Michelin one-star Sra Bua by Kiin Kiin is pleased to announce another amazing culinary collaboration.
Chef Phanuphon “Black” Bulsuwan, from the famous Blackitch Artisan Kitchen in Chiang Mai, joins hands with Sra Bua by Kiin Kiin Senior Head Chef Chayawee Sutcharitchan and Henrik Yde-Andersen – founder of Kiin Kiin restaurant in Copenhagen and the inspiration behind Sra Bua by Kiin Kiin – for Thai Gastronomy Series III on Saturday 30 November 2019.
These three culinary minds, each famed for producing innovative Thai cuisine, are creating and presenting an exquisite “six hands, six-course” dinner that focuses on the concept of “Pure Thai”.
“This latest collaboration is between chefs with a proven passion for escalating Thai gastronomy to the next level. Chef Black represents the future of Thai chefs that focus upon the important aspects of using seasonal Thai ingredients and combining extraordinary culinary talent with local knowledge,” explained Andreas Magnus, Hotel Manager at Siam Kempinski Hotel Bangkok.
Each chef will create and produce dishes with the core idea of using “Pure Thai” ingredients from different regions of Thailand. “The epicurean journey will tantalise guests as the chefs create a very special experience featuring different flavours and textures, each created with impressive passion and flair,” added Andreas Magnus.
Dishes to be featured in this fascinating “Pure Thai” culinary collaboration include Thai mushroom five-spices soup with duck liver pork dumpling by Chef Henrik Yde-Andersen; local southern fish with fish roe, curry and eggplant by Chef Chayawee Sutcharitchan; and blue crab with spicy rice paddies crab miso soup and seasonal fruit created by Chef Phanuphon Bulsuwan.
This Thai Gastronomy Series III six-course dinner is priced at THB 4,200++ inclusive of a cold-brew organic Thai tea pairing.
The dinner with wine pairings selected carefully to complement each dish is priced at THB 5,800++.