SPECIAL REPORT
“ HAVING THE GUTS TO TAKE THE LOCAL FOOD TO AN IMAGINARY AND INNOVATIVE CUISINE STYLE ."
JUDGE ’ S COMMENT
Sra Bua by Kiin Kiin
SIAM KEMPINSKI HOTEL BANGKOK BANGKOK , THAILAND
Tapas Molecular Bar MANDARIN ORIENTAL TOKYO
Chef de cuisine : Ngan Ping Chow
Menu focus : Molecular cuisine , sushi-bar style
Signature dish : Cigar with a Peking duck flavor
Average dinner check : US $ 200 , including drinks
Chef ’ s inspiration : The Hong Kong-born chef cites his mentor , Uwe Opocensky , formerly of El Bulli , and “ molecular
master ” Alvin Leung , along with Japanese traditional cooking and culture .
What makes it unique : An eight-person seating is served a two-hour tasting menu that reflects “ the science of cuisine .”
The restaurant : A relaxed and intimate atmosphere with a Michelin star , where chefs create a tapas-style menu and interact with diners in an engaging and personal way
“ THE PIONEER IN MIXOLOGY AND FOOD AT A HIGH LEVEL .” “ ALMOST AN INSTITUTION IN TOKYO THAT REMAINS EDGY YEAR AFTER YEAR .”
JUDGE ’ S COMMENT
Consultant chef : Henrik Yde Andersen
Menu focus : Modern Thai , with global cooking techniques
Signature dish : Frozen red curry with lobster sauce
Average dinner check : US $ 95 , with drinks
Chef ’ s inspiration : Andersen first visited Thailand in 2000 , and has experience in French cuisine and in wines . He is inspired by traveling the world .
What makes it unique : Sra Bua by Kiin Kiin says most fine-dining restaurants are like eating in a church . It “ choreographs dinners like a theater play or a film with different acts . Humor is very essential .”
The restaurant : The hotel and restaurant stand on the former Lotus Pond (“ Sra Bua ”) Palace – think “ The King and I ” – and remains a royal residence .
30 hotelsmag . com September 2017