Kin Resto-Bar
Kin Resto-Bar features modern Vietnamese fusion cuisine on the west end of Robson. The interior decor is simple and trendy with a bar counter separating 2 seating areas, one with a large TV screen and the other without. We took a seat on the quieter side beside the window and the ambiance was quite nice.
I asked for hot water which was served in a large mug with a slice of lemon floating on top. It was pretty and thoughtful.
What impressed me most were the rice paper rolls. We tried mango and black cod ($3.50) and prawn and Thai basil ($3.50), paired respectively with lemon garlic sauce and peanut sauce. Both were crunchy and refreshing, but I liked the mango and black cod more with the citrusy fragrant lemon sauce. The rice paper wrap was amazingly soft and fresh.
The Fraser Valley pho ga (chicken) ($8.50) came boiling hot, except the chef apparently forgot to put in the chicken. This was quickly remedied and a bowl of shredded chicken in soup was brought to our table. The noodles were smooth and not too firm or too soft. The soup was clear and savoury, but I found the chicken rather average. The meat was not very tender and didn’t have much flavour despite being labelled as "poached ginger chicken breast".
The little Viet fried rice ($8) was quite moist. I’m not sure whether that’s a good or bad thing. I don’t mind slightly moist fried rice, but I know some people prefer dry grains of rice that don’t clump together. I especially liked the pickled carrots/radish because the sourness was very refreshing with the oily rice.
For dessert, I ordered the lemongrass ginger creme brulee ($7) which took a while to come. The creamy custard was delicious with the exotic flavours of citrusy lemongrass, fragrant coconut and ginger. Unfortunately the burnt sugar top was too thick, so it ended up being very chewy instead of crisp and thin.
I didn’t have high hopes because I don’t have much faith in fusion cuisine, but this meal was a lot better than I’d expected. The rice paper rolls are a must-try, and I will definitely come back for them. Prices are good for a downtown restaurant, so be sure to check this place out.
I asked for hot water which was served in a large mug with a slice of lemon floating on top. It was pretty and thoughtful.
What impressed me most were the rice paper rolls. We tried mango and black cod ($3.50) and prawn and Thai basil ($3.50), paired respectively with lemon garlic sauce and peanut sauce. Both were crunchy and refreshing, but I liked the mango and black cod more with the citrusy fragrant lemon sauce. The rice paper wrap was amazingly soft and fresh.
The Fraser Valley pho ga (chicken) ($8.50) came boiling hot, except the chef apparently forgot to put in the chicken. This was quickly remedied and a bowl of shredded chicken in soup was brought to our table. The noodles were smooth and not too firm or too soft. The soup was clear and savoury, but I found the chicken rather average. The meat was not very tender and didn’t have much flavour despite being labelled as "poached ginger chicken breast".
The little Viet fried rice ($8) was quite moist. I’m not sure whether that’s a good or bad thing. I don’t mind slightly moist fried rice, but I know some people prefer dry grains of rice that don’t clump together. I especially liked the pickled carrots/radish because the sourness was very refreshing with the oily rice.
For dessert, I ordered the lemongrass ginger creme brulee ($7) which took a while to come. The creamy custard was delicious with the exotic flavours of citrusy lemongrass, fragrant coconut and ginger. Unfortunately the burnt sugar top was too thick, so it ended up being very chewy instead of crisp and thin.
I didn’t have high hopes because I don’t have much faith in fusion cuisine, but this meal was a lot better than I’d expected. The rice paper rolls are a must-try, and I will definitely come back for them. Prices are good for a downtown restaurant, so be sure to check this place out.
mmmm... I don't think the chewy creme brulee top is entirely due to it being too thick, but due to the sugar not being heated long enough/at a high enough temperature or being allowed to sit too long after crust-creation before being served.
ReplyDeleteA friend made creme brulee once, and we had some chewy thin crusts.
I think the thickness contributed to the chewiness, but it's probably also because it had been reheated. Part of the custard was warm and part of it was cold...
ReplyDelete.............
ReplyDeleteyea. that would explain why, then. Torching the top of the creme brulee should be the last step, done right before serving, to give it a crisp exterior.