Henrik Yde Andersen

The Path

Time in Thailand, working as chef in restaurants there, gave Henrik Yde Andersen the field experience behind the precision now associated with his cooking. Since 2005, he has been chef-owner of Kiin Kiin, a position that places Henrik Yde Andersen in direct control of a kitchen defined by personal authorship and tight discipline.

The Work Today

Innovative, personal Thai cuisine is the shorthand attached to Kiin Kiin, and it suits a style built on calibration rather than display. At Henrik Yde Andersen’s restaurant, balance is the operational rule: heat against sweetness, fragrance against depth, freshness against restraint. The work asks for attention to detail, not just technique. “Personally I like the freshness of the cuisine, and also that a lot of dishes are easy to cook, but sadly also very easy to cook wrong, because balance is everything.” That reading of Thai cooking is direct: when balance slips, the dish changes character. For Henrik Yde Andersen, that is the point of the form, where something seemingly simple still demands exact judgment. Frozen Red Curry is the dish most closely tied to Henrik Yde Andersen, who has described it as both his signature Kiin Kiin dish and his favourite dish. The name signals the method: a familiar Thai reference handled in a way that is personal without losing structure. “It offers a little bit of everything, the balance of salt and sugar, sour and spicy notes with an umami booster in the fish sauce.” He has also said of the dish, “It has certainly not been forgotten for Anantara Gourmet, and will in fact be featured on the menu at the closing Gala Masquerade Ball. It is my favourite dish, so I have decided to keep the best for last.” The line is plain about intent: he knows the dish, knows its place, and knows when to put it in front of a room.

Signature

Henrik's signature dishes include Frozen Red Curry and Flowers of Thailand.

In Their Words “It has certainly not been forgotten for Anantara Gourmet, and will in fact be featured on the menu at the closing Gala Masquerade Ball. It is my favourite dish, so I have decided to keep the best for last.” “Personally I like the freshness of the cuisine, and also that a lot of dishes are easy to cook, but sadly also very easy to cook wrong, because balance is everything.”

Acclaim

Henrik's honors include Michelin star.