Features 3 minutes 29 November 2023

How Embassy Room and Sra Bua by Kiin Kiin Bring the Best of Home to the Table

Discover how Chef Ferran Tadeo and Chef Henrik Yde-Andersen express themselves through their craft.

For generations, fishermen working off the coast of Costa Brava would prepare a simple stew made with fish, potatoes, and freshly made Alioli as an easy meal on their boats. It was here in Tossa de Mar, a small coastal village in Catalunya, where Ferran Tadeo tried this dish for the first time, on the terrace of a restaurant overlooking the beach. The dish – Cim i Tomba – is deeply rooted in the seafaring tradition of the region, and one that the Chef de Cuisine of Embassy Room has brought with him to the 2023 MICHELIN-listed restaurant at Park Hyatt Bangkok hotel.

“I grew up by the Mediterranean coast, going to the beach, fishing, and being close to the water,” says Chef Tadeo. “That’s why my menus are built around seafood.”

Chef Tadeo and his team. (© Embassy Room)
Chef Tadeo and his team. (© Embassy Room)

There’s plenty from his own heritage that the Barcelona native can draw on for the restaurant’s distinctive Catalan culinary experience, from the traditional homemade bread called Coca d’oli – finished with tomato and served crispy and hot with olive oil – to Rice with Red Prawns and Aioli, evocative of the variety of seafood rice dishes found along the Catalan coast.

Similar to S.Pellegrino, renowned for its tradition of delivering some of the finest sparkling mineral water for over 120 years, Chef Tadeo emphasises the importance of authenticity, stating, “To be authentic, you need to be yourself.” He believes that food should reflect your origins, your travels, and the people you've collaborated with, ultimately imbuing the cuisine and the restaurant with a unique personality.

Sourced from the fishing village of Palamós on the Costa Brava, Mediterranean red prawns is one of the chef’s favourite products to use in his menus now – a special item that he recalls eating as a child on particular occasions such as family celebrations. Seasonal dishes at the restaurant such as Fiedeus a la Cassola (a Catalan pasta dish) and Confit Seasonal Mushroom with Migas & Chorizo pay tribute to his childhood memories of his mother’s home cooking. A version of a memorable cold tapas he came across while bar hopping with friends in his hometown – Crab Salad with Egg and Mayonnaise – also found its way to the table at Embassy Room, served with a pan-fried bao, a nod to the five years he spent in Hong Kong.

“At the Park Hyatt Bangkok we treat our produce and ingredients with respect and let the food speak for itself,” adds Justin Baziuk, Executive Chef, Park Hyatt. “My New Zealand heritage and rural upbringing often remind me to keep it simple and don’t over-complicate things.”

Chef Henrik Yde-Andersen, the master mind behind Sra Bua by Kiin Kiin. (© Sra Bua by Kiin Kiin)
Chef Henrik Yde-Andersen, the master mind behind Sra Bua by Kiin Kiin. (© Sra Bua by Kiin Kiin)

It's at the dining table, where chefs also showcase their best, that the most memorable moments of life happen. It is how S.Pellegrino strongly believes that culinary experiences bring people together. It’s where we go to shine, to share, and to connect.

Similarly bringing the best of his home to the table is Henrik Yde-Andersen, the founding chef of Sra Bua by Kiin Kiin, a MICHELIN Star restaurant of the MICHELIN Guide Thailand 2023 where modern-Thai menus are developed to suit the season, drawing from the chef’s experience with seasonal ingredients growing up in a farm in Denmark and Spain.

Chef Yde-Andersen recalls going mushroom hunting for chanterelle and cèpe in the forests in Denmark, explaining that in April and May, it’s rare to find Morels, but they can still be found in markets in Paris, stuffed with Chicken Mousseline. One of the dishes in the restaurant’s new Winter Journey Menu – Tom Kha Morel Mushroom Stuffed” draws inspiration from this memory, highlighting the rich flavours of the mushroom, mixed with lighter local Thai mushrooms, and the aroma of fresh black truffle.

“Authenticity is about creating new traditions,” he says, describing the freedom he felt to go outside the box when he first launched Sra Bua by Kiin Kiin in 2010. “I didn’t have a Thai mother to say if this is right or wrong.” At the restaurant, he explains, the familiar flavours of traditional Thai dishes – with a balance and harmony of sweet, salty, bitter, and spicy tastes – are maintained, presented with exquisite composition using global and modern cooking techniques.

By not being bound by tradition, Chef Yde-Andersen is able to draw from different inspirations for dishes such as the Five-Spice Duck Consommé served with three homemade duck condiments, including duck sausages, spicy minced laab duck, and duck tongue. “This soup reminds me of Christmas,” he says, explaining that this dish on the Winter Journey Menu pays homage to the tradition of mulled wine made with European spices during the festive season.

The Executive Chef at Siam Kempinski Hotel agrees that memories are a permanent inspiration when it comes to developing ideas. “We are often inspired by remembrances, but also by nature, seasons, markets, places, and emotions,” says Carlo Valenziano. When it comes to a culinary lifestyle and passion for hospitality, the Italian-born chef credits his European upbringing as an encyclopedia of inspiration. “We empower our culinary and service teams at Sra Bua by Kiin Kiin and Siam Kempinski Hotel Bangkok to bring their best,” he says, “and I believe we will continue to create memorable experiences and personalised moments for each guest.”

Alongside other talented chefs of diverse backgrounds, both Chef Ferran Tadeo and Chef Yde-Andersen continue to bring the best of themselves to the table, showcasing the flavours and traditions from their homelands. Through their culinary creations, complemented with S.Pellegrino sparkling natural mineral water, the inspiring community of chefs continues to enrich Bangkok's dining scene and contribute to its vibrant gastronomic landscape.

Explore the best fine dining experiences from around the world and enjoy a taste of the Italian appreciation of life at the one MICHELIN Star Sra Bua by Kiin Kiin at Siam Kempinski Hotel and MICHELIN-listed Embassy Room at Park Hyatt Bangkok, a MICHELIN-listed hotel.

About S.Pellegrino and Acqua Panna
S.Pellegrino and Acqua Panna are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality, and excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health, and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, and drinks. Sanpellegrino has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.

RELEVANT: How Yu Ting Yuan and Côte by Mauro Colagreco Bring the Best of Home to the Table

Illustration image: © Embassy Room, Sra Bua by Kiin Kiin


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