What’s on the menu at Kub Khao, a new Thai restaurant with a Khao San Road cook in charge
Kub Khao loosely translates to “with rice,” and Suksaen and Thanomphan have built a menu of regional Thai dishes that rely on rice as the main accompaniment, like tamarind eggs and spicy eggplant stir fry. Signature noodle dishes include khao soi from Northern Thailand, and a version of sukiyaki made with bean curd that’s popular in Bangkok. A variety of red, green and regional curries are also available for both lunch and dinner.
Moo ping: pork marinated in coconut milk, grilled then served with sticky rice. $5.95.
Thum thad: spicy papaya salad with grilled chicken, hard-boiled eggs, shrimp chips, pork rinds and sticky rice. $13.95.
Sukiyaki: glass noodles tossed with fried eggs, napa cabbage, onions, bean curd and suki sauce. $9.95.
Tamarind eggs: deep-fried eggs and shallots in a house tamarind sauce. Served with rice. $9.95.
Khao soi: egg noodles and chicken in a spicy coconut-milk broth with pickled cabbage and bean sprouts. $12.95.
Grilled banana in a coconut-pandan sauce. $6.95
Deep-fried vanilla ice cream. $5.95
The restaurant isn’t currently licensed, so for now the bar serves green tea mocktails and soft drinks. Suksaen imports a few different types of Jasmine tea to create the restaurant’s signature iced tea.
Jasmine iced tea with coconut milk and sugar. $3.50.
Construction was quick on the 18-seat restaurant. Suksaen kept the design fairly minimalist, dressing the walls with Thai baskets and the country’s flag.
Chef Sathit Thanomphan (left) and owner Patrick Suksaen.