Kiin Kiin was the first Thai restaurant outside Thailand awarded a Michelin star. The Chef is not even Thai. Henrik Yde-Andersen was trained at the Plaza Hotel and had worked in several high-level restaurants. Chef Henrik did not like the attitude of some Danish chefs who were making food more for themselves rather than their customers. So he went backpacking to Thailand for five years. He was taught by locals how to make real Thai food.

Back in Denmark, he decided to start a first-class Thai restaurant in an area of Copenhagen called Nørrerbro whose reputation as a “bad neighbourhood” meant his application for a bank loan was unsuccessful. Not deterred, Chef Henrik started a Thai takeaway company in the backyard with 200 customers daily. Six months later enough money was accumulated to start his restaurant Kiin Kiin, meaning “come and eat”.

Seven months later he received a Michelin star maintained since 2006. His restaurant in the Siam Kempinski Hotel in Bangkok also has a Michelin star. Chef Henrik has 16 other restaurants making different kinds of Asian food all over Copenhagen.

Nørrebro today is a very trendy place with Guldborgsgade, where Kiin Kiin is located, buzzing with shops, cafes and restaurants.

On arrival a glass of Rosé Champagne welcomed us which we enjoyed on the street with delicious canapés as the weather was perfect. Chef Henrik told us the history and his vision for the restaurant.

MENU

Hors d'oeuvres
Soya merengue with cashew  |  Miang Kam
Massaman croquet  |  Chicken satay
Chiang Mai sausage  |  Pad Krapow squid
Rosé Champagne

Tom yam soup
lobster, Galangal shrimp chips, shrimp taco
Grüner Veltliner - Kamptal, Austria

Salad with squid, mint & spicy marinade
Riesling - Mosel, Germany

White dino fish
tamarind, carrot, lemongrass
Macon-Pierreclos ‘Le Clos des Charmes’
Eric Forest, Burgundy, France

Yellow curry crab
pickled pearl onion, fermented cabbage
Gewurztraminer
Zind Humbrecht, Alsace, France

Quail with aromatized coconut milk
chanterelles, corn
Arcos Monastrell - Alicante, Spain

Rhubarb cake flamed lychee rose sorbet
Moscato d’Asti - Piedmont, Italy

Banana cake, salted coconut
coconut snow, toasted coconut
Pedro Ximenez - Jerez, Spain

Coffee or tea

Petits-fours
Russian chilli roulette  |  Cinnamon bars
“Sticks and stones”  |  Star anise  |  “Fed Ex”

After dinner, the assembled brigades were given the appreciation by Bailli Délégué Jørgen Krenk. He reflected on the evening's highlights: strong dishes playing nicely against light ones; spectacular presentation; exceptional wine pairings which balanced and showcased the menu.

Exciting surprises arrived with the petits fours. What might look like one thing was another: a chilli could be real or a camouflaged chocolate one; marshmallows like a package (Fed Ex). Such fun!

The staff were awarded the Bailliage of Denmark pin for their first-class service at a Chaîne event.

Torben Søemod
Conseiller Gastronomique