On the evening of December 29th, the rooftop of INNSiDE by Meliá Bangkok Sukhumvit was transformed into a portal to the future of food. At LUZ Bangkok Tapas Bar, perched high above the twinkling lights of the Onnut and Sukhumvit skyline, acclaimed Spanish chef Ángel León made his spectacular Asian debut. The event, “Stars of the Sea,” was more than a dinner; it was a profound statement on sustainability, innovation, and the untapped bounty of our oceans.
The atmosphere was electric. A sophisticated crowd of media, celebrities, and culinary enthusiasts gathered, their excitement palpable. With glasses of bubbly in hand and the soulful melodies of live Spanish music filling the air, the stage was set for an unforgettable culinary journey.
The evening began with a vibrant prelude orchestrated by LUZ’s own Chef de Cuisine, Juan Ignacio “Nacho” García Racionero. An array of exquisite tapas circulated among guests, each bite a masterclass in Spanish flavour. Standouts included a delicate Tuna Tartare with pistachio soup, a perfectly balanced Brioche with Cantabrian anchovy and basil butter, and a rich Beef Ham Croquette with romesco sauce, setting a high bar for the night.
As anticipation grew, the spotlight turned to the guest of honour, Chef Ángel León. The experience shifted from shared tapas to an intimate, plated journey into the heart of the sea. The main courses were a discovery of innovation, with each dish presented personally. The menu featured a stunning Red Prawn Tartare, Verdina Beans stewed with seafood and octopus, and a sublime Confit Cod with a Madrid-style pig’s trotter stew.
The true magic, however, lay in the personal interaction. Chef León invited guests to approach his station, transforming the dinner into a dynamic culinary salon. He spoke with passion about the techniques he used to prepare his creations. The most memorable moment was one of pure curiosity: Chef León himself, offering a spoonful of raw marine plankton. It was an intense, briny explosion of flavour.
The undeniable highlight of the night was Chef León’s signature Plankton Rice. The dish was a stunning, glowing, otherworldly. Its aroma was unmistakable: the pure, clean scent of the open sea. It was a powerful demonstration of Chef León’s philosophy: that the most sustainable ingredients are often the ones we have overlooked.
Throughout the evening, it became clear that Chef León’s work is driven by a purpose far greater than earning accolades. His focus is on creating a food system that reduces our reliance on conventional fishing and does not harm fragile marine ecosystems.
As the hotel’s General Manager, Tarek Beheiry, noted, “Chef León’s culinary talent marks uncharted territory… and how his innovation and creativity intersect with gastronomy and sustainability is an inspiration to all.”
While the “Stars of the Sea” event was a one-night affair, the magic continues. For a limited time, you can experience a piece of this culinary revolution yourself.
LUZ Bangkok Tapas Bar will be offering Chef León’s signature Plankton Rice for a one-month period, from December 30, 2025, to January 31, 2026.
What: Plankton Rice by Chef Ángel León
Where: LUZ Bangkok Tapas Bar, INNSiDE by Meliá Bangkok Sukhumvit
Price: THB 890++
Reservations: Highly recommended. You can book by calling +66 2 340 5499 or visiting their reservation page.
It was a night that proved fine dining can be both delicious and world-changing. For anyone in Bangkok, this is a rare opportunity to taste a dish that is not just a meal, but a message of hope for the future of our planet.