Sam Pang, whose 25-year career began in Singapore, has worked in various countries, most recently in the United Arab Emirates as Chef de Cuisine of the region's most innovative and award-wining restaurants.
Originally from Malaysia, it was clear from childhood that Sam was destined to become a chef, as he enthusiastically accompanied his mom to the market and joined her in the kitchen to prepare dinner while his dad, who managed a restaurant, looked on knowingly.
"I am delighted to be part of a restaurant with such high standards," Sam says, "from the cuisine to the team culture, I am most impressed with the levels of excellence at lebua." Sam has brought his own signature style to Breeze, one honed over many years working and traveling around the world that infuses traditional Asian flavors with subtle local influences – always with an emphasis on stunning artistic presentation.
Delighted that three valuable members of his former team from the Middle East have joined him at Breeze – David Pang, Wang Wei Xue and Sky Wong – Sam is also pleased with Thailand's "abundance of fresh ingredients and herbs," which he is examining with the same fervor he showed as a child in the fresh markets of Penang.
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