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Travel Bug Tuesday – Inside Kiin Kiin

Kiin Kiin Michellin Starred Asian Restaurant Copenhagen Denmark

Standing on a street corner in the trendy suburb of Nørrebro, the cold Danish autumn air was beginning to creep up on the group, desperate to get inside the building we were standing in front of. Our guide for the evening, Henrik from Wonderful Copenhagen appeared in the doorway ushering us all in excitedly.

It was perhaps the most anticipated stop on our street walk of Copenhagen. After visiting Coffee Collective, an award winning coffee shop, the cemetery where Hans Christian Anderson was laid to rest and the restaurant Relæ, where ex-Noma chefs talked about their food philosophy and introduced us to Danish dining, we were hungry for more.

But it was Kiin Kiin that tempted us. As the only Michelin starred Thai restaurant outside of London, residing in an ex-drug club that has been transformed into an elegant dining space. The owner of Kiin Kiin (pronounced “Gin Gin” in Thai), Henrik Yde-Andersen is no stranger to food having worked in Thailand as a chef before establishing Kiin Kiin and now three other successful restaurants in Denmark, including a burger bar and a “hole in the wall” restaurant called ‘Rice Market.’

The restaurant name is Thai for “eat eat” and that we did. From the the simple spring rolls executed with the thinnest and most crunchy exterior, to the elegantly  presented scallops, everything breathed ‘Thai.” But though the food captivated my palate and took it to places it had not yet visited, it was the design of the restaurant that most captivated me.

With all furnishings sourced from Thailand by design group Pantra who are located in Bangkok, the simple elegance they had managed to capture excited the wannabe Design student inside of me. From the comfortable couches, almost too soft you could lose yourself in them, or the lights created from twisted pieces of twigs. The wine cupboard which was more a wine bookshelf and finally down to the orchids on the table – white delicate flowers on long stems, a fitting finish to the delicate artistic nature of the food which was served.

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