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MICHELIN Guide Dining Series 2nd Edition

07 Jun to 08 Jun 2018
Sra Bua By Kiin Kiin @ Siam Kempinski Hotel Bangkok, Rama 1 Road 991/9, Bangkok, 10330 | 6:00 PM - 10:00 PM | Dress Code: Formal
Price per guest: 11,000 THB++, excludes VAT & Service Charges (one night only)

Join us for the second edition of the Michelin Guide Dining Series, an exclusive quarterly event that brings together two to three renowned chefs from Michelin-starred restaurants for a unique dining experience in the City of Angels. Following on the success of the first edition, the second edition will showcase the exceptional talents of 3 chefs who will share their individual personalities and culinary prowess with a new audience. But the dinner will not only be a meeting of great talents. It will also represent an opportunity for them to try challenging one-of-a-kind creations, pushing them beyond the boundaries of their usual repertoire.

To know what the chefs had to say about the collaboration, click here.


MENU*

The Street Food Journey 
By Chef Henrik
Champagne Perrier-Jouët Grand Brut, NV, France
***** 
Fermented Noodles, Lobster Turmeric Curry, Dill Chayote Shoot 
By Chef Malcolm 
***** 
Butter fried King Crab with celery, Apple and Ginger 
By Chef Berm 
Knoll Gruner Veltliner Loibner Federspiel, Wachau, Austria 2016
***** 
Pong Tauhu Shellfish Bisque, Prawn and Crab Tofu Pork Ball, Bamboo Shoot, Prawn Oil 
By Chef Malcolm 
***** 
Green Curry Risotto, Asparagus and Summer Peas, Lobster and Prawn Crackers 
By Chef Henrik
Claude Riffault, Sancerre, Loire, France 2016 
***** 
Nasi Ulam, Buah Keluak Rendang, Wing Bean Salad 
By Chef Malcolm 
Dashe Zinfandel Dry Creek, Sonoma, USA 2014
***** 
Flower of Thailand 
Pre Dessert by Chef Berm 
***** 
Mango Sticky Rice 
Dessert by Chef Berm 
Champagne G.H. MUMM Le Rosé, NV, France

*Accompanied by evian & Badoit

Fermented Noodles, Lobster Turmeric Curry, Dill Chayote Shoot By Candlenut
Fermented Noodles, Lobster Turmeric Curry, Dill Chayote Shoot By Candlenut
Pong Tauhu Shellfish Bisque, Prawn and Crab Tofu Pork Ball, Bamboo Shoot, Prawn Oil by Candlenut
Pong Tauhu Shellfish Bisque, Prawn and Crab Tofu Pork Ball, Bamboo Shoot, Prawn Oil by Candlenut
Nasi Ulam, Buah Keluak Rendang, Wing Bean Salad by Candlenut
Nasi Ulam, Buah Keluak Rendang, Wing Bean Salad by Candlenut
Flower of Thailand by Sra Bua by Kiin Kiin
Flower of Thailand by Sra Bua by Kiin Kiin
Mango Sticky Rice by Sra Bua by Kiin Kiin
Mango Sticky Rice by Sra Bua by Kiin Kiin
From left to right: Chef Henrik, chef Berm, chef Lee
From left to right: Chef Henrik, chef Berm, chef Lee

FEATURED CHEFS

Chayawee (Berm) Sutcharitchan, Chef de Cuisine Sra Bua By Kiin @ Siam Kempinski Hotel, Bangkok, Thailand Chef
Chayawee ‘Berm’ Sutcharitchan is a Thai national who fell in love with cooking when studying computer sciences in the US. He worked and thrived in the kitchen and later decided to pursue his true passion and obtained a Certificate in Culinary Arts.

Returning to Bangkok in 2006 to further his love for gastronomy, Chef Berm developed his culinary technique through numerous five-star hotel establishments before joining Siam Kempinski in 2010 as Sous- Chef at Brasserie Europa.

Chef Berm was promoted to Head Chef of Sra Bua by Kiin Kiin (The Siam Kempinski Hotel’s flagship restaurant) in 2014 and received a Michelin one star in the MICHELIN Guide Bangkok 2018 for the extraordinary combination of Thai ingredients and global cooking techniques.

Henrik Yde-Andersen, Chef de Cuisine Kiin Kiin, Copenhagen, Denmark
Chef Henrik Yde-Andersen is a traditional French trained chef and Asian food enthusiast with numerous years of experience in Europe.

After a life changing trip to Krabi and 5 years of working in Thailand, Chef Yde-Andersen opened his own restaurant Kiin Kiin in Copenhagen, Denmark in 2006 with high passion and strong belief that he could raise Thai cuisine from popular street food to fine-dining.

Chef Yde-Andersen’s innovative take on modern Thai at Kiin Kiin, Copenhagen was first awarded one Michelin star in 2008 and has retained one star Michelin honors for 10 consecutive years.

Malcolm Lee, Chef de Cuisine Candlenut, Singapore
Chef Malcolm Lee is the head chef and owner of one star Michelin restaurant Candlenut in Singapore. The restaurant specializes in Peranakan heritage cuisine with a modern approach.

A Peranakan himself, Chef Lee’s discovery of his heritage came through the achievement of being the very first Singaporean recipient of the Miele Guide Scholarship, granting him a place at the At-Sunrice Globalchef Academy. Chef Lee seeks to serve his heritage through a menu of refined techniques balanced with authentic and innovative Peranakan flavors.

VENUE & DRESS CODE

Sra Bua By Kiin Kiin @ Siam Kempinski Hotel, Bangkok
Awarded one Michelin star in the Michelin Guide Thailand 2018, Sra Bua by Kiin Kiin provides a modern Thai-inspired cuisine with exciting contemporary touch which never fails to surprise and delight dinners.

The aim of the restaurant is to dazzle and form a memorable culinary experience to every guest. Sra Bua by Kiin Kiin invites guests to enjoy an extraordinary culinary performance as chefs choreograph different tastes of basic Thai ingredients from the original recipes in daring combinations. Behind Sra Bua by Kiin Kiin’s exquisitely composed food presentation with the uses of global cooking techniques, the familiar flavors of traditional Thai dishes are well maintained.

The cuisine is widely recognized as ‘modern gastronomy’ – making it very different from home-style cooking.

Formal Dress Code  
Guests are asked to dress elegant when dining at Sra Bua by Kiin Kiin. Jacket with shirt is appreciated, tie is optional. Sra Bua by Kiin Kiin does not allow cap, athletic or sports uniforms, sports shoes, slippers, beach sandals, sneakers, and flip-flops. Gentlemen must avoid T-shirt, any sleeveless clothing, shorts, open shoes, sneakers and trainers. Long jeans are permitted as long as they are worn smartly with fully covered leather shoes and a collared shirt.

This Event has now ended. Check back shortly for updates on upcoming Events.

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