#blue dragon stir fry sauce is delicious enough......

[gikairan]

Ive been doing the recipe box thing for a while, and largely it's been a success? One thing I accidentally burnt, one thing that was pretty bland, but mostly my complaints are "needs more spice". And that's just a me thing - I have a higher spice tolerance than a lot of Brits.

But today I combined the ingredients for the sauce and just kinda looked at it like....

Mmm no that doesn't vibe......

And pulled a premade stir fry sauce out of the cupboard to use instead.....

[forestfanders]

Birds of a feather - pt 3 Emoticons

A long list of injuries on the page, and a longer list of potential responses to their trauma. Working out how to treat the pair of tiny humanoid avians was going to be a challenge, but it is one Logan and Patton are determined to meet. Pt 2: Roman tests the boundaries of this new place. whump, hurt/comfort and dehumanisation <3 wingfic tw: animal abuse, mention of burns and neglect AO3 link

chapter 1/ chapter 2/ 

The bird man had given Patton the most adorable little wave, and the therapist had felt his heart break a little more.

The pair had been a mess. Their tiny bodies were swamped with bandages, but most harrowing was the wariness in their postures. Princey’s eyes had been clouded with fear, but held a longing to interact, to answer Patton’s questions. Patton just knew there was an outgoing free spirit under there, just waiting to be given permission to shine beneath the fear he had been subjected to. And Anxiety had lived up to his name. The poor kiddo had been practically catatonic in a dissociative fugue, but Patton knew that with a good environment and plenty of reassurance, he too could find peace.

When he looked at them, Patton knew he wanted to protect them.

And he had a plan.

Step one was to get them feeling a bit more secure. Remy had mentioned the pair weren’t eating, weren’t speaking, weren’t doing much of anything in their frightening new surroundings filled with uncertainty. And so Patton had talked gently to the other sick animals in the room, reassuring them, and carefully laying the groundwork for a conversation with the avians. And it seemed to have worked: while not exactly comfortable, they were able to pay attention to what he was saying.  

Step two was to get them actually eating and looking after themselves. After what had seemed a gargantuan feat of bravery, Princey had managed to eat some chicken. Logan had stealthily wandered past a couple of hours later and had sighted Anxiety tackling a large piece of spinach, so there was hope that he too was now eating.

The next steps were to find a temporary home for them, work out some habitat enrichment to keep them entertained, and finally, to introduce enough human interaction to help them on their way to long-term psychological recovery and a forever home.

Patton had been picking at ‘creating a welcoming home for your avian’ and ‘cute toys for bird bois’ articles since he had got home. He put another round of notes in the haphazard googledoc he was compiling. He wanted to do the very best he could for them, but it was starting to get overwhelming.

-88888-

It was only 7:58, but Logan couldn’t wait the extra 2 minutes to text Patton tonight. His brain would not switch off from the events of the day, could not be swayed from the conundrum that was the animal rescue’s latest arrivals. He may be breaking his standard evening routine texting early, but tonight it was necessary.

Logie Bearry Jam: Good evening Patton, how was your dinner?

He sent the text, and picked up the blanket he was crocheting, trying to lose himself in the movement of the hook and the weaving of the wool until Patton replied back.

Pattoncakes: tofu and carrot stir fry with rice 🥕🍚😍🥰😇🍽️✨👻😽

Logan smiled internally at Patton's enthusiastic use of emojis. While in others the behaviour may have been grating, with Patton, it was just another outlet of the man’s effervescence.

Logie Bearry Jam: that sounds delicious. I had pasta with tomato sauce. I liked it.

These texts were a ritual, the same kind of message Logan sent every night. Peace washed into his veins.

Patton shot off a gif of the spaghetti scene from Lady and the tramp.

Pattoncakes: Spagooto🍝👨🍳sounds good! What are you up to tonight?

Logie Bearry Jam:: I am crocheting a blanket. How about you?

Pattoncakes: 🐥🐥💞🤕I have been reading a lil bit about our newest arrivals <3.

And there was the perfect opportunity to sway the conversation in the direction of his current worries. It was understandable that Patton would also be worrying about the same subject, and yet he suspected Patton knew he was worrying about the avians as well. Logan knew many people saw him as unfeeling. But Patton understood. He was good like that.

Logie Bearry Jam: I too have been thinking of the avains. Have you read anything interesting?

Patton sent a link to a google doc filled with links and notes.

Logan threw himself in.

For such delicate pets as humanoid avians, the information on how to look after them was muddied and mixed up, torn between the reality of what they were and what owners wished them to be. Dolls, children, highly-trainable, simple animals, held to the behavioural standards of adults, there was a mishmash of conflicting ideas.

Patton’s notes were in the early draft stage, filled with questions and ideas. He was not as focused on medical concerns Logan, instead choosing to consider a wide range of issues. He outlined every issue well, and had the therapeutic knowledge to challenge false behavioural information.

The document was beautiful.

Logan and Patton’s work rarely intertwined, and so it was rare that Logan got to see this side of the therapy worker. The side that was intelligent in his kindness, the thought process behind his ability to make people feel safe. Logan marveled anew at the incredible man his co-worker was, how capable, how eloquent...

What a joy to be a friend to a man like that.

Logan abandoned his crochet hook in preference of giving his laptop his full attention. They sent back and forth all manners of articles from owners tips to scientific studies. Taking in data, and weaving it into a usable care plan, evaluating all with a vets knowledge and a therapist’s experience.

They danced between information together, shifting through articles. It was so much more fun with Patton (metaphorically) by his side.

Logie Bearry Jam: Perhaps their enclosure can be moved to the vet’s office so that they can get used to humans coming and going, and so we can keep a close eye on them.

Pattoncakes: the vets office is pretty busy! Maybe once they settle a bit more. But right now i think that would be a bit scary

Pattoncakes: maybe the small animal room?

Logie Bearry Jam: It is the correct conditions in there for them.

Pattoncakes: aww and they can watch the bunnies playing!

Pattoncakes: I always find them fun to watch when i am sad

Logie Bearry Jam: Watching the rabbits would also be restful enrichment.

A gif of a happy rabbit running wildly around a room appeared on his screen, before swiftly being superseded by a barrage of twitching noses, floppy ears and bouncing bunnies.

Pattoncakes:  i also like taking my laptop in sometimes for paperwork, so i can pop in for a lil lovin socialisation too

He smiled at the mental image of Patton camped out on the floor of the rabbit room, trying to focus on work while Ted Bunndey ate his notebooks. Logan sincerely doubted much work would be completed. But Patton did indeed make for the very finest socialisation.

Pattoncakes: aaaw there are so many cute toys on the market for Avian humanoids!

Pattoncakes: so expensive though

Pattoncakes: look at this!

He sent a photograph of some over-the-top prince outfit aimed at owners with more money than sense.

Pattoncakes: Princey would look so cute in this!

Pattoncakes: I don’t suppose it is the kind of thing the avians would actually enjoy though *a sticker with a confused looking pink bear*

Logie Bearry Jam: It is doubtful, though some do enjoy it the way many children enjoy imitating their parents. I believe it to be unsanitary at this stage in their recovery, but if they do express a wish to wear garments it is not unhealthy to do so.

Pattoncakes: you could crochet them matching jumpers!  ;P

Logan and Patton wove a plan together. A shining roadmap, flexible but comprehensive. Something that accounted for their physical recovery and mental capabilities. Rules on how to treat them to build trust, further the concept that they were safe. Ways to let them confirm that they would not be touched without permission, that play did not warrant punishment, that there would always be food.

Their web of plans completed, Logan picked up his crochet hook and resumed working on his blanket, the weight gone from his chest. Their conversation pooled into its regular comfortable flow, chatting back and forth about their respective days at work and discussion of mundane things. It was with regret Logan initiated his goodnight messages and deployed his customary goodnight sticker of a sleepy light blue bear with glasses that reminded him a bit of Patton. Patton sent his customary bombardment of illogical stickers and gif which tonight included a pair of canaries hopping around a bowl of water, a dragon with hearts for eyes, and a psychedelic goat.

-88888-

In the recovery room of the Animal shelter’s vet clinic, Virgil sat holding a peanut.

The room was almost dark now, the only light the soft glow of a nightlight in the corner that had been left on for them..

He had eaten 6 peanuts, several spinach leaves, and 4 ½ cubes of glorious chicken.

Roman was asleep behind him, his own hunger sated. Opposite them, a pair of rabbits munched hay. The mewling cat had been returned to her owners. It was quiet in the vets now.

Cautiously, he touched his stomach over the bandages. It gurgled happily beneath his fingers.

Virgil smiled.

===

Aaaand the emojis have not worked for the second half of the fic. Oh well, imagine Patton as the emoji fiend he is.

masterlist    next chapter

But Virgil eats a peanut! Yay XD This chapter is a lil shippy for you <3 Patton's texting is inspired by my girlfriend who is just the cutest emoji-wielding dork to walk the world. And while the fic will not focus much on romance, the carers deserve some soft times.

[vivianrhopper85]

Kiin

So-called Thai restaurants in Toronto are a dime a dozen. High-quality, authentic Thai restaurants, however, are few and far between and some would say, completely non-existent—until Chef Nuit Regular made the city her home.

You may recognise the name from other Toronto establishments such as Pai, Sukhothai, Sabai Sabai and Khao San Road, but Kiin is step above and beyond the ubiquitous street food-esque Thai fare available at any other typical Toronto eatery.

Located in a space that previously housed Khao San Road on Adelaide Street West near Spadina, Kiin is a warm, inviting exploration of Thai royal cuisine which exudes passion for taste and presentation. A dying art evening Thailand due to its complexity, bringing royal Thai cuisine to our city (and possibly the only place for such cuisine in the entire country) is clearly a labour of love for Chef Nuit who learned the techniques in her native country. Kiin means "eat" in Thai, and clearly that is what drives Chef Nuit and her head chef, Jaysy Sringern, to consistently provide such stunning plates and experiences.

Atmosphere & Décor

The restaurant itself is tucked into the ground floor of an otherwise nondescript downtown office building, visible mostly due to the fuchsia splash near the door. Inside is a bustling yet incredibly welcoming and brightly-lit space that draws you in immediately. Stopping by at 5:30 PM, there were a few free tables but most were already reserved for incoming guests. (A reservation is definitely recommended.) The bar was half-full and almost every table on the lower level was taken.

It is obvious that the decor has been as carefully designed as the food itself with a contrast of homey and opulent: tiled marble floors, ornate ceiling moulding, gold accents, wooden shutters, and light wood-panelled walls. Like the tropical mansions of Thailand, Kiin feels like you are walking into a friend's home.

Menu Range

The menu at Kiin is small but don't let that fool you into thinking there isn't much to choose from. It is about quality over quantity, an ideal many Toronto restaurants should take under consideration as well. Despite a small number of offerings, there is a wide range of food for a wide range of tastes. Included on the menu are notifications about common allergens such as gluten, shellfish, dairy, and peanuts to keep you safe.

Starting off, there are two snacks if you feel a bit peckish before your meal. Mun Tawt Ruammit is a small dish of taro root chips with a tom yum sauce and Khao Tung Nah Tang which is a small plate of rice crackers with a variety of spreads. Both are reasonably priced at $9 and $12, respectively.

Moving onto the "small" section is where I'd argue Kiin really shows off what it can do. Each of these could be considered appetizers but as with all dishes here, they are family-style and made for sharing with at least one other person. An average person may get quite full with even two of the small plates all to themselves. Out of the six plates to choose from, two are vegan and four are gluten free! The first two items are staples of royal cuisine: dumplings, intricately conceived, prepared, and presented. At $16, the Roy Thai platter is a selection of four different types of dumpling ranging from Mha Hor to Thoong Thong. The second dumpling offering is the vegan Chor Ladda rice and peanut dumplings, for $4 cheaper than the full platter. Salads for the more veggie-inclined amongst us include Yum Tua Plu, a bean plate with duck eggs, and Pad Buab Jae, a dish of angled gourd (similar to okra) with Thai seasonings and a great price of only $8. For the carnivores, Kiin dishes out Hoi Nung Ta Krai, or roasted PEI mussels, and Kang Moo Yang Nam Jim Jaew which is a succulent looking dish of pork jowl with roasted rice and chilli. Both rest at $16 a plate.

There are only 5 large plates to choose from but again, the range is wide open. The most popular dish and another staple of Thai royal cuisine is the Khao Yum, a large vegan bowl full of colourful rice and an exceptional selection of accompanying vegetables, herbs, fruits, and flowers. On the menu, there is one of each of the common proteins: a fresh fish dish prepared at your table, a beef short rib dish, and a braised chicken stir-fry. The beef lingers at the top end of the price scale at $30, and the chicken rings up $4 dollars cheaper. The fish meal, like all fresh fish, is determined at market price for the day. The other vegetarian option is Chuchee Tofu & Mushroom which is a curry of tofu and fried oyster mushrooms. Both vegan dishes come in at a decent price of $24 each.

Rice side dishes are available in 3 different varieties to complement your large meals: jasmine, sticky, and coconut rice.

Dessert is very limited with only one option of Ponlamai ruam: a platter of fresh Thai fruits, depending on what is best in season and available here. Most likely, there will be a selection possibly including pitaya, rambutan, lychee, starfruit, and pomelo. Occasionally, mango and mangosteen will pop up. It may seem steep at $15 but once again, this is a large platter meant for sharing. After a meal here, there is no way for a single person to finish the whole dessert alone.

Appetizers

As stated above, both the snacks and the small plates can be considered appetizers. For my visit, I took my server's advice and chose the popular Roy Thai to taste a selection of the incredibly pretty dumplings that Kiin is known for. After eating many a Chinese and Japanese dumpling in my time, this was certainly a treat that made me feel a touch like a member of the royal family. There is an order to eat them in, from left to right. The Mha Hor is simply pineapple with tamarind paste that leads into perhaps my favourite, the Chor Ladda which had a deliciously nutty and coconut-y flavour and a lovely texture. I almost felt bad eating such a beautiful little blue dumpling. The Rhoom is a spicy bite with a muted egg flavour that comes on slowly. Finally the Thoong Thong is a chicken and shrimp snack wrapped in a crispy fried wonton wrapper and nested delicately inside a cucumber cup, full of plum sauce with a serious kick. I knew I could eat all 8 of these tasty, almost addictive, dumplings easily myself but I had to save room for the rest of the meal!

The second small plate was the Yum Tua Plu, made with wing beans imported by Chef Nuit from Thailand and free-range duck eggs. This is a perfectly balanced stack of spice, coconut, and crunch. The real beauty of this dish as opposed to other recipes is how it is not floating in a pool of liquid. Instead Chef Nuit serves it drier with a drizzle of sauces to add to each bite as you choose.The crisp beans, toasted coconut, and fried shallots give the whole plate a wonderful crunchiness to compliment the juicy beans and dressing. Bringing it all together, and easing the medium heat of the shrimp chilli paste, are beautifully cooked duck eggs—the perfectly opaque whites with a viscous but not runny yolk. This is clearly a dish that takes skill to balance so well.

Main Course

The large plates are definitely for more than one person, even something as simple sounding as a rice bowl. I debated for a while between the aforementioned rice dish and the Mieng Pla as I'm a huge fan of Thai fish dishes. Eventually, and with the help of my knowledgeable server, I settled on the Khao Yum instead. Again it is one of Kiin's most popular and most Instagrammed dishes simply for its beauty. The dish is brought to your table in a large bowl, unmixed so you can see all the various ingredients clearly. However, it's Kiin custom for your server to mix it for you as it is very important that the dish be mixed a particular way to thoroughly combine all the flavours, and not favour any over others that people may be wary of, especially if they're not familiar with Southeast Asian cuisine. The various coloured rices, mixed with crunchy long beans and spicy chillis, edible flowers and coconut, and every bite has a tiny explosion of bright citrus from the pomelo bits.

This dish is more than a plate of food—it's an experience. From the performance of preparation, to the artistry of the colourful aesthetics, to the symphony of distinct yet harmonic flavours, the Khao Yum is the epitome of a Thai royal dish.

Dessert

Although I already was looking forward to the leftovers I was taking home with me, I felt like I needed just that tang of sweetness to finish the meal. The fruit platter arrived to fascinated stares of those dining around me. It was stacked high with fresh fruit that would itself be a full meal. I was lucky enough that rambutans are still on the plate and half-peeled, as well as one of my favourites: refreshing starfruit. It was a burst of slightly sweet and acidic juice and a pleasant crispness. Again there was pomelo, and two types of pitaya (or dragon fruit). It wasn't too sweet but was a nice, refreshing finale to this experience.

Drink Options

The drinks menu at Kiin is larger than its food menu, by quite a few pages. Luckily there is a reason for that. Wine is available by the glass, 8oz, or bottle with a healthy selection of both reds and whites. Seven whites fill up the menu with three being from Canada, two from Italy, one from Greece, and even an organic Albariño from Spain. The red wine list consists of mainly French and Italian wines which what appears to be a strong focus on organic and sustainable wineries, something still fairly uncommon in many restaurants. A few sparkling whites, a French rose, and a dessert wine from Niagara finish off the list. The beer list is very locally-inspired with the majority of the draught, bottle, and cider offerings coming from Ontario breweries including Left Field, Collective Arts, Bellwoods, and Duxbury. Of course, there is the imported Thai Singha lager as well. As a bonus, Kiin serves up two chilled sakes.

The cocktail list deserves its own spotlight. Each of the drinks, almost all designed by bar manager Emily Robertson, fit perfectly with the delicate and beautiful vibe of Kiin. I opted for the Island Thyme as I have a penchant for anything gin and it actually complemented the food seamlessly. I'm sure all the others do the same. I was also tempted to try out The Pink Side of the Moon, by Kylie Dyment which include tequila alongside various liqueurs, sea salt and candied pineapple. Popular for Instagram is the coconut colada and the YYZ-BKK.

If alcohol is not your thing, the regular pop options are available as well as tropical juices. Furthermore, Kiin offers Thai iced teas that not only look great (especially the pandan version), but are particularly thirst-quenching. I opted to try the Ka Jiab which features one of my favourite juices: hibiscus (also known as sorrel for our Caribbean friends). I don't know if it's because I so rarely have hibiscus or if Kiin just does it really well, but it was a huge treat.

Specialty drinks include ginger beer and kombucha which comes in two flavours: organic mango & charcoal or Hibiscus & Goji Berry. You can guess how tempted I was to try yet another drink!

Service

The best servers are those that seem not only to enjoy interacting with guests, but are knowledgeable of the food and incredibly personable. If all of the servers at Kiin is like Daniel ,they have a really good thing going. Excellent service staff is incredibly important to any restaurant but I feel like at Kiin, it's absolutely necessary. Daniel walks new guests through the menu, is attentive, and has an answer to every single question about any part of the menu. He knows what to suggest for your tastes.

Kiin is a rarity in Toronto as a King West restaurant that focuses on family-style dining and a variety of Thai foods that most Torontonians will not be familiar with. Both of these things will take some orientation for people expecting take-away pad thai and green curry, and as such, good staff is imperative. I also have to say the bar staff was on their game, as was the welcoming hostess who graciously found me a table despite not having a reservation. And the chef herself was wonderful and accommodating, making sure each dish was perfect. Not only does Kiin look like someone's busy home but it almost feels like it by the time you leave as well.

Feeling Afterwards

There was no rumble of a hungry stomach by the end of the meal and I left the restaurant with a big brown bag full of delicious leftovers to share at home (and everyone loved them there too!). I have to admit to having some concerns about trying yet another Canadian Thai restaurant here with claims of authenticity, as so many times before, most attempts at such places have been nothing short of laughable. Thankfully, I had nothing to be worried about at all. When you taste proper Thai food, you automatically know and this place simply feels real.

I will be returning to Kiin for lunch someday as the menu is completely different with noodles, rice dishes, and curry. Thanks to Chef Nuit, a little bit of my hope for real Thai cuisine in Toronto is restored.

VLVLKV

from News And Tip About Real Estate https://jamiesarner.com/toronto-restaurant-reviews/kiin/