the counter. It's a feast for the senses as dishes are delivered at a rapid pace by the passionate staff. With 30 chefs in the kitchen there's plenty of manpower on hand to deliver a memorable experience.
Here's what our Inspectors said about Le Normandie (2 Michelin stars)
Since opening in 1958, Le Normandie at The Mandarin Oriental has earned a reputation as a premier destination for those looking for sophisticated French cuisine. The restaurant was refurbished in 2015 but certain elements - like floor-to-ceiling windows overlooking the Chao Phraya River and elaborate flower arrangements filled with local flora - remain the same. Superb ingredients, refined techniques, and well executed combinations of flavours and textures ensure its reputation is deserved. Service is impeccable.
Here's what our Inspectors said about Mezzaluna (2 Michelin stars)
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 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.
