‘Matcha Meets Macarons’ – A Unique Patisserie Collaboration with Chef Yusuke Aoki from Japan Experience the Art of Japanese-French Pastry Collaboration
Siam Kempinski Hotel Bangkok is delighted to launch ‘Matcha Meets Macarons’, marking a first-ever pastry collaboration between Master Chef Yusuke Aoki and Executive Pastry Chef Franck Istel. Starting from 5 April onwards, this collaboration will be available in both signature set and buffet style—served on 5 and 6 April and every Saturday throughout April and May 2025. Be one of the lucky guests to join Chef Yusuke Aoki’s signature chocolate pastry demonstration—available for two days only—on 5 and 6 April 2025.
Appreciate the art of Japanese and French patisserie as Chef Yusuke Aoki joins hands with Siam Kempinski Hotel Bangkok for the first time to present a specially curated afternoon tea set for the summer season. With a profound passion for pastry, Chef Yusuke Aoki is renowned for his expertise in haute French pastry, travelling from the East to the West to refine his international knowledge and skills. Meanwhile, Executive Pastry Chef Franck Istel brings his experience from both France and Asia to craft this artistic Japanese-French pastry collaboration at 1897 Lounge.
The savoury selection begins with flavourful bites for degustation, including Parmesan Sablé with Ceps and Champignon Mushroom, Smoked Foie Gras with Cherry Glaze, Cinnamon and Aniseed Puff Pastry, Crispy Nori Taco with Avocado, Salmon Gravalax and Wakame, Truffled Egg Mayonnaise Sandwich and many more.
Created to capture the hearts of Bangkok’s sweet-tooth enthusiasts, the unique Japanese-French-influenced pastry collection includes Matcha Opera Layered Cake, Yuzu Vanilla White Chocolate Vacherin, Strawberry Verrine with Sakura Jelly and Milk Blanc Manger, Mini Chocolate Canelé, Petite Tropézienne à la Vanille and Mangue, Lavender-Infused Chocolate Lollipops and Black Truffle Macaron to name a few. Each creation reflects Chef Yusuke Aoki’s boundless creativity and artistry in colour, paired with Chef Franck Istel’s playful approach to crafting flavour-packed bites.
Make the experience even more special with two delightful dining formats where the two chefs work closely to ensure a truly unforgettable pastry experience—exclusively at Siam Kempinski Hotel Bangkok.
Signature Afternoon Tea: THB 2,490++ per set for two persons, including selected coffee or tea. Available daily from 13:00 to 17:00 at 1897 Lounge.
Buffet Afternoon Tea: THB 1,850++ per person with unlimited tea and coffee. Available on 5 and 6 April, and every Saturday in April and May, from 13:00 to 17:00 at Niche Tea Lounge.
For reservations or more information, please contact the 1897 Lounge at +66 2 162 9000, email dining.siambangkok@kempinski.com or visit the hotel’s website at kempinski.com/en/siam-hotel/restaurants-bars/pop-up-event-chef-yusuke-aoki-x-chef-franck-istel. You can also find us on Facebook: Siam Kempinski Hotel Bangkok, Instagram: siamkempinski or reach us via our official Line account @siamkempinskihotel.
About Chef Yusuke Aoki: A native of Japan, Chef Yusuke Aoki started his pastry career at a young age in a small French patisserie in Shiga prefecture. In 2007, he joined The Ritz-Carlton Tokyo as a part of the pre-opening team before venturing into international pastry chef roles, including positions at The Ritz-Carlton Toronto and The Ritz-Carlton Doha.
To pursue further development, Chef Yusuke relocated to France—widely regarded as the capital of haute pastry—where he learned advanced knowledge and techniques from MOF Chef Stéphane Glacier, recognised as one of the world’s greatest pastry masters. He assumed his first pastry head first at Four Seasons Resort Bali at Jimbaran Bay. During this time, he participated in the Valrhona Chocolate Chef Competition (C3 Competition) and won the continental qualifier in Singapore. Representing Asia at the world finals in New York, he ultimately claimed the title of World Champion in 2018.
Chef Yusuke Aoki returned to Japan in 2020 to take the helm as Executive Pastry Chef for Four Seasons Hotel Tokyo Otemachi. After many years in the hospitality industry, he decided to pursue an independent international pastry chef, travelling the world to share his passion, knowledge and techniques with pastry professionals and students.
About Executive Pastry Chef Franck Istel: Chef Franck is a culinary artist hailing from the beautiful French city of Strasbourg. His journey in the culinary world began at the age of 15 when he started his apprenticeship as a cook. Inspired by the magic of pastry-making, he spent the next four years mastering the art of pastry and baking, earning diplomas in both fields. At just 21 years old, Chef Franck opened his own bakery and pastry shop, where he honed his skills as a master chef for two years.
His passion for adventure and culinary exploration led him on a journey that would take him around the world. From the idyllic French island of St-Pierre et Miquelon to the vibrant city of Beijing, Chef Franck has worked with some of the world’s most prestigious luxury hotels and resorts. He has played a key role in opening and training culinary teams at several luxury properties worldwide, crafting signature menus and setting new standards in fine pastry and bakery. Chef Franck’s passion for excellence has earned him a reputation as a culinary pioneer, and his collaborations with luxury brands have been nothing short of extraordinary.