Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
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The Chaine’s next dinner will be on Tuesday the 28th of June 2011
at the Siam Kempinski Hotel at Sra Bua by Kiin Kiin opened on
September 15, 2010 to impress even the most savvy Thai food
connoisseurs with their modern interpretation of traditional Thai cuisine.
Head Chef Henrik Yde-Andersen, a Danish national, fell in love with
Thai cuisine when on holidays in Thailand in 2000. He stayed for three
years, living and working in all corners of Thailand, loosing himself in
the vast variety and richness of the local food.
Upon his return to Denmark in 2003, Henrik teamed up with
Lertchai Treetawatchaiwong, a Thai entrepreneur and hobby chef, to
open a Thai restaurant with a twist - Kiin Kiin, which debuted in
Copenhagen in 2006. In 2009, during a promotional tour through
Bangkok, Henrik Yde-Andersen was approached by the Siam Kempinski Hotel’s pre-opening team, which happened to
sample his food by pure chance. The team offered him the opportunity to open a Thai restaurant at the new hotel, based
on the same concept – Sra Bua by Kiin Kiin was born.
Executive Chef Mario Heinrich Hofmann and Sra Bua Chef de Cuisine Pavita Sae-chao team of Thai chefs invite guests
to enjoy a culinary performance extraordinaire, engaging all the senses. Dinner at Sra Bua (which means ‘Lotus Pond’)
entails a feast of eleven courses, choreographing 19 different tastes to daring combinations. Cleverly composed food
presentation and the accentuated use of scented smoke recreate Thai street markets, walks on pebbled beaches and scenes
of Thai family life.
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la Chaine des Rotisseurs at Srabua
Date: Tuesday, 28th June 2011
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Arrival
Domaine Ott, Domaniers Rose 2008
The Street Cooking
Soy Meringue Roasted Cashew
Kaffir Lime Leaf Scented Lotus Root
Crispy Pork Crackling with Curry Powder
Miang Kam
Scallop Tatar with Lemon Grass
Dinner
Five spice broth and fresh Tofu noodles
La Chepelle, Vioginer 2009
Pink pomelo salad with grilled Cotton fish and spicy marinade
Joh.Jos.Prum, Graacher Himmelreich Riesling Spatlese 2004
Flame grilled river prawns with peanuts and ginger
Fermoy Estate, Sauvignon Blanc 2009
Red curry with lobster & Lychee
Domaine Zind Humbrecht, Gewurztraminer Wintzenheim 2006
Chicken with tom ka & garden peas
Bruno Giacosa, Barbera d’Alba, Falletto Superiore 2006
Sweet
Ginger pineapple sorbet
Pandan ice cream
Sticky rice with mango
Vin de Constance 2004
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