Chef Edwin’s unique culinary mastery of land and sea is what drives visitors the world over, far and wide, to seek out his remote village, and have the chance to taste his cuisine. For the first time, Chef Edwin shares his culinary expertise and unique perspective with diners in Bangkok. For Chef Edwin, cooking is all about three words: ‘Pleasure, Passion and Perfection’.
Dutch Chef Edwin Vinke was inspired from an early age by the chefs of a hotel in Normandy, France, where his family used to vacation. He knew from then that his place was destined to be in the kitchen. After graduating from culinary school, and completing various internships in Belgium and France, Chef Edwin spent five years at ‘Oud Sluis’, as a sous-chef of Ronny Herman, in Sluis, Holland.
Together with his wife, Blanche, Chef Edwin opened ‘De Kromme Watergang’ (www.krommewatergang.nl) in 1993, operating as owner and head chef, ever since. In 2005, they earned their first Michelin Star, and became members of the ‘Patrons Cuisiniers’. Their second Michelin Star was awarded in November 2011, and their current Gault-Millau rating is an impressive 18.5 out of 20.
De Kromme Watergang, in the tiny village of Slijkplaat, in The Netherlands, now enjoys world-renowned acclaim, for the freshest catches of fish, shellfish and crustaceans, locally farmed and harvested produce, as well as the true hospitality of the Zeeland region. Chef Edwin plates his dishes with the purest creativity and in exceptional and daring combinations of flavours, using the finest ingredients.
“Let your heart speak, and your brain and hands do the work. And especially use all of your senses. Smell, feel, taste, over and over again!” ~Chef Edwin Vinke.
The hallmarks of Chef Edwin’s cuisine are based on the briny, earthy flavours of his restaurant’s abundant surrounds, inspired by the breathtaking landscape of the Zeeland region, and the rich bounty of its cold salty waters.
He and his team, together, search for the freshest, fairest and most planet-friendly products, where available, with the shortest possible journey from producers and suppliers to his kitchen.
Sea life and salt for cooking comes from the waters nearby, and many vegetables, fruit and herbs comes from a garden close to his restaurant.
Mojito ginger shot, linseed & tapioca crisps with pickles dip
In the 8-course menu, guests also have the pleasure of sampling North Sea crab and scallops, served with avocado, pistachio, apple and huacatay, as well as turbot and sea snails, with potato, sea vegetables, seaweed and verbena.