Since opening in 2010, Sra Bua by Kiin Kiin has continually raised the bar for modern Thai cuisine. 

Whether it’s Chef Henrik Yde-Andersen’s game-changing interpretations of classic dishes like tom yum goong or the seasonal journeys that explore Thailand’s freshest far-flung flavors, Sra Bua by Kiin Kiin has always rewarded return visits with its penchant for exciting surprises. 

The Thai fine dining pioneer is at it again with its Legends of the Lotus menu.

Conceptualized by Chef Yde-Andersen and Senior Head Chef Chayawee “Berm” Sutcharitchan, Legends of the Lotus is less a menu and more a celebration of Sra Bua’s legacy, a fusion of Thai culinary heritage and a commitment to sustainability that runs deep. 

Not to mention a culinary journey that gives guests the freedom to choose their stops along the way.



Those journeys begin “In the Lounge,” where guests settle in while exploring the full-flavored energy of Thai street food. Amuse-bouche include a range of bites that burst with bold flavors and illuminate the restaurant’s sustainable ethos—from local Thai wasabi to saffron grown by Chef Yde-Andersen himself, the chefs have meticulously evaluated every ingredient to ensure the restaurant nurtures the ecosystem.



On deck here are bites like Soy-Salted Meringue with Cashew and Thai Wasabi and a Crispy Golden Ball & Foamy Massaman with a Saffron-Spiced Mango Chutney, inspired by Bangkok’s golden temples, which so captivated Chef Yde-Andersen on his first visit to Thailand.

Uniting Danish and Thai flavors, the Char-grilled Vegetable Puff with Pork Cracklings and Baby Scallops with Three Varieties of Basil—a delightful riff on pad krapao—stimulate the palate before the classic miang kham (Betel Leaf Wrap with Passion Fruit and Chilli) wakes it up with a tangy kick. 

After leaving the lounge, diners go “In the Restaurant.” A welcome dish of Fermented Lotus in Lotus reinforces Sra Bua by Kiin Kiin’s mission: using every part of every ingredient, from nose to tail and stem to seed, to ensure the dishes not only delight diners, but also are made with mindfulness.



This is where it gets interesting. Diners can create their own journey, selecting from two options over six courses. All come with clever backstories and interactive touches. 

The soup course offers two Thai-spiced classics prepared tableside in a Hario coffee syphon: Tom Yum Shellfish Broth or Duck Consommé Aromatised with Five Spices served with Northern-style Salad, Smoked Fragrant Sausages and D-I-Y Duck Pancake. In other words, ped palo with duck larb, duck sai krok, and Peking duck.

The salad course ratchets up the flavor with Spicy Marinated Grilled Cucumber Salad with Lemongrass-seasoned Squid and Avocado—a big hit for an early course, with chili and coriander playing against smoky squid—and Ginger-marinated Pineapple with Spicy Ceviche of Catch-of-the-Day.




One of Sra Bua by Kiin Kiin’s all-time favorite interactive experiences, the noodle-inspired course combines seasonal influences from Thailand and Denmark. Golden Carrot Noodles with Tamarind and Grilled & Glazed Giant River Prawn offers a refined take on pad Thai, while Mushroom Noodles with Stuffed Morels and Yunnan Truffles transforms tom kha with extremely limited, spring season morel mushrooms stuffed with chicken and hearty truffle shavings. 

The curry course, meanwhile, homes in on Thai traditions. The Sra Bua-Style Green Curry Based on Our Own Paste and In-House Pressed Coconut Milk shines light on central Thai flavors while the Southern-style Yellow Curry with Blue Crab & Fermented Garlic delivers authentic spicy tastes. If you can’t handle the heat like southerners can, worry not: you can select your preferred spice level.

The main dishes offer a fun textural twist. Turmeric-Infused Chicken with Roasted Artichokes, Peanuts and Ginger—a satay-inspired dish made with the in-house spices of Thailand together with Chef Yde-Andersen’s homemade oyster sauce, topped with tender chicken—and Slow-Cooked Beef with Burnt Onions, Oyster Sauce and Brown Ginger feature jasmine rice crusts that guests crack open like crème brûlée, adding both textural contrast and a light, smoky aroma to the dishes. 




As always, Sra Bua by Kiin Kiin surprises at every opportunity. As you soak up the classical Thai design—the rich wood accents and floating pavilions—you get a palate-cleanser with a story. Flowers of Thailand recalls a jasmine-scented ride in a Bangkok taxi Chef Yde-Andersen took all the way back in 2006. This visually captivating treat, the start of the dessert course, resembles the garlands that hang from rear-view mirrors. If its look doesn’t spark a similar memory, its floral flavors will. 

Bananas Baked in Banana Leaves with Coconut Snow and Salted Palm Sugar Ice Cream and Thai Tea Flan with Crystal Bubbles, a Thai tea-inspired treat infused with tea leaves from Chiang Rai, round out a richly satisfying meal with a timeless finishing touch. Except that the dinners actually end with cheeky petit fours that include a guessing game and a surprise appearance from a familiar Danish colorful building blocks game.



Sra Bua by Kiin Kiin has always created an enchanting realm for diners. Now, this remarkable escape from reality is more fun, more entertaining and more holistic in approach than ever.

Legends of the Lotus isn’t just about enjoying multisensory dining. It’s an unforgettable experience. 

“Legends of the Lotus” is available until September 30, 2024, and priced at B4,400++ per person. 

Add Chef Henrik’s recommended 6-glass wine pairing for B3,900++ per person, the signature 6-glass cocktail pairing for B2,700++ per person, or a 6-glass beverage pairing for B1,290++ per person.

Sra Bua by Kiin Kiin, G/F, Siam Kempinski Hotel, 991, 9 Rama I Rd. (Siam Paragon). Open daily 5:30pm-midnight (last order 10:30pm). 02-162-9000, [email protected].



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