Sra Bua by Kiin Kiin‘s latest set dinner menu – Winter Journey brings diners to stories after stories of the Michelin-starred Chef Henrik Yde Andersen of Copenhagen’s famous Kiin Kiin restaurant. In collaboration with Head Chef Chayawee Suthcharitchan, this Winter Journey menu is an experience of Thai culinary heritage. From popular ‘street food’ served as snacks and appetizers to very traditional Thai dishes served in a contemporary way, this Winter Journey menu is an irresistible, delightful gourmet journey with multi-latitude in tastes and flavours.
As a Thai fine-dining restaurant, the decor of Sra Bua is quintessential, giving each guest an overwhelming sense of Thai elegance. A white lotus pond is seen in the middle of the restaurant, resonating its name in visuals.
It’s a convergence of contemporary Thai-ness and the finest modern table setting. Can you spot the starter drink on the dining table?
Listen to Chef Henrik Yde Andersen and find out what our starter drink was:
The 8-course WInter Journey set dinner menu
The dinner started with scrumptious bite-sized ‘Thai-street’ snacks served in a classy way.
Lotus in lotus salmon, ginger and soya lime & Starter drink
Our starter drink was the chrysanthemum tea with a gentle touch of lemongrass. It tasted very mildly sweet and smelled impressively floral. The lotus salmon was served on a floating lotus. Coated in elegance, the salmon cube was a delicious bite of Thai-ness.
Tom Klong Soup, Grilled Lobster Head, Ginger, Lime and Prawn Cracker Aioli
Out of my expectation, the star of this dish was the Tom Klong Soup. It is a traditional Thai dish quite similar to Tom Yum except that roasted herbs are used in making the soup more flavoursome. The soup was hot and spicy with the right amount of lime. The tomalley of the grilled lobster added some degree of fattiness of the clear soup! Yummy!
Beef Ceviche Avocado in Spicy Marinade
The yum sauce for this dish was at its perfection in flavour. Chillies were so finely-chopped that they were nearly invisible but the spiciness was sharp on the tongue. The use of cucumber juice in the sauce has made it less hot but more refreshing.
Green Curry Risotto, Lobster and Fava Beans
When Italian meets Thai, the result was an enjoyment of this beautiful fusion dish on the palate. It was a well-balanced dish with an obvious note of green curry which did not overpower any ingredients.
Chef Henrik explained that restaurants in Copenhagen were asked by the Government to eat more squid to balance the marine ecosystem, that’s how this dish was born. The peanut sauce was superb! Honestly, I have never tasted such delicious peanut sauce before. It’s thick and flavoursome but not sticky or watery. It’s so aromatic and rich in peanut flavour that it could make a perfect dipping sauce for literally any food.
Tom Kha Corn and Chicken
As you can see in the video, some dry ice was first poured into the bowl and followed by the Tom Kha soup. Swirl slowly to mix them together. We then enjoyed the soup after the smoke vanished. If you have never tasted the genuine taste of corn, this soup is rich in such flavour to blow you away.
Roasted Foie Gras, Mushroom Ravioli, Five Spices Pork Ravioli and Mushroom Bouillon
The ravioli were of distinct flavours. I especially like the crispy pork rind which was light without any oily mouthfeel. There was a delightful contrasting texture when eating the pork rind with the ravioli together.
Cherry Rose with Lychee Foam
The pink lychee foam on top of the rose petals radiated an irresistible aroma, making the dessert very tempting in the nostrils. With the cherry ice-cream, this dessert soothed our sweet tooth! It also served as a pre-dessert before something sweeter was presented to us.
Peach with Sticky Rice
This dessert was a total delight! When it was served (as seen in the video), some sweet syrup was slowly poured onto the cotton candy, it melted on the ice-cream! It was visually a sweet temptation, but also a delicious dessert that we finished with satisfaction within seconds.
Surprises did not just stop at the dessert! More surprises came when the petit fours were served. See if you can identify which piece is edible and which is not.
Who in Gourmet Bangkok team experienced the Winter Journet set dinne menu?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
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.