Sra Bua by Kiin Kiin proficiently pronounces its excellence in modern Thai cuisine through the 2018 Summer Set Dinner Menu, which will be ready to serve guests from 1 April 2018. This impressive tasting menu is a collaboration between renowned Michelin-starred Chef Henrik Yde Andersen and Sra Bua’s Head Chef Chayawee Suthcharitchan, who have brilliantly manipulated modern cooking techniques to present awe-inspiring Thai dishes that respect traditional flavours of Thai cuisine and surprise guests’ palate and senses at the same time.
This Summer Dinner Menu is a wonderful symphony of the best local produces and harvests, each dish is an experience of an unforgettable rounded flavour of Thai-ness; each bite is a deeper and deeper admiration of Chef Henrik and Chef Chayawee’s wonderful creation.
Sra Bua by Kiin Kiin – Summer Menu
At Sra Bua by Kiin Kiin, everything from fish sauce to prawn crackers is housemade in the kitchen using only quality ingredients sourced as much as possible locally. The Summer Menu consists of eight courses, each of which is an exquisite experience of taste and wonderful innovation. (Please note that titles of the dishes highlighted in blue indicate courses that are not in the 8-course menu. They are the complimentary courses for us by the Chefs)
Lotus Salad (not in the set menu)
Inspired by the name of the restaurant, Sra Bua (Lotus Pond), the dinner started with a lotus salad with tuna tartar. This lotus salad was put on the dining table as a ‘decoration’, it surprised me when Chef Henrik introduced it as our salad. This pleasing surprise heightened my anticipation of the Summer Menu.
Tom Yum Prawn, Noodles Prawn Cracker and Prawn Cake
It’s an unconventional version of tom yum kung noodles. Instead of serving a whole piece of fresh prawn, here we had prawn cracker and prawn cake. The fun came from the syringe for injecting the noodles into the tom yum soup! Soft, aromatic soup contrasted with crispy prawn cracker, creating an interesting texture on the palate! It’s an enjoyable dish!
Cotton Candy Salad, Red Snapper, Cucumber
It’s a magical dish in the eyes and a fascinating one on the palate. When the sauce flavoured and fragranced with fresh chillies and lime juice poured on the cotton candy, pan-seared red snapper revealed. The sauce perfectly absorbed by the snapper, eating it with the cucumber cube enhanced a sense of freshness. It’s a perfect match between the freshest harvest from the sea and the freshest produce from the soil.
White Asparagus with Red Curry and Crab
I could relate the crab cake to traditional Thai dish – hor mok. This crab cake in red curry was aromatic and flavoursome, with a smooth and delicate texture that pleased the palate a lot. Its mild spiciness complemented the flavours of the white asparagus, which was sourced from Korat. Don’t forget the asparagus foam sauce which enhanced the whole dish with an extra layer of freshness and tastiness.
Tuna Tartar with Sesame and Soy
Inspired by Chef Henrik’s travel to the fish market in Japan, this dish totally put me in awe. Thin, icy shoyu crust was the surprise, smash it to find the fresh tuna tartar below. Aromatic with contrasting textures that created very interesting mouthfeel. It also served as a wonderful transition to the next dish.
Veal with Lemon Grass and Pickled Pineapple
It’s an unforgettable dish in term of taste. The first bite of it stimulated my desire to walk into the kitchen to find out how the sauce was prepared. The veal was succulent and aromatic, eating it with the pickled pineapple excited the palate with a joyful marriage of savoury, mild sweetness and sourness. This main dish is a million thumbs-up!
Quail in Aromatic Coconut Milk Sauteed Mushrooms
Quail is not easy to cook, but Chef Henrik made this dish another star on the tasting menu. The moment coconut milk soup was poured, the aroma flew into the nostrils. The quail was so perfectly cooked that it’s effortless to feel the crispy skin and tender meat. No wonder Chef Henrik has been awarded a Michelin Star, this dish conquered my heart! Another million thumbs-up!
As its name suggested, this dessert is full of floral fragrances. Drawing the aromas of roses, jasmine, lotus, mint and lime, this dessert sounded messy but tasted surprisingly amazing. It’s an outstanding dessert!
Pandan Ice Cream, Pistachio and Jelly
While the floral fragrances were gradually fading away, this pandan ice-cream came at the right time to continue the excitement of a dessert extended to the whole dining experience. It’s a brilliant idea to pair with nutty-flavoured pistachio. Lovely! Without any doubt, it’s a perfect ending to an outstanding dinner.
Petit Fours (Not in the set menu)
Not let surprises stop, these petit fours were amazing. Would you be able to time which one is edible? Fun fine-dining really has an irresistible charm.
The Summer Journey Set Dinner Menu at Sra Bua by Kiin Kiin, available from 1 April 2018, is priced at THB 3,200++. Sra Bua by Kiin Kiin is open daily for lunch from 12 noon to 15:00 hrs. and from 18:00 hrs. to 24:00 hrs. (last order at 21:00 hrs) for dinner. For more information or to make a reservation, call +66 (0) 2 162 9000. Email: email@example.com and website: www.srabuabykiinkiin.com
Who in Gourmet Bangkok team reviewed this Summer menu at Sra Bua by Kiin Kiin?
Neng Srichaisak ~ A pro golfer, travel lover and photographer Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.
Will Gourmet Bangkok recommend this Summer menu at Sra Bua by Kiin Kiin?
Definitely! Once you try once, you will definitely understand why Sra Bua by Kiin Kiin has been awarded a Michelin Star.