The Chefs Danish chef Henrik Yde-Anderson and Thai partner Lertchai Treetawatchaiwong earned Kiin Kiin, in Copenhagen, the world’s second Michelin star for a Thai restaurant, in 2008. Here, former Kiin Kiin chef and London Nahm graduate Morten Bøjstrup helms the kitchen.
The Place Located in the Siam Kempinski, the 70-cover dining room impresses with opulence, with a high-ceilinged space defined by articulated wood, lustrous table settings and a standalone sala, designed by the hotel along with design firm HBA.
The Food Don’t come expecting comfort food: the flavors here may be Thai, but their preparation and presentation are brazenly modern. Tom yam kung arrives deconstructed, a plain broth served separately from three jellies encasing bursts of coriander-and-shrimp, galangal and mushroom respectively; with each alternating mouthful, their flavors escalate to a crescendo. The signature red lobster curry is rich and deeply satisfying, but it comes frozen, almost like ice cream, and topped with a subtle lychee foam; succulent baby lobster, sliced lychee and thread-like slivers of kaffir lime appear alongside as garnishes, while underneath, liquid nitrogen ensures a constant temperature and an exuberant theatricality. Prepare for a sequence of standout desserts, including the Cha Kiin Kiin, flavored with aromatic jasmine and Earl Grey tea.
Siam Kempinski Hotel Bangkok,
991/9 Rama 1 Road, Pathumwan,
Telephone: +66 2 162 9000