Wednesday, September 28, 2011
In Thailand, there is never a problem to enjoy a meal of good Thai cuisine (of course); they are just around any corner, at a decade-old pochana (small local restaurant), or in a Thai household. But when the cuisine comes to luxurious banquet versions it is rather sad; most five-star hotel's versions of Thai cuisine are quite disappointing; the food is pale and bland without bright ambition or effort. I feel they are just repacking mediocre food, serving them on porcelain tableware in the comfort of exquisite ambiance and impeccable service. So boring!
Sra Bua by Kiin Kiin, the Bangkok branch of the Copenhagen based Kiin Kiin Thai Restaurant, wearing one-star Michelin recognition, opened almost two years ago in the Siam Kempinski Hotel Bangkok and has added spice to the local gastronomy scene. Sra Bua offers molecular gastronomy Thai dishes, the first in the Kingdom; so grandma's recipe gaeng bark (firey hot jungle curry), a backpacker's love phad Thai (stir-fried sen-chan noodle) and a tourist's favorite chicken pieces wrapped in pandan leaf may not appear on the menu; even if they do, they may appear in another costume, like the very common red curry there is presented in a form of iced cream, served with frozen fog.
My friend took me to Sra Bua for lunch, to see if our taste-buds appreciated the first Thai molecular gastronomy cuisine. There are likes and dis-likes for Sra Bua's modern Thai cuisine, using cutting-edge culinary technique and molecular gastronomy, and I enjoyed the meal so much, as long as I opened my mind, and treated that as haute cuisine with a Thai twist.
Sra Bua by Kiin Kiin ***
Siam Kempinski Hotel Bangkok
991/9 Rama I Road
Pathumwan, Bangkok 10330
Open daily : lunch 12 am - 3 pm, dinner 6 - 11 pm
Pay : lunch set THB 1,500++, dinner set THB 2,400++