Located along Waymouth Street, down the road from The Cumberland Arms Hotel, Kin Thai specialises in Thai cuisine. Many of their dishes are served with rice included in the price, saving you a couple of dollars per person. Despite being located a little way out from regular foot traffic, it was still pretty crowded during weekdays. Most of the diners look like tertiary students to us. We opted to go on a Sunday for our second visit to avoid the crowd.
We loved the presentation and taste of the Lava Omelette Tom Yum Seafood dish. It is quite a unique dish, somewhat similar to the Japanese dish known as Omurice (Japanese Omelette Rice). The rice was covered by a layer of soft and fluffy omelette, surrounded by a selection of seafood and colourful vegetables, and served in an appetizing spicy, slightly sour Tom Yum sauce.
Lava Omelette Tom Yum Seafood (Photographed by Jonathan Phoon)
Available in varying levels of spiciness, the pork belly in their Pad Prik Khing Moo Krob was not too fatty, with the various vegetables adding texture to the dish. The medium level of spiciness we chose brought out the flavour of the pork without overwhelming it. The dish came with an impeccably cooked hard-boiled egg with the yolk still a bit soft and runny. The rice is normally served together with the pork belly on a plate but we asked for it to be served separately for easy sharing.
Pad Prik Khing Moo Krob (Photographed by Jonathan Phoon)
A good choice for those wanting a vegetable dish, the Papaya Salad had a crisp, refreshing flavour with the dressing giving the dish a delectable spicy hit. A bit of crunch was provided by nuts scattered over the salad.
One of the dishes commonly seen at Thai restaurants, their Green Chicken Curry had the degree of heat that we expected from the dish with tender chicken and crisp vegetables. My father particularly enjoyed drinking the curry gravy as though it was a soup.
Green Chicken Curry (Photographed by Jonathan Phoon)
Somewhat similar to the Pad Prik Khing Moo Krob, the Pad Prik Kang Barramundi had pieces of barramundi which was fried to golden brown with a hard-boiled egg done as well as the one in Pad Prik Khing Moo Krob. As with that dish, this dish can be ordered as mild or as spicy as your tastebuds desire.
Pad Prik Kang Barramundi (Photographed by Jonathan Phoon)
For a dish that included pepper, the Pad Kratiam Prik Thai had a surprisingly sweet flavour but there was just the right amount of pepper to give the dish a wonderful peppery taste. We chose to have this dish made with beef but you have the choice of having it made with chicken, pork or seafood instead.
Pad Kratiam Prik Thai (Photographed by Jonathan Phoon)
Great for a snack or as an accompaniment to the main meals, the seasoning of the Lemongrass Chicken Wings brought out their flavour and the wings were grilled to perfection. Served with the wings was a tangy sauce that the wings can be dipped in to further enhance their flavour.
Lemongrass Chicken Wings (Photographed by Jonathan Phoon)
For dessert we chose the Coconut Ice Cream, consisting of homemade coconut ice cream served with corn, peanuts and palm fruit. The coconut ice cream had a delightful coconut flavour and was well complemented by the palm fruit, with the corn and peanuts adding a bit of crunch. We were not able to taste this dessert during our first visit because it was sold out.
Coconut Ice Cream (Photographed by Jonathan Phoon)
This restaurant had a relaxed feel to it with wooden bench seats piled with colourful cushions along two walls, and a few free standing tables and seats in the middle. It was pretty easy to find street side parking along the streets around the restaurant. We enjoyed 25% off our total bill by using an Entertainment Book voucher.