Celebrating the Lunar New Year in Bangkok
Welcome in the Year of the Goat with ‘China 2020’, an interactive à la carte menu at Breeze, the highest open-air Asian restaurant on the 51st-52nd floor of Tower Club at Lebua, an award-wining luxury all-suite hotel.
Chef Sam Pang, executive chef at Breeze, has been watching these trends, and has used his observations to create an entirely new dining and drinking experience, modeling a meal from predications about the look, taste, and feel of Chinese dining in 2020.
There are five dishes on the China 2020 menu: DISCOVERY (roasted Barberie duck with water chestnut, shitake mushrooms, and Chinese wine sauce served in a Pandora box); YOUTH (Chinese beef burger with vegetable fries); EXCITEMENT (Japanese Omi beef tenderloin with lucky sauce); APPEARANCE (Maine lobster, Fin de Claire oyster, foie gras, baby squid, deep sea prawn, Alaskan King Crab, abalone around sea urchin); and BACK IN TIME (lamb shank with Chinese cabbage, mushrooms and homemade spicy sauce served in traditional manner). These courses take you on a gustatory journey as you embrace the future of dining.
Enjoy both traditional and modern favorites, with an interactive experience that will see guests mixing their own cocktails and cracking open a box to get to their dishes. And unlike most American Chinese meals, this one won’t have any fortune cookies on the menu. Instead, guests will get to choose their “lucky” sauce with a roll of the dice, to be served with a succulent piece of Omi beef.
In line with the increasingly trendy lifestyle of the Chinese, the drink of choice is the cocktail — with a difference. The drinks, FIRE (Havana rum, macerated dried fruits, Cognac, raspberry, refreshing sorbet and fire), AROMA (Chivas 18 year, raspberry liqueur, mint, home-infused maple syrup with chili and tobacco and Mumm Cordon Rouge Champagne), EXPERIMENT (gin, melon liqueur, aloe vera, guava, passion fruit, basil seeds or vodka, Blue Curacao, pepper-cinnamon, pink grape fruit, pineapple and vanilla), LIFE (pinot noir, gin, Cognac, macerated dried fruits and sparkling water) and SWEETNESS (house-made Advocate, vanilla, cinnamon, Chivas 18 year, lemonade, rose jelly and jasmine marshmallows), with names that promise an experience of taste and enjoyment, all add to this culinary adventure that is designed to transport the diner straight into the future.