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Thai Cuisine With a Danish Touch

Submitted by on December 19, 2010 – 12:33 amNo Comment

Sra Bua by Kiin Kiin is a new restaurant in Siam Kempinski Hotel, the city-resort adjacent to Sa Pathum Palace in Bangkok, Thailand. The menu, a modern interpretation of traditional Thai cuisine, was masterminded by Head Chef Henrik Yde-Andersen, a Danish national. He fell in love with Thai cuisine when on holidays in Thailand in 2000 and ended up staying for three years, living and working in all corners of Thailand, losing himself in the vast variety and richness of the local food.

Upon his return to Denmark in 2003, Henrik teamed up with Lertchai Treetawatchaiwong, a Thai entrepreneur and hobby chef, to open a Thai restaurant with a twist – Kiin Kiin, which debuted in Copenhagen in 2006.

In 2009, during a promotional tour through Bangkok, Henrik Yde-Andersen was approached by the Siam Kempinski Hotel’s pre-opening team, which happened to sample his food by pure chance. The team offered him the opportunity to open a Thai restaurant at the new hotel, based on the same concept, and Sra Bua by Kiin Kiin was born.

Yde-Andersen and his team of Thai chefs invite guests to enjoy a culinary performance extraordinaire, engaging all the senses. Dinner at Sra Bua (which means ‘Lotus Pond’) entails a feast of eleven courses, choreographing 19 different tastes to daring combinations. Cleverly composed food presentation and the accentuated use of scented smoke recreate Thai street markets, walks on pebbled beaches and scenes of Thai family life.

One of the four starters is called ‘The Harvest,’ symbolizing that all the ingredients used are local, organic and fresh. Sticking out of a flowerpot filled with green curry dip sprinkled with fake soya, are two baby carrots. Following Thai family meal traditions, ‘The Harvest’ is to be shared at the table.

Yde-Andersen’s most famous creation is Frozen Red Curry with Baby Lobster Salad and Litchi Foam, which is served on two plates; the top plate is where the food is presented, and the lower plate is filled with nitro to keep the temperature of the frozen red curry constant, also creating a dramatic smoky effect.

The wine pairing has been given much thought, teaming European and New World wines to counterbalance and enhance the spices and flavours of the various dishes. A special combination of fruit juices and non-alcoholic cocktails is also available.

The evening set menu is changed every three months, with a choice of either three or seven courses. With both menus dinersl experience The Nibbling and Kiin Kiin’s vision of Street Cooking. The lunch menu consists of seven different courses, from which guests can choose to create their preferred three course menu. Sra Bua by Kiin Kiin is open for lunch Monday to Friday from noon to 2.30 p.m. and every day for dinner from 6.00 – 11.00 p.m.

Siam Kempinski Hotel is part of Europe’s oldest luxury hotel group, Kempinski Hotels. The 303-room property displays 1,500 pieces of art, including more than 200 original paintings and sculptures by Thai artists commissioned by the property.

(Photo courtesy of Kempinski Hotels)

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