Breeze introduced new food concept "Peranakan cuisine"
Breeze launched new food concept “Straits Chinese Peranakan”, first exclusive Peranakan cuisine in Bangkok, created by Chef Sam Pang, Executive Chef at Breeze, lebua Hotels & Resorts, who is originally from Malaysia, Penang city. The city is known as one of the birthplaces of Peranakan culture. Peranakan means “straits born” or the descendants of Chinese immigrants who married and integrated with local Malays.
Peranakan cooking is a result of blending Chinese ingredients with distinct spices and cooking techniques used by locals. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
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