Tasting Arcadia

Episode 16 - Kin Khao

• Karen Mac Nair • Season 2 • Episode 16

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On this Episode of Tasting Arcadia with Karen Mac Nair, you'll discover the heartwarming story behind Kin Khao, a family-owned Thai eatery that brings generations of home recipes to Monrovia's dining scene. General Manager Pinky takes us on a delicious journey through their menu and what they are bringing to the Taste of Arcadia.

For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.

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John Villa:

Welcome to Tasting Arcadia, the official podcast of Taste of Arcadia. Taste of Arcadia is an all-inclusive event featuring food and drinks from the San Gabriel Valley restaurants, all for one price Sample food, wine, beer and spirits. Check out our brand new cars, visit our business showcase booths, smile at our photo booth and shake it on the dance floor with me, John Villa from Dance Syndicate DJ Entertainment. Taste of Arcadia is September 13th at Santa Anita Park. The fun goes from 2 to 6 pm, with special VIP entrance at 1 pm. Don't forget this isa 21 and over event. Get your tickets today at tasteofarcadiacom. Now let's hear it for our host, Karen Mac Nair.

Karen Mac Nair:

Thanks, John, for that great intro. So excited to be back. I'm Karen Mac Nair, the CEO here at the Arcadia Chamber of Commerce hosting Tasting Arcadia another episode of some great food in our local area. Today we have Pinki is with us and I want to make sure I get this name right. Pinki, please feel free to jump in, but I just had a little practice round so I think I've got the name of your restaurant correct, Kin Khao .

Pinki:

Kin Khao Yes, Kin Khao, , you're basically speaking Thai now.

Karen Mac Nair:

Thank you, I'm trying, Kin Khao, it is a Thai eatery.

Pinki:

Yes, it is a Thai eatery. We're located in Monrovia, actually just on the border, across the street from the plaza oh, across on 5th and Huntington, in the Robex Plaza or the Taisho Plaza, if you've been here for a while. We just opened in January, so we're still, you know, getting a feel for the community like, um, figuring out what we want to put out there for everybody and like what we like and what everyone loves so so it's a family-owned business?

Karen Mac Nair:

family-owned, yes, and what is your title there?

Pinki:

I'm uh, uh. What is it jack of all trades at?

Karen Mac Nair:

this restaurant.

Pinki:

Mainly I'm the general manager or the server. I feel like if you come in, I will be there. I'm there every day.

Karen Mac Nair:

It's great support. It depends what day you're there and what job you've been assigned.

Pinki:

Yes, it's either server cook or I'm dishwashing a lot of the time too.

Karen Mac Nair:

I'm sure your mom's proud.

Pinki:

Yes, she also works hard, so I feel like when I see her, you know I need to step it up too.

Karen Mac Nair:

What are your hours of operation? When do you open?

Pinki:

So we open at 11 to 3 every single day, and then we close and have a break, and then 5 to 9 is our dinner service.

Karen Mac Nair:

So what inspired your family to open this business?

Pinki:

you know honestly, like this restaurant was so out of left field, like I studied bio in college, oh, my goodness I was like looking like for jobs and I've been in the restaurant industry for so long I think ever since I was like 15. I got my first like serving job and so I think my mom saw that and, like we have relatives who's opened restaurants before, so we applied for this one place and it was either we were gonna get it or we weren't opening a restaurant at all okay and I feel like not a lot of people know that because we as a family weren't in the restaurant industry uh before this, uh, and I think this was like a new, like a big learning curve for all of us too.

Pinki:

So when we decided, my mom was like, let's do it. I was like, okay, let's do it. Like you know, let's put all of our food out there and see what we can do.

Karen Mac Nair:

So when you found out you got the restaurant, the excitement there, excitement. I was so scared. Okay, I wondered if that was there.

Pinki:

That emotion seems real. Yeah, like it's a whole restaurant. You know, like you. It's like something like a place Like you go. You be there all the time. Luckily it's super close to home. I also grew up in Arcadia.

Karen Mac Nair:

So yeah.

Pinki:

I feel like, um, like I've come back home now. I'm like doing something for the community and I love that, like I can see and meet everybody as well. So, yeah, I feel like that calms the nerves a little bit.

Karen Mac Nair:

Everyone seems to be liking our food a lot, so good, it's a good time and one thing I've discovered on this podcast is everyone shares about their food, their creation, so many different things you can just tell it's it's love, like it is just are these family recipes?

Pinki:

they're all family recipes. I think everything, uh, that we put on the menu is like mine, my uncles, my dads and my sisters favorites okay everything that, like, my mom or my grandparents have ever made and we just kind of like pick and chose a few, and I feel like we keep cycling things out too, just to see what is like good for the community, what's popular and stuff, but everything is homemade, very traditional thai foods, what you would find in like one, like a household you know, like something you eat when you're sad and you come home and your mom's like cooking food after school I love that, so yeah super smells of home.

Karen Mac Nair:

Yeah, the comfort. Yeah, so good.

Pinki:

Um the inspiration for your menu sounds like it's family all family okay yes, a little bit of the mango sticky rice pad thai pad. See you just thrown in there, just so we have, you know, the common thai food.

Karen Mac Nair:

If you're watching on youtube you can see, here's the menus. Yes, um, if you're listening to us, there's noodles, rice, appet, curry, a menu just for drinks. There's so many things in front of us right now that I'm excited. I just want to ask, though what about your business? What's something you're so proud of?

Pinki:

I think we're really proud of the sense of family I feel like, especially because we opened two days after the forest fires and the windstorm.

Karen Mac Nair:

Okay, it's been a big year, yeah.

Pinki:

It's been a big year. Yeah, it has been a big year. I feel like, especially for Arcadia and like all of our surrounding communities, it's been like a little bit of a struggle around that time and I feel like everyone who's come in like we try to treat them like family and like I try to remember every single person that's come in and like what they ordered, what they like, and I think the biggest thing about a restaurant it's just like being that community, like being family for everybody love that.

Karen Mac Nair:

So, as a community, what can we do to support you? How can we be there with you, for you?

Pinki:

I feel like if you come in with like great attitude, like having fun, like you talk to us, like I will talk forever, sometimes like I'll just sit down at the next table talking to my customers forever while they're eating. But you know, like I feel like coming in like with a smile, even just to say hi. I have a lot of customers just come in to say hi and that like makes my day and I feel like that's what we love.

Karen Mac Nair:

We love that. Now, Pinky, I know who can take over for me when I'm having an off day for the podcast. I'm going to call you because you talk food and everyone you do for such a long time.

John Villa:

I love it I totally got you.

Karen Mac Nair:

Now, this is your first year joining us for Taste of Arcadia. Yes, it is. Have you had any thoughts? What are you bringing to taste?

Pinki:

What's on the menu? We are bringing a lot of things. So we're bringing the pat kap, which is like a whole Thai holy basil, like stir fried with long beans and bell peppers, a fried egg on top, traditionally eaten with rice. The spicier it is the better, but I understand if people aren't, as you know, spice.

Karen Mac Nair:

Do we add spice on it or do you make it with spice?

Pinki:

Well, we can do either one. Yeah, a lot of the times, like I'll say, like, if they're unsure, I would say like, get the spice below. We also have a spice rack for you, or extra spice you can add.

Karen Mac Nair:

Okay.

Pinki:

I also have these pink noodles right here. These are coconut miso noodles and we have a bunch of toppings in it. It's really light, it's our vegetarian dish and it's packed with a lot of flavors. I feel like a lot of people overlook this dish just because it's vegetarian.

Karen Mac Nair:

Okay, but it is so good.

Pinki:

It's one of my favorites. I have the chicken skewers. This one's our own twist, kind of like chicken satay, but with masaman curry instead of the traditional yellow curry used on it. This one is a very special dish actually. This is my grandma's recipe Already loving it. Yes, it is Chinese broccoli, we like finely slice it. Yes, it is Chinese broccoli, we like finely slice it. And then we have a chicken patty, lime dressing and tomato and lime for the toppings.

Karen Mac Nair:

I'm a huge broccoli fan too, and I never thought about that.

Pinki:

Finally chopped, finally chopped, and we deep fry it.

Karen Mac Nair:

Oh, there you go, you got me.

Pinki:

Yeah, funny story with this one. Actually, like my mom's only made it twice in the US since she got here before this restaurant. I've only had it once in my life before we served it. Really, yeah, and I beg for it every like celebration, every special occasion. Like, please make this dish like it is my favorite and she never makes it for me because it's very time consuming. Yeah, but now that she has a whole staff, we're like, ok, like, you know.

Karen Mac Nair:

So you said it was grandmother's recipe. Yes, my grandma's recipe.

Pinki:

So this dish is very hard to find in Thailand. I feel like I've only found it in one other store Kind of the same. So I feel like it's very unique to our restaurant. It's like our specialty item as well.

Karen Mac Nair:

Okay, I am excited that that's a taste, because people get to taste it and then come and order it. Exactly you answered. One of the questions that I get asked often is when people bring things to taste, can I go back and order them at the restaurant? Oh, yes, most definitely, Because I would hate to try something, fall in love with it and then get to your restaurant and not be able to have it again yeah, we also have.

Pinki:

Like me, and my mom always say this. It's kind of like if you dare to ask us to make something special for you. We'll make it for you. Oh so, if you like, just ask us. Oh, like, can you make this? Like, of course, we're gonna make it, you know like love that.

Karen Mac Nair:

It's like being at home. If you know the secret knock exactly, then we will make it for you exactly yeah, so okay, um, is there anything else? I noticed you have teas in front of two I have thai teas here.

Pinki:

Our menus are very. We have a lot of drinks. We just got our beer wine license also. Ooh clap, for that, yes, took six months. Oh Was crazy, yeah. So now we have mango sticky rice beer, which is super interesting. I'm getting, like the lemongrass, the Tom Yum beer as well soon. Singha and Chang are like.

Karen Mac Nair:

Okay, I've never tried any of those, so they're pretty good.

Pinki:

They're pretty good.

Karen Mac Nair:

Okay, yeah, they're not as strong.

Pinki:

Oh yeah, I feel like a lot of Thai people like to drink beers with ice.

Karen Mac Nair:

Okay.

Pinki:

Yeah, I don't think that's super common here.

Karen Mac Nair:

Well, I think it just depends what, and I don't know for sure I'm not a beer connoisseur. Please anyone me seriously? We're not. We're not, but my thought would be it just depends what culture you grew up in, because I think you know german, mexican, like all.

John Villa:

There's different ways to serve beers chilled everyone has their options, so I love that.

Karen Mac Nair:

We'll just try yours. Yes, for a little bit, okay. Um, I feel like we should start tasting because it's gonna take us a minute a minute.

Pinki:

I actually forgot to bring out the fork.

Karen Mac Nair:

Okay, good, you have some, I have, you have some. I have a secret stash.

Pinki:

You have a secret stash, I do. Oh nice, a whole packet and everything. Do you want a plate as well?

Karen Mac Nair:

Yes, please.

Pinki:

Okay.

Karen Mac Nair:

That's helpful.

Pinki:

I guess this is like buffet style.

Karen Mac Nair:

So here again we are at wonderful Pure Media Marketing Studios recording this podcast. And, as always, dear Christine owner, videos tape recording this podcast. Um, and as always, dear christine owner, I hope I don't get anything on your keyboards, okay that is the goal.

Karen Mac Nair:

Oh, I would love that. Okay, I got excited. I'm had if. If you're watching on youtube, I'm just holding a plate out like a person that, and I will be honest, I haven't tried much of the food yet, but one of our staff member, jose luis, goes by often. Is that spicy? Oh my gosh, I'm a little scared very often. He comes very often, jose luis is clapping right now somewhere. Oh okay, okay, cucumbers. So this is we're preparing a chicken skewer with a sauce on it, and then there's a few cucumbers.

Pinki:

There's a coconut miso lime noodle dish that I am mixing with lime. Okay, we're narrating.

Karen Mac Nair:

Yep, we are.

Pinki:

I'm sorry.

Karen Mac Nair:

Love it. We're moving the microphone up, moving the microphone up.

Pinki:

I'm so tall it's going to take a minute, hello.

Karen Mac Nair:

Okay, we're back.

Pinki:

Oh, we're back. I have been putting on some coconut miso noodles. They're pink. They're actually made from fermented tofu. Ooh yeah, that's how they get pink, which is crazy. A lot of people think we use like.

Karen Mac Nair:

And this is chicken for the top, or tofu.

Pinki:

Tofu.

Karen Mac Nair:

Okay, yes, I'm placing it all so like I work at the restaurant, so it's adorable.

Pinki:

We need to have the perfect bite. Maybe you can try those while I plate up the next one.

Karen Mac Nair:

Yes, that is a great idea. Okay, we're starting with the chicken.

Pinki:

Skewer For that one. That is a eight. I'm a server through and through guys. I know the whole menu by heart okay, you were the first person to quote the menus to us on the podcast people have nodded and questioned themselves, but you know it's a little hint of curry in that one good texture too, for the sauce melts in your mouth. Texture, thank you I made it myself actually this batch sorry, I didn't mean to laugh.

Karen Mac Nair:

You're actually serious. I made it myself. Made it myself.

Pinki:

Made it myself, thank you.

Karen Mac Nair:

Okay, love that Again. Everyone listening. I realize I'm chewing Hope that's okay. Okay, so the next is the pink noodles.

Pinki:

Pink noodles.

Karen Mac Nair:

With. Is there dipping sauce for this? Is it that one is just a squeeze?

Pinki:

of lime A squeeze of lime. Yes, it's a super light dish. I feel A lot of customers get it when they're feeling like pad thai, but don't want that heavy feeling, and I feel like the toppings are very similar as well, so that's always a bonus.

Karen Mac Nair:

I definitely get the light airiness Right. Traditionally, my normal palate is light airy. I like lime juices, cucumbers.

Pinki:

Yeah. You love Thai food.

Karen Mac Nair:

I feel like.

Pinki:

Thai food is like super strong in a lot of flavors. Okay.

Karen Mac Nair:

I want to eat more, but I realize I've got a lot in front of me. Slow her down, Karen. Don't do it. I'm going to have a little drink of water.

Pinki:

How are you doing today?

Karen Mac Nair:

It's been good. Good, it's fun tasting. You know. I'm glad someone asked that it's fun hosting this podcast.

Pinki:

Right, I feel like I get to meet everybody you do.

Karen Mac Nair:

You get to meet and try new foods that I normally wouldn't try, which is the whole point of Taste of Arcadia, right? So I should say you should go to tasteofarcadiacom to buy your tickets, because the whole goal is to try new and different things that you wouldn't normally go and order and visit Right.

Pinki:

I feel like a lot of these dishes like some are popular, some are good, but would love a spotlight too.

Karen Mac Nair:

Mm-hmm.

Pinki:

Yes, so this one you'll eat.

Karen Mac Nair:

Okay.

Pinki:

Chicken manila with everything in one bite.

Karen Mac Nair:

Okay.

Pinki:

Yes.

Karen Mac Nair:

Including the lime.

Pinki:

Yes, normally that Chinese broccoli is more crispy.

Karen Mac Nair:

So it's got a lime, a tomato, the broccoli and chicken.

Pinki:

Yes, it's a chicken patty that we make?

Karen Mac Nair:

Oh, it's a chicken patty. Yes, and chicken, yes, it's a chicken patty that we make okay, it's all going in at one time.

Pinki:

Okay, just got a burst of lime the lime changes the whole thing because it started off a little sweet right and then, yeah, then the citrus yeah which could be the tomato and the lime together. Yeah, it's also tomato season, which is great yeah, which makes the tomatoes better.

Karen Mac Nair:

Sorry, I feel so bad talking about my mouthful, but I feel like that's the whole point the chicken patty, so tender, smooth.

Pinki:

Texture on it.

Karen Mac Nair:

Good, and the broccoli I'm a fan.

Pinki:

Yes, it should be more crispy, though it's like a little it was in the container. I'm sorry.

Karen Mac Nair:

It's okay, I would not know the difference.

Pinki:

Okay.

Karen Mac Nair:

Delicious, delicious.

Pinki:

And this is. That's the same thing, actually. Okay, I didn't put the lime and tomato on. I don't know if you want.

Karen Mac Nair:

Okay, so I'm gonna go to the next one yes, this was the patka proud.

Pinki:

This one's our actually number one seller at our restaurant. Did you want an egg as well? Like part of an egg, maybe? Well?

Karen Mac Nair:

yeah, I'll just cut it myself, I'll just splash there you go for the camera. A beautiful egg, but obviously I'm not gonna have the whole egg.

Pinki:

It's so pretty oh yes, you know, I was so bad at making sunny side up eggs until I had to make like eight a day and I'm like, okay, it's got the beautiful colors, it streams, okay. And then this has the string beans string beans and holy basil with ground chicken. This one can get pretty spicy if you'd like really spicy.

Karen Mac Nair:

Is that pepper or red pepper in it?

Pinki:

Bell pepper.

Karen Mac Nair:

Bell pepper.

Pinki:

Yeah.

Karen Mac Nair:

Good, I like flavor, but spice I'm on the lower spice level. Yeah, yeah, it's understandable.

Pinki:

I also feel like eating too much spice can upset this tummy.

Karen Mac Nair:

It can you need that?

Pinki:

balance yeah.

Karen Mac Nair:

That's just me, okay.

Pinki:

Dessert time Whoop, whoop. What is this Sweet treat? Mango sticky rice, okay.

Karen Mac Nair:

And you said it was mango season.

Pinki:

It is mango season Almost over, I think by the time Taste of Arcadia comes around. I think it'll be just after it. I mean no, like I mean sorry. It ends after Taste of Octavia.

Karen Mac Nair:

Oh good, so we will still have great mangoes, so we'll still have good mangoes. Okay.

Pinki:

Yes.

Karen Mac Nair:

The sticky rice, wonderful. Does it have a sauce?

Pinki:

What's the sauce?

Karen Mac Nair:

There's a sauce right here. I poured a little bit. No, I can taste it. Oh, you can. Okay, coconut.

Pinki:

Coconut yes, yes, coconut sauce. It's also in the sticky rice, so when you make it, it's like a sweet sticky rice.

Karen Mac Nair:

Ooh, yeah, okay, this is delicious too. Yes, thank you Wow, how do you make sticky rice?

Pinki:

You know I am so bad at making sticky rice In Thailand you use like a. What is it? It's like a woven basket over like a little like pot that's shaped like one of those Russian dolls.

Karen Mac Nair:

Okay.

Pinki:

And then you put the sticky rice in, you put the cloth over it, you heat it and then you like toss it.

Karen Mac Nair:

Oh, my goodness.

Pinki:

You'll toss it after a while to flip the rice and then do the other side.

Karen Mac Nair:

Okay, please do that on an Instagram video and put that up.

Pinki:

Yeah, I'll do it at Taste of Arcadia, I'll toss the rice.

Karen Mac Nair:

Claps. I love that. Don't quote me on that.

Pinki:

We won't make you.

Karen Mac Nair:

But that's that. I would not have thought the answer would have been that.

Pinki:

Yeah, wow.

Karen Mac Nair:

When I found out I was like oh, this is like old school, yeah yeah, but it's delicious. I feel like it's worth the effort, thank you.

Pinki:

Yeah, it is really yummy. Thank you so much. Yes, and then I also have Thai tea for you if you want to try it.

John Villa:

Oh yes.

Karen Mac Nair:

But, it's a little sweet.

Pinki:

I know you said you didn't really like the sweetness. Are there different flavors? Is there a basic? You can do a green tea, thai tea which is like a green Thai tea. It's like green tea leaves. This traditional Thai tea is made with black tea. Okay, yeah. And then we actually have gotten a lot of customers say that they haven't seen a Thai tea with lime, which is one of my favorite drinks. Yeah, I feel like in the US it's more Thai tea with milk. I love the Thai tea with lime.

Karen Mac Nair:

It's more refreshing, less heavy this does I do have, yeah, um a creamy exactly right, creamy yes yes, cream, good though tea um sweetness sweetness caffeine caffeine. Oh great, now I'm just gonna be running around the room.

Pinki:

It's 3 pm. That's what you needed tasting arcadia on caffeine.

Karen Mac Nair:

That's all we need. I love it, so um. Are there different types of the thai cheese you offer at your restaurant?

Pinki:

I only have this regular thai tea, and then I have one with lime, I have a longan drink which is like the southeast asian fruit. It's kind of like close to lychee, okay yeah, and then it's kind of like sugar cane. And then I have a hibiscus drink. That's more thai, I feel like there's like hamayka, like you know, and then there's, like hibiscus, which is like this I don't know what's this? At roselle I?

Pinki:

think that's what it's called like the fruit, fruit, like cousin, yeah. And then beer wine, thai iced coffee. I have one every morning. I think I've gained like five pounds. I put like a sea salt whipped cream, cream foam on top, like that's half my cup.

Karen Mac Nair:

okay, you do not know how many of these interviews the owners, the chefs, the people talk about then their consumption, yeah, and they're concerned about their own, like no, I'm like weight control.

Pinki:

I eat every day. Oh, it's so funny.

Karen Mac Nair:

Well, Pinki, thank you so much for joining us. This has been wonderful. I just encourage everyone to stop by Kin Khao and Taste of Arcadia and, thank you, have a wonderful time just in ordering all these delicious foods. Make sure you buy your tickets for Taste of Arcadia at tasteofarcadiacom. September 13th we're at the beautiful Santa Anita Park so excited. Oh my goodness, I'm just thrilled to be able to be part of this event and all these wonderful businesses. So join us on our next episode and we will see you soon. Thank you, thank you.

Pinki:

We need like an outro music that's McDonald's.

Karen Mac Nair:

We'll see you all soon.

John Villa:

Thank you, Karen, for another great episode. You can hear us on YouTube, Apple Podcasts, Spotify, Amazon Music and iHeart Radio. Don't forget, join us on September 13th at Santa Anita Park for Taste of Arcadia. You can get your tickets now at tasteofarcadiacom. Thanks again for joining us for Tasting Arcadia. See you at the Taste.