Le Petit Chef, Bangkok

Le Petit Chef Bangkok: An Evening of Video Mapping and Entertainment with Four Chefs, but Only One Can Be the Best!

During our visit to Bangkok in April 2026 we paid a visit to Le Petit Chef at Sheraton Grande Sukhumvit, A Luxury Collection Hotel, Bangkok, where earlier that same year we had also enjoyed a wonderful stay. We came in for the competition edition, Le Petit Chef & Friends, in which not one but four projected chefs, a Spaniard, a Frenchman, an Italian and a Japanese, battled for your vote via 3D projection mapping on the tablecloth.

What followed was an evening we struggled to capture in a single word. Playful, yes. Theatrical, absolutely. But also, honestly speaking, uneven in culinary level. One chef delivered the finest dish of the evening, another served a steak that was not what we had ordered. The show, on the other hand, ran like clockwork from start to finish.

This creative dinner concept is above all suited to families with children. We are convinced that the little ones will experience an evening they will not soon forget.

Where is Le Petit Chef located in Bangkok?

Our evening took place at Sheraton Grande Sukhumvit, and as far as we are concerned that location is a significant improvement on its previous home at the Amari. This luxurious five-star hotel sits directly on Sukhumvit Road, with a covered skybridge linking it straight to BTS Asoke and within walking distance of MRT Sukhumvit. By Bangkok standards, that is a rare luxury.

Right across the street lies Terminal 21, the themed shopping mall where every floor takes a different world city as its backdrop. Walk the other way down Sukhumvit and within ten minutes you arrive at SW1 Night Market, a pleasant evening market where you can comfortably round off the night after Le Petit Chef. In other words: there is more than enough nearby to build a full evening programme around your dinner.

The Sheraton itself , a five-star Luxury Collection property , exudes classic grandeur the moment you step inside. High ceilings, marble floors, traditional Thai art and service of a high standard. Le Petit Chef is staged in a room adjacent to The Living Room on the first floor of the hotel.

The story behind the smallest chef in the world

Before we describe our own evening, a brief look back at where it all began. The smallest chef in the world was born in April 2015, in an atelier in Leuven, Belgium. Belgian artists Filip Sterckx and Antoon Verbeeck, founders of the collective Skullmapping, created a short animation in which a tiny six-centimetre figure appeared on a plate through miniature projection mapping. It was originally intended as a demo film for a rejected client brief. They uploaded it to YouTube and watched it explode around the world: more than thirty million views, and enquiries pouring in from Paris, Dubai, Tokyo and Shanghai.

What started as a joke grew into a worldwide hospitality format with several storylines. First came The Beginning, in which the little chef wrestles in his hometown of Marseille with vegetables larger than himself. Then came In the Footsteps of Marco Polo, an Asian expedition along the Silk Road. And finally Le Petit Chef & Friends, the version we attended: no longer a solo act but four international rivals fighting it out on your plate.

Bangkok was the first city in Southeast Asia to welcome the concept, in March 2019, at the Embassy Room of Park Hyatt Bangkok. Amari Watergate Bangkok followed, and today this little rascal and his friends have settled into Sheraton Grande Sukhumvit.

What makes this evening so special?

Le Petit Chef Bangkok is not a restaurant in the classic sense of the word. It is pure tabletop theatre, with comedy as the main course and gastronomy on the side. A story in five courses. An evening in which four chefs, each six centimetres tall, battle for your vote through projection mapping, while the real-world service and kitchen translate the entire story into real plates on the table.

We arrived well ahead of time and knew immediately that this would not be an ordinary dinner. And we were right. It turned into something completely different: more playful, more theatrical, and without a doubt an evening that will stay with us. While waiting for the first course, we found ourselves thinking back to a private dinner we once attended together with the Royal Thai Embassy at the Okura in Amsterdam, where video mapping on the table was also used. That execution we found visually more refined, with a calmer and more cinematic character. Le Petit Chef, by contrast, deliberately leans into humour, motion and interaction, and that is precisely what makes it such an excellent choice for families and groups looking for an outing that lingers.

Arrive on time!

Arrive at least 15 minutes before 12:00 PM (matinee) or 7:00 PM (evening show), as the performances start on time and will not wait for anyone.

If you are not staying at Sheraton Grande Sukhumvit itself, plan your journey with comfortable margins. Bangkok traffic can be heavy, even very heavy, and what looks like a twenty-minute ride during the day can stretch out to forty-five minutes or more in the evening rush. We recommend taking the BTS (sky train) or MRT (metro) where possible: the Sheraton has a direct skybridge to BTS Asoke, so you step from the train into the hotel without crossing a single metre of street traffic.

If you do choose to travel by taxi or Grab, leave earlier than strictly necessary and use that extra buffer for a welcome drink in the lobby. Better fifteen minutes early with a glass in hand than five minutes late with regret. During our own evening a couple arrived half an hour late, and the consequence was painfully visible: they missed half of the chef introductions and ended up with just two of the four courses on the table. The show carries on, regardless of who is still on their way, and courses you miss cannot be made up later. An evening at Le Petit Chef is booked many months in advance for many guests, and it is far from a light expense. Make sure your whole party is seated on time. It saves disappointment, and it saves money.

Arrival and our first impressions during our visit in April 2026

We arrived a quarter of an hour before opening, and in hindsight we are glad we took that piece of advice seriously. The show really does start punctually. Anyone who is late misses the opening story and the first course, and there is no catching up.

The cool, neatly presented room held several already-set tables at its centre: crisp white linen, gleaming cutlery, glassware waiting to be filled, and a softly dimmed lighting set-up with a festive projection on the tabletop that almost made it feel as if a large gift was waiting to be unwrapped in front of you.

Once seated, we were welcomed with a fruit punch as an aperitif , fresh and lightly sweet , and given the choice between still or sparkling water. Other beverages carry an additional charge; water is included.

Amuse, the gentle opener

The amuse consisted of a shrimp cocktail with avocado, served with fresh bread and creamy butter. Before we tucked in, the dry ice beneath the amuse was activated with lukewarm water, creating a soft steam effect that drifted across the table.

The shrimp were juicy, the bread genuinely fresh and the butter at exactly the silky temperature we love. The only drawback: the cocktail dressing leaned toward the fruity side, a touch too sweet for our taste. No real issue, but already an early signal that the kitchen here does not always go for the finest balance. Children will have no problem with it whatsoever, and ultimately you come for the show.

Four chefs, one table, your vote

Then the show begins. One by one, the four chefs appear on the tabletop: a Spaniard, a Frenchman, an Italian and a Japanese. Each chef comes with his or her own character, sense of humour and choreography, and of course an own dish that arrives, course after course, right in front of you. Between courses the little chefs run, scuffle and cook their way across your plate. At the end, every guest casts a vote for their favourite.

It is amusing to notice how quickly you get drawn in. We caught ourselves having a favourite before that chef’s dish had even reached the table. Storytelling works!

The dishes , from “medium rare” steak to winning ravioli

The Spanish chef

The female Spanish chef opened with a salad that felt remarkably Italian in spirit. Well made, fresh in flavour, but not particularly exciting. Not bad, but certainly not memorable , the kind of dish you forget the moment the next plate appears on the table.

The Italian chef

Then came the Italian, and with him the highlight of the evening for us and for many of our fellow diners. Ravioli with mushroom sauce, in our eyes immediately the most beautiful and most flavourful plate of the night. The pasta was perfectly al dente, with that slightly firm bite you find above all in kitchens where someone with real love for pasta stands behind the stove. The sauce carried a beautifully considered salt balance, earthy from the mushrooms, creamy without sitting heavy on the stomach. Here we tasted craftsmanship and intention.

It came as no surprise that, at the end of the evening, the Italian was voted by us, and by the majority at the table, as the winner of the competition. One dish can lift an entire evening, and this ravioli did so effortlessly.

The French chef

The French chef brought a steak with carrot and fries. We were politely asked beforehand how we wanted our steak cooked, and we chose medium rare. What landed on the table was, unfortunately, something else. My steak leaned closer to rare than medium rare, the fries, portioned differently for each guest , were lukewarm to almost cold, and the carrot too had left the warmth of the pan some time ago.

Service kindly offered me two options: prepare a fresh piece of meat, or reheat the dish. An attentive response, no doubt. But by then the show was already heading toward the next chef, and the idea of pausing everything for a redo no longer felt appealing. We left things as they were, and so this course remained the sour note in an otherwise cheerful evening.

The Japanese chef

The Japanese closed the meal with a dessert as busy as a painter’s palette: white chocolate mousse, a layer of hazelnut and chocolate, a red fruit crumble, chocolate sponge cake, and alongside it a green sponge cake with a wasabi element. An ambitious plate, and on paper an intriguing one.

The wasabi, the very element that sparks your curiosity the moment you see it standing there, barely came through. The mousse was fine, the crumble pleasingly fresh, but the whole composition lacked just the sharpness such a combination needs to truly win. Sorry, Japanese chef, we would have liked to give you a chance!

Our Conclusion

Let us be honest about what does and does not work here. The projection mapping is technically impressive and visually polished. The animation runs cleanly, the music reinforces the storytelling, and the fact that four chefs with their own characters battle for your vote turns the evening into an interactive experience you will find in few restaurants worldwide. For families with children, this strikes us as an unforgettable outing. For groups of friends or couples looking for something different from a standard dinner, equally so.

But the food itself remains uneven. The ravioli was outstanding, the amuse pleasant, the salad solid, the dessert ambitious but out of balance, and the main course a missed opportunity. Those who come here in search of true culinary depth , the kind you find at the hotel’s other restaurants, will leave the room disappointed. Those who come for the experience will have a thoroughly enjoyable evening.

We sum it up like this: at Le Petit Chef Bangkok, the experience matters more than the food. That is not a criticism , it is a deliberate choice of the concept itself. As long as you arrive with that expectation, this is an evening you will walk away from with a smile.

Why You Should Book a Table at Le Petit Chef in Bangkok

• The smallest chef in the world: A Belgian art concept from Leuven, projected onto your table via 3D mapping. Viral worldwide, available in only a handful of cities.
• Four chefs compete: You crown the winner.
• Luxury location, easily accessible: Private room at Sheraton Grande Sukhumvit, direct skybridge to BTS Asoke and MRT Sukhumvit.
• Table theater for all ages: A true family outing, perfect for kids from six years old.
• Multi-sensory experience: Music, animations, dry ice effects—engaging all your senses at the table.

General information about Le Petit Chef @ Sheraton Grande Sukhumvit, A Luxury Collection Hotel, Bangkok

Address: Le Petit Chef @ The Living Room, 1st floor, Sheraton Grande Sukhumvit (a Luxury Collection Hotel), 250 Sukhumvit Road (between Soi 12 and Soi 14), Khwaeng Khlong Toei, Khet Khlong Toei, Bangkok 10110
Reservations: +66 (0)2 649 8888 / +66 (0)2 649 8364 or online
Dress code: Smart casual
Book your Sheraton Grande Sukhumvit room or suite via Agoda or Booking.com