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The sweetheart of Denmark’s culinary scene and the man who earned the distinction of his ‘Kiin Kiin’ restaurant in Copenhagen becoming the first Thai restaurant to be awarded a Michelin star, Henrik Yde-Andersen will return to Anantara Eastern Mangroves after sell out events in 2014 to showcase his Thai cuisine for Anantara Gourme 2015 in April.
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 returning to his home country. The chef/owner of six restaurants in Copenhagen, including the Michelin-starred Kiin Kiin (one of only two Thai restaurants in the world with that honour), Yde-Andersen, specializes in the theatrical deconstruction of Thai classics. Behind beautifully composed food presentations, the familiar flavours of traditional dishes are maintained while he pushes the boundaries of form, texture and temperature.
Chef Henrik promises to once again wow Abu Dhabi diners with 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 our guests to sample the creations of a man who has taken molecular Thai cuisine back to its source,” said Executive Chef Aztaj Eddoukani, Anantara Eastern Mangroves Hotel & Spa.
“As a Bangkok-born hotel 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 Henrik who has lifted this particular culinary art to a whole new level.”
Chef Henrik will be calling Pachaylen’s open kitchen his own from April 11th to 15th with “A Twist on Thai”, a dedicated four course tasting menu (AED 350* per person inclusive of paired grape). Each course will see the familiar flavours of traditional dishes maintained, whilst their composition will be fresh and new. Commencing the evening will be Prawn Noodles with Tamarind and Lemongrass, served with Edible Chopsticks followed by Snowball Salad with Squid and a Green Chilli Sauce, freshly prepared at the table. The main course will consist of Beef with Oyster Sauce, Kra Chai and Garden Peas, followed by the rather intriguingly named “Flowers of Thailand” for dessert, a true masterpiece based on Danish & Thai flowers composed of 29 individual ingredients including orchid, rose and tulip.
Has one of the above dishes piqued your interest in Chef Henrik’s modern take on the traditional? Do they sound like something you would like to add to your own repertoire? Join Chef Henrik for his live demonstration followed by an intimate hosted lunch on Monday April 13th as he guides you through the preparation of “Prawn Noodles with Tamarind and Lemongrass, served with Edible Chopsticks” followed by “Flowers of Thailand”. A limited number of places now remain for this event priced at AED 250* per person inclusive of lunch.
Gourmands who enjoyed Chef Henrik’s cuisine at Pachaylen last year, may notice the absence of his signature Kiin Kiin dish of Frozen Red Curry. It has certainly not been forgotten for Anantara Gourmet, and will in fact be featured on the menu at the closing Gala Masquerade Ball, to be hosted at the Royal Pavilion Villas by Qasr Al Sarab on April 16th,
“This the very first ‘Kiin Kiin’ 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 for Anantara Gourmet I have decided to showcase it at the Gala Masquerade Ball”.
For reservations please call 02 656 1000 or email gourmet.me@anantara.com
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