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Wednesday, September 5, 2018

2018-34 | KIIN

Visited D&T in Toronto a couple weeks ago (thanks for hosting!), with B, and I’m still recovering from all the food we ate. My favourite meal was at Kiin, which we stumbled upon while looking for a good dinner spot:


To start, we had the shrimp and pomelo salad (on the right in the image below), and the chor lada (the beautiful purple flower shaped dumpling on the left):


The pomelo was super fresh, not sour at all, and all the flavours of the shrimp were enhanced so well by the dressing (I’m sure there was fish sauce). The dumplings were an interesting texture – chewy exterior with bits of peanut inside. It wasn’t my favourite, because I don’t like that texture usually, but I didn’t hate it.

Next, we had the Khao Yum, which comes in a shiny brass bowl filled with the colours of the rainbow:

The server helped us mix all the different ingredients together (jasmine rice, lemongrass, turmeric, edible flowers, sunflower shoots, and more) with a tamarind and soy bean sauce. Although, I wanted to inhale this whole giant bowl of freshness, the best way to taste all the flavours was to really savor each bite. I’m a big fan of lemongrass, and I could keep eating this forever.

Kiin Menu, Reviews, Photos, Location and Info - Zomato

The last of the main courses was the sea bream, called Mieng Pla, which came wrapped up in a leaf of sorts:


I don’t have a photo of the little leaf wraps that we were supposed to eat the fish with, but the idea of this dish was to pick up a portion of fish, put it on top of a little piece of lettuce that was already topped off with herbs and vermicelli (at least that’s what I think it was), and eat it all in one bite.
We couldn’t say no to dessert. Our neighbors at the table behind us ordered it first, and who can resist ice cream? We chose the pandan ice cream (instead of the thai iced tea flavor), which was accompanied by 9 different toppings, including the green and red water chestnuts soaked in syrup, grass jelly, jack fruit, coconut shreds, toasted mung bean:


Thai food brings to mind red, green, and yellow curries, and meat grilled on satay sticks, but this place opened my eyes to a different side of this cuisine. If anybody else knows of a good place for khao yum in Vancouver, please tell me about it so that I don’t have to take a plane across the country to eat it again!

I’m trying to find more time to post, but it’s the  end of summer soon. This means that I’m trying to spend as much time as possible outdoors to soak in more vitamin D. It's good for bone density. Be back soon with another post!

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