The 3 of us had the full dinner menu (11-course), priced at THB2700++ and it took about 3 hours. They also have the mini set priced at THB2200++. As all of us don't take alcohol, we had the juice pairing instead and it was very interesting! We're all surprised that the pairing juices did go well with each dish - now non-alcoholics wouldn't feel left out when your companions are having wine pairing.
Our evening started at the lounge area, with a couple of nibblings and streetfood (I only have a couple of photos to share):
sister
of Copenhagen’s Kiin Kiin, which, after David Thompson’s London branch
of Nahm, became only the second restaurant in the world to receive a
Michelin star for cooking Thai food. - See more at:
http://bk.asia-city.com/restaurants/bangkok-restaurant-reviews/sra-bua-kiin-kiin#sthash.3NzDLm7I.dpuf
sister
of Copenhagen’s Kiin Kiin, which, after David Thompson’s London branch
of Nahm, became only the second restaurant in the world to receive a
Michelin star for cooking Thai food. - See more at:
http://bk.asia-city.com/restaurants/bangkok-restaurant-reviews/sra-bua-kiin-kiin#sthash.3NzDLm7I.dpuf
sister
of Copenhagen’s Kiin Kiin, which, after David Thompson’s London branch
of Nahm, became only the second restaurant in the world to receive a
Michelin star for cooking Thai food. - See more at:
http://bk.asia-city.com/restaurants/bangkok-restaurant-reviews/sra-bua-kiin-kiin#sthash.3NzDLm7I.dpuf
A couple of dishes were less remarkable in my opinion however quite a number of dishes were full of surprises and beautifully presented. Certain dishes may have more complex flavors albeit the rest were pretty well-balanced. Fascinating to the palate and pleasing to the eyes.
My favourite appetizer: Tuna tartare served in a lotus flower (lotus flower
for presentation purpose only) -
it's soft, tender, creamy and fragrant.
My favourite courses:
1) Pomegranate Salad
Making of salad sauce
Pomegranate were at the bottom of the bowl, the shaved-ice-looking thing was cotton candy. The sauce will be poured over and then melting the cotton candy. Hints of sourness and sweetness were interesting to the palate! As the most hated vegetable of mine, I had the most coriander I've ever had in my entire life in this bowl, thanks to the sauce which amazingly covered up the very super strong taste of coriander!
2) Warm lobster with frozen curry
Making of frozen curry
Warm lobster - the lobster meat were fresh and served in pretty generous portion
...with frozen curry - curry was full of flavours, creamy, smooth and soft in texture.
Ending our meal with 3 desserts:
1) Koh Samui
This is more like an eye candy. We were pretty impressed with the presentation however not the taste. Beneath the sandy beach was a packet of pina colada while in the other bowl was pineapple and ice cream
2) Flowers of Thai
White rose petals and jasmine sorbet - subtle taste of Jasmine flowers were quite refreshing and while the petals looked pretty, it tasted a little sweet and... of course, rosy. Not a bad combination after all.
3) Banana cake with salted coconut ice cream and caramelized milk
3) Banana cake with salted coconut ice cream and caramelized milk
Their signature dessert - served on a natural wooden "plate" were banana cake, salted coconut ice cream, frozen coconut milk, caramel and almond flakes. When this was served, we were already feeling a little too stuffed from previous courses.
Service on the other hand was what uplifted our entire dining experience. A male server (whom we found out later that he's a management trainee) did an amazing job. He's very knowledgeable and attentive. Coming from a hospitality background, I have to say management trainee like this is really hard to come by; and after all the restaurants we've been to, he's really pretty impressive. A big thank you to him in making our dinner at Sra Bua a remarkable one!
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