TRAVELOGUE [PHUKET] • THE KIN KUB EI REVIEW

The best part about staying at Bang Tao Beach was the close proximity to Kin Kub Ei. Stars were aligned too when matching a reservation to my preferred day and time. I knew things were off to a good start.

We were blessed with a private corner table with a fan next to us to ease Phuket’s scorching heat. As I had booked directly with a real human, and not via a cold digital booking system, I was able to pre-order my food with helpful advise and recommendations on dishes and portions to suit us, which I totally appreciated.

So within a short time of our arrival and getting our beverages, our food came promptly to our delight. Streaky Pork fermented with Special Spices ~ Unlike any braised pork I’ve had in Thailand, this was different and unusual in taste and texture. I first noticed the layers of spices that come on subtly, but deep into the pork belly in every bite. Both fatty and lean parts of the belly meat, merge and melt in the mouth, delivering richness and savoriness in a clean, non-greasy way. We wolfed this down with rice, breaking every no-carb rule in our diet book. It was sooo hearty, and sooo perfect.

Steamed Chicken Dip with Soy Sauce ~ Our half chicken was steamed in traditional way, chopped into pieces and served with a garlicky sauce. The sauce was a powerhouse of finely chopped garlic in warm aromatic soy & oil; a combination of the simplest of ingredients in perfect ratio to lift the simple poached chicken. The chicken meat was firm, thanks to the free range chicken being used. Not an ounce of fat is found on the lean meat. Even the chicken skin tasted taut and fat-less! Nonetheless, no jaw muscle was compromised devouring this lean muscular bird. On the contrary, it was soft enough, while retaining a good bite; and was full of natural chicken-y essence. I personally prefer fat chicks but this skinny chicken grew on me the more I tucked into it.

Stir fried Melinjo leaves with Eggs ~ I could never not ask for Melinjo veggies, whether or not it’s on the menu. Stir fried simply with garlic, eggs and dried baby shrimps, it’s one of the simplest, humblest yet most delicious vegetables for me. Kin Kub Ei does it super well. The paper thin veggie leaves are young and tender, stir fried with just enough oil so it’s soft but not limp and greasy. Skillfully cooked with fresh chopped garlic, plenty of eggs; and just the right amount of salty dried shrimps for taste. I could’ve had another whole portion to myself!

Fried fish with Turmeric ~ While most people order the Fried Fish with Curry paste, I decided on the turmeric version instead because of my love for this super ginger. A large white fish fillet is first rubbed in spices, then deep fried til it’s skin crisps up, golden brown all over, before it’s topped with a mountain of crispy turmeric sprinkles. Accents of lemongrass and garlic among other spices stow away in the mix, and it was beyond delicious! The fish was beautifully fried; a crusty exterior that breaks into soft, moist flaky flesh. The turmeric topping adds a strong, warm and fresh zingy touch to the fish. This is such a great way to eat fish! I am undisputedly impressed.

For dessert, we were recommended the Mini Mantou with Egg Custard. This turned out to be doughnut balls and coconut jam (aka Kaya , where I come from). Though I wasn’t quite blown away by the ordinary components of the dessert, I can’t fault the execution of the crispy airy fluffy doughnuts and sweet dense fragrant kaya jam. Both were done very nicely and they would be the perfect snack on any given afternoon.

The two of us could only manage half of everything we’ve ordered. But we weren’t gonna leave anything behind. So half of everything was packed and brought back with us. We were equally excited the same evening to get down to our doggy bags for dinner! A quick nuke in the microwave brought all the remaining foods back to life. We enjoyed every bit of meat, veg, spice and sauce as much as we did just hours before. And this time, polished every last teeny bit of whatever’s left. Like I said, leave nothing behind!

This family-run restaurant was borne out of Khun Tubtim’s wish to hold on to her Aunt’s recipes and cooking which she grew up eating. Thus, the name “Kin Kub Ei” meaning “Eat with Aunt”. We were very grateful to be able to chat a little with the legendary Aunty after our meal. Having read so much about the Kin Kub Ei, Aunty’s soft face, silver curls, gentle smile and cool floral sarong seemed as familiar as family. She warmly welcomed and thanked us, and readily flashed her loving smile for a photo. It was all snuggles and butterflies for me as I stood next to someone that cooks out of pure love for her family. A true hero in my eyes!

Since the first in 2020, Kin-Kub-Ei Restaurant continued to hold Bib Gourmand awards for the next four years. And despite that, it has not changed the simplicity and authenticity of their business and food. It is evident their Southern Thai family recipes which have graced their own dining tables for generations, have also hit the spot for many of us.