Thailand’s first INNSiDE by Meliá hotel is joining forces with the head chef of a creative tapas bar in Vietnam to showcase a seven-course menu designed to take diners on a culinary pilgrimage across Spain.
INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar will welcome Bryan D. Ceron Serrano, Capos Hanoi’s head chef, on May 8 and 9, to craft the degustation menu with optional wine pairing.
LUZ Bangkok Tapas Bar will welcome Bryan D. Ceron Serrano, Capos Hanoi’s head chef
Priced at THB 2290++ per person, with wine pairing an additional THB 1600++ per person, the menu starts out with ‘Hamachi ceviche’ comprising Hamachi fish, charcoal watermelon, and tiger milk, ‘Matrimonio gazpacho’ with black & white anchovy, charcoal pepper, cold tomato soup, and ‘Huevos rotos’ featuring slow cook egg, wild mushrooms, chorizo, and straw potatoes.
Highlights of the menu include ‘Pulpo a la brasa’ comprising charcoal octopus leg and kimchi mash potato foam, ‘Suquet de pescado’ made of red grouper, fish soup, potatoes, and clams, and ‘Carrillera’ including slow cooked beef cheek, sticky rice cake, and coconut. Dessert ‘Tarta de queso’, passion fruit basque cheesecake, rounds out the menu.
Chef Serrano will host two sessions per night, from 6pm and 8pm, accompanied by LUZ’s views of both Bangkok’s city skyline … and the bottom of a transparent swimming pool.
“We believe that food has not only the power to pack a punch on the senses but also transport people to different places,” said the hotel’s general manager Aarron Nelson. “Sharing his unbridled enthusiasm for Spanish cuisine from Capos Hanoi, Chef Bryan D. will take diners on a remarkable culinary journey.”
Born in Quito, Ecuador, Chef Serrano credits his lifelong “gastronomic curiosity” to his mother and grandmother
Born in Quito, Ecuador, Chef Serrano credits his lifelong “gastronomic curiosity” to his mother and grandmother: “They are the two great inspirations to which I turn when creating new dishes.” His family, who “always celebrated important events around a huge table sharing food”, moved to Madrid when he was seven, inspiring his life-long love affair with Spanish cuisine. At 19 years of age, he embarked on a career that included stops in Michelin-starred restaurants Texture and Hide in London. Before his current post at Capos Hanoi, he worked as head chef of Vaso Bangkok.
Offering authentic tapas, Spanish wines, beer on tap, cocktails and signature sangrias, LUZ Bangkok Tapas Bar offers a dynamic variety of local Thai ingredients and influences embellished with Spanish flavours.
By night INNSiDE by Meliá Bangkok Sukhumvit’s 34th floor, featuring a pool bar, transparent infinity pool, and rooftop terrace dotted with outdoor lounges, sunbeds and a compelling contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, all become an upper-floor extension of 33rd floor LUZ. In a spectacle unlike any other in Bangkok, tapas bar guests on the 33rd floor peer into the bottom of the infinity pool and can watch fellow guests swim laps. The tapas bar’s design, including its striking angled lines and cabling, pay tribute to Bangkok landmark Rama VIII Bridge.
Seats for the seven-course menu on May 8-9 are limited. Call to book in advance on +66 2 340 5499 or email luz@innsidebangkok.com
