What does $25,000 buy you these days?

(Bangkok - February 12, 2007) What do you do if you've got an extra US$25,000 laying around, while at the same time battling the munchies?

Head to Bangkok and grab a once-in-a-lifetime meal at the lebua at State Tower Luxury Hotel with 39 other “Epicurean Masters of the World.” (that is, until the first US$100,000 meal is announced)...

Last Saturday evening, a 10-course menu was prepared by six world-class chefs and featured some of the world’s rarest wines (you didn't expect MD 20/20 did you?), all for a tidy sum.

For 25 big ones, you could have feasted on the following:

1st course:

• Creme brulee of foie gras with Tonga beans
• 1990 Louis Roederer Cristal
• Prepared by: Alain Soliveres from Taillevent in Paris, France

2nd course:

• Tartare of Kobe beef with Imperial Beluga caviar and Belon oysters
• 1995 Krug Clos du Mesnil
• Prepared by: Antoine Westermann from Le Buerhiesel in Strasbourg, France

3rd course:

• Mousseline of “pattes rouges” crayfish with morel mushroom infusion
• 2000 Corton-Charlemagne, Domaine Jean François Coche-Dury
• Prepared by: Alain Soliveres from Taillevent

4th course:

• “Tarte fine” with scallops and black truffles
• 1996 Le Montrachet, Domaine de la Romanee-Conti
• Prepared by: Antoine Westermann from Le Buerhiesel

5th course:

• Brittany Lobster “Osso Bucco”
• 1985 Romanee-Conti, Domaine de la Romanee-Conti
• Prepared by: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France

6th course:

• Ravioli with guinea fowl and burrata cheese with a veal and truffle sauce
• 1961 Chateau Palmer
• Prepared by: Annie Feolde from Enoteca Pinchiorri in Florence, Italy

7th course:

• Saddle of lamb “Leonel”
• 1959 Chateau Mouton Rothschild
• Prepared by: Marc Meneau from L’Esperance in Vezelay, France

8th course:

• Sorbet “Dom Perignon”
• Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
• 1961 Chateau Haut-Brion
• Prepared by: Heinz Winkler from Residenz Heinz Winkler in Aschau, German

9th course:

• Veal cheeks with Perigord truffles
• 1955 Chateau Latour
• Prepared by: Heinz Winkler from Residenz Heinz Winkler

10th course:

• Imperial gingerbread pyramid with caramel and salted butter ice-cream
• 1967 Chateau d’Yquem
• Prepared by: Jean-Michel Lorain from La Cote Saint Jacques

Ladies and Gentlemen, please remember tax and gratuity are not included with the price of your dinner, so please tip accordingly.

And who said the Cupola was expensive?