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Monday, February 26, 2024

Sra Bua by Kiin Kiin launches an All-new Invigorating ‘Summer Journey’

The reputable one-Michelin-star restaurant Sra Bua by Kiin Kiin at Siam Kempinski Hotel Bangkok welcomes the warm summer rays of Bangkok city with its all-new ‘Summer Journey’ menu until 26 September 2022.

Continuing its legendary modern Thai gastronomy for the 12th consecutive year, Sra Bua by Kiin Kiin remains consistent in composing unique and inspiring dishes created by award-winning Michelin-star chef Henrik Yde-Andersen and senior head chef Chayawee Suthcharitchan.

The ‘Summer Journey’ is designed to reflect Chef Henrik’s gastronomic travels as he reminisces on his ventures throughout the regions of Thailand. Inspired by the multifaceted ‘summer’, Chef Henrik and Chef Chayawee join forces to develop menus to suit the season using the finest summertime ingredients in all inspired dishes.

The ‘Summer Journey’ menu embraces eight invigorating courses, beginning with Sra Bua by Kiin Kiin’s famous eight ‘snack and street food’ canapés to delight guests upon arrival. Inspired by his food travels on a smoky tuk-tuk ride throughout Bangkok and Chiang Mai, Chef Henrik converts his experiences into cuisine, such as encountering ‘Sai Ua’ sausage vendors along the smoky streets; ‘Tom Kha’ ice-cream cone; beef Massaman croquette; and more, incorporating these into his street-food nibbles.

The journey begins with a quintessential serving of the signature ‘Tom Yum Kung’ with fun crafted DIY instant tofu noodles made using a syringe. The ‘Tom Yum with homemade prawn cracker and lobster mayo, fried prawn Dim Sum and marinated prawn taco’ is the house favourite. The second course presents East-meets-West ‘Larb Duck with foie gras foam, white cabbage, mint, coriander and Japanese cucumber sorbet’, which combines aromatic roasted French foie gras with minced duck, spicy tamarind sauce and roasted rice dressing from Northeast Thailand.

Leading into the third course, Ranong-native Chef Chayawee presents a home-town delicacy recipe of ‘yellow curry with crab meat’, a local favourite that bursts with appetising flavours of herbs and spices to appeal to all curry lovers, served in a unique presentation of ‘blue crab with peanut tubes and yellow curry foam’. The fourth course portrays an exciting ‘Hokkaido scallop with lemongrass Beurre Blanc, German white asparagus crunch of cashews and lime leaves’, introducing a grilled juicy scallop with Beurre Blanc foam sauce and white asparagus which only grows in the European summer and served with Thai herbs.

The fifth course, an innovative dish that surprises guests with that wow factor, is the ‘Khao Mun Kai’ lava, a popular national street-food dish of ‘steamed chicken rice with chilli, ginger and fermented soy bean sauce’ made into the form of a lava cake relish and served with chicken soup sphere on the side. One definitely not to be missed! The sixth course makes its way into a main course, with ‘slow-cooked braised Australian Wagyu beef short ribs with fried oyster, homemade oyster sauce, onion purée and onion chips’ proudly presented. The meat is cooked sous vide for 48 hours at a constant temperature of 65 degrees for optimal tenderness, with a side serving of homemade oyster sauce curated from genuine oysters, mixed with a special Krachai root sauce. This dish highlights a serving of hot, aromatic jasmine rice from Surin province served in pandan leaves.

The excitement is not yet over as this invigorating eight-course set dinner concludes with tantalising desserts to celebrate the meal. The first dessert begins with ‘lychee yogurt sorbet, lychee flambé with rhubarb, rose jelly, lime meringue’ inspired by Thai shaved ice, served with lychees from the Royal Project, which is a perfect Thai dessert to relieve the summer heat. This surprise dessert will require a spoon to break open an ice dome before enjoying what is waiting beneath. Last, but definitely not least, the meal finishes with the ‘coconut Earl Grey ice cream and coconut foam with Thai orange Baba au Rhum’, a caramelised coconut dish, ideal for those who love the tropical vibes of Thailand’s beautiful beaches. This dish is paired perfectly with Baba cake and rum flambé before concluding in style with the imaginative and very creative petit fours.

The newly crafted set menus of Sra Bua by Kiin Kiin’s ‘Summer Journey’ are carefully cooked and choreographed with detail and intricacy to bring out exciting flavours and experiences for all guests to cherish.

This ‘Summer Journey’ set menu is available at Sra Bua by Kiin Kiin until 26 September 2022 with selections of set lunch menus of four courses and six courses and set dinner menus of six courses and eight courses.

The ‘Summer Journey’ set menus are priced as follows: Four courses – THB 1,850++;
Six courses – THB 2,800++; Eight courses – THB 3,400++. (See attached menus.)

An additional four cold-pressed juice pairings are priced at THB 790++.
Six cold-pressed juice pairings are priced at THB 990++. (See attached menus.)

Additional wine pairings are priced as follows: Four courses – THB 1,700++; Six courses – THB 2,500++; Eight courses – THB 2,800++. (See attached menus.)
*The service of alcoholic beverages will be applied according to the current announcements of the Bangkok Metropolitan Administration (BMA).
*All dining prices are exclusive of 7% government tax and a 10% service charge.

Sra Bua by Kiin Kiin is open for luncheon from 12:00 noon to 15:00 hrs (last orders for six-course menu at 13:30 hrs and à la carte menu as well as four-course menu at 14:30 hrs), with dinner served between 18:00 hrs and 24:00 hrs (last orders for set menu at 21:00 hrs and à la carte menu at 22:30 hrs) every Wednesday to Sunday and on public holidays. The restaurant is located on the lobby floor of Siam Kempinski Hotel Bangkok.

For more information or to make a reservation, please call Sra Bua by Kiin Kiin on +66 (0) 2 162 9000. Email dining.siambangkok@kempinski.com or visit our website:

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