Breeze Executive Chef Sam Pang will be presenting his cutting-edge culinary artistry at The James Beard House in New York on 23 October.

Breeze Chef

Breeze is The Dome at lebua’s homage to Asian cuisine, and its rising stature among connoisseurs. From the moment it opened in 2006, high above the city on the 51st and 52nd floors of Tower Club at lebua, the restaurant quickly became known as the ‘new face of Asian dining’, a stunning venue where design, cuisine and service come together for an evening that is unforgettable. Now, the iconic Bangkok restaurant is spreading its wings – first to New York, and then on to Europe.

Chef Sam Pang says that he is “very excited to be making my first trip to New York, and I’m looking forward to showing Breeze to the world”. Originally from Malaysia, Sam brought his own signature style to the restaurant, one honed over many years of working and traveling around the world that infuses authentic Asian flavors with subtle local influences and cutting-edge technique – always with an emphasis on stunning artistic presentation. 

The hors d’oeuvre and dinner selections presented at The Beard House will remain true to Breeze’s authentic Asian roots while raising the bar for preparation and presentation. “We will elevate the offerings, for example, with dishes like the Wok-Fried Lobster with Hui Zhou Mui Choy and Hong Kong Kale.”  Chef Sam will also redefine his legendary dim sum to create canapés that are “bite-sized explosions of flavor,” he says, adding that “it is a preview of what is to come at the new ‘Breeze’, which will open in 2015 at the Steigenberger Frankfurter Hof in Germany”.
Every dinner at Breeze becomes an evening unlike any other, but the international culinary event at The Beard House is truly one for the record books, so reserve your table early!