luxury hospitality

“Beyond the Bar. Beyond Dessert.” — A Collaboration Between Culinary Craft, World-Class Pastry Artistry, and Bar Innovation

27 – 29 March 2026 | 64th floor lebua Bangkok

lebua Bangkok unveils “Beyond the Bar. Beyond Dessert.”, an inspired new collaboration that reimagines the role of dessert within the world of elevated dining and nightlife. Bringing together the culinary craft of Chef Brian at Sirocco by lebua and the world-class pastry artistry of Chef Justin Lee of Korea’s JL Dessert Bar, the experience introduces a refined dessert-and-pairing journey designed to move seamlessly between cuisine and cocktail culture — where flavour, technique, and atmosphere converge at the highest level.

Rooted in a shared philosophy that dessert is not an afterthought but a defining finale, the collaboration transforms the bar experience into a complete sensory narrative. Each creation has been meticulously co-developed by the chefs alongside the Sirocco culinary team, ensuring harmony between ingredients, precision in execution, and balance within the rhythm of the bar. The result is a seamless dialogue between plate and glass — where pastry artistry and mixology elevate one another in perfect alignment.

At the core of the collaboration is a Dessert x Cocktail Tasting Series, created exclusively for lebua and available only during the three-day engagement. Partner Chef Justin Lee presents his original desserts, each paired with a bespoke cocktail developed in collaboration with lebua’s mixology team. Every participating venue will showcase world class dessert and world class cocktail, tailored to the individual character of each bar.

Chef Brian Rodriguez anchors the collaboration within the brand’s gastronomic philosophy. Renowned for transforming seasonal ingredients into refined Mediterranean cuisine, Chef Brian brings international experience from Italy, Australia, and beyond. His approach emphasizes honest flavors, natural balance, and memorable dining experiences. Under his leadership, Sirocco has earned prestigious global recognition, including being named World’s Best Rooftop Restaurant 2025 and Gambero Rosso 2025 two forks.

Chef Justin Lee brings a cross-disciplinary perspective shaped by an international career across Australia, New Zealand, and South Korea. His background includes Il Centro, Clooney, Miann, and Park Hyatt Busan, before founding JL Dessert Bar in 2016. Known for desserts that crafted with the finest chocolates and seasonal local ingredients paired thoughtfully with beverages. Chef Justin approaches pastry as a bridge between cuisine and cocktails.

In 2018, Chef Justin earned second place at Valrhona’s C3 (Chef, Chocolate, Competition) Asia-Pacific, cementing his standing in the international pastry community. He currently serves as Asia-Pacific Ambassador Chef for for Sosa Modern Gastronomy with Valrhona Chocolate and as a Chef Consultant for Carpigiani Gelato University. His experience collaborating with Asia’s 50 Best Bars and luxury brands including LA LISTE, LVMH, Burberry, and Jimmy Choo informs a dessert language designed specifically for bar environments.

With open seating and counter-style interaction in select venues, guests are invited to engage directly with chefs and bartenders—experiencing desserts not as a conclusion, but as an evolving part of the evening.

For more information and bookings, please visit: lebua.com.