Sra Bua by Kiin Kiin unveils the exclusive collaboration of Thai gastronomy with Chef Ian Kittichai

by Expat Life
Sra Bua by Kiin Kiin Thai Gastronomy Series 1 with Ian Kittichai 2018

Three chefs – one dinner – at “Sra Bua by Kiin Kiin

Bangkok, 26 September 2018 – Three top chefs are joining hands at Michelin one star Sra Bua by Kiin Kiin restaurants to present a six-course Thai gastronomic dinner. The dinner, which takes place, on Saturday 1 December 2018, brings together guest chef Henrik Yde Andersen Kiin Kiin restaurant in Copenhagen, Denmark, and chef Ian Kittichai of Issaya Siamese Club restaurant in Bangkok to work with Sra Bua by Kiin Kiin Head Chef Chayawee Sutcharitchan. Together they will prepare and present the exciting “Thai Gastronomy Series I” dinner.

These three chefs, each with an outstanding reputation of producing memorable and innovative Thai cuisine, will be creating a six-course dinner that focuses upon Thai gastronomy with innovative interpretations. “This incredible and truly extraordinary collaborative dinner at Sra Bua by Kiin Kiin, will highlight the magnificence of Thai gastronomy in a unique and exceptional way. The chefs will be adapting the popular concept at Sra Bua by Kiin Kiin, where guests witness theatre-style performances of the chefs and their team members as they prepare each course,” explained Alex Pichel, General Manager of Siam Kempinski Hotel Bangkok.

The chefs will each craft two-courses with live cooking demonstrations in front of the guests, as they choreograph different tastes through their dishes and creations with incredible Thai flavours. Menu highlights include raw cod fish with spicy marinated with Thai herbs, cod crackling and cod roe by Chef Chayawee Sutcharitchan; Thai Kobe A5 pon-yang-kham beef, slow-roasted with Siamese cassia leaves and roasted chili-coconut by Chef Ian Kittichai; and coconut Morpf-Mehkong sugar cane – passion fruit ‘en surprise’ with ginger kefir infused pineapple and southern yellow curry ice-cream, salted Amalfi and lemon meringue by Chef Henrik Yde Andersen.

“Sra Bua by Kiin Kiin – Thai Gastronomy Series I with Chef Ian Kittichai,” takes place only on Saturday 1 December 2018 and it is priced at THB 5,800++ per person inclusive of wine pairing.

For more information or to make a reservation, call +66 (0) 2 162 9000. Email: [email protected] and website:

About Sra Bua by Kiin Kiin

Voted as one of Asia’s 50 Best Restaurants 2014 and 2015, and has been awarded a Michelin one-star rating in 2017, dining at Sra Bua by Kiin Kiin is a true culinary adventure. The modern Thai-inspired cuisine with exciting contemporary never fails to surprise and delight diners.

The aim of the restaurant is to dazzle and form a memorable culinary experience to every guest. Chef Chayawee invites guests to enjoy an extraordinary culinary performance as chefs choreograph different tastes of basic Thai ingredients from the original recipes in daring combinations. Behind Sra Bua by Kiin Kiin’s exquisitely composed food presentation with the uses of global cooking techniques, the familiar flavours of traditional Thai dishes are well maintained.

The cuisine is widely recognised as ‘modern gastronomy at its best’ – making it very different from home-style cooking. Diners may experience a curry served with the texture and temperature of ice-cream and bites of lobster locked inside gelatinous pearls that melt in the mouth with a sip of Tom Yam broth. Everything from fish sauce to prawn crackers is home-made in the Sra Bua by Kiin Kiin kitchen.

Sra Bua by Kiin Kiin is open daily for lunch from 12:00 to 15:00 hrs. and for dinner from 18:00 to 24:00 hrs. For more information or to make a reservation, call +66 (0) 2 162 9000. Email: [email protected]

Chef Chayawee

About Chef Chayawee Sutcharitchan

Chef Chayawee Sutcharitchan, or Chef Berm, is a Thai national who fell in love with gastronomy when he began his journey in 2004, in the United States of America, where he thrived working in the kitchen. He obtained his certificate in Culinary Arts, at the Collin County Community College in the United States of America. Despite his prior education in computer science at Texas A&M University, Chef Chayawee decided to continue his culinary journey.

In 2006, Chef Chayawee returned to Bangkok, Thailand, where he has continued to express his love and passion for gastronomy. He has gained his work experience and developed his culinary skills at numerous five-star hotels. His work experience highlights include time at The Landmark Hotel in Bangkok, where he worked as Chef de Partie, and at Intercontinental Bangkok where he worked as Junior Sous Chef for two years before joining Kempinski family.

Chef Chayawee joined Siam Kempinski Hotel Bangkok in 2010 as Sous Chef at Brasserie Europa. In 2012 he transferred to the hotel’s signature restaurant, Sra Bua by Kiin Kiin, as Sous Chef. After two years of hard work and devotion, Chef Chayawee was promoted to Head Chef of Sra Bua by Kiin Kiin in 2014.

Chef Henrik

About Chef Henrik Yde Andersen

Chef Henrik Yde-Andersen’s culinary journey started in his early age as a junior chef who was well-trained in traditional French cuisine and experienced in working in numerous European countries. Life destined him to the world of Thai and Asian cuisine. His own innovative modern Thai restaurant, Kiin Kiin, in Copenhagen has enjoyed Michelin one star status since 2015.

An open-minded and innovative Danish chef fell in love with Thai cuisine when he made a trip to Thailand in 2000. The holiday, which was planned for 10 days, became a life- changing experience as he stayed for five years living, working and  travelling across the country to gain more experience in Thai cuisine. A frequent visitor to Bangkok, which he considers to be his second home, chef Henrik visits Sra Bua by Kiin Kiin regularly in order to review and adapt the menu and to train
the restaurant’s team of talented chefs. He also takes part in promoting Thai food regionally and globally at events – organised by Ministry of Sport and Tourism, Tourism Authority of Thailand, Royal Thai Embassies and various other organisations.

Away from the kitchen chef Henrik, who is also a fully trained sommelier – has his hands in his other businesses including a winery in Spain, a brewery which he partners with Mikkeller to produce beer using Asian ingredients, a coffee bean farm in Kenya and a business producing oyster and fish sauces. Together with his partner Lertchai Treeawatchaiwong, a Thai entrepreneur and hobby chef, he owns twenty restaurants – all serving Asian cuisine.

Chef Ian Kittichai

About Chef Ian Kittichai Pongtawat

Ian Kittichai, Thailand’s most prominent celebrity chef, has a storybook career – from street food to fine food. As a child, he pushed his family’s curry cart every day after school. Later, he was trained in haute cuisine in England and Australia, followed by significant professional stints in France, Spain, USA and Japan. At only 30, he became the first Thai Executive Chef of a five-star hotel.

Today, he has an international F&B management and consulting firm, Cuisine Concept Co. Ltd., a growing stable of award-winning restaurants around the globe – including Issaya Siamese Club, a cookery studio and a number of high profile television deals.

Coconut Morpf Mehkong Sugar Cane

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