Sam Pang, whose 25-year career began at the venerable Raffles Hotel Singapore, has worked in various countries, most recently in the Middle East as Chef de Cuisine at Hakkasan Dubai in and previously at Hakkasan Abu Dhabi.
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.
In addition to stints at several of the world's most innovative and award-winning restaurants, Sam has also enjoyed working with start-up stand-alone restaurants, and his strong background in banquets and events make him a particularly exceptional addition to The Dome at lebua’s culinary team – and one highly appreciated by the city’s business and social set.
"I am delighted to be part of a restaurant with such high standards," he says, "from the cuisine to the team culture, I am most impressed with the levels of excellence here." 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 Hakkasan team are joining 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.