By The Nation
The dinner brings together chef Henrik Yde Andersen of Kiin Kiin restaurant in Copenhagen, Denmark, and chef Ian Kittichai of Issaya Siamese Club restaurant in Bangkok to work with Sra Bua by Kiin Kiin’s head chef Chayawee Sutcharitchan.
“This collaborative dinner will highlight the magnificence of Thai gastronomy in a unique and exceptional way. The chefs will be adapting the popular concept at Sra Bua by Kiin Kiin, where guests witness the theatre-style performances of the chefs and their teams as they prepare each course,” explained Alex Pichel, general manager of Siam Kempinski Hotel Bangkok.
The chefs will each craft two-courses with live cooking demonstrations in front of the guests, as they choreograph different tastes through their dishes and creations with unique Thai flavours.
Menu highlights include raw cod fish with spicy marinated with Thai herbs, cod crackling and cod roe by chef Chayawee; Thai Kobe A5 pon-yang-kham beef, slow-roasted with Siamese cassia leaves and roasted chili-coconut by chef Ian; and coconut Morpf-Mehkong sugar cane – passion fruit “en surprise” with ginger kefir infused pineapple and southern yellow curry ice-cream, salted Amalfi and lemon meringue by chef Andersen.
The dinner is priced at Bt5,800-plus per person inclusive of wine pairing. For details, call (02) 162 9000 or visit www.SrabuaByKiinKiin.com.