Located at the Eau Palm Beach Resort & Spa, Angle is a culinary experience for the senses showcasing contemporary cuisine and farm-to-table seasonal offerings. The warm and inviting space has a sleek and urbane décor with chocolate velvet walls, glowing candlelight, reflective mirrors, and an underlit onyx and amber “Chef’s Table” offering a true foodie indulgence in the center of the dining room. The Angle ambiance is rivaled only by its culinary team compromised of Chef de Cuisine Manlee Siu, and Sommelier, Levin Glane.
Angle is open Tuesday - Saturday from 6 - 10pm.
Meet the Talent
Chef de Cuisine, Manlee Siu
A native of Hong Kong, Manlee Siu credits her mother for her passion for cooking, and says her best childhood memories are in the kitchen preparing meals for her five siblings.
A culinary graduate of the Le Cordon Bleu, Manlee began her career at the celebrated Mobil Five-Star, Relais & Chateau restaurant, Gary Danko, in San Francisco. She was then appointed Chef de Cuisine of the Meritage Restaurant at Claremont Resort & Spa and has cooked several times at the prestigious James Beard House in New York City.
Manlee continued her career as Chef de Cuisine at Revival Kitchen and Bar in Berkeley, exploring and teaching the concept of "farm to table." Preserving the seasons became a hobby and making everything in house became a standard. Her talents were quickly recognized, and she was given the opportunity to launch Agricola ( the Latin word for "farmer") in Princeton, New Jersey, which Gayot quickly named one of the top 10 new restaurants in the United States for 2014.
Now, at Eau Palm Beach as Chef de Cuisine of Angle, Manlee's menu features what she calls “contemporary American cuisine using locally sourced and sustainable ingredients influenced by our region.”
When she is not in the kitchen, Manlee can be found unwinding with a new cookbook or making a trip out to a local farm searching out new ingredients for tomorrow’s menu.
Resort Sommelier, Levin Glane
It's only fitting that the resort sommelier's first name can also be read as "Le Vin," the French word for wine. Levin's interest in the food and beverage industry began at the young age of 19 when he began bartending. His curiosity grew for the wine industry, but noticed it was intimidating to some, so made it a goal to make the world of wine a bit less mysterious and more accessible to everyone.
Prior to joining the team at Angle, Levin worked in some of the nation’s most noted restaurants, including Herbsaint and Restaurant August in New Orleans; Café Boulud in Palm Beach; Cielo in Boca Raton; and Buccan in Palm Beach.
When Levin is not sharing his knowledge about wine with guests in Angle, he enjoys expanding his personal knowledge base for wine by traveling to his favorite country, France.