I must jump ahead to Mother’s Day. There were many good meals in between, but that one filled a hole. One that I didn’t know I had.
I am a lucky one in that my offspring remembers this day most years and we usually celebrate it together.
The older they get, the more we become friends and have space to share meals and time and gossip and woes without the overbearing weight of parent-child boundaries leaning on our shoulders during our visits.
And thank all that is grace, they are a foodie! So we have that in common and can enjoy a good brunch, lunch, dinner, wine or cocktail, and possibly even a dessert. Phew!
So this year, I got asked where I wanted to go and to everyone’s surprise I did not say “boozy brunch” or “dim sum” (though both are spectacular ideas!) Nope! I said “Kin Khao” in hopes of a terrific experience. And did it live up to my hopes.
My journey to Kin Khao started a bit less than 20 years ago when I started blogging and reading other blogs. And there were a few that stood out (and still do!)
The one that led me to this meal was by Pim. First working in kitchens (like I wanted to) and making jam (when I was working in kitchens) and then one day she switched to IG and I kept up a bit less but still tried.
A few years later I heard of KK and it’s been on my list since then. Since we are now more seriously sojourning to SF for food again (thank everything!) and since I somehow decided this is the Year of Women in Restaurants, off we went.
Pim has since obtained a Michelin Star AND taken on a position in Bangkok at a two-star hotel restaurant there (where she worked with another of my heroes, Shuna Lydon). I continue to be impressed by her talent, work ethic and palate.
A noon (or so) reservation for us a lovely corner table looking out over the scene. Casual tables, nicely uniformed servers, a beautiful wall of colorful postcards showing off her food and we spent a copious amount of time trying to pare down what we would order. For four!
We started with drinks from the bar and spiced peanuts and moved on to Mushroom Hor Mok, Nam Tok Beans, Baby Chow Sum and, of course, Pretty Hot Wings (and yes, they are both pretty and pretty hot, if that lovely Thai way of building heat and sweet until you can’t not have more even with tingling lips.)
[note: I don’t have the receipt handy so there aren’t prices here, I’ll try to add them later. ]
The mushroom Hor Mok was phenomenal. Unctuous curry mousse with rich bites of shittake served with housemade rice cakes (think savory crispy treats?)The other dishes not far behind. The Nam Tok had crisp romaine had what may have been cranberry beans nestled in them for a lovely contrast of crunch and soft. 
The chicken wings had a crunchy hot exterior with soft, tender, juicy interior and that addictive sweet-hot flavor. And the Chow Sum (like bok choy) was bright, refreshing and so fresh. A good contrast.
For mains, we shared Khao Mun Gai, Ngop Pla (trout rubbed in red curry and roasted in a banana leaf), Yaowaraj Noodle with Hodo tofu, and The Pork Bowl.
The trout was cooked perfectly and had lovely flavor. It was served with white rice with provided great balance.
The pork bowl was lighter on seasoning than we would have liked and the chili paste served with it didn’t quite make up for it. The pork was, however, perfectly cooked and it was the most photogenic of the mains. 
KMG was a bit tacky, the rice a bit plain. Not my favorite version. The noodles with tofu was delicious. Pan-fried rice noodle with crumbled tofu – it was umami all the way and a dish I’m still dreaming of.
With this course, we had a lovely bottle of Riesling from a compact but well-curated list of bottles.
And finally dessert. At lunch, KK has one. And that’s okay. Because it’s a black rice pudding with coconut cream and caramel alongside a house-made praline. We all kept going back for more even was full as we were. 
I want to be back there right now, for dinner and have the green curry with rabbit and another Yaowaraj or maybe the Massaman beef cheeks. Oh, but there is also squid and prik laab and… sigh. Yes, please.
The company was exquisite. The food so good, I’d eat there solo… but then I wouldn’t get to try everything again.
