To celebrate the 10th anniversary of Sra Bua’s mother restaurant, Copenhagen's Kiin Kiin, chef Henrik Yde Aldersen has launched a beautiful and comprehensive cookbook, Kiin Kiin Modern Thai Cooking. Priced at B3,000, the heavy hardback comprises comprises more than a hundred recipes of his molecular (and often spectacular) takes on Thai cuisine, from sauces and curry pastes to meat dishes and desserts.

At Sra Bua, there's also a new signature set menu, dubbed The Journey, in which chef Andersen plays around with Thai flavors in street-inspired amuse bouche like smoked Thai sausage and chicken skin satay with peanut sauce ice cream.

True to Sra Bua's molecular roots, there's also a version of larb ped (spicy duck salad) that gets its sweetness from cotton candy and meringue. We particularly like the hor mok talay, which comes in two different versions—spicy red curry flan served with crab meat and spicy green frothy curry served with salted codfish. 

The set menu is available only for dinner at B2,900.

Lobby/F, Siam Kempinski, 991/9 Rama 1 Rd., 02-162-9000. BTS Siam