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Serving molecular cuisine, Sra Bua by Kiin Kiin is a good place for those who want to experience chef Henrik Yde-Andersen’s award winning cuisine. The lotus pond in the middle of the restaurant gives the eatery its name.
Rating : 18/20
Start the meal with plump Hokkaido scallops. Sweet and juicy, they are complemented by a zesty tamarind and lemongrass sauce. A spicy salad of thinly sliced cucumber and diced wagyu beef will wake up the palate with its fiery Thai dressing. The cucumber’s crunchy texture mixes well with the tender wagyu cubes and roasted rice powder ties the dish together with a warm and woody aroma. For the mains, cod in green curry is unique in look and flavour thanks to the swirling reddish-purple hue of beetroot extract, which also provides an unusual sweet note to the dish. A heavier option is slow-cooked beef rib with homemade oyster sauce, which the chef prepares in-house using fresh oysters. Rich and aromatic with young peppercorns, it complements the flavour of the tender beef very well. End with the luxurious signature banana cake with salted ice cream and caramelised milk. An eight-course set menu is also available.
Rating : 36/40
The wine list offers a good selection of reds and whites with prices erring towards the higher end of the spectrum. Thai-inspired cocktails are also available.
Rating : 18/20
Rating : 16/20