Michelin-starred Sra Bua by Kiin Kiin at Siam Kempinski Hotel Bangkok is to host a special dinner crafted up by three highly-acclaimed chefs on Saturday, Nov 30.
The event, dubbed "Thai Gastronomy Series III", will showcase a culinary collaboration between three masters of innovative Thai cuisine, namely Henrik Yde-Andersen, founder of Copenhagen's Michelin-starred Kiin Kiin restaurant; Chayawee Sutcharitchan, senior head chef of Sra Bua by Kiin Kiin; and guest chef Phanuphon Bulsuwan from Chiang Mai's Blackitch Artisan Kitchen.
Presented through an exquisite six-course dinner, the menu focuses on the core concept of "pure Thai", which combines seasonal local ingredients and the country's long-treasured culinary wisdom with progressive cooking techniques and utmost respect to the local heritage.
Using ingredients carefully sourced from different parts of Thailand, the meal promises to introduce guests to different new flavours and textures.
Blue crab with spicy rice paddies crab miso soup and seasonal fruit.
Highlighted dishes to be featured that evening include Thai mushroom five-spice soup with duck liver pork dumpling, corn and pork rillettes; local southern fish with fish roe, curry and eggplant; Chiang Mai chicken and wild vegetables and ma-khwaen peppers; and blue crab with spicy rice paddies crab miso soup and seasonal fruit.
The six-course dinner is priced at 4,200 baht per person inclusive of a cold-brew organic Thai tea pairing, or 5,800 baht with pairing wines.
For more information or reservations, call Siam Kempinski Bangkok at 02-162-9000. Email srabua.siambangkok@kempinski.com or visit srabuabykiinkiin.com.
Local southern fish with fish roe, curry and eggplant.
