Just opened in September, Kinn is the newest vendor stall at the Olly Olly Market in Chelsea (601 W. 26th St b/w 11th & 12th Ave). Joining a variety of Chef-inspired offerings, such as Italian street food, French bakery, and cocktail concepts, Kinn’s menu tells the story of one family’s culinary adventure in recipes whose pure flavors are true to their cherished origins. The double meaning of “kinn” gives voice to the Kinn philosophy, expressing “eat” (ñu) in Thai, and “family” in English. The founders of Kinn celebrate their Grandma Yaa’s most treasured recipes and invite their guests to commune with them in experiencing her love and dedication in each dish.
Grandma Yaa was best known for her Tom Yum Goong Namkon, a time-honored Thai staple which the family called “Mama style”—entirely cooked from scratch, this signature dish might be termed Kinn’s “calling card”, bringing together trational Mama ramen noodle, shrimp, crispy pork belly, crab meat, egg yolk, shrimp & pork broth, home-made sweet & sour tom yum broth, scallions, and cilantro. Shrimp and pork are also part of the spicy Khao Kruk Gapi: shrimp paste fried rice, candied pork belly, fried dried shrimp, diced long beans, sour mango, egg and Thai chilies–Kinn brings the authen6c heat. Another of Grandma’s beloved recipes: Gaeng Keow Wan Gai (Green Curry with Chicken). Freshly home-made green curry paste using thai chilies, garlic and Thai spices, and combined with chicken, coconut milk, Thai eggplant and Thai basil.
As in most Thai home kitchens, Grandma Yaa’s wok was one of her most relied-upon tools, and thus Kinn will offer its patrons some truly exceptional stir-fry dishes, such as Chicken Pad Kraprow Gai Kai Daew (Basil Chicken): minced chicken, basil, Thai chilies, garlic, holy basil and fried egg; Pad Prik Khing Nuua (Beef) – stir-fried home-made red curry paste, long beans, beef, kaffir lime leaf; or Pad Kee Mao Goong, (Prawn with “Drunken Noodles”) – stir-fried broad rice noodles, prawns, Chinese broccoli, Thai peppers, baby corn, young peppercorn, finger root, holy basil.
Grandma Yaa’s recipes include Vegetarian dishes like her Pad Ma Kuer – stir-fried eggplant, tofu, basil, Thai chilies, holy basil and garlic; Pad Kana – stir-fried Chinese broccoli, or stir-fried long beans, both made with special Kinn stir-fry sauce, garlic and ginger. Traditional Som Tum Thai (Papaya Salad) is available in large or small servings – green papaya, Thai chili, lime, dried shrimp, fish sauce, tomato, long beans, and crushed peanuts, with poached shrimp available as a special addition.
Beverages at Kinn include tea, Thai beers, and Sabai Sabai, a traditional Thai Whiskey cocktail whose name translates to “feeling good”. Snacks, desserts, and a variety of soft drinks will be found on the “Kinn-venience” market shelves of the Kinn stall. There is some seating at the stall’s counter, and Olly Olly also offers plenty of space to dine in the hall itself. The Kinn stall and its branding were designed by co-owner Janet Annah (Antidote branding agency), bringing to life the vision of her partner and Kinn Founder Christy LoPresto, granddaughter of Grandma Yaa. LoPresto is a successful New York restaurateur who has played leadership roles in Manhattans well-known Babbalucci, 314 and Pen-n-Coop (also found in Olly Olly), and she and the Kinn team are thrilled to be able to serve her family’s precious recipes to New York in this lively new space.
