Being able to determine the precise solution to a specific question with the click of a cursor is a blessing, if you ask me. Services such as online shopping, VOIP systems, meal request applications, and online reservations and/or appointment bookings not only enhances convenience (since such automated setups are accessible 24/7), but improves efficiency, consequentially boosting productivity.
After having a taste, quite literally, of Kiin's lunch menu, I was excited to return during evening hours to view the complete selection. Their online booking system allowed customers to indicate their party size and preferred date of visit, but did not offer any time slots between prime supper hours. Online reservations were only exclusive to times of 5:45 PM or 9:00 PM - neither of which were appealing in the slightest.
Thankfully, the team was very responsive to email inquiries and I was able to secure a table at my desired time slow with much ease.
After having a taste, quite literally, of Kiin's lunch menu, I was excited to return during evening hours to view the complete selection. Their online booking system allowed customers to indicate their party size and preferred date of visit, but did not offer any time slots between prime supper hours. Online reservations were only exclusive to times of 5:45 PM or 9:00 PM - neither of which were appealing in the slightest.
Thankfully, the team was very responsive to email inquiries and I was able to secure a table at my desired time slow with much ease.
The dining environment did not deviate from its lunchtime arrangement, but it was immediately noticed that the restaurant's vibe and overall ambience bore a distinct contrast with our first step inside.
"Do you have a reservation?" the hostess asked. I nodded and relayed the details to her, peeking past the entranceway to lay eyes on a bustling floor of diners surrounded by flickering candles and a wondrous ambience. With the reduction of natural light and dimmed hanging lamps, a sophisticated aura had been successfully created to suit the hip, dusk-driven crowd.
Waitresses and service staff adopted similar roles to their lunchtime counterparts: one member seemed to be restricted to water-pouring and table-cleaning, while two others zigzagged from the kitchen to the booths to the smaller group tables by the entrance. Unlike the painfully sloth-like service I received during peak lunch hours, these girls were signficantly swifter in their actions and also more knowledgeable about the menu offerings.
"Do you have a reservation?" the hostess asked. I nodded and relayed the details to her, peeking past the entranceway to lay eyes on a bustling floor of diners surrounded by flickering candles and a wondrous ambience. With the reduction of natural light and dimmed hanging lamps, a sophisticated aura had been successfully created to suit the hip, dusk-driven crowd.
Waitresses and service staff adopted similar roles to their lunchtime counterparts: one member seemed to be restricted to water-pouring and table-cleaning, while two others zigzagged from the kitchen to the booths to the smaller group tables by the entrance. Unlike the painfully sloth-like service I received during peak lunch hours, these girls were signficantly swifter in their actions and also more knowledgeable about the menu offerings.
In place of the double-sided sheet that was presented during my previous visit, two booklets donning leather - either leather or high-quality pleather - covers were situated on the table next to our thick paper napkins, textured drinking glasses, and shiny utensils. Small sharing plates also assumed an adjacent spot.
Encased within the brown cover was a list of two Snacks, six "Small" plates, five "Large" plates, rice add-ons, and a single choice of dessert. While some may find the selection limited, I personally appreciated the chefs' intentions to focus on a select few rather than emphasize the concept of quantity over quality.
The black cover included the drink menu, both alcoholic and non-alcoholic.
The menu listed items in either romanized English or Thai script, so it was imperative that the item descriptions be as detailed and illustrative as possible. Devoid of images of any sort, it was entirely up to the client to conjure up an image of each listing and conclude whether that image was preferable in his or her gustatory dictionary.
Encased within the brown cover was a list of two Snacks, six "Small" plates, five "Large" plates, rice add-ons, and a single choice of dessert. While some may find the selection limited, I personally appreciated the chefs' intentions to focus on a select few rather than emphasize the concept of quantity over quality.
The black cover included the drink menu, both alcoholic and non-alcoholic.
The menu listed items in either romanized English or Thai script, so it was imperative that the item descriptions be as detailed and illustrative as possible. Devoid of images of any sort, it was entirely up to the client to conjure up an image of each listing and conclude whether that image was preferable in his or her gustatory dictionary.
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View the full album HERE !
We sought out a brief introduction of the assortment from our friendly water-pourer, and eventually settled on Roy Thai and Mieng Pla - the former a "Small" plate and the latter a "Large". A Pandan Iced Tea was also requested.
To my knowledge, pandan is an element commonly found in Vietnamese/Malaysian desserts, usually in the form of a manmade extract. Synthetic variations of this tropical plant have always been interesting to me, so I anticipated the arrival of a toasted rice tea with it as the feature ingredient with much eagerness.
The result was every bit as earthy and refreshing as advertised, and even included a fresh Pandan leaf as a sensory boost! The colour gradient was owed to a layer of essential syrup, but I was pleased nonetheless with the depth of flavour that resonated throughout the iced beverage.
The result was every bit as earthy and refreshing as advertised, and even included a fresh Pandan leaf as a sensory boost! The colour gradient was owed to a layer of essential syrup, but I was pleased nonetheless with the depth of flavour that resonated throughout the iced beverage.
Roy Thai was an appetizer that had piqued the interest of many, as my research had deduced. The platter of Royal Thai dumplings included two pieces of Mha Hor, Chor Ladda, Rhoom, and Thoong Thong each, making for a total of eight.
With its arrival, our waitress took to delivering a thorough speech about the individual components encased within each colourful delicacy. Her last word of advice was to commence the consumption process from the most savoury piece, and make one's way across the plate to the sweetest item.
With its arrival, our waitress took to delivering a thorough speech about the individual components encased within each colourful delicacy. Her last word of advice was to commence the consumption process from the most savoury piece, and make one's way across the plate to the sweetest item.
Mha hor consisted of a base of pineapple, carved into a crown, on top of which sat a dense mound glazed in sweetness. Coconut and peanut paste made up the miniature meatball-like specimen, which contributed to its rigid yet chewy texture. The tropical fruit was an expected touch that contributed a jolt of appetite-stimulating acidity.
Chor Ladda was undoubtedly the most eye-catching of the four: an exquisite blue-purple flower that showcased gently-shaped petals and toppings reminscent of pollen. Enclosed within the cool-toned casing was a coarse sphere of jasmine rice. It was an amusing method of serving carbs within carbs, and tasted largely starchy as opposed to sweet.
My favourite of the assortment was Rhoom, as it combined an unexpected burst of aromatic coconut shreds with a wispy-thin, perforated egg crepe. The parcel appeared simple to create at first, but securely wrapping its contents within the crepe was, unmistakably, a skill in itself, even if stabilizers were to have been added.
Thoong Thong was a two-part dumpling that featured a deep-fried satchel of protein on top of a thick cucumber segment. A well had been formed in the centre of the cucumber, and a tangy, spicy sauce had been ladled inside for a shocking punch. Each individual flavour complimented the other, though I was personally fonder of the hydrating cucumber than the crunchy dumpling skin.
Chor Ladda was undoubtedly the most eye-catching of the four: an exquisite blue-purple flower that showcased gently-shaped petals and toppings reminscent of pollen. Enclosed within the cool-toned casing was a coarse sphere of jasmine rice. It was an amusing method of serving carbs within carbs, and tasted largely starchy as opposed to sweet.
My favourite of the assortment was Rhoom, as it combined an unexpected burst of aromatic coconut shreds with a wispy-thin, perforated egg crepe. The parcel appeared simple to create at first, but securely wrapping its contents within the crepe was, unmistakably, a skill in itself, even if stabilizers were to have been added.
Thoong Thong was a two-part dumpling that featured a deep-fried satchel of protein on top of a thick cucumber segment. A well had been formed in the centre of the cucumber, and a tangy, spicy sauce had been ladled inside for a shocking punch. Each individual flavour complimented the other, though I was personally fonder of the hydrating cucumber than the crunchy dumpling skin.
Royal Thai cuisine was depicted to contain delicate flavours but elaborate presentation, and the signature octet could not have been a more accurate reflection of such a statement. Priced at two dollars apiece, I found it exceptional for obtaining a taste of unconventional Thai cuisine.
Mieng Pla was ordered as the single entree of the evening. We were initially informed of its (supposedly lengthy) twenty-minute preparation time, though it was definitely delivered within that time frame. The dish consisted of numerous elements: the grilled whole sea bream, citrusy lime sauce, and Thai kale leaf wraps (which I believe to have been substituted with baby lettuce).
The plate containing the fish was brought over first; a deboning procedure would need to take place before we could devour it in conjunction with the wraps. I initially expressed interest in deboning the fish firsthand, as this would allow it to retain warmth and remain intact for photo-taking purposes. Our waitress responded that guests do not normally partake in such a venture, and that separation of the flesh from the bones normally took place in the kitchen. Regardless, she was more than willing to shift us to a larger table and provide the necessary tools.
The plate containing the fish was brought over first; a deboning procedure would need to take place before we could devour it in conjunction with the wraps. I initially expressed interest in deboning the fish firsthand, as this would allow it to retain warmth and remain intact for photo-taking purposes. Our waitress responded that guests do not normally partake in such a venture, and that separation of the flesh from the bones normally took place in the kitchen. Regardless, she was more than willing to shift us to a larger table and provide the necessary tools.
Unsure of whether disaster would surface from my request, I asked if she could perform a demonstration.
Perhaps it was because I was raised on consuming fish and waterborne species for majority of my existence, but neither spines nor fine bones managed to faze me. I was honestly taken back that she was using a fork and a very dull knife, along with tweezers, to engage in this supposedly challenging task. The sea bream contained no more small bones than tilapia, yet it took approximately seven minutes for her to separate the head, tail, and stuff from the crispy product. I could only observe patiently as she meticulously removed the spine with caution.
Perhaps it was because I was raised on consuming fish and waterborne species for majority of my existence, but neither spines nor fine bones managed to faze me. I was honestly taken back that she was using a fork and a very dull knife, along with tweezers, to engage in this supposedly challenging task. The sea bream contained no more small bones than tilapia, yet it took approximately seven minutes for her to separate the head, tail, and stuff from the crispy product. I could only observe patiently as she meticulously removed the spine with caution.
The wraps were intended to be consumed with a small portion of sea bream flesh, seasoned stuffing, and a spoonful of mint-infused sauce. Whole peanuts, red chili peppers, and thin slices of pomelo were laid on top of the vermicelli-like noodles for added crunch and substance. Flavour profile-wise, I cannot say that I've tasted anything as diverse as the Mieng Pla wrap: it was energizing from the fresh greens, invigorating from the pomelo and lime-enhanced dipping sauce, satisfying from the supple sea bream, and scorching from the bold spices in the stuffing.
Frankly, I did not feel the need to engage in such drastic measures to obtain the fish's edible contents. A pair of chopsticks and a sharp knife would have been sufficient for regular users, though maybe still tricky for relatively inexperienced diners.
Frankly, I did not feel the need to engage in such drastic measures to obtain the fish's edible contents. A pair of chopsticks and a sharp knife would have been sufficient for regular users, though maybe still tricky for relatively inexperienced diners.
Fried/grilled fish skin is normally a nice touch to a meal, so I gave no second thoughts before breaking off a portion of the skin and shoving the whole piece in my mouth. Its encounter with my taste buds served as an instant, very unpleasant reminder of its sea salt-coated exterior. I almost proceeded to knock down everything in my path as I gasped for water.
Indeed, crispy it was. However, it also resulted in immediate bloating from the sudden consumption of fluid. To make matters worse, the Thai garlic that had been included in the sea salt rub further drained my being from any reserved moisture
Indeed, crispy it was. However, it also resulted in immediate bloating from the sudden consumption of fluid. To make matters worse, the Thai garlic that had been included in the sea salt rub further drained my being from any reserved moisture
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It should be noted that Mieng Pla is made available by market price, as most unique species tend to be. For our visit, it rang in at an extraordinary $36. This cost could not be justified by the portion size, as it was meant to be shared but only sufficient enough to fulfill the needs of two people. There weren't any remarkable differences between regular romaine lettuce and the supposed Thai kale leaves, nor steamed soy sauce tilapia versus grilled-to-order sea bream. Furthermore, the deboning process was lengthy and beyond anticlimactic.
I would be more likely to order the wraps with alternate sources of protein if available at a lower price point.
I would be more likely to order the wraps with alternate sources of protein if available at a lower price point.
I also witnessed that the design of Kiin's washrooms stalls have changed for the worse. The hook on the back side of the non-meshing doors has been banished in favour of a sliding lock, specifically one that does not function. An icky strip of beige-tinted pores remains on the edge of the panel doors, making users aware of the stripped material. Previously, the stalls were secure, even if slivers could be seen; the present case is utter malfunction.
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Solely on a basis of experiencing a broader spectrum of Thai cuisine, I believe that the trek to Kiin was worth my time and effort. Service was stellar, the environment was welcoming and clean, and majority of the dishes were beyond satisfactory. Wallet-wise though, the same cannot be applied to the Mieng Pla.
Tropical Thai Fruits was listed as the single dessert option. It included mangosteen, dragonfruit, and other exotic species to wrap up the meal on a juicy note. At $15 though, I refrained from quenching my thirst on varities I could easily locate at the local Chinese grocery store for much less.
Tropical Thai Fruits was listed as the single dessert option. It included mangosteen, dragonfruit, and other exotic species to wrap up the meal on a juicy note. At $15 though, I refrained from quenching my thirst on varities I could easily locate at the local Chinese grocery store for much less.
With all that said, I'm happy to announce that Kiin performs better during dinnertime. Just be sure to have your wallet ready for authentic Royal Thai cuisine.
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