Embark on a summer journey

Sra Bua by Kiin Kiin introduces a new menu

Blue crab meat with peanut tubes and yellow curry foam.

T here is no doubt that summer is the best time to travel, though Bangkok has always offered the luxury of travel without actually leaving the city.

Embark on a summer journey at the Michelin-starred Sra Bua by Kiin Kiin at Siam Kempinski Hotel Bangkok with its new menu, on offer until Sep 26. Continuing its modern Thai gastronomy for the 12th consecutive year, Sra Bua by Kiin Kiin remains consistent in composing dishes created by Danish executive chef Henrik Yde-Andersen and senior head chef Chayawee Suthcharitchan. The "Summer Journey" reflects chef Yde-Andersen's gastronomic travels as he reminisces on his ventures throughout the regions of Thailand. As always, chefs Yde-Andersen and Chayawee join forces to suit the season using the finest summertime ingredients.

Lychee yoghurt sorbet, lychee flambé with rhubarb, rose jelly, lime meringue.

Tom yum with prawn cracker, lobster mayo, fried prawn dim sum and prawn taco.

Though the menu offers eight courses, it is the start that seems one has forgotten how to count correctly. The amuse bouche is a parade of eight "snack and street food" bites that seem like they just keep coming. Inspired by his food travels on a tuk-tuk ride through Bangkok and Chiang Mai, chef Yde-Andersen converts his experiences into dishes, such as Sai ua (one of my all-time Thai sausage favourites), Tom kha ice cream (served in a tuile cone) to cool off on a hot day, a Beef massaman croquette and more.

And, just when you think you've had enough, the actual meal begins with a Sra Bua signature. Tom yum kung with fun, crafted DIY instant tofu noodles made using a syringe. The soup is served with housemade prawn cracker, lobster mayo, fried prawn dim sum and marinated prawn taco. Presenting an East-meets-West, the Larb duck with foie gras foam, white cabbage, mint, coriander and Japanese cucumber sorbet is made tableside and combines roasted French foie gras with minced duck, spicy tamarind sauce and toasted rice dressing from the Northeast.

Ranong-native Chef Chayawee presents a home-town delicacy recipe of Yellow curry with crab. Though this is a refined version of the dish and is blue crab with peanut tubes and yellow curry foam. Hokkaido scallop with lemongrass beurre blanc, German white asparagus crunch of cashews and lime leaves introduces a juicy grilled scallop with beurre blanc foam and white asparagus, which is a European summer delicacy.

Braised beef ribs with fried oyster, homemade oyster sauce, onion puree and onion chips.

Khao mun kai.

The menu's innovative and new dish is Khao mun kai, which is chef Yde-Andersen's take on the classic Hainanese chicken-rice. The chef's version uses the chilli, ginger and fermented soy bean sauce as lava and inserted into the rice. Forget about chocolate lava and embrace the chicken-rice lava! A chicken soup sphere is served on the side. The main course is Slow-cooked braised Australian Wagyu beef short ribs with fried oyster, homemade oyster sauce, onion purée and onion chips. The meat is sous vide for 48 hours and the housemade oyster sauce is mixed with a special krachai root sauce. The main comes with jasmine rice from Surin, served in pandan leaves.

The first dessert is a Lychee yoghurt sorbet with a lychee flambé with rhubarb (another summer classic), rose jelly, lime meringue and is inspired by the Thai shaved ice. The dish uses lychees from the Royal Project, which is a dessert to relieve the summer heat. The meal finishes with a Coconut Earl Grey ice cream and coconut foam with Thai orange Baba au Rhum. A caramelised coconut dish with a rum flambé, ideal for those who love the tropical vibes of Thailand's beautiful beaches. Do leave room for the petite fours as they are fun.

The "Summer Journey" menu at Sra Bua by Kiin Kiin is available with a lunch menu of four courses and six courses, and dinner menu of six courses and eight courses. Priced at B1,850++ for four courses, six courses at B2,800++ and eight courses at B3,400++. A four cold-pressed juice pairing is B790++ and six cold-pressed juice pairing is B990++. Wine pairings are priced at B1,700++ for four courses, six courses at B2,500++ and eight courses at B2,800++. Call Sra Bua by Kiin Kiin on 02-162-9000 or email dining.siambangkok@kempinski.com. 

Hokkaido scallop with lemongrass beurre blanc, German white asparagus crunch of cashews, lime leaves.

Larb duck with foie gras foam, white cabbage, mint, coriander and cucumber sorbet.

Coconut Earl Grey ice cream and coconut foam with Thai orange baba au rhum.


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