Europe’s connoisseurs of Asian cuisine will be delighted to learn that Bangkok’s award-winning Breeze restaurant will be making its European debut at the Steigenberger Frankfurter Hof in 2015.
The launch marks a larger strategic partnership between Thailand-based lebua Hotels & Resorts and the Steigenberger Hotel Group of Germany.
Already a major culinary destination, the historic Frankfurt hotel houses the Michelin-starred restaurant Francais, and Deepak Ohri, CEO of Breeze’s parent company lebua Hotels & Resorts, is “delighted to be in such esteemed company”.
Puneet Chhatwal, CEO of Steigenberger Hotel Group, commented on the natural fit of the strategic partnership, whereby lebua will deliver destination dining concepts to key Steigenberger hotels: “Dining is an essential component of our guest experience. We’re thrilled to draw on lebua’s internationally acclaimed food and beverage expertise to further elevate the experience of Steigenberger’s guests.”
The new restaurant, ‘Breeze’ by lebua, will introduce the same award-winning concept in Frankfurt that has made it a Bangkok icon. Breeze’s ‘authentic Asian cuisine, progressively presented’ is a distinctive dining experience that led USA Today to recently name it one of the of the world’s ‘Top 10 Most Cutting-Edge Restaurants’ and Condé Nast Traveler to designate it one of the global “Hot Tables” on opening.
Launched in Bangkok in 2006 at Tower Club at lebua, the restaurant quickly became known as the ‘new face of Asian dining’. With an exceptional menu that remains true to its authentic Asian roots while raising the bar for aesthetically pleasing presentation, Breeze is a testament to the chef’s passion for health, freshness and flavor – and the aesthetics of haute cuisine.
Aficionados of Asian cuisine will already be familiar with Breeze by lebua’s chef, Culinary Creative Director Sam Leong, who is an award-winning author and television personality with over a quarter century of culinary expertise.
Sam’s long list of accolades includes, most recently, the ‘Five Star Diamond Award’, recognition as one of the world’s finest chefs by the American Academy of Hospitality Sciences (2008), and the ‘Asian Cuisine Chef of the Year (Regional)’ by the World Gourmet Summit (2009). His culinary skills are deftly displayed in his cookbooks, A Wok Through Time, Sensations, and A Taste of Home.
Ohri says he is “thrilled to bring to Frankfurt residents and visitors this brand new dining experience with extraordinary presentations of authentic Asian cuisine prepared by the region’s legendary master chefs”.
He adds: “I look forward to welcoming guests to this exciting new venue when we open the doors next year for an evening that we hope will be unlike any they have experienced before.”
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