One of the world’s most talked-about dishes in modern gastronomy is making a limited-time appearance in Thailand. LUZ Bangkok Tapas Bar, located atop INNSiDE by Meliá Bangkok Sukhumvit, will exclusively serve Plankton Rice, the signature creation of three-Michelin-starred Spanish chef Ángel León, widely known as El Chef del Mar or The Chef of the Sea.

Available from December 30, 2025 to January 31, 2026, the dish represents Chef León’s pioneering vision of sustainable seafood and alternative marine ingredients. His celebrated restaurant Aponiente in Cádiz, Spain, holds three Michelin Stars along with a Michelin Green Star, recognising its commitment to sustainability and innovation rooted in ocean research.

Plankton Rice is infused with pure marine phytoplankton, a microscopic algae that forms the foundation of the ocean’s food chain. The ingredient lends the rice a vivid emerald hue and a distinctive aroma reminiscent of the open sea. After years of research, Chef León became the first chef in the world to receive authorisation to use 100% natural, food-grade phytoplankton in cuisine.

Prepared using Chef León’s original techniques and the same premium-grade phytoplankton used at Aponiente, the dish will be served in limited quantities daily at LUZ, known for its authentic Spanish tapas and panoramic views of the Bangkok skyline from the 33rd and 34th floors.

“Chef León’s culinary philosophy is incredibly inspiring,” said Tarek Beheiry, General Manager of INNSiDE by Meliá Bangkok Sukhumvit. “We are proud to bring Bangkok diners a glimpse into a future where part of our food system could shift from land to sea. Plankton Rice shows how sustainability and creativity can come together to redefine fine dining.”

The launch follows ‘Stars of the Sea: A World-Class Culinary Journey’, a special one-night event on December 29, featuring Chef Ángel León alongside Juan Ignacio García Racionero (Chef Nacho), Chef de Cuisine at LUZ. Organised by Meliá Hotels International, the experience blends Chef León’s marine-driven philosophy with Chef Nacho’s approach to soulful Spanish tapas.

Beyond phytoplankton, Chef León’s research has also explored cultivating edible marine grains from eelgrass, a saltwater plant that grows without freshwater irrigation, pesticides or farmland. These innovations point to new models of sustainable food production while also contributing to carbon sequestration, reinforcing his reputation as one of the world’s leading voices in future-focused gastronomy.

Recognised among Bangkok’s top four hotels by the Condé Nast Traveler Readers’ Choice Awards 2025, INNSiDE by Meliá Bangkok Sukhumvit continues to strengthen its culinary credentials through collaborations that merge global talent with responsible dining.