Picture this scenario: you’ve been invited to a blind tasting at one of Copenhagen’s many Michelin starred restaurants. Being in the capital of New Nordic cuisine (spearheaded by heavyweights such as Noma and Geranium), you’d be inclined to think that you would be served dishes like René Redzepi’s Reindeer Moss and Cep and Celeriac Shawarma, or Rasmus Kofoed’s Edible Razor Clam and Salted Hake.
Instead, you are presented with frozen langoustine curry and an aereated Tom Ka soup.
Launched in 2006, Kiin Kiin is a stalwart of elevated Thai cuisine. Owner Henrik Yde-Anderson started the restaurant out of his passion for Thai food. The then 17-year-old Dak Laddaporn chanced upon an article about Yde-Anderson’s restaurant and quickly reserved a seat for herself. She was blown away by the authentic flavours that were served at her dinner and more intrigued by the fact that it was a Danish national who was leading the kitchen. It kickstarted a passion for cooking within Laddaporn, and after graduating from the culinary school at Silkeborg Technical School, she joined Kiin Kiin in 2013.
The now 32-year-old has been head chef of Kiin Kiin for the past seven years and her Isaan heritage has her doubling down on the restaurant’s focus on Isaan dishes. Even when she uses seasonal Scandinavian produce to replace hard-to-find Thai ingredients, the food at Kiin Kiin retains its culinary integrity.
Why do you think you have found success in Denmark?
This story is from the November 2019 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the November 2019 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..
