BANGKOK, June 29 -- There are good restaurants and there are great restaurants. Then there are those that are awarded the highly sought after Michelin stars.

So what's the secret behind running a Michelin-starred kitchen?

As I ponder this question, I can't help but recall an outstanding meal I had earlier this year at Mezzaluna, the highest restaurant in Bangkok.

Located on the 65th floor of the State Tower, the two Michelin-starred restaurant offers some spectacular views of the Chao Phraya River. But beyond the views and its warm and classy dining room, what matters is the food.

Led by Chef Ryuki Kawasaki, Mezzaluna delivers on that note and in spades. From Breton blue lobster delicately perfumed by Japanese shungiku and smoked Mort...