The man who’s the darling of Denmark’s culinary scene and who earned the distinction of his ‘Kiin Kiin’ (Come & Eat’) outlet in Copenhagen becoming the first Thai restaurant to be awarded a Michelin star, is bringing his unique style of molecular Thai cuisine to the UAE capital.

Henrik Yde-Andersen, the ‘Masterchef Denmark’ judging star who now owns and runs six restaurants in his homeland and is behind the kitchen of Bangkok’s celebrate Sra Bua By Kiim Kiim restaurant, has signed up for February’s Gourmet Abu Dhabi culinary festival. His Sra Bua creations have taken the restaurant to the ‘Best 50 Asian Restaurants’ ranks in the S. Pellegrino & Aqua Panna culinary listings.

During his stay in the UAE capital, where he’ll head a restaurant promotion at the Pachaylen Thai restaurant of the five-star Eastern Mangroves Hotel & Spa by Anantara from February 5-8, Chef Henrik will introduce diners to his singular and much-acclaimed modern Thai cuisine style.

“Henrik is known for his theatrical deconstruction of Thai classics and this will be a rare opportunity for UAE residents and visitors to sample the creations of a man who has taken molecular Thai cuisine back to its source,” said Moritz Klein, General Manager of the Eastern Mangroves Hotel & Spa by Anantara.

“As a Thai brand which has played a significant role in exporting the popularity of Thai cuisine from its home base, we look forward to celebrating the mastery of a man who has lifted this particular culinary art to a whole new level.”

Yde-Andersen’s February Abu Dhabi appearance will be his first in Arabia and the Danish celebrity says he’s particularly looking forward to experiencing legendary Arabian hospitality.

“A reputation for honouring a guest is something that Thailand shares with Arabia so it will be a great experience to celebrate Thai-style hospitality in a destination renowned for hospitality,” said Chef Henrik.

Having originally trained in French culinary art, Chef Henrik fell for Thai cuisine while on holiday in the country and began to learn the art cooking in restaurants in Thailand for four years before moving back home.

And will his signature Kiim Kiim dish of frozen red curry make it to the Eastern Mangroves’ promotion menu?

“Well it’s on the short-list,” explained Chef Henrik. “This the very first ‘Kiim Kiim’ dish that we had on the menu. It’s where we take a total classic dish and just freeze the red curry like an ice cream because the dish itself is very sweet, and we serve it with a lobster salad. It is my favourite dish, so it’s a strong contender for Abu Dhabi.”

Gourmet Abu Dhabi will run across the finest of the emirate’s restaurants from February 4-19 with a roll-call of some of the world’s greatest masterchefs and culinary experts.

“This is the first time a Danish chef has appeared on the Gourmet Abu Dhabi bill and is part of our continuous desire to introduce new and exciting personalities and cooking styles to our programme,” said Noura Al Dhaheri of Abu Dhabi Tourism & Culture Authority (TCA Abu Dhabi), which presents the festival.

“Thai cuisine has a big following in the UAE and the wider Gulf region and we can expect Chef Henrik’s promotion to be a highlight of the festival.”

For further information: www.gourmetabudhabi.ae

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