While I was in Bangkok, I got a chance to have a dining experience at Sra Bua by Kiin Kiin, considered as one of the most unique restaurants in the whole of Thailand. Sra Bua by Kiin Kiin is located on the ground floor of Siam Kempinski Hotel, one of the newest luxury hotels in Bangkok, Thailand. The restaurant was conceptualized by Chef Henrik Yde-Andersen of Michelin-starred Thai restaurant Kiin Kiin. Sra Bua by Kiin Kiin offers a very unique dining experience as they put so much twist and recreate some of the famous and familiar flavors of Thai cuisine using techniques of molecular gastronomy. They offer Thai foods like you’ve never tasted or seen before.
Sra Bua by Kiin Kiin
After checking out about the restaurant online, I learned that Sra Bua by Kiin Kiin is one of Asia’s 50 Best Restaurants 2013. This made me and my friend more excited to try this unique dining experience at Sra Bua by Kiin Kiin.
My first impression when I entered the restaurant is that it was very magnificent. The restaurant has a high ceiling and set against a polished dark-wood background with brass embellishments. It still offers a traditional Thai atmosphere but on a different level.
Sra Bua is a Thai word which means “Lotus Pond”
Wanida, one of their friendly staffs assisted us. After looking on their menu, we decided to try the full set menu (10-course) being offered by Sra Bua by Kiin Kiin. This set menu offers a choice between two dishes for most of the selections of the menu. My friend and I chose different dishes that we shared so that we could experience as many flavors as possible.
Our dinner experience started with what they called “The Nibblings”. It is a food set composed of Soy Roasted Cashew Nut Meringue, Kaffir Lime Leak Scented Lotus Root and Prawn Cracker with Chili Tomato Dip.
It was followed by ‘The Street Cooking” A set which consists of Tuna Tartar with Lemongrass, Miang Kham Cornette, Yam Mamuang and Salmon with Horseradish and Salmon Roe.
For this set, Wanida, told us that we should eat first the Salmon with Horseradish and Salmon Roe. This amazing dish is made of Salmon, Horseradish, Tapioca, Salmon and Ginger.
Then followed by Miang Kham Cornette presented in a very creative way. It is made of Wonton, Pomelo, Ginger, Galangal, Lime, Onion, Palm Sugar, Peanuts and dried Shrimps.
And followed by Yam Mamuang which is made of Mango, Thai Musli, Egg, Sugar and Chili. Then for finale is the Tuna Tartar with Lemongrass. This is made of Lemongrass, Tuna, Coconut, Lime and small Chili.
Right after Wanida served the Street Cooking set, she served the “The Sticks” set. This set is composed of different types of food on stick and inspired by the food on the street of Thailand. These are the foods that most people eat while walking on the street of Thailand. This set is composed of Prawn Bread, Smoke Sausage, Chicken Meatball and Grilled Pork.
After enjoying the above mentioned foods, Wanida serves the starter. For this part, I ordered Spicy Tom Yum Broth with Prawn Dimsum, Smoked Mackerel Salad with Herbs and Fermented Soy Bean Dressing and Snow Flaked Coconut Milk with Pickled Mushrooms and Coriander. My friend ordered Spicy Tom Yum Broth with Prawn Dimsum, Stir Fried Pork with Chili and Basil Foam and Orchid Salad with River Prawn and Toasted Coconut. YES!!! Sra Bua by Kiin Kiin provides three course of your choice for the starter.
For Spicy Tom Yum Broth with Prawn Dimsum, they served the soup separately from the Prawn Dimsum.
The Smoked Mackerel Salad with Herbs and Fermented Soy Bean Dressing is a fusion of Thai and European cuisine. For this dish, they used the technique of fermenting, which is commonly use in Asia to preserved foods and Smoking, which is also a European style of preserving foods. The dish is made of Mackerel, Tea, Herbs, Soy Beans and Ginger.
Smoked Mackerel Salad with Herbs and Fermented Soy Bean Dressing
The Snow Flaked Coconut Milk with Pickled Mushrooms and Coriander is inspired by the popular Thai dish Tom Kha soup. This dish is made of Coconut milk, Mushrooms, Onions and Coriander.
Snow Flaked Coconut Milk with Pickled Mushrooms and Coriander
The Stir Fried Pork with Chili and Basil Foam reminds me of my favorite Thai food – Pork Kapaw. So I was in awe when Wanida served this dish. The stir fried pork is placed inside an egg shell with basil foam on top. Wanida, told us to dig deep the egg for us to enjoy the flavor offered by the dish. It is made of Pork, Chili, Garlic, Basil and Egg.
Stir Fried Pork with Chili and Basil Foam
The Orchid Salad with River Prawn and Toasted Coconut offers an explosion of flavors. This salad provides different textures with every bite. This is made of Peeled Prawns, Roasted coconut, Orchids and Cucumber herbs.
Orchid Salad with River Prawn and Toasted Coconut
For the Main Dish, I and my friend ordered the same dish which is Fried Red Mullet with Curried Peanuts and Turmeric Cauliﬂower. It is a fried fish served with Cauliflower and Turmeric and curried peanuts on the side.
Fried Red Mullet with Curried Peanuts and Turmeric Cauliﬂower
Sra Bua by Kiin Kiin offers a two set course of dessert. I ordered Pineapple and Ginger Sorbet with Fresh Pineapple and Lemon Meringue and 5 Kind of Spices. While my friend ordered Mango Sticky Rice and Banana Cake with Salted Ice Cream and Caramel.
The Pineapple and Ginger Sorbet with Fresh Pineapple was served on a glass and the 5 Kind of Spices arrived with a very contemporary approached. They served it on a piece of what looked like a carved driftwood. The white foam was made with Szechuan pepper, the sponge cake was spiced with cardamom, the ice cream was made with star anise and basil and the topping was a crumble of sugar, spice (clove and cinnamon) and black pepper and rocket.
Pineapple and Ginger Sorbet with Fresh Pineapple
5 Kind of Spices
The Banana Cake with Salted Ice Cream and Caramel is based on the dried banana that you usually see on the street of Thailand. Sra Bua by Kiin Kiin also presented this dish on a piece of wood. This dessert is composed of Banana, Salt, Condensed Milk, Toasted Almonds and Coconut.
Banana Cake with Salted Ice Cream and Caramel
Up to the last minute Sra Bua by Kiin Kiin still keeps on surprising us. The Mango Sticky Rice was presented on a very different and creative level. The sticky rice is in a form of rice ball while the Mango is in a form of ice cream on top of a coconut paste.
Not your typical Mango Sticky Rice
It was followed by a spoon full of soft crashed ice with mint paste and caramelized candy like toppings. I love the popping effect of the candy followed by the effect of the mint. It was a very refreshing feeling to the mouth.
The dessert was followed by Mignardises. Wanida serves their Petit Fours which includes; Salty Peanut, made of Milk chocolates, salted peanuts and fudge; Marshmallow Mint, made of Dark chocolate, Peppermint and Marshmallow; Sweet Coconut, made of White chocolate, Coconut, Cream, Vanilla and Malibu; and Tea of your choice (American or Thai Tea) which comes with a timer for you to have your desired tea quality.
All in all, I really enjoyed my dining experience in Sra Bua by Kiin Kiin. In all honesty, eating here is as much an adventure as a dining experience. No wonder why it was included in Asia’s 50 Best Restaurants of 2013.
SRA BUA BY KIIN KIIN