Don't miss this exclusive dinner with chef Black.
This time, they'll be inviting chef Phanuphon “Black” Bulsuwan of Chiang Mai's Blackitch Artisan Kitchen for an exclusive collaboration.
Through TEDx talks, TV appearances and, above all, amazing food, chef Phanuphon “Black” Bulsuwan has forged a reputation as a master of fermentation techniques and champion of sustainable causes. His six-year-old restaurant seats a maximum 18 diners, requires advance booking and offers hyper-local, hyper-seasonal ingredients twinned with expert curing methods. Many have Blackitsh earmarked for Michelin status when the guide launches in Chiang Mai next year.
Chef Black will be joined by Sra Bua's own senior head chef Chayawee "Berm" Sutcharitchan and chef Henrik Yde-Andersen—founder of Kiin Kiin restaurant in Copenhagen. All three are known for their innovative Thai cuisine, and together they'll be whipping up a six-course dinner based around the concept of “Pure Thai,” with each dish spotlighting ingredients from different regions of Thailand.
That translates to Thai mushroom five-spice soup with duck liver pork dumplings, crispy fried pork skin and corn by chef Henrik; southern fish with fish roe, curry and pickled eggplant by chef Berm; and blue crab with spicy rice paddy crab miso soup and seasonal fruit by chef Black.
The dinner is priced at B4,200 per person, inclusive of a cold-brew organic Thai tea pairing, or B5,800 with wine pairing.
Sra Bua by Kiin Kiin, Lobby/F, Siam Kempinski Hotel Bangkok, 991/9 Rama 1 Rd., 02-162-9000