Three culinary masters – one special dinner – at Sra Bua by Kiin Kiin
Chef Phanuphon “Black” Bulsuwan, from the famous Blackitch Artisan Kitchen in Chiang Mai will join hands with Sra Bua by Kiin Kiin Senior Head Chef Chayawee Sutcharitchan and Chef Henrik Yde-Andersen – founder of Kiin Kiin restaurant in Copenhagen and the the inspiration behind Sra Bua by Kiin Kiin – in the Thai Gastronomy Series III which will be held on Saturday, 30 November 2019.
These three very diverse 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”.
Each chef will present dishes with the core idea of using “Pure Thai” ingredients sourced 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, Hotel Manager Siam Kempinski Hotel Bangkok.
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.
The six-course dinner is priced at B4,200++ inclusive of a cold-brew organic Thai tea pairing.
The dinner with wine pairings carefully selected to complement each dish is priced at B5,800++.
Siam Kempinski Hotel Bangkok
991/9 Rama I Road
Tel: 02 162 9000