Michelin-starred restaurant Sra Bua by Kiin Kiin at Siam Kempinski Hotel Bangkok will highlight the benefits of fresh produce with a six-course tasting menu with paired wines from November 29 to 30.
Served in the lush gardens of the hotel and surrounded by mature trees and unique plant life, chef Henrik Yde Andersen will present his chef’s table tasting menu of vegetarian fine dinging.
The two-day dinners include live cookery demonstrations by Andersen as he shares details of the ingredients and produce used in each course, and serves guests personally. Menu highlights include salt-baked celeriac served with butter, whisked miso, ginger and chives; tomato tartar; mushroom barlotto – a creamy corn risotto with chocolate and mushroom juice.
It will be available for 12 diners only each evening, as the chef intends it to remain a personal dining and learning experience. It costs Bt3,800-plus per person including wines.
“I will be selecting the freshest of produce to create dishes that offer exceptional flavour and that are an integral element of healthy living. This new tasting menu demonstrates effectively that meat is not an essential part of our daily diets and that vegetarian cuisine can offer you a gourmet experience at the level of any traditional menu. I want to encourage our guests to look more closely at the many benefits of consuming fresh produce and the good fortune we have here in Thailand, where the soil provides so generously,” says Andersen.
Another restaurant Brasserie Europa also invites families and friends to celebrate Thanksgiving on November 22 with an international buffet dinner featuring executive chef Stefan Trepp’s exclusive home-made roast turkey and traditional trimmings from 6.30 to 10.30.
The feast features slow-cooked butterball Turkey with traditional stuffing and gravy, roasted US prime rib with red wine jus, roasted leg of lamb with mustard and herbs, flambe wood- baked salted codfish, plus Maryland crab cake with chipotle sour cream served as pass-around items. The buffet also includes seafood on ice, with rock lobster, tiger prawns, scallops (in shells), oysters, and mussels with traditional condiments. The dessert station offers traditional pumpkin pie, pecan pie, red velvet cake, caramelised cream puff with cranberry cream, raspberry pavlova, a premium Dulcey chocolate fountain, along with a variety of dessert condiments and American doughnuts.
Thailand’s Loy Krathong festival to honour the goddess of water also falls on November 22 this year. Brasserie Europa thus presents a special selection of Thai dishes as part of the international buffet dinner that day. These dishes will be served on the restaurant’s terrace and include hai appetisers yum-som-o (pomelo spicy salad), and a BBQ station featuring moo-ping (pork skewers), gai-yang (grilled chicken), Northern sausage and all-time Thai favourite som-tam (Thai papaya salad), as well as massaman curry and tom yam goong (hot and sour Thai soup with shrimp).
Every table will receive one complimentary krathong made from banana leaves to be floated in the hotel’s swimming pool.
The dinner buffet is priced at Bt2,100-plus per adult (half price for children aged six to 12 years. For a free-flowing selection of alcoholic beverages, juices and soft drinks, add Bt1,150-plus per person.
For details and reservations, call (02) 162 9000.