An exclusive 6-Hands Experience unites three visionary chefs at Blue by Alain Ducasse
A rare culinary collaboration celebrating friendship, creativity, and contemporary gastronomy
Blue by Alain Ducasse, the one-Michelin-starred French restaurant located at ICONLUXE, 1st Floor, ICONSIAM, hosted an extraordinary 6-Hands Experience on January 19, welcoming three award-winning culinary talents for a collaborative dining experience defined by artistry, connection, and emotion.
The event featured Chef Evens López, Executive Chef of Blue by Alain Ducasse, who has built an impressive international career across several acclaimed two- and three-Michelin-starred restaurants; Chef Kevin Wong of Seroja, Singapore’s first recipient of the MICHELIN Green Star, renowned for his sustainable culinary philosophy; and Chef Dej Kewkacha, Asia’s Best Pastry Chef 2025, whose more than two decades of experience have earned him regional and international acclaim.
This collaboration was rooted in genuine connection. Chef López and Chef Wong first met at the San Pellegrino Young Chef Competition, forging a friendship that began at the Grand Finale in Milan in 2021 and continued across continents through mutual respect and ongoing dialogue.
Their reunion in Bangkok marked their first official collaboration. Adding a further layer of meaning, the current Head Chef at Seroja once trained under Chef López at the three-Michelin-starred Pavillon Ledoyen in Paris back in 2016. Chef Dej Kewkacha’s participation completed the trio.
A close friend to both chefs and widely celebrated for his precision and poetic pastry style, his involvement transformed the dinner into a true three-way collaboration that is driven by trust, joy, and the shared pleasure of cooking together.
A menu crafted in dialogue
The bespoke six-course tasting menu unfolded in thoughtful alternation, allowing each chef’s culinary voice to shine while maintaining a seamless narrative.
Guests began with a trio of canapés, one from each chef, followed by Blue’s signature amuse-bouche and a dish featuring sea urchin to highlight Blue by Alain Ducasse’s identity and French philosophy.
Chef Wong then presented a bold and soulful interpretation of beef tripe with black winter truffles from Périgord in France, before serving a standout dish of Blue lobster from Brittany with laksa sauce, harmonising French produce with Southeast Asian depth.
Chef López followed with Blue’s signature Barbary duckling, lightly smoked and perfumed with lovage, served with radicchio and cassis, a dish that reflects his refined yet expressive culinary style.
The dessert chapter belonged to Chef Dej, who captivated guests with a creation of cherries, pistachios, and black truffles, followed by a nuanced dessert of sweet potato with coffee and yoghurt. The dining experience concluded with a collaborative mignardises, prepared by all three chefs as a final gesture of gratitude and farewell.
Throughout both lunch and dinner services, the atmosphere felt warm and relaxed, with a natural sense of exchange between chefs and guests. Diners were not only served accomplished cuisine, but invited into a narrative shaped by friendship and the shared language of contemporary gastronomy.
Each course brought its own rhythm and character, delivering moments of surprise, familiarity, and pleasure. Guests left with the sense of having experienced something genuinely special.
The 6-Hands Experience at Blue by Alain Ducasse stands as a powerful reflection of the restaurant’s ongoing commitment to creativity, cultural exchange, and meaningful culinary expression, reaffirming its position as one of Bangkok’s most compelling fine dining destinations.
Food enthusiasts seeking an elevated culinary journey will discover a world of refined flavours and inventive creations at Blue by Alain Ducasse, 1st Floor, ICONSIAM.
Guests are also invited to follow the restaurant’s official website for upcoming chef collaborations and exclusive culinary experiences throughout the year. For more information, menu highlights, and the latest updates, you can visit their website to know more.
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