Chef'S Table

We came for the "Hangover 2" nostalgia, but it became one of the best culinary experiences ! Like many travellers, we were drawn to the Lebua at State Tower because we wanted to see that legendary rooftop bar from the movie. And be assured - starting the night at Sky Bar with a sunset cocktail experience was the perfect "Bangkok moment"—the views are just as dizzying and dramatic as they look on screen. However, the real magic happened when we moved to the 61st floor for dinner at Chef’s Table. The panoramic views of the city skyline are breathtaking, but the atmosphere inside is surprisingly intimate and refined. Chef Vincent Thierry gave us such a warm welcome and actually joined us at the table several times throughout the night to explain the story behind his modern French tasting menu. It felt less like a stiff fine-dining meal and more like being hosted by a master in his own home - we were even invited into the open kitchen to see the magic happen firsthand. Every course was a total delight. It started with Chef spooning the most incredible homemade butter (churned from local Khao Yai cream!) directly onto our plates, and just kept soaring from there. The King Crab Tiramisu was a revelation, and the Challans Duck Breast and scallops were cooked to absolute perfection. To top it all off, they rolled out an incredibly impressive cheese trolley that would make any turophile weep with joy. If you’re looking for a world-class meal with a view to match, this is the place!

Returning to Chef's Table at lebua was the perfect choice for celebrating our joint birthdays with another couple! Every detail was impeccable, from the stunning views to the warm hospitality. The staff truly went above and beyond, carefully explaining each dish with passion and friendliness, making us feel genuinely welcome. All four of us had an unforgettable experience and cannot wait to return for our third visit! A truly memorable celebration. 😍😍

had the chance to visit for a special Pétrus wine dinner last week, and honestly it’s still hard to process the experience. We tasted six different vintages of Pétrus in one evening — something I never imagined I would do in a single dinner. It felt quite surreal. The food was exactly what you would expect from a 2 Michelin star level — refined, precise, and very well executed. Each course paired beautifully and didn’t try to overpower the wines. Service and overall atmosphere made the night even more special. Everything flowed smoothly, no pressure, just a really enjoyable pace throughout the dinner.

It was a lovely meal. The service was really amazing (got caught in traffic and delayed by 60mins and they rearranged seating time!) and everyone was so friendly. I loved the wines but 4,000 baht for a glass of Latour as “addition”? Hm….I can get that or better in Tokyo for much less (Latour is nice but not that nice lol). And the food, of course, was great. So why not the 5 stars? I can only explain using my previous experience in Germany where I went to 1 star Oben in the middle of no where and where the restaurant offered its best using local produce and creativity beyond imagination. Then I went to 2 star Opus V in Mannheim and everything was great, as it should, but somehow not quite. I think the food at Chefs Table uses amazing produce like truffles, caviar, etc but somehow I hoped for more creativity. And if I may be super detailed, I saw madeleine served with chocolate coat all over it! I mean, I fell in love with madeleines in Nancy/Lorraine because of the subtle crunch outside that initially touches the teeth which brings back all the memory of warm madeleine from Le Grand Est! But no, that didn’t happen when there is chocolate all over it. I actually tried Le Normandie earlier and … it felt more imaginative. No caviar, no truffles but somehow creative. I don’t want to compare restaurants and I really appreciate the hard work that goes into every dish only to be critiqued by amateurs like me (who just likes food) but that’s my comment (btw is the open kitchen really necessary at a 2-star restaurant? I would feel so uptight as a cook there :)) I still had a wonderful time and loved the dessert - Pavlova (that was a beauty). It’s an experience to have once in their life if possible. Btw, there was 1 female staff in kitchen, which was a relief in my view but I think the restaurant industry could do better :)