Perched high above Bangkok on the 51st and 52nd floors of Tower Club at lebua, the exquisite riverside rooftop restaurant quickly became known as the ‘new face of Asian dining’ – a stunning venue where design, cuisine and service come together for an evening unlike any other.
Now the iconic Bangkok restaurant has a new face of its own in Executive Chef Sam Pang, who has brought his own signature style to Breeze, one honed over many years of working and traveling around the world that infuses authentic Asian flavors with subtle local influences while raising the bar for progressive presentation.
With a sumptuous menu that remains true to its authentic Asian roots, Breeze breathes new life into ancient traditions, whisking the past into the present, and indeed on to the future. The result is a testament to the chef’s respect for history, and passion for freshness, flavor, and the aesthetics of haute cuisine.
Chef Sam’s creations are offered à la carte or through the seasonally inspired tasting menu with highlights like Charcoal Grilled Chilean Sea Bass with Chinese Chives, Wok-fried Maine Lobster with Curry Leaves in Spicy Yellow Bean Sauce, Wok-fried Andaman Tiger Prawns with Okra and Coconut in Tamarind Sauce, and his Signature Jasmine Tea Smoked Wagyu Beef Ribs.
In the elegant modernist design of Bangkok’s highest open-air Asian restaurant, this culinary artistry is complemented by the 3,000 bottles of wine on hand, unrivalled hospitality, unobtrusive yet impeccable service from Breeze’s multilingual and highly knowledgeable servers, and perhaps the best views in Bangkok. For diners, it is always a journey to a place they have never been before, and will never forget.