Sra Bua Begins a New Chapter with a Biodiversity-Inspired Fine Dining Experience

The new concept is centered on Thailand's extraordinary biodiversity, seasonal ingredients, contemporary Thai cuisine, and artisanal craftsmanship

One of Bangkok's most acclaimed fine dining restaurants is entering a new era. From 31 July 2026, Sra Bua by Num Weerawat at Siam Kempinski Hotel Bangkok returns with a completely reimagined identity, introducing a new dining concept that celebrates Thailand's remarkable biodiversity through ingredient-led contemporary Thai cuisine.

More than a menu refresh, the transformation redefines the restaurant's philosophy, interiors, and guest experience. Every detail has been thoughtfully designed around a single ambition: to create a dining experience that could only exist in Thailand by showcasing the country's forests, rivers, coastlines, mountains, and seasonal harvests through modern culinary techniques.

Thailand's Biodiversity Takes Center Stage

At the heart of Sra Bua's new concept is the belief that nature should lead the menu. Ingredients sourced from across Thailand's diverse landscapes become the starting point for every dish, with seasonal availability guiding the restaurant's tasting experiences.

The kitchen works closely with farmers, fishermen, foragers, and artisanal producers throughout the country, highlighting local ingredients while honoring the traditions and craftsmanship behind them. The result is a dining journey that evolves naturally with each season.

Guests can choose between two tasting menus: the Signature Biodiversity Journey, celebrating the richness of Thailand's land and sea, and the Plants & Roots Forward Journey, dedicated to the country's remarkable botanical diversity. The experience extends beyond the plate with a Fermentation Library, a rotating showcase of around 30 heritage Thai rice varieties, alongside beverage pairings inspired by Thailand's agricultural landscape.

Meet Chef Num Weerawat

Leading Sra Bua's new direction is Chef Num Weerawat, whose cooking philosophy is deeply rooted in seasonality, provenance, and respect for Thai ingredients. Rather than designing dishes around fixed recipes, he allows each season's harvest to shape the menu, creating contemporary Thai cuisine that reflects both the rhythms of nature and the people who cultivate the country's extraordinary produce.

"Sra Bua is about telling the story of Thailand through its ingredients," says Chef Num. "Every season offers something different, and every producer has a story worth sharing. We simply listen to nature, work with what it gives us, and allow those ingredients to lead the way."

Beyond the Plate

The restaurant's transformation extends throughout the entire dining experience. Interiors by TasteSpace, uniforms designed by Milin, and bespoke ceramics created by Thai artist Aor Sutthiprapha complement the cuisine, creating an environment where design, craftsmanship, and hospitality are as carefully considered as the food itself.

By bringing together culinary artistry, local craftsmanship, and Thailand's rich biodiversity, Sra Bua offers a fresh perspective on contemporary Thai fine dining—one that celebrates not only exceptional ingredients but also the landscapes and communities that make them possible.

Sra Bua by Num Weerawat

Soft opening: From 31 July 2026 (Dinner)

Siam Kempinski Hotel Bangkok

[PHOTO: Courtesy of Siam Kempinski Hotel Bangkok]