Hawker-style shellfish and Thai street food at Kin Hoi

Priyanka Elhence

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Kin Hoi translates simply to ‘eat shellfish’ in Thai. Seafood lovers, this one is for you

What started out as an e-commerce business, has grown from just selling 10kg of shellfish per month to about three tonnes per month in a span of one year, with stalls at Holland Close and Toa Payoh.

Co-founders Daniel Teo and Atchara Nimnuan ditched stable six-figure salaries from the corporate world to set up Kin Hoi. Daniel is the business mind behind the brand while Alie is the fiery third-generation Thai from a family of chefs. Thomas is the “peacemaker” that binds the team together. The trio is on a mission to bring authentic Thai cuisine to the Lion City with Thai street seafood served in hawker style. 

Alie, Daniel & Thomas

Kin Hoi offers fresh seafood dishes with Thai flavours through its extensive menu. Popular choices include The Signature Half Shelled Cockles, available in two flavours: Thai Spicy or Thai Teochew for a local twist; Thai Grilled Squid; Jumbo Grilled Prawn; as well as Atlantic Cod topped with superior Thai Teochew-style soya sauce.

Apart from seafood, Kin Hoi also offers a variety of specialty meat dishes such as its Thai Honey Grilled Pork and Melting Beef. The latter is a beef cube dish served medium rare with a dash of Himalayan pink salt, best paired with Kin Hoi’s Original Style Thai Vermicelli. 

https://kinhoi.sg/ 

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