Kin Resto Bar satisfies with Asian-fusion twist
Kin Resto Bar's six-course package offers a unique Vietnamese-Taiwanese take on traditional Asian dining
Kin Resto Bar brings another flavour to Robson street's amazing Asian dining options. If you're ready for something other than Korean or Japanese Izakayas, Kin Resto Bar's owner, chef Toby Tseung, has created a menu with an emphasis on tradition and freshness, based on modern blend of Vietnamese and Taiwanese influences.
To kick off the new year, Kin Resto Bar is introducing a $25 six-course dining package, called Kindle with Kin. The Vancouver Observer went with a critical eye and tongue and was pleasantly surprised by the variety of dishes and the amount of food being offered for a very reasonable price.
Chicken Chay Curry
Our favourite course of the evening was the Chicken Chay Curry. The coconut-based sauce was the perfect consistency, not too weak or too thick. This coconut curry was very flavourful, and although it won't satisfy those with a need for extreme heat it still offered a nice kick.
The lemongrass chicken was the highlight of this dish; the meat was thoroughly marinated and pan-seared to perfection -- crispy on the outside, tender and juicy on the inside. It was also accompanied by a generous helping of vegetables including broccoli, mushrooms, yam and dried tofu.
Kin's Seafood Salad
Kin's Seafood Salad was just as scrumptious as the curry. Four meaty scallops, caramelized on the seared edges, were tossed with prawns, cherry tomatoes, mango, asparagus and mixed greens. The dressing was a sweet and citrus-y vinaigrette that was light and easy on the palette.
Prawn and Thai Basil Rice Paper Roll
The Prawn and Thai Basil Rice Paper Roll was stuffed with rice noodles, prawns, lettuce and basil. The surprise crispy-noodle centre and a delectable peanut dipping sauce sets this roll apart from your standard Vietnamese salad roll.
Beef Short Ribs
Marinated in 17 spices, the Beef Short Ribs were a bit too salty but still made for a good nibble. The thin-cut slices of meat were very tender and pulled away easily from the bone.
Beef La Lot
The menu's other red meat course, Beef La Lot, is a minced beef roll stuffed with julienned jicama. It was new to both of us, and we found the combination of jicama and ground beef to be rather bland.