Bangkok, 15 November 2018 – Sra Bua by Kiin Kiin, the award-winning fine dining modern Thai cuisine restaurant at Siam Kempinski Hotel Bangkok, has retained its Michelin one-star rating. The announcement was made during an official ceremony on 14 November to launch the Michelin Guide Bangkok, Phuket and Phang-nga 2019. The restaurant was first granted Michelin one star in first 2018 edition of The MICHELIN Guide Bangkok.
Sra Bua by Kiin Kiin is well known for its fine dining Thai-inspired dishes created and presented with impressive modern interpretations. The restaurant was conceptualised by renowned Chef Henrik Yde Andersen whose Kiin Kiin restaurant in Copenhagen, was awarded one Michelin star. “Gaining recognition from Michelin is very challenging, but also extremely rewarding. To retain our Michelin one star rating is equally challenging and I pay tribute to the outstanding work of the team here at Sra Bua by Kiin Kiin,” said Chayawee Sutcharitchan, Head Chef of Sra Bua by Kiin Kiin.
Siam Kempinski Hotel Bangkok General Manager Alex Pichel also praised the outstanding achievement of Chef Chayawee and his team. “Chef Chayawee delivers amazing consistency in the quality, texture and flavour of every dish. Attention to detail is paramount and I am delighted that this has again been recognised by the Michelin Guide.” “Their dedication to delivering, day after day, outstanding Thai-inspired dishes that are created and presented with impressive modern interpretations, deserves to be recognised. The management team at the Siam Kempinski Bangkok offers sincere congratulations on this remarkable success.
* The Tourism Authority of Thailand (TAT) announced details of an expanded edition of the Michelin Guide to embrace establishments in Phuket and Phang-nga as well as increasing focus upon on Bangkok’s inner zone and surrounding provinces. The Michelin Guide Bangkok, Phuket and Phang-nga 2019 Thai and English language editions will be available in print and digital formats.
About Sra Bua by Kiin Kiin:
Voted as one of Asia’s 50 Best Restaurants in 2014 and 2015, and having been awarded a Michelin one-star rating in the Michelin Guide Bangkok, Phuket and Phang-nga 2019, dining at Sra Bua by Kiin Kiin is a true culinary adventure. The modern Thai-inspired cuisine with exciting contemporary touches never fails to surprise and delight diners.
The aim of the restaurant is to dazzle and form a memorable culinary experience for every guest. Chef joy an extraordinary culinary performance as chefs choreograph different tastes of basic Thai ingredients from traditional recipes in daring combinations. Behind Sra Bua by Kiin Kiin’s exquisitely composed food presentation using 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 or email: firstname.lastname@example.org
About Siam Kempinski Hotel Bangkok:
On 27 September 2010, Kempinski Hotels, Europe’s oldest luxury hotel group, opened its first property in Thailand’s capital city of Bangkok, Siam Kempinski Hotel Bangkok, the city-resort adjacent to Sra Pathum Palace, and located in the heart of Bangkok’s premier shopping and entertainment district. The luxury five-star hotel combines Kempinski’s trademark European flair with traditional Thai hospitality.
Every one of the hotel’s 401 guestrooms and suites overlooks the property’s surrounding gardens and pools, and 21 rooms have direct access to the pool. Thailand’s artistic heritage is a key theme of Siam Kempinski Hotel Bangkok. The property displays 4,000 pieces of art, including over 200 original paintings and sculptures by Thai artists commissioned to create art for the property. A new website will soon be launched to showcase the amazing talents of Thai artists.
About the MICHELIN guide:
The MICHELIN guide selects the best restaurants and hotels in the 28 countries it covers. Providing a showcase of gourmet dining around the world, it highlights the culinary dynamism of a country, as well as new trends and emerging young chefs. Creating value for restaurants through the distinctions that it attributes each year, the MICHELIN guide contributes to the prestige of local gastronomy, thereby making cities and countries more attractive to tourists. Backed by its rigorous selection method and longstanding knowledge of the hospitality industry, the MICHELIN guide provides customers with unique expertise that enables it to offer them a true quality service. The different selections are available in both print and digital versions. They are accessible via the Internet and on a full range of mobile media that offer navigation capabilities adapted to individual usage as well as an online booking service. With the MICHELIN guide, the Group continues to support millions of travellers, allowing them to live a unique mobility experience.
Bangkok, November 2018 – 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.
“I was just arriving in Krabi – one of famous Thailand’s beach destination – and had a chance to try, for the first time, Kai Palo (Five Spice Pork and Egg Stew) from the roadside food stall which left me a remarkable flavourful taste and led me to the world of Thai culinary. It is a destiny,” says Chef Henrik on how his Thai culinary journey begun. “Time flied really fast. I enjoyed myself working as a helper in local restaurants kitchen and didn’t realise that I spent exclusively five years in this amazing country before flying home in 2005 to open my first Thai restaurant in August 2006, Aroii Thai, offering take- away popular Thai dishes in authentic cooking style before my second restaurant, Kiin Kiin, has been debuted later and become a signature one since then,” Chef Henrik continues.
“I opened Kiin Kiin late in 2006 with a high passion and strong believe in leveraging up Thai cuisine from a popular street food level to a fine dining world,” Chef Henrik disclosed his main purpose in opening Kiin Kiin, a modern Thai fine dining restaurant where was awarded one Michelin star in 2008 and has kept it since then.
Famous for his innovative and outside the box thinker, Chef Henrik incorporates the art of Western cooking techniques into the original recipes, while preserving the Thai tastes. Behind beautifully composed food presentations, the familiar flavours of original Thai dishes are maintained. In 2009, during a promotional tour through Bangkok, Chef Henrik was approached by the Siam Kempinski Hotel’s pre-opening team for an opportunity to open a Thai restaurant at the hotel, based on the same concept with Kiin Kiin in Copenhagen – Sra Bua by Kiin Kiin was born in October 2010.
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 Chayawee (Berm) Sutcharitchan’s Bio
Bangkok, November 2018 – 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 from 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 continues to express his love and passion for gastronomy.
He has gained his work experience and developed his culinary skills through numerous five-star hotels. His career highlights include time at The Landmark Hotel in Bangkok, where he worked as Chef de Partie, and Intercontinental Bangkok, where he worked as Junior Sous Chef for two years before he joined Kempinski family. Chef Chayawee joined Siam Kempinski Hotel Bangkok in 2010 as Sous Chef at Brasserie Europa. Then 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.
He invites guests to enjoy an extraordinary culinary performance as chefs choreograph different tastes of basic Thai ingredients from the original recipes into daring combinations. Besides exquisitely composed food presentation, he uses mostly global cooking techniques, and the familiar flavours of traditional dishes are maintained.
“Cooking is certainly my passion, and learning new cooking techniques and implementing them to create our dishes is always fun. The gastronomy trend has changed rapidly these last few years, and you can never stop learning or seeking new things. Nowadays, a dining experience is not just about the food itself; it first has to appeal to the eyes of the diners, along with its scent and taste. Also important are the ambience of the restaurant and the service. Never forget that the consistency of the food and the presentation are also important. Thankfully, my knowledge in computer science has helped in terms of scaling the ingredients and plating,” said Chef Chayawee, Head Chef of Sra Bua by Kiin Kiin, Siam Kempinski Hotel Bangkok.