It’s a brand new season and Executive Chef Sam Pang’s latest Tasting Menu is particularly extraordinary under the clear star-filled sky amidst the elegant modernist backdrop of Breeze – Bangkok’s highest open-air Asian restaurant.
As always, our sumptuous ‘Chef’s Tasting Menu’ remains true to its authentic Asian roots while raising the bar for progressive presentation, and consists of five courses: an appetizer, a soup, a pre-main, a main, and dessert.
Seared Scallop with Chinese Chives
For this homage to the Japanese culinary arts, Chef Sam uses Hokaido scallops and serves them with charcoal-grilled spring onion and organic cherry tomato dust with a sauce infused with scallions and dry saki.
Double-Boiled Clear Lotus-Root Soup
Using Madako octopus – the favorite among Japanese – Chef Sam has created a classic Cantonese soup that is boiled only long enough to release all the flavor, but not overly boiled so it doesn’t get milky, with dumpling, crispy lotus root and dried octopus.
Crispy Red Grouper
Kumquat and chili marinated, with Kaffir lime, green mango and papaya, this Thai-inspired dish uses local red snapper in a green papaya and mango salad, som tam style.
Braised Wagyu Short Rib
Cooked with the ‘beef on the bone’ to get all that great flavor, with Yaan wild peppercorn flower sauce, Szechuan sweet potato, and vegetable fried black and brown rice, this was one of the featured dishes at the appropriately named the ‘Cutting-Edge Asian’ dinner created by Breeze when we made our New York debut at The James Beard House last October.
Choose Your Own Dessert from the Full Dessert Menu
Decide for yourself which dessert best follows this feast from the full selection of masterpieces created by Executive Pastry Chef Aleksandar Hekimov.