At the beginning of September, Great Gastro is so grateful to have had the opportunity to once again visit Sra Bua by Kiin Kiin, an award-winning and must-visit restaurant at Siam Kempinski Hotel Bangkok.
Sra Bua by Kiin Kiin offers one-of-a-kind fine dining experience. The restaurant incorporates the art of Western cooking techniques into the original recipes, leaving them all a unique Thai-inspired modern cuisine. Behind beautifully composed food presentations, the familiar flavours of original Thai dishes are maintained.
At Sra Bua by Kiin Kiin, “Molecular Geometry”’ is used as such a main player. Implementing techniques from chemistry and physics to craft edible creations, transforming the textures of food into innovative eating experiences, the food here offers something new for the palates of intrepid diners.
From oyster sauce to prawn crackers, all those highly sophisticated menu implementing by Michelin-Starred Chef Henrik Yde Andersen, the founder of Copenhagen’s famous flagship Kiin Kiin restaurant, who has created an impressive combination of Thai dishes and ingredients with modern lab-like equipment such as liquid nitrogen and evaporators, this unique cooking style presents regular food in brand new ways that will blow your mind.
Siam Kempinski Hotel Bangkok welcomes the return of renowned Michelin-starred Chef Henrik Yde to present his unique gastronomical experience exclusively at Sra Bua by Kiin Kiin. This new set menu, ‘The Journey’, matches perfectly with Siam Kempinski Hotel Bangkok’s philosophy – bringing a ‘new’ Thai culinary experience to the heart of Bangkok. We invite all patrons to join us on an unforgettable journey with exquisite a la carte menu or 3-courses (1,350++ THB) to 4-courses (1,500++ THB) business lunch from 12:00 – 15:00. For dinner, ‘The Journey’ set is available for diners to enjoy this new 10-courses creation at priced 3,100++ THB.
Would you like to try new things and experience unfamiliar sensations? How about unique street food or fabulous seafood from the seaside? Get ready for a new culinary journey that will make you love Thai food even better.
– THE JOURNEY –
Street Food
Street food in Thailand bring together various offerings of ready-to-eat meals. At the first stop, Chef Henrik Yde surprised us with well-known Thai snack in an amazing Finger Food form. An appetizer included steamed egg pudding on top with dried shredded squid, chicken satay in crisp rice form on top with satay sauce, Sai ua (Northern-style sausage) with pickled ginger, Soy sauce Meringue in a grains jar served with wasabi yogurt, spicy scallops in lotus and much more. Representing a casual and playful venue dishing out Bangkok street food favourites, Chef Henrik creation is a special blend of cooking and art to amaze your eyes and taste buds.
Laksa based on Crab-Crab Cornetto to-Grilled Squid – Oysters Tempura with Misomayo – Coco Scented Towel
When exploring beaches in Thailand it wouldn’t be complete without experiencing a various seafood. Our next stop illustrated a charm of Thai-style Seaside via Chef Henrik’s creation, Started with Laksa Soup, a thick and creamy soup with a full taste of spices. The flavorful base of the soup is basically lemongrass, chilies, shallots, galangal, turmeric, spices and dried shrimp all blended up in the food processor. All served in a well-decorated coconut shell. The popular spicy soup hides under white sugar layer in which representing a lovely sand beach of Thailand. When the food arrived, you could see a lovely seashell on top with a drinking straw. Aside, you could enjoy a grilled squid with sour and spicy dipping sauce.
The next dish features an oysters tempura with miso mayo – coco Scented Towel. With a full sense of seaside, perfect oysters fried in a light-as-air tempura coating. A chili dipping sauce has a nice sweet citrus taste at first with a chili kick to follow.
A coconut refreshing towel was given to the dinner to fresh up before having a course’s final, crab ice cream. Thailand’s beaches are renowned for its rich array of seafood, prime amongst the delicacies being a crab. Knowing as Chef’s favourite when visiting southern Thailand, this is a dish worth getting the claws into.
Salad with Apples and Celery – Marinated Scallops
Our journey goes green with Celery salad. Awaken your taste buds to a world of flavour with a Thai-style salad. Offers a feast of flavours and textures with every bite, this salad is based on fresh tiny sliced apple and celery, then served with a mixture of Thai spicy dressing and fresh marinated scallops on top with celery cream butter. Try it and become a salad lover again!
Tom Ka with Baby Corn and Chanterelles Mushroom Served Hot and Cold
It is nothing like the wonderful oriental floral flavour Tom Kha Gai soup in Thailand, but this time, we had it more special with a two styles hot and cold served. This is based on gender elements when a man is suitable for hot- passion, inspiration and transformation while women characteristic is cold- emotional, nurturing and hidden. Thus, the taste of two dishes is totally the same. This classic coconut soup gets its rich and dynamic flavour from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger and lime juice. Instead of chicken, chef Henrik made it even more amazing with baby corn and chanterelles.
Salt baked Carrot with Tamarind and Lemongrass
Pad Thai is so synonymous with Thailand that it even contains the country’s name; however, the famous wok-fried noodle dish doesn’t have a long history. Pad Thai was actually introduced to Bangkok around 60 years ago thanks to a campaign by Luang Phibunsongkhram, the then Prime Minister who wanted to address Thailand’s rice shortages by introducing noodles into the country’s cuisine. Using Thai traditional recipe, Chef Henrik new version of noodle-free Pad Thai made is a low-carb food lover’s dream. Instead of stir-frying rice noodles, he now simply boiled a carrot in salted water, toss with tamarind paste and fresh herbs, then cover with coriander and pretty flowers. Even though he have changed both cooking method and main ingredients, it still has that wonderful flavour of authentic Pad Thai with little spicy, sweet and nutty. In our opinion, even more tender.
Foie Gras with Ginger and Plum Wine
Switch to a luxury western ingredient, a premium buttery Foie Gras season up with an authentic taste of Thai herbs, Chef is now turning ginger and plum wine into foam using food stabilizers and thickening agents. This perfect combination is one of many best way to enjoy foie gras. A Stainless bowl is also another highlight,it creating a lovely reflection of this beautiful dish and make it even more special.
Lobster served with Kra Chai and Red Peppers
Before getting to the main course, we now have an impressive Lobster dish presenting a full art of Molecular Gastronomy. A premium size lobster seasoned up with salted spicy sauce served aside kra chai and red peppers crisp rice, then topped with spicy red pepper sauce, perfect for those who keen on innovative dishes, yet in love authentic taste of Thai spices.
Beef Massaman with Potatoes Five Spice Beef Soup DIY noodles
What are the world’s best foods? Beef Massaman is surely one of it. Spicy, coconutty, sweet and savoury, its combination of flavours has more personality than a Thai election. Chef Henrik took an all-time-famous this king of curry combine with a modern twist and present it in the most memorable way. By using D.I.Y concept, a grilled beef served separately on a big bone, then topped up with special Massaman sauce and baked vegetables.Our main dish served aside a warm jasmine rice, buttery mashed potato and five spice beef soup. Use a syringe to add your tofu into a soup. As you do, you could see how the transformation process in a bowl. Deconstructed dishes allow the diner to construct a customised experience in his or her mouth.
Lemon Foam with Thai Basil Sorbet
Because of the length of a menu, this course is considered to be the rest between courses . It counteracts a sour lemon cream foam with Thai basil sorbet. A cream is a tender with a light flavour that not overcome a hereby smell of the basil. Perfect palate cleanser with a touch of Thai authenticity.
“Flower Shop”
Here we get to the main dessert station. This menu captured a beautiful summer and winter scene in Thailand. A winter dessert illustrated a lovely flower field with a rich cream and delightful flora sherbet. Which represent a charm of the Northern region.
Peaches with Sticky Rice
Transport yourself to Thailand hot season with this deliciously simple sweet sticky rice dish. Make it with juicy, ripe peaches in the summer. A steamed sticky rice and sweet peach are served in a glass, on top with peach cotton candy. All you need to do is pour a warm peach coconut cream into a glass, and the whole thing collapses into a warm dessert with a fragrance that you can smell from a distance away.
On our recent visit, Chef Henrik Yde once again surprises us with a new tasting menu for Sra Bua. The latest 10-course menu was launched in correspondence with Thai ways of life, interpret in a modern presentation by using modern gastronomy. What Sra Bua by Kiin Kiin presents is about experimenting, being curious, intuition, playing with emotions and creating a multi-sensory dining experience with artistic dish presentations, textures, aromas, flavours and even sounds. If you are a type of person who a little bit intellectual about your food and like to see your dinner going another way around, Sra Bua is definitely a great choice.
The New Journey with Henrik Yde
Sra Bua by Kiin Kiin @ Siam Kempinski Hotel Bangkok
Lunch from 12:00 – 15:00 hrs.
3-Course set Lunch at THB 1,350++
4-Course set Lunch at THB 1,500++
Dinner from 18:00 – 23:59 hrs.
10-Course set Dinner at THB 3,100++
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