Listen to the Land's Whispers with Modern Thai Restaurant Sra Bua by Kiin Kiin
- Chomp Magazine
- Aug 9
- 6 min read
Updated: Oct 22
Words: Wariya Intreyonk, Photos: Wariya Intreyonk and Pasuta Phongam
Sra Bua by Kiin Kiin, a celebrated modern Thai restaurant in Bangkok known for its numerous awards, has unveiled its latest dining experience, Whispers of the Land. This new offering highlights the use of exotic local Thai ingredients, innovative cooking techniques, and a commitment to community through sustainability. Central to this experience are the restaurant's core principles: promoting sustainable agriculture and fisheries, showcasing local flavours, and giving diners a chance to embark on a personalised culinary journey.
Whispers of the Land experience kicks off as guests arrive at the restaurant, beginning with 'In the Lounge,' where they can savour a delightful array of small bites inspired by the iconic tastes of Thailand. Standout items include Soy-Salted Meringue with Rayong Wasabi, Thongmuan Keaw Waan, Satay Sandwich, Massaman Tartelet, and Miang Khum. After guests finish with their bite lineup, a staff member then takes them to the kitchen, where they meet Resident Thai Head Chef Berm Chayawee Sutcharitchan and see the magic behind the experience they are about to encounter.
Upon completing this first act, guests are then seated at their tables, where they will continue to enjoy the dining ritual. The experience begins with a final small bite, the Lotus Root. This dish features a delightful contrast of textures—combining the silky smoothness of jelly with the slight crunch of lotus root. The vibrant, earthy flavours of the lotus root pair beautifully with the refreshing essence of the jelly, perfectly setting the stage for the meal to come.
The first course offers an elegant twist on Gaeng Hed, allowing diners to experience this cherished dish refreshingly. It begins with a delicate, house-made bun, generously stuffed with a rich and creamy mixture of wild mushrooms, releasing earthy aromas that tantalise the senses. Accompanying this is a savoury pla rah soup, fragrant with a blend of aromatic herbs and spices, alongside fermented fish known as pla rah. To finish, three coconut spheres add a burst of creaminess and decadence. This dish pairs beautifully with the creamy GranMonte Viognier 2024, sourced from Khao Yai, Thailand, which offers white floral and tropical notes.
An enticing alternative is Tom Yum Goong, a dish that is bursting with life and flavour. It features a luxurious lobster bisque croquette served with a syringe of coconut cream for that added touch of elegance. Accompanied by a delicate prawn wafer, this component introduces a satisfying crunch. Together, these elements create a delightful balance of textures and tastes. To complement this dish, try the Rabl Grüner Veltliner Sweet Dreams from Kamptal, Austria— a medium-bodied wine brimming with notes of green apple, citrus, and mushroom, enhancing the overall experience.
For the salad course, Beef Yum takes centre stage, showcasing thinly spiced wagyu grilled to rare perfection. This exquisite beef is paired beautifully with a medley of vibrant heirloom tomatoes that burst with flavour. The dish is drizzled with a tangy yum sauce for a delightful zing, while a refreshing coriander sorbet rests next to the row of tomatoes, offering a cool contrast to the richness of the meat. To elevate this culinary experience, it's perfectly paired with the chalky, earthy Achillêe Gewürztraminer from Alsace, France. This wine balances the savoury elements of the dish with its aromatic charm.
For those preferring to avoid beef, a delightful alternative is Catch of the Day Plah Pineapple. This refreshing ceviche-style creation showcases the finest local fish, expertly marinated in the tropical juices of Phuket pineapple. The bright flavours harmonise beautifully with a medley of aromatic local herbs and spices, resulting in a light and invigorating dish. To further enhance this culinary delight, it's paired with the exquisite Domaine Gobelsburg Riesling Kamptal DAC from Austria, whose crisp and fruity notes elevate the dish's vibrant, zesty flavours.
The third course, Seabass Sam Rod, showcases deep-fried Chonburi seabass served with the scales still intact. It's accompanied by a tamarind foam that perfectly balances tanginess, sweetness, and saltiness, and topped with crispy fern tempura for a delightful crunch. This vibrant dish is perfectly matched with a glass of Château d'Esclans Whispering Angel Rosé from the Côtes de Provence, France, enhancing the culinary experience with its notes of fresh strawberries and subtle floral undertones.
Another option for this course is Tom Kha Noodles, which showcases delicate, translucent house-made glass noodles, expertly complemented by morels stuffed with succulent chicken sourced from Klong Pai Farm. The dish is bathed in a rich, coconuty, aromatic tom kha sauce, and finished with luxurious black truffle for an elevated touch. To enhance this exquisite culinary experience, the perfect pairing is a glass of Domaine Bitouzet-Pieur Meursault, a refined white wine from the picturesque Burgundy region of France, known for its buttery richness and mineral notes that beautifully balance the dish's complex flavours.
The following course is Phuket Lobster Hor Mok, a beautifully deconstructed interpretation of a classic Thai dish. This culinary creation showcases the exquisite flavour and delicate texture of fresh Phuket lobster, harmoniously blended with a vibrant hor mok prikgaeng—a fragrant mix of aromatic herbs and spices. To elevate the experience further, the dish is crowned with a silky layer of coconut foam, adding a luscious creaminess that perfectly complements the lobster. This captivating dish is beautifully paired with a crisp Pascal Jolivet Sancerre Blanc from the Loire Valley in France, enhancing the dining experience with its refreshing notes and subtle complexity.
Blue Crab Gaeng Bai Chaplu is an alternative for this course, featuring crispy, tender, succulent blue crab tempura. It is served with flavourful, aromatic yellow betel gaeng soup, 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, crunchy succulent crab tempura but also invites a medley of spices and herbs that evoke the warm, comforting essence of Southern cuisine.
The fifth course presents a delectable Smoked Duck Pa-Lo, showcasing tender slices of smoked Klong Pai Farm duck, diced salak fruit, duck jus jelly, and cinnamon wafer roll. Accompanying the duck is a luxurious duck liver baked jasmine rice, offering a rich and savoury depth. This exquisite dish is elegantly paired with a glass of La Closene des Thonins Moulin-à-Vent from Beaujolais, France, which complements the flavours beautifully with its fruity and floral notes.
The substitute dish for this course showcases Beef with a House-made Gaeng Sauce and Baked Jasmine Rice. This hearty serving of beef is slow-cooked to achieve a melt-in-your-mouth tenderness. It's enveloped in a rich, caramelised coconut chilli sauce that strikes a perfect balance between the sweetness of coconut and the heat of chilli. A hint of brown ginger adds warmth and aromatic depth, enhancing the overall flavour profile. The bowl is topped with a layer made from burnt onion, which not only elevates the dish's visual appeal but also introduces a smoky richness that enhances the dining experience. To complement this dish, the Vina Ardanza Reserva Rioja DOCa, with its vibrant cherry red colour and medium-high intensity, featuring a garnet rim, makes for an ideal pairing.
To cleanse the palate of all the lingering flavours from the previous courses, a delightful surprise awaits. This exquisite palate cleanser showcases a scoop of creamy ice cream crafted from the rich coconuts of Ampawa, perfectly paired with luxurious caviar sourced from the coastal town of Hua Hin. The combination offers a refreshing contrast, elevating the dining experience with each spoonful.
For the dessert course, White Lotus is Chiang Mai vanilla meringue served with passion fruit sorbet. This combination of sweetness and tanginess is thoughtfully paired with the elegant Château Lafourie-Peyraguey La Chapelle de Lafaune Sauternes from France. This luxurious wine, renowned for its golden hue and luscious notes of honey, apricots, and citrus, beautifully complements the delicate flavours of the dessert, creating a harmonious and indulgent experience for the palate.
Flower of Thailand is another option for the dessert course, crafted with aromatic rose water and creamy yoghurt. This thoughtfully prepared dish delivers a fragrant burst of floral notes, beautifully balancing the richness of the previous course. The rose water introduces a delicate sweetness, while the tangy coolness of the yoghurt offers a refreshing contrast. To elevate this exquisite experience, it is paired with the charming Massolino Moscato d'Asti DOCG from Piedmont, Italy. The wine enhances the dessert's floral essence, with its own delightful notes of sweet fruit and lively acidity.
However, the restaurant offers a non-alcoholic pairing called Zero Proof. This unique offering includes carefully crafted glasses of pairings, skillfully made in-house using a delightful selection of local fruits and aromatic spices. Each sip of these thoughtfully curated beverages enhances the dining experience, highlighting the vibrant flavours and craftsmanship of the community's produce.
The dinner concludes with an intriguing selection of petit fours that creates a sense of excitement akin to playing Russian roulette. Each of the four 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 vibrant chillies, aromatic star anise, 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 offers an exciting opportunity for food enthusiasts to explore innovative fine dining. Each dish is meticulously crafted, effectively combining traditional flavours with modern culinary techniques. The vibrant presentations and thoughtfully selected ingredients invite diners to engage in a memorable gastronomic journey. This approach highlights the restaurant's commitment to elevating dining experiences through creativity and excellence in every dish served.
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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