Five of us, acquaintances from another forum, met at Kin Khao last night. Ordering 16 dishes, we enjoyed a pretty good sampling of the menu. The cooking was revelatory, an insight into what Thai cooking can be above and beyond the normal suspects one finds on every Thai menu. As you'd expect, and with that number of people, some dishes were more successful or perceived as delicious than others. Several of the diners found some of the sauces hotter than expected; I found them just lovely.
A few examples were the mandatory and much praised mushroom terrine. Fantastic with house made rice cakes that give "rice cakes" a good name.!
One of my favorites of the evening, scarlet runner beans with lime, chili, shallots, scallions, mint and cilantro!!!
More substantial, pork belly, caramelized in a clay pot, provided new life for this often hackneyed standard.
And again a mandatory dish, beef cheek cooked in Massaman curry paste. coconut milk, tamarand. Melting and unctuous in the best sense of the word. This was a really substantial dish.
We also enjoyed a rather standard green papaya salad, a flavorful charred eggplant "salad", spicy herbed pork meatballs. I was disappointed in the green curry rabbit, but I have become disenchanted with rabbit in any restaurant. (The only two fantastic bunnies I can remember were served up at SF's Delfina in its opening days and Eric Frechon's bistro before he left for the Bristol.)
Others went on to (in my mind, Pim's version of L'Ami Jean's) rice pudding with three toppings. By then, I had hit the wall. Sated, well fed, senses alive with spice and heat, content and happy. An enlightening meal among congenial and interesting people.
Tab for 5, "soft" drinks and water but no alcohol this evening: $65/person As they say, almost free.