On May 24, the modern Thai restaurant located on the ground floor of Siam Kempinski Hotel, Sra Bua by Kiin Kiin welcomed Chef Henrik Yde Andersen back to the restaurant for the “Chef Henrik – Exclusive Media Masterclass”, demonstrating his cooking techniques and presentations.
While visiting Thailand in 2000, Chef Henrik couldn’t help but fell in love with Thai cuisine so much that he decided to stay for 5 more years to learn Thai cooking techniques from locals. Upon his return to Denmark, he opened a Thai-inspired restaurant with a modern twist, Kiin Kiin, which was later awarded with a Michelin star. In 2009, he was approached by the Siam Kempinski Hotel to open a Thai restaurant at the hotel with the same concept as Kiin Kiin in Denmark, entitled Sra Bua by Kiin Kiin.
Chef Henrik cooking demonstration started with his signature dish, Gang Dang Frozen Red Curry, consisting of a well mix of curry paste, coconut milk, and condensed milk with fish sauce, basil, and kaffir leaves. He then added the liquid nitrogen to the curry and let it freeze by itself for a few seconds. After that, he stirred the mixture with spoon until it was consistent.
The frozen curry was served with the lobster cooked sous-vide at 54 degrees, longan, and lychee foam, drizzled with fish sauce, and garnished with coriander and kaffir leaves. The red curry ice cream was bold and flavorful with a hint of spiciness. It was well contrasted by the sweetness of lobster meat and longan.
The other succulent dish demonstrated by the chef was the Seared Beef with Oyster Sauce. Chef Henrik began the preparation of the oyster sauce first, by blending fresh Brittany oysters with shitake soup, caramelized sugar, and soy sauce to create a sweet and savory sauce with a slightly bitter taste from the burnt sugar. The oyster sauce was then fried with indigenous herbs such as garlic, chili, fingerroot, young green peppercorns, and basil.
Once the sauce was ready, he plated the seared beef on a chuck of bone, and adorned with green peas, green pea sauce, pickles, and crispy minced beef, together with the oven-baked kale on top and the flavored oyster sauce he had prepared. The beef was supernaturally tender it melted in the mouth while other elements gave the dish a medley of textures and flavors.
Sra Bua by Kiin Kiin exudes a luxurious yet modern atmosphere with a touch of Thai classic. The dining area is elegantly decorated with the soothing natural tones of golden teak wood, accented by the stunning teak wood pavilion and the iconic lotus ponds (sra bua means “lotus pond” in Thai).
Experience the unique interpretation of Thai cuisine which embraces the original flavors of Thai dishes with Western influences conceptualized by Chef Henrik Yde Andersen, at Sra Bua by Kiin Kiin, Siam Kempinski Hotel.
Exclusive Master Class with Chef Henrik Yde Andersen
Sra Bua by Kiin Kiin @ Siam Kempinski Hotel Bangkok
Directly contact call : 02 162 9000