Chef Ángel León Introduces Plankton Rice To Bangkok

Acclaimed Spanish chef Ángel León, who wants to change the way we feed the world, will soon visit Asia for the first time, showcasing his sustainable marine gastronomy at a remarkable event at INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar. “Stars of the Sea: A World Class Culinary Journey”, to be staged on December 29, 2025 from 6-9.30pm, will welcome Chef León, renowned as ‘El Chef del Mar’ (‘The Chef of the Sea’) and is open to the public but with limited seats available by confirmed registration only.

Chef León’s revolutionising work at his restaurant Aponiente in Cádiz, Spain, has been awarded three Michelin Stars and a Michelin Green Star for championing alternative food sources that reduce reliance on conventional seafood and do not compromise fragile ecosystems. He has discovered new sea ingredients, cultivated marine plants and used previously overlooked marine products as part of his commitment to sustainability.

The event at LUZ, organised by Meliá Hotels International, marks Chef León’s culinary debut in Asia, offering diners a rare opportunity to savour one-of-a-kind dishes that celebrate what’s bountiful and sustainable, alongside LUZ chef de cuisine Juan Ignacio “Nacho” García Racionero’s Spanish tapas.

The tasting journey will include three dishes from Chef León, preceded by three tapas by Chef Nacho. Each chef will present their dishes as part of a storytelling moment, with Chef León to highlight his unique techniques and latest culinary experiments.

Following the event, LUZ Bangkok Tapas Bar will offer Chef León’s signature “Plankton Rice”, one of the most innovative dishes in contemporary gastronomy, for a limited one-month run from Dec. 30, 2025 – Jan. 31, 2026.

In a bold reimagining of what ocean ingredients can be, Plankton Rice is a rice dish infused with pure marine phytoplankton, the microscopic algae that form the base of the ocean’s food chain, making the dish vivid emerald in colour with an aroma reminiscent of the open sea. Pure marine phytoplankton is a highly nutritional and sustainable ingredient packed with the likes of protein, fiber, and omega-3 fatty acids.

After years of tireless research on using the ocean’s resources in ways that are less destructive to marine ecosystems and promote sustainable fishing practices, Chef León was the first chef in the world to obtain authorisation to use 100% natural, food-grade phytoplankton in cuisine.

Prepared in accordance with his techniques and using the same premium-grade phytoplankton used at Aponiente, Plankton Rice will be offered in limited quantities daily at LUZ. LUZ specialises in authentic Spanish tapas and is accompanied by sweeping views of the Bangkok skyline.

His groundbreaking research has also focused on harvesting small edible seeds, that behave much like rice or quinoa yet are cultivated entirely underwater, from eelgrass, a bountiful marine plant growing naturally in coastal waters. The grain absorbs the flavour of the sea and, like pure marine phytoplankton, offers potential as a new model of sustainable food production. Eelgrass salt-water meadows require no freshwater irrigation, pesticides, or arable land; resources heavily consumed by conventional rice and cereal crops. Eelgrass also sequesters large amounts of carbon dioxide from the atmosphere.

“It is an absolute honour to share with diners in Bangkok a glimpse into a future in which part of our food system could move from the land to the sea in a sustainable manner and reimagine how we feed the world,” said INNSiDE by Meliá Bangkok Sukhumvit’s general manager Tarek Beheiry. “Chef León’s culinary talent marks uncharted territory, and how his innovation and creativity intersect with gastronomy and sustainability is an inspiration to all.”

Plankton Rice will be THB 890++ (USD 27.60++).

LUZ is open daily from 4pm until midnight. For further information and to make a reservation, visit here, innside-by-melia-bkk-luz-bangkok-tapas-bar or call +66 2 340 5499.