Michelin style dining at Emirates Palace.

Michelin style dining at Emirates Palace.

Billed as a ‘Theatrical Deconstruction with Michelin Star Chef Hendrik Yde Andersen,’ I was invited to lunch earlier this week at the Emirates Palace with this celebrated Dutch chef, who just so happens to specialize in Thai food.

From the press release:

Henrik Yde Andersen, Michelin Star Chef and highly acclaimed restaurateur, has spearheaded the rise of Asian cuisine in Copenhagen and is bringing his talents to Emirates Palace for a six night foray into molecular gastronomy and a dazzling theatrical deconstruction of Thai dishes.


Henrik Yde Andersen, Michelin Star Chef and highly acclaimed restaurateur, has spearheaded the rise of Asian cuisine in Copenhagen and is bringing his talents to Emirates Palace for a six night foray into molecular gastronomy and a dazzling theatrical deconstruction of Thai dishes.

Andersen spent four years in Thailand where he developed his interest in Thai cuisine and upon his return to Denmark opened Kiin Kiin–the only Thai restaurant outside of Thailand to be awarded a star in the Michelin Guide. If you love Thai cuisine, this deconstruction of Thai favourites and his signature dishes, such as frozen red curry, will remind you there are still astonishing food experiences left to be had in this world and, if you think you know Thai food, you don’t know a thing about Kiin Kiin.

I’m not going to lie.  Accomplishments like this intimidate me a bit, thus I was happily surprised when a very relaxed Chef Henrik spoke with us (on the stunning grounds of Emirates Palace) for 30 minutes and personally presented some of his plates (and yes, there was actual magic was involved).  Like anyone at his level, Chef Henrik’s understanding, awareness, creativity, and approach to fine dining were apparent during our conversation.  He spoke of some upcoming endeavors (including a potential venue in Morocco), and our group discussed the impact of travel, ingredients, and culture on food.  Honestly, it was an enjoyable afternoon spent what I like doing best — dining with friends and eating delicious and beautifully presented food.

While I was happy to try the appetizers (delivered quite quickly) and two of the appetizers, I’m not sure how I would’ve have had room for the entire seven or ten-course menu.  The highlights for me included the signature Frozen red curry with litchi & lobster (a nearly perfect bite of balanced sweetness, protein, and temperature) and the salmon with soy, sesame, and ginger (to date the most interesting version of my favorite fish I’ve had in my life — yes, I’m willing to stand by that statement).

The meal also ended on an unexpected note: the Kiin Kiin petit fours.  Including cinnamon sticks, Mekong on the rocks, Chili in chili, and roses in roses, I won’t give away the surprise — but it was a memorable way to conclude a fabulous meal.

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With a possible trip to Bangkok next month, based on this experience, Chef Hernirk’s Sra Bua is already high on my list.

Have you dined in one of Chef Henrik’s restaurants?  What did you think?

Chef Henrik is at the Palace through the 19th, so there is still a dinner service for you to enjoy!  I’m already looking forward to the next luxury culinary event at the property.

A to Za’atar was a guest of Emirates Palace.  Opinions are my own, just ask my husband.


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