KHA

KHA Restaurant Review:

Authentic Thai flavors get a modern makeover and are served among vintage Thai artifacts and riffs on old-school items like the humble Thai postage stamp blow up poster size with the revered king's image. The vaguely colonial ambience entertains until you can dig into starters like the yam nua red curry made with rare grilled Wagyu beef, papaya slivers, yogurt and fiery chili jam. Two appetizers worth sharing are the double-cooked honey chili pork ribs and kai hor bai toey, which are chicken pieces in sweet soy sauce and sesame seeds artfully wrapped in pandan leaves. Diners with lighter appetites can make an entire meal of the yam tang salad of poached chicken and pomegranate with crunchy cucumbers, herbs and cashew nuts. Among the mains, the chicken massaman tastes traditional, soaked in creamy curry with roasted pumpkin and peanuts. The Thai chefs who helm the kitchen understand that not all palates can handle their cuisine's kick and are very willing to spice dishes up or down, though the organic brown rice or black olive fried rice provide instant spice relief. Linger over the signature dessert combo of mango sticky rice and baked pumpkin custard with homemade coconut ice cream.