Breeze – Chef’s Tasting Menu
- KING CRAB LEG “BI FENG TANG” STYLE
-
Fragrant garlic, dried chili, bread crumb and black bean
Sémillon, Old Vine Kaessler, Australia 2017
_____ - ROASTED CHICKEN SICHUAN MALA CHILI
-
Garlic, shallot, young ginger spring onion, and flower pepper corn oil
OR - DEEP-FRIED PHUKET LOBSTER, FOIE GRAS TRUFFLE SAUCE
-
Shimeiji mushroom, bunapi mushroom ginger, and spring onion
Gewurztraminer, Wairau River, New Zealand 2017
_____ - STIR–FRY RED GROUPER “XO SAUCE”
-
Dried scallops, dried shrimp, shallots, chili, cordyceps militaris and garlic shoot
Sauvignon Blanc, Te Muna, Craggy Range, New Zealand 2022
_____ - WOK-FRIED WAGYU BEEF TENDERLOIN
-
Black pepper, merlot wine sauce served with ginger and scallion fried rice
OR - ROASTED CANTAL PORK
-
Pickled Hunan chilli and black bean served with ginger and scallion fried rice
Cabernet Sauvignon Silver Oak, United States 2018
_____ - CHOCOLATE STONE
-
Chocolate passion matcha mousse, meringue, passion gel, passion mascarpone ice cream
No.7 Ayler Kupp Riesling Spätlese Grosse Lage, Peter Lauer, Mosel, Germany 2022
_____ - 5 Courses Meal THB 5,500++
-
Wine Pairing THB 4,100++
All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price - Please note that prices and items might be changed without prior notice.