Lunch: Mon-Fri 12.00-15.00
Dinner: Daily 18.00-23.00
Tel: (02)162 9000
Chef Henrik Yde-Andersen and Chef Lertchai Treetawatchaiwong from
Kiin Kiin in Copenhagen opened their second restaurant in Siam Kempinski Hotel, Bangkok called '
Sra Bua by Kiin Kiin', which offers modern Thai cuisine in degustation style.
Sra Bua's current menu: 3 courses lunch at 1,500++ (upper picture) and 10 courses dinner at 2,400++ (lower picture)
I had chilled lemongrass and pandan leave drink (complimentary drink) while waiting for
Beansprout. It was sweet and aromatic.
It's very easy to dine with Beansprout. We agreed to share foods so we can cover almost the whole menu, except I Tim Saparod. 'Cos there're 3 choices of desserts.
There're 3 nibblings: 'ข้าวเกรียบสาคูกรอบ' Seaweed Tapioca w Oyster Sauce Dip (upper picture), 'ขนมกรอบถั่วเหลืองเมอร์แรงกับเผ็ดมะม่วง' Soy Meringue Roasted Cashews, and 'รากบัวกรอบรสมะกรูด' Kefir Lime Leaf Scented Lotus Root (lower picture).
Seaweed tapioca was crispy and neutral to compliment oyster sauce dip. The dip was foamed and tasted spicy and slightly sour liked seafood sauce. Lotus roots were dried, sugar coated, scented with kaffir lime leaves. Soy meringues tasted slightly salty from soy sauce. To rank these nibblings, my favorite'd be the dip, then meringues, followed by lotus roots.
Starter: 'แกงแดงเย็นกับกุ้งมังกร' Gang dang frozen red curry with lobster salad.
Red curry was deconstructed and the curry itself was in the form of ice cream with chopped cashew as added texture at the bottom of the dish. It was quite sweet and spicy but pleasant to eat.
Starter: 'ยำกุ้งแม่น้ำกับส้มโอและดอกไม้' Yam goong river prawn salad with pomelo and orchids. The greens was the combination of shaved cucumber, daikon, and celery. It tasted robust and very spicy, which I like. Although I think there was too few pomelo.
Main course: 'ต้มข่านกกระทา' Quail in coconut milk with galangal and mushrooms. This is my most favorite dish. Its taste was very well balance, light, hot, and slightly sour. I like the idea to use quail instead of chicken plus there were 2 types of cooked quail in the dish. The chef used poached quail breast and quail leg confited, which both were moist and juicy. Crispy chicken skin (yes, chicken skin not quail skin) was good as well. Another added texture was small cubes of jelly made of stock.
Main course: 'แกงเขียวหวานปลาแฮรีบัทใส่บีทรูท' Halibut fish in green coconut curry and beetroot. It was 'red' green curry. Its redness was solely from beetroot; pureed and foamed. It also had roasted, peeled, and pureed eggplant to give charcoal tasted in the dish. The dish tasted salty and spicy with a hint of sweet. It was the only dish that needs rice to compliment it.
Rice (included in the lunch course)
Dessert: 'ไอศกรีมชา กิน กิน' Cha Kiin Kiin Jasmine and Earl Grey. I believe ice cream flavour was earl grey tea and Thai tea, while the white foam is flavoured by jasmine tea. White chocolate was sprinkle all over the dish. This dessert was aromatic and sweet, a great dessert to end the meal in warm weather.
Dessert: 'เค้กกล้วยหอมกับกะทิ' Banana Cake with Salted coconut ice cream and caramelized milk, which was served in wooden bowl. Beansprout and I debated on which type of banana Sra Bua used to make this banana cake. We finally asked and it turned out that we were both wrong. Banana cake is made from 'Pisang Mas' bananas (กล้วยไข่). It served with shreded fresh coconut and dried coconut. Banana cake was sticky and not sweet but it went well with salty ice cream and sweetness of caramelized milk and palm sugar.
'Doi Tung' Coffee & petit fours (325 Baht++): Clockwised - freezed green grape coated with icing sugar, peanut butter chocolate (rectangular shape), crispy rice coated with white chocolate, salted and sichuan pepper chocolate (round shape), mashmellows dusted with shredded coconut, and coffee macaron. Petit fours weren't bad but they were too ordinary.
Overall, foods taste authentic to me although Sra Bua takes new approach for the presentation. My meal was pleasant and it was good to see Thai food presented in this way.