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Sra Bua by Kiin Kiin presents exclusive collaboration

Sep 23, 2019

Sra Bua by Kiin Kiin presents exclusive collaboration

Sep 23, 2019

Sra Bua by Kiin Kiin presents exclusive collaboration with Phanuphon “Black” Bulsuwan in Thai Gastronomy Series III 

Three culinary masters – one special dinner – at Sra Bua by Kiin Kiin 

 Michelin one-star Sra Bua by Kiin Kiin is pleased to announce another amazing culinary collaboration. 

Chef Phanuphon “Black” Bulsuwan, from the famous Blackitch Artisan Kitchen in Chiang Mai, joins hands with Sra Bua by Kiin Kiin Senior Head Chef Chayawee Sutcharitchan and Henrik Yde-Andersen – founder of Kiin Kiin restaurant in Copenhagen and the inspiration behind Sra Bua by Kiin Kiin – for Thai Gastronomy Series III on Saturday 30 November 2019. 

These three culinary minds, each famed for producing innovative Thai cuisine, are creating and presenting an exquisite “six hands, six-course” dinner that focuses on the concept of “Pure Thai”. 

“This latest collaboration is between chefs with a proven passion for escalating Thai gastronomy to the next level. Chef Black represents the future of Thai chefs that focus upon the important aspects of using seasonal Thai ingredients and combining extraordinary culinary talent with local knowledge,” explained Andreas Magnus, Hotel Manager at Siam Kempinski Hotel Bangkok. 

Each chef will create and produce dishes with the core idea of using “Pure Thai” ingredients from different regions of Thailand. “The epicurean journey will tantalise guests as the chefs create a very special experience featuring different flavours and textures, each created with impressive passion and flair,” added Andreas Magnus. 

Dishes to be featured in this fascinating “Pure Thai” culinary collaboration include Thai mushroom five-spices soup with duck liver pork dumpling by Chef Henrik Yde-Andersen; local southern fish with fish roe, curry and eggplant by Chef Chayawee Sutcharitchan; and blue crab with spicy rice paddies crab miso soup and seasonal fruit created by Chef Phanuphon Bulsuwan. 

This Thai Gastronomy Series III six-course dinner is priced at THB 4,200++ inclusive of a cold-brew organic Thai tea pairing. The dinner with wine pairings selected carefully to complement each dish is priced at THB 5,800++. 

Siam Kempinski Hotel Bangkok 

991/9 Rama I Road Pathumwan • Bangkok 10330 • Thailand 

Tel +66 2 162 9000 • Fax +66 2 162 9301 


About Chef Chayawee Sutcharitchan 

Chef Chayawee Sutcharitchan, or Chef Berm, is a Thai national who fell in love with gastronomy when he began his journey in 2004 in the United States of America, where he thrived working in the kitchen. 

He obtained his Certificate in Culinary Arts at the Collin County Community College in the United States. Despite his prior education in computer science at Texas A&M University, Chef Chayawee decided to continue on his culinary journey. 

In 2006, Chef Chayawee returned to Bangkok, Thailand, where he continues to express his love and passion for gastronomy. He gained work experience and honed his culinary skills at numerous five-star hotels. His work experience highlights include time at The Landmark Hotel in Bangkok, 

where he worked as Chef de Partie, and InterContinental Bangkok, where he worked as Junior Sous Chef for two years before he joined Kempinski family. 

Chef Chayawee joined Siam Kempinski Hotel Bangkok in 2010 as Sous Chef at Brasserie Europa. In 2012, he transferred to the hotel’s signature restaurant, Sra Bua by Kiin Kiin, also as Sous Chef. After the hard work and devotion, Chef Chayawee was promoted to Head Chef of Sra Bua by Kiin Kiin in 2014 and Senior Head Chef in 2019 respectively. 

About Chef Henrik Yde-Andersen 

Chef Henrik Yde-Andersen’s culinary journey began in his early years, and as a junior chef, he was already well trained in classical French cuisine and had worked in several European countries. Life then led him, as though by destiny, to the world of Thai and Asian cuisine. His own innovative modern Thai restaurant, Kiin Kiin, in Copenhagen has enjoyed Michelin one-star status since 2008. 

The open-minded and innovative Danish chef fell in love with Thai cuisine when he made a trip to Thailand in 2000. The holiday, meant to last ten days, became a life-changing experience as he stayed for five years living, working and travelling throughout the country to gain more experience in Thai cuisine. 

Famous for his innovative and outside-the-box thinking, Chef Henrik incorporates the art of Western cooking techniques into the original recipes, while preserving the Thai tastes. Behind beautifully composed food presentations, the familiar flavours of original Thai dishes are maintained. In 2009, during a promotional tour through Bangkok, Chef Henrik was approached by Siam Kempinski Hotel’s pre-opening team with the opportunity to open a Thai restaurant at the hotel, based on the same concept as Kiin Kiin in Copenhagen. Sra Bua by Kiin Kiin was born in October 2010. 


A frequent visitor to Bangkok, which he considers his second home, Chef Henrik visits Sra Bua by Kiin Kiin regularly to review and adapt the menu and to train the restaurant’s team of talented chefs. He also takes part in promoting Thai food regionally and globally at events organised by the Ministry of Tourism and Sports, the Tourism Authority of Thailand, Royal Thai Embassies and various other organisations. Away from the kitchen, Chef Henrik, who is also a fully trained sommelier, has his hands full with his other businesses, including a winery in Spain, a brewery, where he partners with Mikkeller to produce beer using Asian ingredients, a coffee bean farm in Kenya and a business producing oyster and fish sauces. 

Together with his partner Lertchai Treeawatchaiwong, a Thai entrepreneur and hobby chef, he owns 18 restaurants, all serving Asian cuisine. 

About Chef Phanuphon Bulsuwan 

Phanuphon “Black” Bulsuwan, a former civil engineer, turned professional chef, recognises the importance of reducing food loss and waste. Also, he has made local ingredients shine perfectly by integrating culinary science with local wisdom. This can raise awareness of producing more than enough food and improve value addition in the food value chain smoothly. 

In 2015, Chef Black joined the Slow Food Youth Network, as ambassador. He carries the message from farmer consumption, emphasising thought and awareness about food under the concept of Good Clean Fair and the belief in sustainability. 

He has been awarded as The Ambassador of Sustainable Kitchen from the World in Sustainable Agro Food Business Forum 2017 by ESCAP, United Nations. Also, with his talent internationally accepted, he has been invited as a guest speaker, an instructor for food workshops and a columnist to raise awareness of local produce and local wisdom. 

At Blackitch Kitchen in Chiang Mai, Chef Black creates his daily menu based on season and culture and the dishes he makes do not rely on any specific cuisine. His restaurant’s unique dining experience caters to only 18-20 guests, served across three tables. 


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