A Michelin-starred European and Thai masterchef team up for noodle syringes, ice cream stones and more.
Take a summertime journey through Copenhagen and Thailand, courtesy of Henrik Yde Andersen and Chayawee Sutcharitchan, now through the end of September at Sra Bua by Kiin Kiin.
Andersen owns 17 restaurants in Copenhagen, as well as a Michelin star, which he earned at Sra Bua by Kiin Kiin . After training as a classical French chef in Denmark, he came to Thailand in 2000, and quickly fell in love.
At Sra Bua by Kiin Kiin he often teams up with Sutcharitchan, the restaurant’s head chef. And here they have created a multi-course menu for the ages; full of snacks, street food and classics—all envisioned in new and imaginative ways.
For instance: cashew nuts that come in edible plastic packages; soy meringue that you dip in wasabi; sweet kanom krok (mini coconut milk pancakes) topped with caviar; and yellow crab curry ice cream served in crispy fried wonton cones.
It sounds unbelievable, but the menu actually becomes even more creative— the tom klong (Thai sour soup) is served with a syringe that lets you make your own jellied noodles. There are also grilled lobster heads and prawn cracker that will melt in your mouth.
The creativity of Andersen and Sutcharitchan shines throughout the courses. Local variations include Thai ceviche which uses passion fruit (instead of lime) to highlight mellow halibut; classic larb paet (spicy minced duck salad) with lightly-grilled foie gras; and scallops in green curry reminiscent of gaeng kiew wan (Thai green curry). Here it is served with beetroot; a salty taste which excellently pairs with the juicy scallops. Other main dishes include pad kaprao (holy basil stir fry) with crunchy strips of squid and egg yolks, as well as seabass pa loh; a sweet aromatic stew with five spices.
The journey ends with beautiful desserts, like Flowers of Thailand—a combination of blue butterfly pea ice cream (yes, it is actually blue) topped with white jasmine foam. The dish was inspired by abstract French nouveau artist Yves Klein. Another instagram-worthy dish—Leaves of Thailand features ice cream scoops made of pandan leaves, tea, yuzu orange, and zesty kaffir lime. Yet a third ice cream dish will take you fully by surprise. It arrives as a plate of ice stones.
The Summer Journey course is available until the end of September. B3,200++ per person for the eight-course full set dinner; served 6pm-midnight.
Not available in the evening? A four-course mini Summer Journey is available noon-3pm. B1,850++ per person.
Lobby/F, Siam Kempinski Hotel Bangkok, 991/9 Rama 1 Rd., 02-162-9000. BTS Siam
Visit kempinski.com/bangkok for more information.