Kin Khao

Back on our menu for this weekend is our crowd favorite Softshell Crab Gaeng Kua. Fresh softshells lightly battered and tempura-fried, lotus roots, pole beans, in a nutty, spicy Gaeng Kua curry, topped with tangy watercress. Limited quantities each night so come early if you don’t want to miss it!

We are open again!

Back to regular hours!
LUNCH:
every day 11.30am - 2pm
DINNER:
Sunday - Thursday 5.30 - 9pm
Friday & Saturday 5.30 - 9.30pm

In anticipation of labor union action at our building (but unrelated to our operation), Kin Khao will be closed for service today, Thursday 8/15, and tomorrow, Friday 8/16.

We hope to return to regular lunch and dinner service this weekend.

Meanwhile, if you miss our food, please visit us at our sister restaurant Nari in Japantown. Our ample lounge space is always open for walk-in guests and serves the full menu!

เส้นทางคว้าดาวมิชลินของเชฟพิม เชฟพิม กับการบริหาร 3 ร้านอาหาร 1 ดาวมิชลิน ใน 2 ทวีป

Raising a glass today to all the mamas. We hope you feel endlessly loved and appreciated for all that you do, whether it’s for children you’ve birthed, kids you’ve raised, or if you are the mom energy in your friend group who takes care of your chosen family! We hope you feel as cared for as you make your loved ones feel everyday and that your labor is recognized with the gusto it deserves.

Special for the next few days while supplies last! Fresh Maryland soft shell crab is tempura battered with turmeric, chili jam, sriracha aioli and mango slaw!

We have a recent addition to our curry offerings! Gaeng kiew wan nuea features
Richard’s grass-fed flank steak in green curry, wok-tossed with thai eggplant, sweet peppers, leeks, green garlic, coconut cream and Thai basil. This flavorful curry is perfect for heat seekers— while it is balanced by the sweet peppers and rice that comes with it, it is our spiciest curry!

If you wake up needing some aftercare following a night of merriment, both noodle soups on our daytime menu are excellent tonics. We open at 11:30!

Five-spice duck noodle soup features
confit muscovy duck leg with rice noodles, bok choy, green onions, garlic oil and a soothing five-spice broth.

Khao soi (bottom left in pic) is a
northern-style chicken curry broth with egg noodles, pickled mustard greens, shallots, cilantro and lime. We also have a veggie version!

THAI! TEA! CREME BRÛLÉE! I don’t think we need to say more than those four magic words, but this dessert also includes pearls of tapioca and dulce de leche beneath that burnished, caramelized sugar top.

koi pla som —This incredibly flavorful dish combines kampachi fermented in sticky rice + garlic with thinly sliced green mango, lime, chili, toasted rice powder, shallots, a liberal amount of fresh herbs and makrut lime.

A Kin Khao classic! Plah pla muek is beautifully charred Monterey Bay squid in a spicy+tangy sauce, with plenty of peanuts and cilantro.

We debuted some new dishes this week, including this spicy, funky Lon Gapi —Grilled gulf shrimp are tossed with toasted peanuts into a relish of shrimp paste cooked in coconut cream. We serve this with grilled shrimp heads for dipping and a side of market pickles. The intensity of flavor in this dish is balanced by white rice with the two components coming together to create harmony.

Gaeng Kua - This dish is composed of fresh local black cod dumplings we make by hand each day before nestling them in a spicy, fish fragrant curry with coconut cream, lotus root, sorrel and plenty of fresh squeezed lime juice for a nice hit of acidity.

While we love to indulge on the weekends, our beverage program features a variety of carefully crafted cocktails in both boozy and zero-proof iterations so you can enjoy the stirring and shaking of our talented bar team whether or not you are abstaining from alcohol.

If you are feeling up for drinks prefer to keep it NA, the current menu includes the Sao Thai, made of NA “pink gin,” ginger beer, galangal, honey and lime.

Hope you’re all having a wonderful weekend!

Spring certainly sprung late this year and the chill and torrential rains pushed back the first signs of tender, new growth of all sorts of delicious vegetables. But better late than never!

Asparagus are one of the first greens to signal the start of Spring. In this dish we use Zuckerman Farms asparagus with a house-made XO sauce of Serrano ham, dried scallops, dried fish, chili oil, ginger and alliums.

Kua Kling ribs are dry wok tossed in a southern curry paste made with fresh turmeric, makrut lime peel and dried fish and then finished with a generous portion of julienned makrut lime leaf for its captivating and singular fragrance. This is a great dish for sharing but no one will blame you if you keep all ribs to yourself!

If you love our Saeng Wa (or haven’t had the chance to try it yet!), we suggest coming in within the next 7-10 days before it comes off the menu… for now. Our Saeng Wa is a spot prawn “ceviche” with trout roe + crispy catfish, lemongrass, ginger, bird’s eye chili, sweet peppers + herbs.

Fret not, for it isn’t all bad news— it’s only coming off because Chef has been working on some wonderful new prawn dishes!

With the weekend upon us, this is your reminder that we are now open for lunch on Saturday and Sunday so you can enjoy our mid-day fare 7 days a week! And if you’ve slept in after a jovial, late night out, we happen to think khao Soi (bottom right) is perhaps the most restorative dish one can eat to bring your back to life. 😉

Celebrate the weekend with one of our craft cocktails, like the PUMARA— a spicy take on a Penicillin! We use mezcal and Blanco with ayuuk, galangal, honey, lemon and bird’s eye chili in this libation.

Our sour frog curry is back on the menu as our purveyor’s availability allows! Crispy frog, winter squash, chrysanthemum greens and toasted rice powder make up this satisfying, coconut-free curry. On days we are unable to source frog, mackerel is also a beautiful protein in this dish.

Cha Yen is one of our fave cocktails on the menu— think boozy Thai tea! 8 year, blanc, salted Thai cream, orange, pineapple with a Thai tea brandy float to finish.

Laab Kua — this spicy laab made in the Northern Thai style used wild Texas boar, our ‘prik laab’ chili blend, a variety of raw + crispy alliums, cilantro and pak pai. Use the greenery for making wraps and the cucumber slices to tame the heat!

Officially open for Saturday + Sunday lunch— that means 7 days a week for both mid-day and evening meals!

Khun Yai's rabbit green curry is based on a recipe from Pim’s grandmother.

Rabbit leg and saddle as well as rabbit+pork meatballs are served in a spicy Kiew Wan curry with coconut milk, apple eggplants and a healthy portion of Thai basil.

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It’s hard for us to pick favorites on our menu, but this would certainly be a strong contender if we were forced to choose.

Catch this evening’s break in the rain to pop by the bar for a bite and a cocktail that will transport you far away from the monotony of this drizzly grey we’ve been experiencing. While we are VERY grateful for what it is doing to lessen the drought, we can’t help but wonder when the sun will come back from the war! In the meantime, we have all matter of sunshine in a glass, from bright, citrus forward cocktails to lush, tropical libations. Perf way to end the weekend if you ask us!

Gaeng hed — a dreamy, vegan Kari curry of hen-of-the-woods mushrooms, coconut milk, blistered green beans, ajaad pickles and charred tomatoes.

A reminder that we are closed for a private event this evening (Tuesday, February 28th)— BUT we are still open as usual for lunch service, and we don’t think there has ever been a drearier day more deserving of a steaming, comforting bowl of Khao Soi than this one. If you are uninitiated, Khao Soi is a northern-Thai style chicken noodle soup made with a warming curry broth, egg noodle, pickled mustard greens, shallots, cilantro, lime. We do also have a vegetarian version of this perfect rainy day pick me up. Thai cuisine shows incredible balance and layering of contrasting textures and this dish is no exception. The richness and spice of the broth, the brightness of herbs and lime, the mixture of crispy and toothsome noodles— it all comes together in one lovely bowl.

📷:

Buttery, black pepper Dungeness to spice up your Friday night! Perfect for tearing apart with your friends (or keep the whole thing to yourself — we’ll never judge 😏)

📷:

Crab