Review

Sra Bua by Kiin Kiin has been presenting fine Thai cuisine for 15 years under chef Yde-Andersen’s vision and resident Thai head chef Berm. Whisper of the Land course begins at the lounge with a small bite. Soy-salted meringue with yoghurt and Rayong wasabi introduces crisp texture, while pork cracklings vegetable puff delivers namprik nhum in a crunchy shell. Curry tasting follows: green curry mousse, chicken satay, massaman curry. Tableside miang kham adds playful sweet-sour notes. Misty lotus, served as jelly in a real lotus on a table pond, arrives next. Highlight soup tom yum kung comes in three parts: crispy shrimp, flourless shrimp cracker and tom yum infused via coffee syphon, accompanied by fresh tofu. Then, Wagyu Khon Kaen beef yum with baked tomato. Tom kha noodles are creamy, earthy and aromatic, with morels-stuffed chicken breast, shiitake noodles and truffle slices. Krabi blue crab southern curry stands out with fried crab claws and chunks of crab meat in a richly spiced curry. Slow-cooked beef in curry sauce is soft, served with baked Surin jasmine rice. Amphawa coconut ice cream topped with Hua Hin caviar balances creamy sweetness with salty note. Desserts delight with Pathum Thani floral meringue, pink yoghurt, jasmine sherbet and lychee. Beverages span old and new world varieties, plus honey wine from Chiang Mai.