Continuing with our multi-multi-course dinner at this one-star Michelin restaurant – Kiin Kiin in Copenhagen (København, Danemark).
In our previous post (here), we showed pictures of 8 amuse bouches which were served to us. Then we went to the dining room upstairs .. the service here was more reliable.
There was no menu for the evening – it was all omakese – the only written materials were a deck of cards which explained the concept of the restaurant, its history, and some of its famous dishes, including what inspired the chef, his musings and even poetry.
Obviously, much thoughts have been expended on the construction and presentation of each dish. It was very much appreciated.
The chef is quite fond of the idea of modern cuisine and so we were offered syringes filled with a white substance …
…
The menu was theatrical and fun …
We cannot remember what the white foam was …
but the server poured a sauce on it and the white foam collapsed into the bowl … resulting in a refreshing salad, sprinkled on top were some peanuts and dried shrimp.
There must be tanks of liquid nitrogen in the kitchen, because several dishes were served with a frozen sauce.
Lobster was served with a frozen red curry sauce which melted slowly … notice the utensil they used to serve the salad (above) and the curry here … if our guesses are correct, the giant bowl was insulating and keeping the foam cold while it was brought into the dining room …
But the shallow metal dish was meant to conduct heat efficiently so that the curry sauce would melt quickly. Below is another example of the use of frozen soup …
Mushroom in coconut soup. The frozen soup was dished out from a thermos at the table.
We wondered whether the kitchen can prepare a large batch of soups and sauces and stored them as frozen solids under liquid nitrogen and use them directly in the dining room over several days. This approach would allow the kitchen time and space to create more dishes, as we had enjoyed throughout the evening.
Perhaps, being worried that we had not eaten enough, we were served meat in a more traditional format. I (Chris) have not seen bone which had been stripped so cleanly of any flesh or marrow – there is trade secret behind it.
Even our dessert came in multiples …
there were two … one on each half of the bowl
Taste and Scent of Koh Samui (an island in Thailand, we went in 2014) … the bowl of sand, shells and rock were not edible.
Finally, they served the last course on a piece of drift wood.
We must have eaten another 10 or 11 courses at this table. Counting the amuse bouches, the grand total of the number of different dishes we tasted here is at least 18 !
The chef really pushed the boundary of thai food and created a very crowd-pleasing dining experience. Highly recommended.