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.