Sra Bua by Kiin Kiin — Restaurant in Pathum Wan Subdistrict

Lunch Winter Journey - A Ten-Course Menu

Street Food Fusion: Pad Krapow Squid

A fusion flair of Pad Krapow Squid, served with Hollandaise sauce, and topped with crispy riceberry and holy basil for a delightful texture.

Street Food Fusion: Chicken Satay

A dish featuring crispy chicken skin paired with a frozen dome peanut sauce, stuffed cucumber relish, and green apple slices, topped with cumin powder, is a delightful gastronomic experience, complemented by a rich flavor profile.

Starter: Five-Spice Duck Consommé with Duck Sausage and Laab Duck.

Infusing Thai spices and herbs prepared with precision using the syphon vacuum method, the rich flavors of the duck consommé are condensed, complemented by succulent duck sausage and tender Laab foie gras.

The dish is presented with a hint of smoke, reminiscent of Bangkok's bustling streets, offering a reminder of the city's atmosphere.

Starter: Hokkaido Scallop Salad with Green Capsicum, Grilled Cucumber, and Cotton Candy.

The starter's smart presentation of Thai salad, paired with Hokkaido scallops, and the addition of cotton candy adds a touch of whimsy, enhancing the natural sweetness.

Starter: Tom Kha Morel Mushroom Stuffed, Tagliatelle Mushroom Jelly, and Fresh Black Truffle.

The black winter truffle, prized for its rich earthiness and sweetness notes, fell short of expectations.

Its fleeting flavor was unable to assert itself even when freshly shaved as a finishing touch, possibly overshadowed by Tom Kha's bold flavor. The dish could have been elevated with concentrated truffles.

Nevertheless, the blend of Morel Mushroom stuffing and Tagliatelle Mushroom Jelly showcases the chef's skill in creating complex flavors.

Starter: Cod Fish with Pickled Beetroot and Green Curry Ice Cream.

A highlight of the entire course, showcasing unparalleled complexity.

The chilled green curry ice cream introduces a unique textural contrast, with its mildness juxtaposed against the bitterness and robust texture of the raw and pickled ingredients.

The perfectly cooked cod melts with the creamy base, offering a myriad of eating combinations—whether enjoyed separately or mixed—and providing an array of delightful flavor profiles. Truly a culinary masterpiece.

Main Course: Massaman with Australian Black Angus beef, grilled spring onions, pickled onions, and onion chips.

A promising dish marred by its presentation, where the exquisite texture of perfectly dried aged Angus beef clashes with the overpowering essence of Massaman.

Despite its intention to showcase Thai jasmine rice, the dish unfortunately obscures both the delicate jasmine color and the fragrant aroma of pandan leaf post-cooking due to Massaman's nature. The accompanying supplements, such as pea puree and sauce, feel misplaced and fail to harmonize with the main components.

While the flavors themselves are commendable, the overall presentation leaves much to be desired.

Dessert: Thai Rum Flambé Baby Pineapple with Coconut and Pineapple Ice Cream

The dessert is separated into two portions.

The pre-dessert, which is liquid nitrogen ice cream, experienced a slight delay in timing due to the ice crystals not being fully refined. This is understandable because of the unique presentation using a pineapple instead of a metal bowl (the liquid nitrogen at -196°C would instantly freeze the ice cream, making it difficult to mix in the pineapple shell).

The Thai Phulae pineapple is well-prepared. It was fermented in Tom Yum herbs and lychee, then layered underneath with syrup jelly and topped with the Mekhong rum flambé.

Although combining both elements is permissible, achieving a creamier texture in the ice cream would elevate the experience to...

This was one of the worst tasting meals I’ve had in my life. I mean no disrespect to the chefs, but I am going to write as objective of a review as possible.

TL;DR Spectacular service: 5/5 Atmosphere/ambiance: 5/5 Food: 1/5

I am so grateful for the team at Sra Bua for taking such good care of us, but I am sorry to say that food served was not up to our expectations given their one Michelin star. The didn’t miss a single thing in terms of service and ambiance.

The first coursed served had a mixture of yogurt, wasabi, and a cashew meringue of sort. Perhaps I don’t have such a refined palette but this was just so gross. The flavors didn’t make sense at all together.

The course in the egg basket had this green foam that had a very off putting taste and smell resembling a towel cloth that hasn’t properly dried and reeks of mildew.

I understand that chefs want to take humble dishes like Tom yum and take an innovative direction with it, but ice cream form is not it. I am a chef myself and am enamored by the brights minds that can tell stories with their food, but I just couldn’t understand what I was tasting at all. It was a tad bit too salty in terms of flavor profile, but my honest reaction overall is that it’s quite gross. But again.. perhaps I’m missing something.

The dish in the lotus flower was so beautiful, but really really awkward to eat.

The Hokkaido scallops with what I believe to be was prik nam pla wasn’t seasoned with sugar because of the beautiful disk of cotton candy to sweeten it. The scallops were delicious but it was drenched in the sauce that was way too sweet. The sauce lacked complexity.. all you could taste was how sweet it was.

The lobster bisque/tom yum/dumpling dish:

The dumpling dough was slightly dried out and the soup was served very lukewarm. By the time we got to eating it after the explanation it was quickly cold

Next up was the green curry ice cream with cod. Again, I just can’t bring myself to like this execution. It’s so off putting. I just ate around it.

Our last dish with the Australian wagyu was quite delicious in flavor. Biggest turn offs is that the wagyu was served room temp and the plating definitely needs work.

Desserts I don’t think anything really stood out. The pineapple dessert was smothered in liquor and really masked everything.

Not pictured, but I love the playfulness of the last dessert course. But they all tasted very mediocre.

Again, I’m not food critic just someone who really appreciate food. It just pains me to pay so much for a meal that was this disappointing. I understand everyone has different tastes, but me and my two friends mostly agreed on the points...

Sra Bua by Kiin Kiin, A Rare 5-Star Dining Experience.

It is not often that I give a 5-star review, but Sra Bua by Kiin Kiin at Siam Kempinski Hotel deserves every bit of it. This was not just a fine dining meal, it was a culinary adventure filled with intensity, education, and sheer delight.

We opted for the six-course set dinner, presented in an exquisite fine dining style, but the experience began well before the main courses. Upon arrival, we were ushered into a waiting lounge, where we were treated to beautifully crafted pre-entrees—not even listed on the menu. Each bite was carefully introduced by the attentive waiting staff, who shared the story behind the dish, its ingredients, and inspiration. It was not just about tasting food, but understanding and appreciating it.

Once dinner officially commenced, we were led into the elegantly designed dining hall, where a carefully orchestrated sequence of entrees, mains, and desserts unfolded before us. Every dish was a stunning work of art, balancing traditional Thai flavours with modern innovation. The menu showcased exceptional creativity, and while my photos capture the presentation, they do not fully do justice to the experience itself.

What sets Sra Bua apart in a city where great food is a given is its unwavering attention to detail and its commitment to the diner’s journey. Beyond the delicate flavours and premium ingredients, each course was an opportunity to learn something new—whether about the origins of the dish, the uniqueness of an ingredient, or even the culinary techniques used.

And just when we thought the evening was coming to a close, the final dessert arrived, with our server saying, “This is the last course of your dinner, but not the end of your journey.” True enough, we were surprised with even more complimentary desserts, thoughtfully crafted and elegantly presented, making the experience feel endless and indulgent.

A special mention to Jimmy, who served us with constant enthusiasm, warmth, and impeccable attentiveness, elevating the night to an unforgettable one.

Final Verdict

This restaurant deserves a rare 5-star from me. If you are wondering about portion sizes, do come with an empty stomach. You may assume a fine dining meal will not be filling, but trust me, you will leave absolutely stuffed.

Most importantly, embrace the adventurous journey, enjoy the surprises, and soak in the fun, food, and laughter. This is an experience worth savouring. Highly recommended! (Receipt attached for reference on our...