I came to SF with a bunch of recs, but trying to eat here is hard. It's a food mecca for sure, but you have to wade through the sea of overpriced Michelin monarchs to find something affordable that doesn't require a 11:59 PM login for a reservation 3 months in advance.
Kin Khao will give you that quality without the hassle at lunchtime, reasonably-priced, elevated Thai food that doesn't lose its colorful flavor profile despite the top-notch ingredients.
The Som Tum Papaya Salad is a an underrated starter. The strips of papaya are julienned into perfect, even strips. The surface areas is spread with a mix of spicy chili that bites, cool lime to refresh, and a mildly funky fish sauce, all of which soak thoroughly into each shred.
The Pretty Hot Wings have a little burn, but they're bearable even for a spice novice. The fish sauce sweetens the sriracha, the garlic adds some punch, and the hint of tamarind brings the acid. Add a Thai tea if you need to wash it down.
Eat your vegetables. The Stir-Fried Choy Sum is light and white with garlic and barely soy for salinity.
We will try the entrees. All the entrees.
Khao Mun Gai, is a THainan chicken, juicy slices blanched and poached. I never did get the cult following behind this chicken, but with a perky sauce and a bed of addict-making rice in chicken fat, I can see where they're coming from.
Yaowaraj Noodle is named after a Bangkok Chinatown street. It's a drunken noodle, stir-fried with chicken and egg. The XO sauce is the seasoning, and you can adjust the side of chili-soak to your level of desired pain.
The Khao Soi is my favorite. I love that deep, warm curry. The chicken is warm, the broth finish just a little sweet, balanced by pickled mustard greens, all clinging to ropy egg noodles.
I didn't expect to be blown away by some noodles and wings, but I'm guessing Michelin didn't either. If this is lunch, I'll have to come back for dinner.
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