Sra Bua by Kiin Kiin, a multi-award-winning modern Thai restaurant in Bangkok, has launched its new dining experience under the Legends of the Lotus concept, The Blooming Dawn. This unique offering emphasises the restaurant's three key principles of promoting sustainable agriculture and fisheries, showcasing local Thai ingredients, and providing diners with the opportunity to create their own personalised culinary journey at Sra Bua by Kiin Kiin.
The Blooming Dawn experience begins as guests set foot into this modern Thai restaurant in Bangkok for the 'In the Lounge' act, featuring a parade of seven small bites inspired by Thailand's iconic flavours. Highlights include Soy-salted Meringue with Cashew and fresh Thai Wasabi, Satay-flavoured Cream Wafer, Chargrilled Vegetable Puff with Prok Cracklings, Sea Snail Kiss, Wild Mushroom Stir-fry Oyster Sauce with Donut Cep Cap and Betal Leaf with Passion Fruit and Chilli. Each dish is designed to awaken the diners' palate and prepare them for the culinary adventure ahead.
Guests are then escorted to the dining area to begin the 'In the Restaurant' experience. The dining ritual starts with a dish known as Fermented Lotus in Lotus. This unique creation artfully combines sweet and savoury flavours with the subtle crunch of fresh lotus root, setting the tone for the culinary journey ahead.
The dinner unfolds with a carefully curated six-course menu designed to delight the palate and engage the senses. For the first course, guests are offered a choice between two exquisite options.
The first dish is Tom Klong Pla Grob, a delectable offering that artfully combines the distinct flavours of both crispy warm smoked fish and cold, smoked fish in warm smoked fish soup. This harmonious blend creates a rich and complex depth of flavour, providing a unique tasting experience that highlights the freshness of the seafood. A bold wine with ginger, pear and pineapple notes like Achillée Gewürztraminer from Alsace, France, is a perfect pair for this dish.
Alternatively, guests may opt for the Spicy Shellfish & Galangal Soup, similar to the Thai classic Tom Yum Goong. This vibrant dish features a creamy Lobster Bisque Croquette, which adds a luxurious touch, perfectly complemented by a delicate Prawn Wafer that contributes a satisfying crunch. Together, these elements create a delightful interplay of textures and flavours. This option is paired with Rabl Grüner Veltliner Sweet Dreams from Kamptal, Austria, a medium-bodied wine with green apple, citrus and mushroom notes.
For the second course, diners can choose between two exquisite options: the Scallop and Cucumber Salad or the Catch of the Day Spicy Ceviche.
The first choice is a beautifully arranged presentation highlighting fresh, succulent slices of scallops seared only on one side to achieve perfect sweetness and tenderness. These are accompanied by cooling cucumber slices that provide a crisp contrast, while a vibrant basil mayo adds a creamy, herbaceous element. Delicate drops of fragrant coriander oil elevate the dish, infusing it with a warm, aromatic touch that ties all the flavours together beautifully. Domaene Gobelsburg Riesling from Kamptal DAC, Austria, is ideal for this dish due to its rose, juniper, and pinewood characteristics. It features a light yet firm texture, crispness, bright fruit note, and an acidic finish.
The ceviche showcases expertly marinated fish, cured for a tender texture and bright flavour. It is beautifully complemented by a zesty blend of ginger-marinated pineapple, which brings a sweet and tangy element, and aromatic kaffir lime leaves that contribute a unique citrus note. Together, these ingredients create a refreshing and exotic flavour profile that transports the palate to tropical coastal waters. High-acidic, citrusy, green apple notes and mineral wine like Robert Weil Riesling from Trocken, Germany, was chosen to compliment this dish.
In the third course, guests can savour Terrine of Pulpo and Asparagus with Tamarind Yum Dressing or Mushroom Noodles Stuffed with Morels & Truffle in Tom Kha Sauce.
The pulpo or octopus dish beautifully combines tender pieces of octopus with crisp, vibrant asparagus, creating a delightful medley of textures. The dish is elevated by a tangy sauce that offers a refreshing acidity, perfectly balancing the rich flavours of the seafood and enhancing the overall dining experience. The perfect wine for this dish is a wine with apricot, apple, pear, honey and tangerine notes like Domain du Tariquet, Gros Manseng, from Côte de Gasdogne, France.
Alternatively, diners can enjoy the Mushroom Noodles Stuffed with Morels & Truffle in Tom Kha Sauce. This dish features delicate noodles filled with earthy, creamy morels and infused with the luxurious aroma of truffle, all served in a fragrant coconut-based Tom Kha sauce, combining sour and savoury notes to create a rich and satisfying experience. The oaky with tropical fruits note and citrusy Au Bon Climat Chardonnay Los Alamos is paired to enhance this dish.
The fourth course highlights a choice between two exquisite dishes: a Lobster Cocktail with Lobster Bisque Foam or a Southern-style Yellow Curry Blue Crab & Fermented Garlic.
The lobster dish showcases a beautifully arranged lobster cocktail that bursts with freshness, elegantly accompanied by a luxurious Lobster Bisque Foam. This velvety foam enhances the natural richness of the lobster, creating a delightful interplay of smooth textures and nuanced flavours that dance on the palate. Willm Gewürztraminer Resérve from Alsace, France, already famous for being a good pair for Thai food, is excellent with this dish thanks to its apricot, pineapple and slate characters.
The latter features tender, succulent Blue Crab. It is infused with a unique depth of flavour, thanks to the addition of fermented garlic, which brings a subtle tang and layers of complexity to the dish. This vibrant curry not only highlights the sweet, succulent meat of the crab but also invites a medley of spices and herbs that evoke the warm, comforting essence of Southern cuisine. Domaine Weinbach Gewürztraminer from Alsace, France, pairs well with this dish, offering additional notes of lychee, mineral and ginger characters, as well as hints of peach and honeydew melon.
The main course is either Duck Breast, Duck Terrine with XO Sauce and Crispy Duck Skin or Slow-cooked Beef with Burnt Onions, Caramelised Coconut Chilli Sauce & Brown Ginger.
The duck dish features a beautifully seared duck breast, expertly cooked to achieve an ideal balance of tenderness and rich flavour. It is paired with a luxurious duck terrine, which is enhanced by a distinctive XO sauce—a blend of umami-rich ingredients that adds depth and complexity. To elevate the dish further, crispy duck skin is included, providing a delightful crunch and contrasting texture that enhances the overall dining experience. The tobacco, leather and cherry noted Viña Ardanza Reserva, Rioja DOCa, Spain, was picked to pair with the duck. Domaine des Sénéchaux Chateauneuf-du-Pape from Rhone, France, is a wine perfect for this dish, lending the dining experience with its cedar, dark chocolate, black fruits and red fruits.
The beef dish, served in a clay pot, presents a generous portion of beef that has been slow-cooked to achieve melt-in-your-mouth tenderness. The beef is bathed in a rich caramelised coconut chilli sauce, which marries the sweetness of coconut with spicy chilli for a deliciously balanced flavour profile. A hint of brown ginger adds warmth and aromatic depth to the dish. The pot is covered with a film made from burnt onion, not only enhancing the presentation but also contributing a smoky richness that elevates the dish. The tobacco, leather and cherry noted Viña Ardanza Reserva from Rioja DOCa, Spain, was picked to pair with this beef dish.
Following the main course, guests are delighted with a refreshing palate cleanser artfully crafted from fragrant rose water and creamy yoghurt. This thoughtfully prepared dish offers a fragrant burst of floral essence, perfectly balancing the richness of the previous course. The rose water adds a subtle sweetness, while the yoghurt's tangy coolness provides a light and invigorating contrast, cleansing the palate and leaving diners refreshed and ready for the next delightful offering.
The dinner progresses with the dessert course, offering two exquisite options that showcase unique flavours and presentations, both paired with the honeyed, gingery, apricoty and marmalady Château Lafaurie-Peyraguey 'La Chapelle de Lafaurie-Peyraguey Sauternes'.
The first dessert is Thai-style Milk Tea with Crystal Bubbles Chiang Rai Tea Leaves Infused with BergamotThis indulgent dish brings together the rich, creamy texture of traditional Thai tea, harmoniously balanced with the bright and zesty notes of bergamot, creating a delightful sensory experience.
The second dessert option is Corn Parfait with Roasted Slurpee. This innovative dish takes the form of a visually striking corn-inspired dessert that contains a surprising and delightful filling at its core. It is elegantly complemented by a frozen, creamy drink made from sweet corn, enhancing the overall experience with its refreshing and whimsical elements.
The dinner concludes with an intriguing selection of petit fours that create a sense of excitement akin to playing Russian roulette. Each of the six sweet bites is meticulously crafted to mimic realistic shapes, blurring the lines between confections and everyday objects. Guests must navigate through a captivating array of actual LEGO pieces, vibrant chillies, aromatic star anise, curling cinnamon sticks, and natural pebbles, all artfully presented to heighten the experience. Among these delightful surprises, one exquisite creation stands out: it resembles a lustrous pearl nestled gently within an oyster shell, inviting guests to savour both its beauty and flavour.
The new menu at Sra Bua by Kiin Kiin not only tantalises the taste buds of discerning epicureans but also transforms the fine dining experience into something refreshingly innovative. Each dish is thoughtfully crafted, showcasing a harmonious blend of traditional flavours and contemporary culinary techniques. The vibrant presentation and carefully selected ingredients invite diners on a memorable gastronomic journey, highlighting the restaurant's commitment to excellence and creativity in every aspect of the meal.
Sra Bua by Kiin Kiin
Hours: Daily, 12:00 - 15:00, 18:00-00:00 Hours
Tel: +662 162 9000
Website: https://srabuabykiinkiin.com/en
Instagram: https://www.instagram.com/srabuabykiinkiin/
Location: Siam Kempinski Hotel Bangkok, 991, 9 Rama I Rd, Pathum Wan, Bangkok 10330
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