Breeze will be making its New York debut at the James Beard Foundation on October 23rd as Executive Chef Sam Pang presents culinary creations of the iconic Bangkok restaurant, which has quickly became known as the ‘new face of Asian dining.’ 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 offerings, for example, with dishes like the Wok-Fried Lobster with Hui Zhou Mui Choy and Hong Kong Kale,” says Chef Sam, who will also redefine his legendary dim sum to create canapés that are “bite-sized explosions of flavor.” Chef Pang has brought a 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 and cutting-edge technique – always with an emphasis on stunning artistic presentation.
Among the hors d’oeuvre specially created for the event are Chaozhou Sour Vegetable–Niman Ranch Beef Puffs, Crispy Wasabi Prawns with Mango Salsa and Ebiko, and Pan-Seared Truffle–Roast Duck Dumplings with Foie Gras. Highlights of the dinner menu include the Wok-Fried Lobster, Braised Niman Ranch Beef Short Loin with Ya’an Flowering Wild Pepper, and Organic Farm Vegetables with Brown-and-Black Jasmine Rice.
Located high above Bangkok on the 51st and 52nd floors of the Tower Club at lebua, Breeze is an homage to Asian cuisine, and its rising stature among connoisseurs. 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. In 2015, lebua is bringing the Breeze concept to major cities across Europe, starting with Frankfurt, Berlin, and Brussels followed by major US cities. More information about the event may be found at www.jamesbeard.org/events/cutting-edge-asian.