Three Chefs, One Table at Blue by Alain Ducasse
- Expats Lifestyle
- Jan 22
- 2 min read
A one night six hands collaboration brings friendship, craft, and contemporary French dining into rare alignment on the banks of the Chao Phraya River
An intimate sense of occasion filled Blue by Alain Ducasse as the restaurant hosted an exclusive six hands dining experience that brought together three chefs bound by shared history and mutual respect. The evening united Blue’s Executive Chef Evens López, Kevin Wong of Seroja in Singapore, and celebrated pastry chef Dej Kewkacha, creating a collaborative menu shaped as much by personal connection as by technique.
The six course tasting menu unfolded as a dialogue rather than a showcase. Each chef contributed dishes that reflected their individual philosophy while remaining in conversation with the others. French culinary foundations anchored the experience, but subtle layers of Southeast Asian flavor, modern restraint, and emotional storytelling gave the meal its character. From Brittany blue lobster paired with laksa inspired depth to Barbary duck scented with lovage and cassis, the courses mo
ved with confidence and clarity, never feeling forced or theatrical.
Dessert became its own quiet highlight as Chef Dej closed the menu with compositions that balanced precision and playfulness. Cherries, pistachio, and black truffle gave way to sweet potato accented with coffee and yogurt, a progression that felt thoughtful rather than indulgent. The final mignardises, created together by all three chefs, served as a symbolic closing gesture that underscored the spirit of collaboration running through the evening.
Beyond the plates, what distinguished the night was its warmth. Chefs moved through the dining room, exchanging words with guests, while the atmosphere remained relaxed and unguarded. The experience felt less like a formal chef collaboration and more like being invited into a shared moment shaped by trust, creativity, and the pleasure of cooking together.
Events like this reinforce Blue by Alain Ducasse’s position as one of Bangkok’s most compelling fine dining destinations. Guided by the vision of Alain Ducasse, the restaurant continues to explore contemporary French gastronomy through craft, connection, and cultural exchange, offering diners experiences that linger well beyond the final course.
[PHOTO: Courtesy of Blue by Alain Ducasse]
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