The ambiance is colorful and informal at this Michelin-starred Thai restaurant, from the decor to the bold curries. Kin Khao—which translates to “eat rice”—is the passion project of chef Pim Techamuanvivit, who was born and raised in Bangkok. (Her stated mission: “To liberate her beloved Thai cuisine from the tyranny of peanut sauce.”) All Techamuanvivit’s produce, mushrooms, meat, and seafood is sourced from local Northern California purveyors, from Half Moon Bay to Napa. The menu is separated into bites, meats, seafood, greens, and curries. The dishes are shareable and generously spiced, from the “Pretty Hot Wings” glazed with fish sauce, garlic marinade, tamarind, and Sriracha to the dry-fried Duroc pork ribs in a turmeric curry paste. Don’t miss Kin Khao’s modern spin on curries, like the rabbit green curry or the mackerel gaeng som sour curry.