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— by Asaree Thaitrakulpanich: Longan-filled lobster topped with coriander and pretty pansies. Next to that, red curry ice cream tucked in a bed of foam. The waiter pours a pitcher of dry ice into the dish, and wisps envelope the table.

“Ooooh. Ahhh,” say the diners.

“Frozen Red Curry” (900 baht) is one of the dishes that first gained Sra Bua by Kiin Kiin its Michelin Star in 2018, which it retained the year after. Helming the restaurant located in Siam Kempenski Hotel are chefs Henrik Yde Andersen and Chayawee “Berm” Sutcharitchan, who draw upon the curious recipe of Danish inspiration and Thai cooking methods to play skip rope with the line between savory and sweet, frozen and liquid – all in a high-end setting of modern cuisine…

June 24, 2019