As
mentioned in a previous post (see here), Sra Bua by Kiin Kiin brings Chef Henrik Yde-Andersen’s
modern, progressive approach to classic Thai flavours, that earned him a
Michelin star in his native Denmark, to back home to Thailand.
Having
recently posted about Sra Bua I am not going to go into detail about the food.
All I’ll say is that I enjoyed every dish; loved the décor and thought the
service was excellent.
It is
worth mentioning that on the day of our visit they were hosting a corporate
event. Firstly, it would have been nice if this had been mentioned at the time
of booking; especially as I had made the reservation, in person, a couple of
days previously.
The
large group did detract a little from what I presume is generally a quiet,
relaxing and romantic setting; particularly when seated near the lotus ponds
from which the restaurant takes its name.
To
their credit, the staff were very apologetic about the noise, which didn’t
actually bother us as much as it may have done others. What helped to make it
excusable was the fact that catering for the large group did not negatively affect
the flow of our menu.
We
selected the full tasting menu with the additional signature dish. This menu offers a choice between two dishes for
most of the sections of the menu. My wife and I chose different dishes that we
shared so that we could experience as many flavours as possible.
After
the delicious, Pandan Leaf & Lemongrass Welcome Drink, the
meal began with a series of amuse bouche: The
Nibblings, The Street Cooking 1
and The Street Cooking 2.
The
Nibblings: Soy Roasted Cashew Nut
Meringue, Kaffir Lime Leak Scented
Lotus Root and Prawn Cracker with
Chilli Tomato Dip.
The
Street Cooking 1: Tuna Tatar with
Lemongrass, Miang Kham Cornette,
Yam Mamuang and Chicken Satay with Crispy Peanuts.
The
Street Cooking 2: Smoked Chicken Sausage
with Pickled Cabbage, Prawn Bread
with Sesame, Teriyaki Glazed Pork
Meat Ball and Sun Dried Beef.
Tom Yum Soup Based on Shellfish &
Galangal Served with Prawn Shu Mai.
Orchid Salad with Snow Fish, Avocado
and Spicy Dressing.
Wagyu Beef Salad with Yam Pudding and
Sweet Melon.
Additional signature dish: Gang Dang
Frozen Red Curry with Lobster and Lychee.
Phad Thai with Crab Meat and Rimmed
Scallop.
Alaskan King Crab with Yellow Curry and
Celery.
Five Spice Pork and Thai Risotto with
Pickled Pumpkin and Quail Egg.
Chunky Coconut with Pickled Mushrooms
and Coriander.
Confit of Duck with Sautéed Baby
Cabbage and Chicken Liver.
Quail in Aromatic Tom Kha with
Chanterelle and Crispy Skin.
Passion Fruit Ice Cream with Condensed
Milk and Kumquats.
Pineapple Sorbet with Coconut, Rum and
Malibu.
Banana Cake with Salted Ice Cream and
Caramelised Milk.
Orange Cake with Tangerine Sorbet,
Lemon Curd and Frozen Foam.
Petit Fours with Tea or Coffee.
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Looks great , really fresh.Im in Bkk in 3 weeks time so i might give this place a try out instead of my usual Nahm.
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