Review

High above Bangkok on the 52nd floor of State Tower, Breeze captures the essence of modern Chinese cuisine and the magic of dining with city light and river views. As evening sets, the skyline softens into hues of gold and violet while the Chao Phraya shimmers below. Marinated cherry tomatoes in plum sauce amuse-bouche, bursting with juiciness, with a gentle tang of plum start the meal. Duck salad, brings tender duck with pomelo, shallot, sakura cress and toasted pine nuts, finished in plum sauce. Duck skin is crisped, its lean meat sweet, lifted by citrus and herbs. Next, wok-seared river prawn glazed in spicy milky oolong soy sauce, topped with crispy oolong leaves and young ginger. The prawn’s meat pulls from the shell with ease, creamy from the oil in its head, enriched by the tea. Then steamed ruby fish with black bean, Sichuan pickled chilli sauce, white sesame and spring onion. A splash of Chinese wine adds aroma. Main course presents wagyu beef with miu choy in supreme soy sauce, combined with trumpet royale mushroom, bamboo shoot, green leek, chilli and crisp golden noodles. Chocolate banana, layers chocolate parfait, sable, vanilla whipped ganache, caramelised banana, and banana ice cream into one decadent finale. Wine pairings span Champagne, French white and red, and Portuguese port, leaning towards old-world styles.