Kiin: Royal Thai Cuisine with Chef Nuit Regular

A culinary tapestry of Royal Thai-inspired delights, Kiin is a unique dining experience from award-winning Chef Nuit Regular and Jeff Regular, the restaurateur couple behind Toronto Thai institutions PAI and Sukhothai. Showcasing the regional diversity and royal cuisine of Thailand, Kiin’s design was inspired by Chef Nuit’s experience growing up in Phrae, where she spent her high school years in a colourful, colonial-style building and developed a fascination with the rich details of the Royal Palace. What results is a menu that pays homage to the old and the new: the centuries-old Thai cooking methods with modern techniques; the unique and rare Thai ingredients from Chef Nuit's homeland with the regional, seasonal ingredients of Canada, which she now calls home; the authentic Thai flavours with innovative and creative presentation. 

"Royal Thai cuisine is a dying culinary artform in Thailand and I wanted to showcase this incredibly beautiful and intricate Thai cuisine to our guests," chef Nuit explains. “When guests come to Kiin to eat with their family and friends, I want to create a unique and memorable meal and food experience while they relax and linger over a shared meal together." Beautifully designed, the intimate restaurant features marble floors, stained-glass shutters, framed photos of the Thai royal family, with plush velvet furnishings and light fixtures that hang from intricately carved medallions similar to ones found at a temple in Nuit’s hometown. 

Arriving for Kiin's signature tasting menu, we started with two Thai-inspired cocktails, 'Choop Chee Vit' which is a tamarind-infused cocktail with mezcal, calvados, dry curacao, pineapple, chilli-infused brandy, Thai basil, lime and orange bitters and dotted with chilli oil, and 'Gao-Gae' cocktail made with Spring Mill bourbon, Thai tea-infused rye, dry curacao, Ceylon tea syrup, magrud lime bitters, soda and orange blossom water. With wine or sake pairings recommended with the tasting menu, we chose Sake to enjoy with Chef Regular's Royal Thai Signature Tasting Menu, which started with a delicious Deep Fried Shrimp Fritter Amuse Bouche accompanied with a Masumi Origarami Sparkling Sake from Nagano. The second cause was a beautiful warm Thai Flower Dumpling, followed by Thai Steamed Egg Custard which was paired with a Dewanosato Jumai from Yamagata Japan. 

The fourth course was a lovely magenta coloured Rice Vermicelli in Five-Spice Broth with Braised Pork Belly paired with Kaiun Iwaizake Junmai Daiginjo Sake 'New Fortune' from Shizuoka, Japan. A refreshing Pomelo Salad or 'Yum Sum-O' along with a slice of Thai Kaffir lime followed, which was light and flavourful. A sensational Red Curry Custard with Sablefish 'Hor Muk' served with Thai Rice served in a warmed fresh coconut was beautifully presented and absolutely luscious, paired with our final sake pairing, a Kamoizumi Junmai Daiginjo from Hiroshima, Japan. Three sweets followed, Chrysanthemum Tea Spheres served in a small spoon, Mango Sorbet with Chilli Salt served in a lovely copper bowl, and showstopper Floating Black Lotus Sesame Dumpling in Coconut Milk. 

Each dish at Kiin is meticulously prepared and thoughtfully plated, and the result is a sublime dining experience that puts the more elevated side of Thai cooking in the spotlight exposing our palates, and our hearts, to something majestic. In true royal style, Nuit hopes to rotate ingredients and update recipes seasonally. 

Exterior of Kiin Thai Restaurant on Adelaide St. West

Our table beside the Thai wooden screen

Kiin Cocktail, Sake and Wine Menu

'Choop Chee Vit' is a tamarind-infused cocktail with mezcal, calvados, dry curacao, pineapple, 

chilli-infused brandy, thai basil, lime and orange bitters and dotted with chilli oil

'Gao-Gae' Cocktail with spring mill bourbon, thai tea-infused rye, dry curacao, 

ceylon tea syrup, magrud lime bitters, soda and orange blossom water

Deep Fried Shrimp Fritter Amuse Bouche: 'Tawd Mun Kung',

artfully presented on a warm stone and surrounded with small river rocks

Our first Sake pairing was Masumi Origarami Sparkling Sake from Nagano

Bottle-fermented, the sparking sake combined fine bubbles with a mild sweetness 

for a refreshing start to our sake pairings

Handmaking dumplings in the kitchen

Thai Flower Dumpling: 'Chor Muang'

Thai Steamed Egg Custard: 'Kai Toon'

The second sake pairing was a Dewanosato Jumai from Yamagata Japan

A light and delicate sake, it paired very nicely with the Vermicelli

Rice Vermicelli in Five-Spice Broth with Braised Pork Belly: 'Guay Sub Nam Khon'

Piercing the egg on top of the dish added a lovely yellow hue to the dish

The third Sake pairing was a Kaiun Iwaizake Junmai Daiginjo Sake 'New Fortune'
from Shizuoka, Japan

Known as "Good Luck" Daiginjo, the sake was fruity sake and a creamy 

Pomelo Salad: 'Yum Sum-O'

Thai Kaffir Lime to be squeezed on the Pomelo Salad

Thai Rice in fresh coconut

Red Curry Custard with Sablefish: 'Hor Muk'

Chrysanthemum Tea Sphere: 'Cha Kek Huay'

Our 4th Sake Pairing was Kamoizumi Junmai Daiginjo from Hiroshima, Japan

An easy to drink Daijingo with notes of persimmon, shiitake and "autumn leaves"

Mango Sorbet with Chilli Salt: 'Mamuang Sorbet Price Glua'

Our server graciously brought an extra chocolate swirl as it broke off 

as she brought it to the table

Floating Black Lotus Sesame Dumpling in Coconut Milk: 'Bua Loy Nga Dam'

Chef Nuit Regular's Kiin cookbook

kiintoronto.com

Grilled Chicken Satay Skewers (Gai Satay)

Makes 30 skewers

Recipe courtesy of Chef Nuit Regular

1 tsp coriander seeds, toasted

1/4 tsp white peppercorns

2 tbsp thinly sliced lemongrass

1 tbsp 2-in piece fresh turmeric, peeled and thinly sliced

1 1/2 tsp sea salt, divided

2 tbsp water

2 tbsp evaporated milk

1 tbsp + 1 1/2 tsp light soy sauce

1 tbsp + 1 1/2 tsp Thai oyster sauce

1 tbsp sweetened condensed milk

1 tbsp vegetable oil

1 tsp curry powder

1 tsp tapioca starch

1 1/2 lb skinless, boneless chicken thighs, cut into bite-sized pieces

1/2 cup well-shaken coconut milk, for brushing

Using a stone mortar and pestle, grind coriander seeds and white peppercorns to a fine powder. Add lemongrass, turmeric and 1 tsp of salt,and pound to a smooth paste. Transfer to a large bowl. Add water, evaporated milk, light soy sauce, oyster sauce, condensed milk, vegetable oil, curry powder, tapioca starch and remaining 1⁄2 tsp salt. Stir well to combine. Add chicken and toss to coat well with the sauce. Cover with plastic wrap and place in the fridge for at least 1 hr to marinate. Soak bamboo skewers in cold water for at least 30 minutes.

Thread the chicken onto one end of each skewer. Prepare grill for direct cooking over high heat. Brush grill with coconut milk and let sit for 1 minute. This will prevent chicken from sticking. Place skewers on grill and cook until they begin to char, 8 to 10 min. Turn and brush the other sides with coconut milk when chicken starts to dry out, cooking for another 6 to 8 min, until a nice char appears. Serve the chicken satay skewers with Peanut Sauce and Fast Pickled Cucumber.

Peanut Sauce

Makes 1 cup

Recipe courtesy of Chef Nuit Regular

1 cup well shaken coconut milk

1/2 cup unsalted roasted peanuts

1 tbsp + 1 1/2 tsp Red curry paste

1 tbsp curry powder

1/4 tsp ground tumeric

1 tsp light soy sauce

1/2 tsp Thai fish sauce

1 tbsp coconut sugar

In a small food processor, combine coconut milk, peanuts, Red Curry Paste, curry powder and turmeric, and purée. Transfer to a small pot and bring to a boil over medium. Reduce heat to medium-low and add light soy sauce, fish sauce and coconut sugar. Stir to mix well and continue to simmer, stirring occasionally and scraping the bottom of the pot to prevent burning, for 10 to 15 min or until the oil rises to the surface. Store peanut sauce in an airtight container in the fridge for up to 3 days.

Fast Pickled Cucumber

Serves 2

Recipe courtesy of Chef Nuit Regular

1/4 cup water

2 tbsp vinegar

2 tbsp Thai cane sugar

1/8 tsp sea salt

1 mini cucumber

1 fresh red spur chili

1 shallot

In a small saucepan over medium, stir together water, white vinegar, cane sugar and salt, and bring to a boil. When the mixture is boiling, cook for another min. Set aside to cool. Add cucumber, chili and shallot, and stir together. Store in an airtight container in the fridge for up to 3 days.

Pad Thai

Serves 2

Recipe courtesy of chef Nuit Regular

Sauce (makes extra):

1 cup grated palm sugar

1 cup water

3/4 cup Tamarind Paste 

1/2 cup Thai oyster sauce

1/2 cup Thai fish sauce

2 tbsp sweet soy sauce

Pad Thai:

7 oz plain dried medium rice noodles

6 tbsp sunflower oil

10 fresh or thawed frozen medium shrimp (size 21–25), peeled and deveined

2 tsp minced shallots

1/2 cup firm tofu cut into 1/2-inch cubes

2 large eggs

2 cups bean sprouts

1/2 cup Chinese chives cut into 1½-inch pieces

4 tbsp ground unsalted roasted peanuts

2 lime wedges

To make the sauce: In a small saucepan, combine the palm sugar, water, tamarind paste, oyster sauce, fish sauce, and sweet soy sauce. Cook over medium heat, stirring occasionally, for 3 to 5 minutes, until the sugar has fully dissolved. Remove from the heat. (The sauce can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.)

Soak the noodles: Place the rice noodles in a large bowl and add enough room-temperature water to cover them by 2 inches. Let soak until soft, about 4 hours. Keep the noodles in water until just before cooking to prevent them from drying out.

To make the pad Thai: Heat a large wok or skillet over high heat for 2 minutes. Reduce the heat to medium and then add the sunflower oil. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink but are not yet fully cooked, 1 to 2 minutes. Push the shrimp to the side of the wok. Remove from the heat and add the shallots and tofu and cook, stirring frequently so the shallots cook thoroughly, 1 to 2 minutes. Add 1/3 cup of the sauce and stir to mix. Return the wok or skillet to medium heat.

Add the drained rice noodles. Increase the heat to high and mix everything together. Cook, stirring frequently, until the noodles are soft, 2 to 3 minutes.

Push everything to one side of the wok. Crack the egg into the empty side of the wok and let cook for 1 minute. Stir to lightly break the yolk but do not scramble the egg, then quickly move the noodles to cover the egg. This way the white and yellow parts of the egg will separate nicely. Cook, without stirring, for 1 minute. Remove from the heat. Add the bean sprouts, Chinese chives, and roasted peanuts and squeeze a lime wedge over everything. Stir again transfer to a decorative plate, and serve while hot.

Guy's Leek & Potato Soup with Homemade Focaccia

 

My husband's homemade focaccia has become something of a legend. In anticipation of a special weekend lunch while visiting our friends Cory and Richard, focaccia was to be one of the menu highlights, served with a charcuterie of specialty cold cuts and cheeses from Scheffler's Delicatessen in the St. Lawrence Market, in addition to Guy's famous Leek and Potato Soup, which was to be 'ramped up' with sautéed pancetta and chopped chives. The prefect lunch for a chilly winter afternoon, the Leek and Potato Soup was hearty, comforting and absolutely delicious, as were the Focaccia Sandwiches.

Guy's hand-made Sourdough Focaccia with tomatoes, olives and rosemary from our garden 

has risen about to go into the oven

Baked and ready to be wrapped up for our journey to see Cory and Richard

Sliced and ready for making Focaccia Sandwiches, one of Richard's favourite things!

Mortadella and Salami

Prociutto, Provolone, sliced Hot House tomatoes, crisp lettuce, and Dijon

all set out for making custom Focaccia sandwiches

Guy's Leek and Potato Soup garnished with sautéed pancetta and fresh chives

Focaccia with Mortadella, provolone, tomato and lettuce

Leek and Potato Soup with Pancetta and Chives

Serves 6

2 tbsp butter

3 cups thinly sliced leeks, white and pale green parts only

3 russet potatoes, peeled and cut into 1/2-inch cubes

4 cups chicken stock

1/2 tsp salt

1/2 cup cream

4 oz diced pancetta

3 tbsp chopped fresh chives, for garnish

Add the diced pancetta to a cold pan and turn the heat to medium-low. Cook stirring occasionally until the fat renders and the pancetta becomes caramelized and crispy, about 5-7 minutes, then remove the pancetta from the pan, drain on paper towel and set aside.

In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 5 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Using an immersion blender, purée the soup until very smooth. Add the cream and season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, and garnish with pancetta and chopped chives.

The Ultimate Club Sandwich: A Triple-Decker Classic

 

The classic club is a triple-decker sandwich made up of three slices of toasted white bread, deli-sliced turkey, ham, Swiss or Provolone cheese, grilled bacon, fresh lettuce, and hot house tomatoes. Mayonnaise is the single official condiment in the club, but I do like to sneak in a little Dijon mustard as well as sliced avocado. The first time I've ever tackled a classic 'club', it was a triumph. Very yummy especially served with good quality potato chips. 

The Ultimate Club Sandwich

Serves 4

Recipe courtesy of Deliciously Seasoned

12 slices good quality white bread

8 slices Swiss Cheese

8 slices Roasted Turkey

8 slices Black Forest Ham

1 cup Mayonnaise

1 tbsp Dijon Mustard

4 pieces green leaf lettuce

2 vine-ripened Tomatoes, sliced

2 Avocados, peeled and finely sliced

8 slices bacon, pre-cooked to crispy perfection

Lightly toast all of the slices of bread and allow to cool for a few minutes as it will keep the lettuce crisp as you build the sandwiches. In a small bowl, mix together the mayonnaise and mustard until fully combined. To assemble, spread some of the mixture on one slice of toast, top with 2 slices of turkey, 2 slices of ham, and a slice of Swiss cheese. Take another slice of toast and spread the mixture on both sides of the toast. Place a slice of Swiss cheese, 2 slices of bacon cut to fit, 3-4 slices of avocado, lettuce, and tomatoes. Top with the last slice of toast, spread lightly with the mayonnaise-dijon mixture. Place a toothpick in each quarter of the sandwich and using a sharp knife carefully cut in half, length-wise and then width-wise before serving. Continue the same process with the 9 other slices of toast. For optimum presentation, turn one or each quarter on its side to show the colourful layers. Serve immediately while it's warm and enjoy with quality potato chips or homemade potato salad for the full Deli experience.

Cory & Richard's Luscious Indian Lamb Dinner

For those who love the magical flavours of indian cuisine, Madhur Jaffrey is the queen of curries and world authority on Indian food, having published over 15 cookbooks on the subject over the last 40 years. Inspired by the tremendous recipes in her cookbook 'Vegetarian India', we were treated to a sensational Indian feast by our dear friends Cory and Richard. Featuring a handsome prize-winning leg of lamb marinated overnight with an intoxicating Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, the lamb marinates overnight before being roasted the following day for about 2 hours.  Served with Madhur Jaffrey's Aloo Gobi, as well as her Red Lentils with Cumin and Shallots, the Indian feast also featured Richard's sensational Curried Couscous garnished with slivered almonds, a fresh Cucumber and Yogurt Raita and adorable mini naan breads. Wonderfully aromatic, gloriously golden and full of flavour, the succulent Indian-style leg of lamb accompanied with delicious bottles of full bodied red wine, the meal was outstanding from beginning to end — Namaste Cory and Richard!

The Christmas Tree beautifully decorated and the dining room table set for dinner with Cory's lovely Mom and Dad, which is always a high point of our visit

Madhur Jaffrey's Aloo Gobi — Cauliflower with Potatoes

Ina Garten's sensational Curried Couscous garnished with slivered almonds

'Vegetarian Indian: A Journey Through the Best of Indian Home Cooking' by Madhur Jaffrey

Madhur Jaffrey Whole Red Lentils with Cumin and Shallots

Scrumpdillyicious Leg of Lamb with Indian-inspired yogurt marinade made with ginger, 

garlic, cumin, turmeric, fennel and lime juice

Allowed to marinate overnight then roasted for almost 2 hours,

Cory's lamb was absolutely delicious

Saturday Night Indian-Inspired Dinner accompanied with Cucumber Raita

and mini naan

Abigail is being a very good girl with hopes of a few Christmas gifts

under the tree with her name on them

Red Lentils with Cumin and Shallots

Serves 4

Recipe courtesy of Madhur Jaffrey

1 cup whole red lentils (not split)

1/4 tsp ground turmeric

1 tsp salt

1 1/2 tbsp olive or peanut oil

1 generous pinch of ground asafoetida

1/4 tsp whole cumin seeds

2 to 3 dried hot red chilies

1 good-sized dry shallot, peeled, finely slivered

butter, optional

lime or lemon wedges, optional

Wash and drain the lentils and place in a medium saucepan with 4-1/2 cups water. Bring to a boil over high heat. Skim off froth on the surface, add the turmeric, and reduce heat to low. Stir, partially cover, and simmer gently for one hour. Mix in salt.

Heat oil in a small frying pan over medium heat. When hot, add the asafoetida. After a few seconds, add the cumin seeds and let them sizzle for a few seconds. Then add the red chilies and fry until they darken. Quickly stir in the shallots and fry until the slivers turn a deep red and become crisp. 

Pour the mixture in the frying pan over the saucepan of lentils and cover immediately. Stir before serving, adding a couple of teaspoons of butter, if desired. Serve with lime or lemon wedges.

Cauliflower with Potatoes / Aloo Gobi

Serves 6

Recipe courtesy of Madhur Jaffrey

For the deep frying:

3 cups olive or sunflower oil, to deep fry

1 1/3 lb florets of cauliflower, about 1-inch wide, and stalk and leaves, chopped

1 lb (2 medium) waxy potatoes, peeled and roughly chopped

For the aloo gobi:

2 tbsp olive or sunflower oil

1 medium onion, finely chopped

1/2 tsp cumin seeds

1 tsp garlic, finely grated or crushed

1 tbsp fresh ginger, peeled and finely grated

1 medium tomato, finely chopped

3 hot green chillies, finely chopped

1 tsp dried fenugreek leaves

1/4 tsp turmeric

2 tbsp coriander leaves, finely chopped

For the deep frying: Pour the oil into a wok and set it over a medium-high heat. Wait for it to get very hot. Fry the cauliflower florets in two batches, for about 2 minutes per batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. Now carefully add the potato to the oil, standing back in case of splashes, and fry for 6 minutes, or until golden all over. Remove and drain on kitchen paper.

For the aloo gobi: Set a clean wok or heavy-based pan about 8-inches in diameter over a medium heat. Pour in the oil and when it's hot, add the onion. Sauté for 2 minutes, then add the cumin seeds. Stir for 3 minutes, or until the onion is light brown. Spoon in the garlic and ginger. Stir for 2 minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for 5 minutes, or until completely integrated. Sprinkle in the chillies and 1 1/4 teaspoons of salt. Stir for 1 minute. Crumble in the fenugreek leaves, and stir for 1 minute. Spoon in the turmeric and mix well. Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook for 6 minutes, or until soft. Add a little water if the pan seems to dry out, then add the deep-fried cauliflower florets and potato and the chopped coriander. Mix gently and cook for a final 2 minutes, then serve.

Jean's Reuben Spirals: The Absolute Best Appetizer

 

Many of my favourite recipes have been inspired by others, and sometimes, shamelessly lifted in their entirety — but I do believe in giving credit where credit's due. Jean White made the best appetizers. That's a bold statement of fact. Living into her 90's, she had a few years to get it right. Her Reuben Spirals are hands down, my absolute favourite appetizer in the world. Served warm out of the oven, they smell outrageously delicious and taste even better. As the name suggests, they borrow some of the same ingredients as a Reuben Sandwich: corned beef and swiss cheese. Being an efficient lady, Jean's recipe can be made ahead of time, frozen until needed, then thawed, sliced and baked when you'd like. Wonderful. So was she. Thinking of her on New Years Day.

Jean's Reuben Spirals

Makes 10-12 spirals per roll

1 package of frozen puff pastry, thawed

1 cup dijon mustard

1 1/2 cups shredded swiss cheese

16 thinly sliced deli corned beef

2 eggs, beaten

1 tsp caraway seeds, as garnish

On a floured surface, roll the puff pastry to a 12"x10" rectangle. Spread 1/2 cup of dijon mustard over the pastry and top with shredded swiss cheese, then top with whole slices of corned beef. Cut the puff pastry crosswise in half, making 2 rectangles. Roll up one rectangle from the short end, jelly roll fashion into a log shape and seal seam with water. Repeat with the other rectangle. 

Freeze by wrapping each roll in cling film, but thaw at room temperature 30 minutes before using. Cut each roll into 1/4-inch slices placed cut side up on a parchment lined cookie sheet. Brush with beaten egg and sprinkle with caraway seeds. Bake at 400° for 10-12 minutes until golden brown. Jean likes them served with a martini! Each roll makes about 10-12 spirals.