Danish chef Henrik Yde-Anderson conceptualised Sra Bua by Kiin Kiin, a modern twist on his Michelin-starred Thai dining restaurant Kiin Kiin in Denmark. He plays with modern ingredients and with temperatures and textures. He pairs cold curry with bite-size pieces of succulent lobster inside melt-in-the-mouth gelatinous pearls and serves with a light Tom Yam broth. He elegantly presents each dish with a nod to extraordinary culinary experimentation.
Head chef Chayawee invites guests to enjoy a spirited culinary performance as he takes the most humble ingredients and time-worn recipes to create modern interpretations in daring combinations. His love for tradition means he creates basic Thai essential ingredients from fish sauce to prawn crackers in his Sea Bua by Kiin Kiin kitchen. He is the alchemist that turns turmeric into gold. Enjoy the exquisite balance, presentation and composition of his artful cuisine.