Kin Khao menu

Tender ginger-poached chicken served over savory rice cooked in chicken fat, accompanied by a signature dipping sauce and a side of chicken broth.

This dish features grilled house-made northern Thai pork sausage served with a spicy green chili relish and crispy pork cracklings.

A fried chicken thigh topped with spicy sriracha mayonnaise, pickled shallots, and cilantro on a soft milk bread bun, served with a side of pickled vegetables.

This northern Thai dish features egg noodles in a creamy chicken curry broth, served with pickled mustard greens, shallots, cilantro, and a wedge of lime.

This dish features a slow-cooked muscovy duck leg served in a fragrant five-spice broth with rice noodles, bok choy, green onions, and garlic oil, with a vegetarian option available.

This spicy stir-fried noodle dish features ground pork, chili, garlic, onions, sweet peppers, and holy basil, finished with a touch of lime.

A savory mushroom curry mousse served in a jar with coconut cream and crispy rice cakes.

A refreshing Thai salad made with shredded green papaya, green beans, cherry tomatoes, peanuts, and dried shrimp, tossed in a spicy lime and fish sauce dressing.

Tender baby bok choy stir-fried with fresh garlic and a light soy sauce.

These Rancho Gordo beans are prepared in a traditional Thai Issan style, tossed with lime, chili, toasted rice powder, soy sauce, shallots, and fresh herbs.

These crispy, herb-infused pork meatballs are served with a side of tangy dipping sauce, fresh cucumbers, and aromatic herbs.

These chicken wings are marinated in garlic and fish sauce, then tossed in a spicy tamarind and sriracha glaze topped with bird's eye chili.

This salad features fresh market greens, radishes, carrots, crispy shallots, and crunchy rice cakes, finished with a soft-boiled egg and a peanut-coconut dressing.

A savory mushroom curry mousse served in a jar with coconut cream and crispy rice cakes.

These chicken wings are marinated in a garlic and fish sauce blend, tossed in a tangy tamarind and spicy sriracha glaze, and topped with fresh bird's eye chilies.

These cranberry beans are prepared in the style of the Issan region of Thailand, tossed with lime, chili, toasted rice powder, soy sauce, shallots, and fresh herbs.

This Northern Thai-style steamed rice dish is mixed with seasoned pork and blood, wrapped in a banana leaf, and topped with crispy garlic, fresh shallots, cilantro, and a squeeze of lime.

This dish features gulf shrimp prepared in a citrus-based marinade, served with crispy catfish, trout roe, and a blend of fresh herbs, ginger, and chili peppers.

A refreshing salad of seasonal stone fruit tossed in a white soy vinaigrette, topped with fresh herbs, crispy and raw shallots, toasted coconut, and spicy bird’s eye chili.

This southern Thai rice salad features turmeric-infused rice tossed with fresh seasonal vegetables, herbs, sour fruits, crispy shallots, coconut, and puffed rice, served with a tamarind and black sesame dressing.

This spicy stir-fried noodle dish features ground pork, chili, garlic, onions, sweet peppers, and fresh holy basil, finished with a touch of lime.

This traditional Thai relish features a savory shrimp paste base served with caramelized pork belly, crispy catfish, and a selection of fresh seasonal vegetables.

Grilled Monterey Bay squid served in a spicy and tangy seafood sauce, topped with peanuts and fresh cilantro.

Tender pork belly slow-cooked in a cast-iron pot with a sweet and savory glaze.

Tender cauliflower florets tossed in a savory, umami-rich sauce made from dried seafood and aromatics, with a vegetarian option available.

This dish features tender rabbit leg, saddle, and rabbit-pork meatballs simmered in a traditional Thai green curry with coconut milk, apple eggplants, and fresh basil.

Tender braised beef cheeks served in a mild, aromatic coconut milk curry with potatoes and crispy shallots.

A yellow curry featuring fried mushrooms, romanesco, and rainbow carrots, served with red onion and ajad pickles.

This dish features local black cod simmered in a rich coconut milk-based gaeng kua curry, served with lotus root and red frill mustard.

A creamy black rice pudding served with seasonal fruit, a sweet and salty coconut sauce, and a crunchy topping of rice, peanuts, and sesame.

A chilled, silky cream custard topped with seasonal jam, fragrant pandan, toasted coconut, puffed rice, and crispy shallots.

A tart featuring green mango, topped with lime zest and a whipped cream infused with toasted sticky rice.

This moist stone fruit cake is served with a savory-sweet fish sauce caramel, coconut cream, fresh raspberries, lime zest, and a crunchy cookie topping.