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December 8, 2019

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KIN’s Asian fare leaves your tongue Thai’d

YONGKANG Road had a new tenant move in recently and it’s pleasing to discover that a true home-style Thai kitchen with a northern accent has opened its doors.

The 32-seat KIN Urban Thai Kitchen is truly Thai in both vibrancy of flavor and warm of hospitality. Beautiful floor tiles, smart Thai accents and Southeast Asian flair welcome you the moment you step in.

The concept was born through a partnership between Camel Hospitality Group (The Bull & Claw, El Luchador, D.O.C., etc), Camden Hauge (Egg, Bird, Bitter), and Urban Thai group, drawing on all members’ strengths to revitalize an urban Thai concept. Several members of the group fell for the unique tastes and spirit of the region and wanted to bring them back to Shanghai.

Camden Hauge, who traveled to the region several times, believed there was a gap in the market in Shanghai for regional Thai food.

“Northern Thai food is an interesting, tasty, soulful alternative to what most tourists see in the south. The food is much more simply prepared but with punchy flavors,” she said.

KIN’s mission is to convey these vivid flavors as well as the humor and hospitality the team had experienced on their travels.

They like to share delicious dishes that riff on their favorite northern Thai staples alongside pan-Thai classics, simply presented but electric in flavor — hot, salty, sour, funky, herbaceous — and perfect to share with friends and family. The flavorsome journey was accompanied by a mixture of Thai classic pop, folk or rock songs.

Classic Northern Thai dishes include Pork Laab, herb-seasoned minced pork to wrap with lettuce and herbs. Laab can be made with everything from raw to cooked meat, including or excluding offal. KIN went for a more classic cooked pork version. It was well executed, peppered with a medley of fresh, fragrant herbs and spices. Besides, KIN has also included other typical dishes such as Chiangmai’s classic khao soi yellow curry, pounded green papaya salad and the smoky chili dip.

The kitchen hadn’t modified the spice level for local customers but tried to keep it balanced so you can add your own spices as well.

“Much northern food isn’t actually as chili spicy as southern Thai food — it’s more ‘spiced’ from a mixture of flavor components,” Hauge said.

On each table, there is a selection of different condiments like pickled chilis, fish sauce, sugar and peanuts so customers can customize their dishes to their liking. Well-thought indeed.

Opening hours: 10am-10pm (kitchen closed)
Tel: 6433-0201
Address: 45 Yongkang Rd
Average price: 150 yuan (US$21.28)


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