THE MOST EXPENSIVE MEAL IN THE WORLD
AN OVER THE TOP MEAL FOR WHEN MONEY IS NOT A WORRY
DRINK EAT EXPLORE PARTY – High Roller Bangkok Dining
THE MOST EXPENSIVE MEAL IN THE WORLD – DOME AT SIROCCO LEBUA STATE TOWER
The Dome at Lebua 63rd floor
1055/42 Silom Road, BANGKOK
1 Million Thai Baht ($30,000USD) per person for this one-off meal – before wine, tax and tip.
500,000 Thai Baht ($15,000USD) per night rental of the entire Dome space at top of Lebua Sky Bar for a private party.
If you think Thailand is all cheap and cheerful, think again…
The Dome Restaurant in Bankok, Thailand served up what was billed as the most expensive meal ever (in 2007). It is alleged to have never been topped.
Six chefs who prepared this expensive meal were flown in from France, Germany and Italy.
Similarly, the finest of ingredients they used were sourced from all over the world. The guest-list, it was made up of 15 people, mostly real estate and gaming business moguls from across Asia and the United States, presumably with very deep pockets.
The expensive meal’s wine list certainly fit the bill. It was estimated that the wines selected have an estimated cost of around $200,000 and included a rare Rothschild estate wine. Big name champagne varieties of the likes of Krug, Cristal and Dom Perignon were all available.
The Menu for the World’s most expensive meal (as reported in Britain’s Guardian newspaper)
- Crème brûlée of foie gras with Tonga beans Alain Soliveres (chef) 1990 Louis Roederer Cristal
- Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster Antoine Westermann 1995 Krug Clos du Mesnil
- Mousseline of pattes rouges crayfish with morel mushroom infusion Alain Soliveres 2000 Corton-Charlemagne, Domaine Jean Francois Coche-Dury
- Tarte Fine with scallops and black truffle Antoine Westermann 1996 Le Montrachet, Domaine de la RomanÃ©e-Conti
- Lobster Osso Buczco Jean-Michel Lorain 1985 RomanÃ©e-Conti, Domaine de la Romanace-Conti
- Ravioli with guinea fowl and burrata cheese, veal reduction Annie Feolde 1961 Chateau Palmer
- Saddle of lamb Marc Meneau 1959 Chateau Mouton Rothschild Sorbet “Dom Pérignon”
- Supreme of pigeon en croute with mushroom sauce and cipollotti Heinz Winkler 1961 Chateau Haut-Brion
- Veal cheeks with truffles Heinz Winkler 1955 Chateau Latour
- Imperial gingerbread pyramid with caramel and salted butter ice-cream Jean-Michel Lorain 1967 Chateau d’Yquem