As inspired as always, the MICHELIN Guide Dining Series will again surprise and excite diners in a whole new way for its final 2020 event. An exceptional collaboration will be revealed as two chefs prepare a menu highlighting the same cuisine but with contrasting approaches—Chefs Pilaipon ‘Toy’ Kamnag from Saneh Jaan (One MICHELIN Star, MICHELIN Guide Thailand 2020) and Chayawee ‘Berm’ Sutcharitchan from Sra Bua by Kiin Kiin (One MICHELIN Star, MICHELIN Guide Thailand 2020).
Chef Chayawee ‘Berm’ Sutcharitchan’s deep passion for the culinary arts pulled him from computer science studies while he was living in the States. His gastronomic journey continued back home where he cultivated his technique in the kitchens of some of Bangkok’s top hotels. That range of experience brought him to helm the Bangkok branch of the renowned Kiin Kiin, where he interprets Thai cuisine through a molecular approach.
“Learning new cooking techniques and applying them to create our dishes is always fun,” said Chayawee as he expressed his excitement for this project. Molecular gastronomy has been his focus since taking the lead at Sra Bua by Kiin Kiin, so, for him, cooking side by side with a chef who concentrates on a more traditional style is an exhilarating opportunity, “We both have a strong passion for Thai cuisine, but our different approaches will make this dinner more interesting.”
It is quite undeniable that as head chef of Saneh Jaan, Chef Pilaipon ‘Toy’ Kamnag has joined the old guard, protecting and promoting traditional Thai recipes. Flipping through the Saneh Jaan menu, you might uncover some hard-to-find dishes unfamiliar to even the most “Thai” of Thai people. Doing more than following recipes accurately, Pilaipon also utilises her background in French cuisine to give each dish a meticulously elegant finish.
Pilaipon finds working with Chayawee exciting as they explore new dimensions to Thai cuisine. She points out that the two chefs are creating a flavourful bridge through the courses that will facilitate a smooth journey from traditional presentations to more innovative interpretations of Thai dishes. “The depth of our collaboration will unfold through the serving sequence. Chef Berm and I will take turns describing the transformation of Thai food under our ‘Siam’s Gastronomic Time Travel’ concept,” explained Pilaipon.
The final edition of MICHELIN Guide Dining Series 2020 features two appetisers and five main courses. This special wine dinner is a private event and will be held on 24 November 2020 at Siam Kempinski Hotel Bangkok and 25 November 2020 at Saneh Jaan (invitation only).
GranMonte NV Crémant Méthode Traditionnelle Extra Brut
Thai Lobster Ceviche, Lime Chilli Sorbet, and Coconut Snow (Sra Bua by Kiin Kiin)
2ND COURSE
Bird-shaped Dumplings Filled with Fish and Crabmeat with Steamed Flour (Saneh Jaan)
GranMonte 2019 Gradient Verdelho
3RD COURSE
Traditional Clear Soup with Freshwater Fish, Prawn, Cucumber, Mango, and Pickled Garlic (Saneh Jaan)
4TH COURSE
Yellow Curry Crabmeat, Corn, and Pickled Turmeric (Sra Bua by Kiin Kiin)
GranMonte 2019 Viognier
5TH COURSE
Australian Lamb Rack with Sinhala Curry Sauce and Fragrant Yellow Rice (Saneh Jaan)
GranMonte 2017 The Orient Syrah
DESSERT
Orange Cake Flambé with Passion Fruit Foam, Vanilla Ice Cream in Coconut Dome (Sra Bua by Kiin Kiin)
GranMonte 2019 Bussaba Natural Sweet Wine
Accompanied by evian and Ferrarelle
Nespresso Coffee Selections:
Espresso “Espresso Leggero”. Cappuccino “Espresso Forte”,
and Decaf “Espresso Decaffeinato"
Mariage Frères Tea Selections:
THÉ SUR LE NIL - Fruity & Lemony Green Tea
ROUGE MÉTIS - Red & Black Fruits with Mild Flowers Red Tea (Caffeine Free)
Here’s What Our Inspectors Said About Sra Bua by Kiin Kiin (One MICHELIN Star)
There is a burgeoning love affair between Bangkok foodies and envelope-pushing cuisine, and this beautiful restaurant is one of the original purveyors of modern and innovative Thai cuisine. Order ‘Iconic Journey’ – an six-course menu – to see the kitchen’s full repertoire that respects traditional Thai flavours and ingredients but flips the script to produce something creative and original. Copenhagen's Kiin Kiin was the inspiration for the food and cooking techniques.
