Sra Bua by Kiin Kiin
The conception is directed by a renowned chef Henrik Yde Anderson, who cooks at the first ever Michelin stared Thai restaurant in the world – the Kiin Kiin in Copenhangen. Yde Anderson is not afraid of experimentation. It is not an easy quest with the already complex flavours one finds in traditional Thai food. He managed it very well and the craft of the local Bangkok chefs he trained was rewarded with the 2011 Thailand’s Best Restaurants award. It was his experience in Thailand that had inspired him to purchase the modern adaptation of Thai cuisine he created in Denmark, so now he gives something back.
restaurant Sra Bua Kiin
Atmosphere: Cool, traditional Thai decor with modern twist. Located inside in the fresh and artistic Kempinski hotel in the heart of the Bangkok’s shopping district, the Sra Bua restaurant became the preferred dining destination of  the Thai gourmands. With its attractive modern meets traditional concept it also attracts business travellers and food connoisseurs passing through the town. Dress accordingly to the occasion – modern, fashionable as well as classic and elegant work suits are appropriate.
The set menu starts with the Nibblings – a trio of tiny Soy Roasted Cashew Nut Meringue, Kaffir Lime Leaf Scented Lotus Root and a Prawn Cracker with Chilli Tomato Dip. The meringue was original and sweet in its nature, yet intense with soy and cashew nut flavours. I liked the kaffir lime leaf scented lotus root for its simplicity and interesting taste profile.
A spoon of complex flavours at Sra BuaThe Street Cooking course
Then we moved to The Street Cooking – with a spoon of Tuna Tartar with Lemongrass, Miang Som-O, on a small plate served Crispy Pork Crackling with Nam Prik Num, Prawn Bread with sesame and a spoon of Smoked Chicken Sausage with Pickled Cabbage. The Tuna Tartar with Lemongrass was my favourite for its refreshing properties and juicy pommelo
After all these small tasters we continued with real-size starters. I was intrigued by the Gang Dang Frozen Red Curry with Lobster and Lychee. As its title discloses something temperature-related is different about this dish. Not many of you  have probably tried a frozen curry – sounded like a savoury ice-cream to me at first – yet it was not only a magical dish as the waitress poured a steaming liquid ice all over the dish, but it tasted really great. The lobster was delicate and perfectly matched with the softly sweet lychee, the green garnish and foamy reddish curry created a complex dish. A cup of Thai tea was soothing with this elegant and at the same time powerful starter.
Gang Dang: Magic addition of liquid ice
The Deep Fried Soft Shell Crab with Green Mango and Soft nam Jim is also very nice and refreshing. The green mango adds zest to the crisp fried soft shell crab. This appetiser is better with a glass of white wine, rather than a cup of tea as the previous one.
Getting closer to the finish with Main dish with rice we selected these two mains: Quail in Aromatic Tom Kha with Chanterellle and Crispy Skin and Confit Chicken Leg with Fresh peas, Grilled Asparagus and Peanuts. I loved the chanterelle mushrooms and the creamy Tom Kha sauce, but my hesitation about quail had once again proved that I am not a quail-loving individual. The chicken confit was a meeting point of Thai and French cuisines, where peanuts and green vegetables played the Thai part and chicken leg in confit style was the French co-actor. It was nice, but not mouth-watering.
Quail in Aromatic Tom Kha
Whether you have a sweet tooth or not, the desserts are not to be missed at Sra Bua. My favourite was the Pistachio Cake with Pandan Ice Cream and Frozen Coconut Foam. The greenish sweet pandan is in-all-present ingredient in Thai cuisine. I love the pandan ice tea, but I adore the pandan ice-cream. No need to worry, that pandan is something of an acquired taste. It is mellow, slightly sweet and not very intense so it blends well with almost anything.
Pistachio Cake with Pandan Ice Cream and Frozen Coconut Foam
My friend got the Four Kind of Tea as Dessert with White Chocolate Crumble, but she did not like it much as she found the white chocolate too rich and overall this dessert was over-mixed.
After all that food there is an option to pay extra for Petit fours served with tea or coffee. These are very interesting, tiny, and change all the time, so I would give them a try with a cup of your favourite tea or coffee to help with digestion.
Price: High (five-course menu 1800 THB; add 325 THB for tea and petit fours).
Drinks: Great selection of Thai teas as well as international wine list cater to all palates. I went for a pot of Thai tea this time and was perfectly satisfied.
 Lunch: daily 12noon – 3pm; Dinner: 6pm – 11pm
 Siam Kempinski Hotel Bangkok, 991/9 Rama 1 Road, Pathumwan; Bangkok 10330; Thailand
 +66 (0) 2 162 9000