Kin Khao occasionally has hotel guests and tourists who don’t understand why there isn’t any pad thai on the menu or are looking for a dinner for two that’s under $30 (the Thai place across the street is really benefitting, because that’s where Pim’s team sends them).
#Thai green curry healthnut full#
But the location was an offer she couldn’t refuse: a downtown restaurant address with a full liquor license. It’s not an easy location, nestled in the back of the Parc 55 Hotel, just a block from one of the grittier blocks of the Tenderloin (take advantage of the deal they have for hotel parking: $12 for two hours). What the two of them are co-creating makes for a menu that’s uniquely Thai by way of San Francisco. He was game to immerse himself in this non-native cuisine, working closely with Pim’s exacting demands on how she needed the food to taste, while bringing his tremendous skill set with ingredient sourcing and preparation. When Pim was putting together her plan for her first restaurant, she knew she didn’t have the requisite experience of running a professional restaurant kitchen Gaines was fortuitously available (he had left Manresa as chef de cuisine for Central Kitchen here in SF). It was a trip to Pim’s native Thailand with Kinch, along with Michael Gaines-then Kinch’s sous chef-which planted to seed for Pim and Gaines’s unique partnership. In the latest chapter of “build it and they will come” is ~KIN KHAO~, the very personal Thai restaurant from Pim Techamuanvivit, known in international culinary circles for her blog, Chez Pim, her award-winning jams, and as the globe-trotting girlfriend of Manresa’s David Kinch.
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