Sra Bua by Kiin Kiin

A continuous collaboration between Danish chef Henrik Yde-Andersen and resident Thai chef Chayawee Sutcharitchan defines the culinary direction at this modern Thai establishment. Rooted in the diverse terroir of the country, the kitchen reinterprets regional flavour profiles through disciplined contemporary techniques and cultural storytelling. An evolution towards an ingredient-led philosophy emphasises clarity and balance, eschewing theatrical presentations to allow the provenance of the produce to take precedence. Seasonal tasting menus highlight locally sourced produce, including blue crab from Krabi and wild edible ferns from Phetchaburi, alongside herbs cultivated on the premises. House-made components and thoughtful execution anchor a dining experience that respects culinary heritage while articulating a refined, modern perspective on Thai gastronomy.