Chef Henrik Yde Andersen of Kiin Kiin restaurant in Copenhagen makes a brief visit at Sra Bua by Kiin Kiin at Siam Kempinski (0 2162 9000) to host a six-course vegetarian feast (B3,800) in the hotel’s lush garden on 29 and 30 November.
With more than 20 establishments in Denmark and Thailand, chef Henrik has made headlines when he introduced molecular Thai fare at Kiin Kiin in Copenhagen, and later brought his innovative creations to Bangkok at Sra Bua by Kiin Kiin at Siam Kempinski. His acclaimed vegetarian restaurant Veve in Copenhagen takes inspiration from globe-spanning culinary influences with the main focus on seasonal vegetation.
Now, guests at Sra Bua can get a sneak peek into chef Henrik’s vegetarian fare as in his interpretation of the famous New York-originated Waldorf Salad that sees thin green apple ice sheet topped with the mix of apple, grape and walnut, and Japanese-style salt-baked celeriac with butter miso. Thai influence shines in the glaze carrot dish that’s benefitted from sweet tamarind and peanut sauce, while the creamy barlotto (pearl barley risotto) packed with heaps of white and black truffle takes you to Alba, the truffle region in Italy. The meal is preceded by a series of veggie snacks inspired by Asian street food like miang khum with Venus flytrap.
The dinner is limited to 12 seatings and the price includes wine pairing for every course.
