Sra Bua by Kiin Kiin at Siam Kempinski Hotel is launching a new menu, “Summer Journey”, and with prices starting at B1,850, it's a relatively inexpensive introduction to modern Thai molecular gastronomy.

Created by Michelin-star chef Henrik Yde-Andersen and senior head chef Chayawee Suthcharitchan, the "Summer Journey" course menu is designed to reflect Chef Henrik’s travels throughThailand.

The journey begins with a tom yum kung, with DIY instant tofu noodles made using a syringe—a fine-dining play on mama tom yum.

Ranong-native Chef Chayawee represents his hometown with yellow curry with crab meat served with blue crab in a peanut roll with yellow curry foam. It still has a spicy kick, just like the original.

For something even more experimental, there’s khao mun gai, or chicken and rice. This one is rather innovative and you’ll either love it or hate it. It’s served with a piece of chicken lava cake-type thing that when you cut it open you get truffle nam jim (chilli, ginger, and fermented soy bean dipping sauce) pouring out. On the side, you’ll find chicken soup jelly and winter melon jelly-ish items on a stick.

The ‘Summer Journey’ set menus start with four courses (B1,850); six courses (B2,800); and eight courses (B3,400). You can also add a wine pairing starting at (B1,700), or  cold-pressed juice pairing is also an option (starts at B790) for the non-alcohol option. Available until Sep 24.

Sra Bua by Kiin Kiin, Lobby/F, Siam Kempinski Hotel Bangkok, 991/9 Rama 1 Rd., 02-162-9000. Open daily noon-3pm, 6pm-midnight