Kin Khao is a Michelin-starred Thai restaurant near Union Square that champions bold, ingredient-driven cooking rooted in Thai tradition and California seasonality, guided by chef-owner Pim Techamuanvivit’s exacting standards for house-made curry pastes, vibrant relishes, and sustainably sourced produce and seafood. Set inside Parc 55 at 55 Cyril Magnin Street with an entrance at Mason and Ellis by Hallidie Plaza, it offers a casual, colorful, and lively dining room ideal for pre- or post-theater meals, shopping-day lunches, and convivial dinners that lean into shared plates and spirited heat.
Atmosphere and location
The setting balances downtown energy with an unfussy, modern aesthetic—pops of color, warm wood, and the hum of an open, busy floor that suits both quick lunches and lingering dinners with friends. Seating is comfortable yet efficient, and the location makes it easy to transition to shows or strolls around Union Square without sacrificing a sense of destination dining. Staff navigate a steady flow of guests while maintaining hospitality that’s attentive and unpretentious, ready to guide spice levels and suggest complementary dishes for a cohesive table spread.
What defines the food
Kin Khao’s identity rests on daily, from-scratch curry pastes, sauces, and relishes—the foundation for brightness, depth, and structure across the menu—paired with top-quality imported Thai staples like nam pla (fish sauce) and kapi (shrimp paste). California’s farms and fisheries provide the backbone for produce and proteins, supporting a style that is faithful in spirit and fearless in flavor. Dishes avoid heavy sweetness, leaning instead into balanced heat, acidity, herbs, and funk that read as unmistakably Thai while reflecting Northern California’s seasonality and textures.
Menu highlights
- Curries lead with clarity and punch.
- Khun Yai’s green curry channels the vivid herbaceousness of fresh, hand-pounded paste, often paired with rabbit from local farms for a lean, tender counterpoint to coconut and spice.
- Massaman Nuea anchors the richer spectrum, layering braised beef cheeks into a velvety, aromatic sauce where warm spice, toasted nuts, and long-simmered savor create a comforting, rib-sticking depth.
- Seafood is equally expressive: Plah Pla Muek—charred Monterey Bay squid—threads smoke through a spicy-tangy dressing that toggles between citrus, chilies, and oceanic salinity, landing with brightness and snap.
- Mushroom Hor Mok—a steamed curry mousse served in a jar—pairs the silk of coconut and mushrooms with the playful crunch of crispy rice cakes, an ideal starter to calibrate the palate.
- Caramelized pork belly, lacquered and yielding, finds contrast in sticky rice and fresh herbs, while Pretty Hot Wings bring a crisp crust and a tamarind-sriracha glaze that pivots between sour-sweet heat and deep umami.
- Noodle lovers gravitate to Yaowaraj noodles and khao soi, the former with wok-kissed notes and the latter with warming curry, crunchy toppings, and cooling herbs.
- Papaya salad (som tum) provides a bracing, crunchy reset between richer plates.
Hours, reservations, and pricing
Lunch typically runs daily from 11:30 am to 2 pm, ideal for a quick but full-flavored meal that won’t slow down an afternoon itinerary. Dinner hours often span Sunday through Thursday 5:30 to 9 pm, and Friday to Saturday 5:30 to 10 pm; same-day updates are worth checking, especially around holidays or downtown events.
Reservations are recommended—Union Square traffic can spike demand—but some walk-in seating may open during off-peak times. Prices align with generous, shareable plates at a quality level consistent with a Michelin-starred kitchen; spice-leaning dishes tend to feel especially satisfying for value, thanks to bold aromatics and layered textures.
Practical notes
The Parc 55 location offers validated valet options and easy access to public transit, making arrival manageable even on busy evenings.
The dining room accommodates vegetarian, vegan, and gluten-free preferences; servers are candid about hidden fish sauce or shrimp paste and can suggest swaps where integrity of the dish remains intact.
Families and groups fit well in the lively space, while solo diners can drop in for a focused curry-and-salad set that delivers the essence of the kitchen in under an hour.
Why it matters
Kin Khao’s Michelin recognition reflects consistent execution and high-quality cooking that keeps tradition and terroir in dynamic conversation. The house-made pastes and daily condiments aren’t behind-the-scenes gestures—they are the architecture that makes the flavors pop with precision. The kitchen’s restraint with sweetness and its commitment to balanced heat demonstrate respect for Thai culinary logic, while the choice of local rabbit, squid, and seasonal produce places the restaurant firmly in Northern California’s ingredient culture.
Suggested pathways
- Herb-forward and bright: Start with papaya salad or Tomato-and-herb plates, move to Plah Pla Muek, then a green curry and a vegetable side; finish with something cool or creamy if available.
- Rich and savory: Pretty Hot Wings and caramelized pork belly to begin, Massaman Nuea as the centerpiece with jasmine or sticky rice, and a bitter-greens or crunchy salad for contrast.
- Seafood-centric: Begin with a raw or lightly cured starter if offered, continue with squid or a seasonal fish dish, then anchor with a curry that plays well with shellfish; add herbs and lime wherever possible.
For more information, please visit Kin Khao