August 14, 2025 • 25 mins
On this Episode of Tasting Arcadia with Karen Mac Nair, you'll discover the heartwarming story behind Kin Khao, a family-owned Thai eatery that brings generations of home recipes to Monrovia's dining scene. General Manager Pinky takes us on a delicious journey through their menu and what they are bringing to the Taste of Arcadia.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
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Episode Transcript
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John Villa (00:04):
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, John Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this isa 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John, for that great intro.
So excited to be back.
I'm Karen Mac Nair, the CEOhere at the Arcadia Chamber of
Commerce hosting Tasting Arcadiaanother episode of some great
food in our local area.
Today we have Pinki is with usand I want to make sure I get
(01:09):
this name right.
Pinki, please feel free to jumpin, but I just had a little
practice round so I think I'vegot the name of your restaurant
correct, Kin Khao .
Pinki (01:18):
Kin Khao Yes, Kin Khao, , you're basically speaking Thai
now.
Karen Mac Nair (01:22):
Thank you, I'm trying, Kin Khao, it is a Thai
eatery.
Pinki (01:26):
Yes, it is a Thai eatery.
We're located in Monrovia,actually just on the border,
across the street from the plazaoh, across on 5th and
Huntington, in the Robex Plazaor the Taisho Plaza, if you've
been here for a while.
We just opened in January, sowe're still, you know, getting a
(01:46):
feel for the community like, um, figuring out what we want to
put out there for everybody andlike what we like and what
everyone loves so so it's afamily-owned business?
Karen Mac Nair (01:58):
family-owned, yes, and what is your title
there?
Pinki (02:00):
I'm uh, uh.
What is it jack of all tradesat?
Karen Mac Nair (02:04):
this restaurant.
Pinki (02:06):
Mainly I'm the general manager or the server.
I feel like if you come in, Iwill be there.
I'm there every day.
Karen Mac Nair (02:14):
It's great support.
It depends what day you'rethere and what job you've been
assigned.
Pinki (02:18):
Yes, it's either server cook or I'm dishwashing a lot of
the time too.
Karen Mac Nair (02:24):
I'm sure your mom's proud.
Pinki (02:27):
Yes, she also works hard, so I feel like when I see her,
you know I need to step it uptoo.
Karen Mac Nair (02:32):
What are your hours of operation?
When do you open?
Pinki (02:34):
So we open at 11 to 3 every single day, and then we
close and have a break, and then5 to 9 is our dinner service.
Karen Mac Nair (02:45):
So what inspired your family to open this
business?
Pinki (02:48):
you know honestly, like this restaurant was so out of
left field, like I studied bioin college, oh, my goodness I
was like looking like for jobsand I've been in the restaurant
industry for so long I thinkever since I was like 15.
I got my first like serving joband so I think my mom saw that
and, like we have relativeswho's opened restaurants before,
(03:10):
so we applied for this oneplace and it was either we were
gonna get it or we weren'topening a restaurant at all okay
and I feel like not a lot ofpeople know that because we as a
family weren't in therestaurant industry uh before
this, uh, and I think this waslike a new, like a big learning
curve for all of us too.
So when we decided, my mom waslike, let's do it.
I was like, okay, let's do it.
(03:31):
Like you know, let's put all ofour food out there and see what
we can do.
Karen Mac Nair (03:35):
So when you found out you got the restaurant
, the excitement there,excitement.
I was so scared.
Okay, I wondered if that wasthere.
Pinki (03:44):
That emotion seems real.
Yeah, like it's a wholerestaurant.
You know, like you.
It's like something like aplace Like you go.
You be there all the time.
Luckily it's super close tohome.
I also grew up in Arcadia.
Karen Mac Nair (03:56):
So yeah.
Pinki (03:56):
I feel like, um, like I've come back home now.
I'm like doing something forthe community and I love that,
like I can see and meeteverybody as well.
So, yeah, I feel like thatcalms the nerves a little bit.
Karen Mac Nair (04:06):
Everyone seems to be liking our food a lot, so
good, it's a good time and onething I've discovered on this
podcast is everyone shares abouttheir food, their creation, so
many different things you canjust tell it's it's love, like
it is just are these familyrecipes?
Pinki (04:19):
they're all family recipes.
I think everything, uh, that weput on the menu is like mine,
my uncles, my dads and mysisters favorites okay
everything that, like, my mom ormy grandparents have ever made
and we just kind of like pickand chose a few, and I feel like
we keep cycling things out too,just to see what is like good
(04:40):
for the community, what'spopular and stuff, but
everything is homemade, verytraditional thai foods, what you
would find in like one, like ahousehold you know, like
something you eat when you'resad and you come home and your
mom's like cooking food afterschool I love that, so yeah
super smells of home.
Karen Mac Nair (04:57):
Yeah, the comfort.
Yeah, so good.
Pinki (05:01):
Um the inspiration for your menu sounds like it's
family all family okay yes, alittle bit of the mango sticky
rice pad thai pad.
See you just thrown in there,just so we have, you know, the
common thai food.
Karen Mac Nair (05:15):
If you're watching on youtube you can see,
here's the menus.
Yes, um, if you're listening tous, there's noodles, rice,
appet, curry, a menu just fordrinks.
There's so many things in frontof us right now that I'm
excited.
I just want to ask, though whatabout your business?
What's something you're soproud of?
Pinki (05:36):
I think we're really proud of the sense of family I
feel like, especially because weopened two days after the
forest fires and the windstorm.
Karen Mac Nair (05:43):
Okay, it's been a big year, yeah.
Pinki (05:45):
It's been a big year.
Yeah, it has been a big year.
I feel like, especially forArcadia and like all of our
surrounding communities, it'sbeen like a little bit of a
struggle around that time and Ifeel like everyone who's come in
like we try to treat them likefamily and like I try to
remember every single personthat's come in and like what
they ordered, what they like,and I think the biggest thing
(06:06):
about a restaurant it's justlike being that community, like
being family for everybody lovethat.
Karen Mac Nair (06:10):
So, as a community, what can we do to
support you?
How can we be there with you,for you?
Pinki (06:15):
I feel like if you come in with like great attitude,
like having fun, like you talkto us, like I will talk forever,
sometimes like I'll just sitdown at the next table talking
to my customers forever whilethey're eating.
But you know, like I feel likecoming in like with a smile,
even just to say hi.
I have a lot of customers justcome in to say hi and that like
(06:37):
makes my day and I feel likethat's what we love.
Karen Mac Nair (06:39):
We love that.
Now, Pinky, I know who can takeover for me when I'm having an
off day for the podcast.
I'm going to call you becauseyou talk food and everyone you
do for such a long time.
John Villa (06:48):
I love it I totally got you.
Karen Mac Nair (06:49):
Now, this is your first year joining us for
Taste of Arcadia.
Yes, it is.
Have you had any thoughts?
What are you bringing to taste?
Pinki (06:57):
What's on the menu?
We are bringing a lot of things.
So we're bringing the pat kap,which is like a whole Thai holy
basil, like stir fried with longbeans and bell peppers, a fried
egg on top, traditionally eatenwith rice.
The spicier it is the better,but I understand if people
aren't, as you know, spice.
Karen Mac Nair (07:16):
Do we add spice on it or do you make it with
spice?
Pinki (07:18):
Well, we can do either one.
Yeah, a lot of the times, likeI'll say, like, if they're
unsure, I would say like, getthe spice below.
We also have a spice rack foryou, or extra spice you can add.
Karen Mac Nair (07:27):
Okay.
Pinki (07:28):
I also have these pink noodles right here.
These are coconut miso noodlesand we have a bunch of toppings
in it.
It's really light, it's ourvegetarian dish and it's packed
with a lot of flavors.
I feel like a lot of peopleoverlook this dish just because
it's vegetarian.
Karen Mac Nair (07:43):
Okay, but it is so good.
Pinki (07:44):
It's one of my favorites.
I have the chicken skewers.
This one's our own twist, kindof like chicken satay, but with
masaman curry instead of thetraditional yellow curry used on
it.
This one is a very special dishactually.
This is my grandma's recipeAlready loving it.
Yes, it is Chinese broccoli, welike finely slice it.
Yes, it is Chinese broccoli, welike finely slice it.
And then we have a chickenpatty, lime dressing and tomato
(08:08):
and lime for the toppings.
Karen Mac Nair (08:09):
I'm a huge broccoli fan too, and I never
thought about that.
Pinki (08:12):
Finally chopped, finally chopped, and we deep fry it.
Karen Mac Nair (08:15):
Oh, there you go , you got me.
Pinki (08:16):
Yeah, funny story with this one.
Actually, like my mom's onlymade it twice in the US since
she got here before thisrestaurant.
I've only had it once in mylife before we served it.
Really, yeah, and I beg for itevery like celebration, every
special occasion.
Like, please make this dishlike it is my favorite and she
(08:39):
never makes it for me becauseit's very time consuming.
Yeah, but now that she has awhole staff, we're like, ok,
like, you know.
Karen Mac Nair (08:43):
So you said it was grandmother's recipe.
Yes, my grandma's recipe.
Pinki (08:47):
So this dish is very hard to find in Thailand.
I feel like I've only found itin one other store Kind of the
same.
So I feel like it's very uniqueto our restaurant.
It's like our specialty item aswell.
Karen Mac Nair (08:58):
Okay, I am excited that that's a taste,
because people get to taste itand then come and order it.
Exactly you answered.
One of the questions that I getasked often is when people
bring things to taste, can I goback and order them at the
restaurant?
Oh, yes, most definitely,Because I would hate to try
something, fall in love with itand then get to your restaurant
and not be able to have it againyeah, we also have.
Pinki (09:17):
Like me, and my mom always say this.
It's kind of like if you dareto ask us to make something
special for you.
We'll make it for you.
Oh so, if you like, just ask us.
Oh, like, can you make this?
Like, of course, we're gonnamake it, you know like love that
.
Karen Mac Nair (09:32):
It's like being at home.
If you know the secret knockexactly, then we will make it
for you exactly yeah, so okay,um, is there anything else?
I noticed you have teas infront of two I have thai teas
here.
Pinki (09:44):
Our menus are very.
We have a lot of drinks.
We just got our beer winelicense also.
Ooh clap, for that, yes, tooksix months.
Oh Was crazy, yeah.
So now we have mango stickyrice beer, which is super
interesting.
I'm getting, like thelemongrass, the Tom Yum beer as
well soon.
Singha and Chang are like.
Karen Mac Nair (10:09):
Okay, I've never tried any of those, so they're
pretty good.
Pinki (10:12):
They're pretty good.
Karen Mac Nair (10:13):
Okay, yeah, they're not as strong.
Pinki (10:15):
Oh yeah, I feel like a lot of Thai people like to drink
beers with ice.
Karen Mac Nair (10:19):
Okay.
Pinki (10:20):
Yeah, I don't think that's super common here.
Karen Mac Nair (10:22):
Well, I think it just depends what, and I don't
know for sure I'm not a beerconnoisseur.
Please anyone me seriously?
We're not.
We're not, but my thought wouldbe it just depends what culture
you grew up in, because I thinkyou know german, mexican, like
(10:43):
all.
John Villa (10:44):
There's different ways to serve beers chilled
everyone has their options, so Ilove that.
Karen Mac Nair (10:45):
We'll just try yours.
Yes, for a little bit, okay.
Um, I feel like we should starttasting because it's gonna take
us a minute a minute.
Pinki (10:51):
I actually forgot to bring out the fork.
Karen Mac Nair (10:53):
Okay, good, you have some, I have, you have some
.
I have a secret stash.
Pinki (10:55):
You have a secret stash, I do.
Oh nice, a whole packet andeverything.
Do you want a plate as well?
Karen Mac Nair (11:01):
Yes, please.
Pinki (11:02):
Okay.
Karen Mac Nair (11:03):
That's helpful.
Pinki (11:04):
I guess this is like buffet style.
Karen Mac Nair (11:05):
So here again we are at wonderful Pure Media
Marketing Studios recording thispodcast.
And, as always, dear Christineowner, videos tape recording
this podcast.
Um, and as always, dearchristine owner, I hope I don't
get anything on your keyboards,okay that is the goal.
Oh, I would love that.
Okay, I got excited.
I'm had if.
(11:27):
If you're watching on youtube,I'm just holding a plate out
like a person that, and I willbe honest, I haven't tried much
of the food yet, but one of ourstaff member, jose luis, goes by
often.
Is that spicy?
Oh my gosh, I'm a little scaredvery often.
He comes very often, jose luisis clapping right now somewhere.
(11:50):
Oh okay, okay, cucumbers.
So this is we're preparing achicken skewer with a sauce on
it, and then there's a fewcucumbers.
Pinki (11:59):
There's a coconut miso lime noodle dish that I am
mixing with lime.
Okay, we're narrating.
Karen Mac Nair (12:07):
Yep, we are.
Pinki (12:08):
I'm sorry.
Karen Mac Nair (12:09):
Love it.
We're moving the microphone up,moving the microphone up.
Pinki (12:14):
I'm so tall it's going to take a minute, hello.
Karen Mac Nair (12:18):
Okay, we're back .
Pinki (12:18):
Oh, we're back.
I have been putting on somecoconut miso noodles.
They're pink.
They're actually made fromfermented tofu.
Ooh yeah, that's how they getpink, which is crazy.
A lot of people think we uselike.
Karen Mac Nair (12:35):
And this is chicken for the top, or tofu.
Pinki (12:37):
Tofu.
Karen Mac Nair (12:38):
Okay, yes, I'm placing it all so like I work at
the restaurant, so it'sadorable.
Pinki (12:45):
We need to have the perfect bite.
Maybe you can try those while Iplate up the next one.
Karen Mac Nair (12:48):
Yes, that is a great idea.
Okay, we're starting with thechicken.
Pinki (12:53):
Skewer For that one.
That is a eight.
I'm a server through andthrough guys.
I know the whole menu by heartokay, you were the first person
to quote the menus to us on thepodcast people have nodded and
questioned themselves, but youknow it's a little hint of curry
(13:20):
in that one good texture too,for the sauce melts in your
mouth.
Texture, thank you I made itmyself actually this batch sorry
, I didn't mean to laugh.
Karen Mac Nair (13:30):
You're actually serious.
I made it myself.
Made it myself.
Pinki (13:34):
Made it myself, thank you .
Karen Mac Nair (13:35):
Okay, love that Again.
Everyone listening.
I realize I'm chewing Hopethat's okay.
Okay, so the next is the pinknoodles.
Pinki (13:44):
Pink noodles.
Karen Mac Nair (13:47):
With.
Is there dipping sauce for this?
Is it that one is just asqueeze?
Pinki (13:53):
of lime A squeeze of lime .
Yes, it's a super light dish.
I feel A lot of customers getit when they're feeling like pad
thai, but don't want that heavyfeeling, and I feel like the
toppings are very similar aswell, so that's always a bonus.
Karen Mac Nair (14:09):
I definitely get the light airiness Right.
Traditionally, my normal palateis light airy.
I like lime juices, cucumbers.
Pinki (14:19):
Yeah.
You love Thai food.
Karen Mac Nair (14:21):
I feel like.
Pinki (14:21):
Thai food is like super strong in a lot of flavors.
Okay.
Karen Mac Nair (14:27):
I want to eat more, but I realize I've got a
lot in front of me.
Slow her down, Karen.
Don't do it.
I'm going to have a littledrink of water.
Pinki (14:38):
How are you doing today?
Karen Mac Nair (14:41):
It's been good.
Good, it's fun tasting.
You know.
I'm glad someone asked thatit's fun hosting this podcast.
Pinki (14:48):
Right, I feel like I get to meet everybody you do.
Karen Mac Nair (14:50):
You get to meet and try new foods that I
normally wouldn't try, which isthe whole point of Taste of
Arcadia, right?
So I should say you should goto tasteofarcadiacom to buy your
tickets, because the whole goalis to try new and different
things that you wouldn'tnormally go and order and visit
Right.
Pinki (15:07):
I feel like a lot of these dishes like some are
popular, some are good, butwould love a spotlight too.
Karen Mac Nair (15:14):
Mm-hmm.
Pinki (15:14):
Yes, so this one you'll eat.
Karen Mac Nair (15:17):
Okay.
Pinki (15:17):
Chicken manila with everything in one bite.
Karen Mac Nair (15:19):
Okay.
Pinki (15:20):
Yes.
Karen Mac Nair (15:21):
Including the lime.
Pinki (15:22):
Yes, normally that Chinese broccoli is more crispy.
Karen Mac Nair (15:26):
So it's got a lime, a tomato, the broccoli and
chicken.
Pinki (15:31):
Yes, it's a chicken patty that we make?
Karen Mac Nair (15:33):
Oh, it's a chicken patty.
Yes, and chicken, yes, it's achicken patty that we make okay,
it's all going in at one time.
Pinki (15:42):
Okay, just got a burst of lime the lime changes the whole
thing because it started off alittle sweet right and then,
yeah, then the citrus yeah whichcould be the tomato and the
lime together.
Yeah, it's also tomato season,which is great yeah, which makes
the tomatoes better.
Karen Mac Nair (16:03):
Sorry, I feel so bad talking about my mouthful,
but I feel like that's the wholepoint the chicken patty, so
tender, smooth.
Pinki (16:11):
Texture on it.
Karen Mac Nair (16:14):
Good, and the broccoli I'm a fan.
Pinki (16:17):
Yes, it should be more crispy, though it's like a
little it was in the container.
I'm sorry.
Karen Mac Nair (16:21):
It's okay, I would not know the difference.
Pinki (16:23):
Okay.
Karen Mac Nair (16:24):
Delicious, delicious.
Pinki (16:26):
And this is.
That's the same thing, actually.
Okay, I didn't put the lime andtomato on.
I don't know if you want.
Karen Mac Nair (16:31):
Okay, so I'm gonna go to the next one yes,
this was the patka proud.
Pinki (16:33):
This one's our actually number one seller at our
restaurant.
Did you want an egg as well?
Like part of an egg, maybe?
Well?
Karen Mac Nair (16:41):
yeah, I'll just cut it myself, I'll just splash
there you go for the camera.
A beautiful egg, but obviouslyI'm not gonna have the whole egg
.
Pinki (16:52):
It's so pretty oh yes, you know, I was so bad at making
sunny side up eggs until I hadto make like eight a day and I'm
like, okay, it's got thebeautiful colors, it streams,
okay.
And then this has the stringbeans string beans and holy
basil with ground chicken.
This one can get pretty spicyif you'd like really spicy.
Karen Mac Nair (17:13):
Is that pepper or red pepper in it?
Pinki (17:15):
Bell pepper.
Karen Mac Nair (17:15):
Bell pepper.
Pinki (17:17):
Yeah.
Karen Mac Nair (17:18):
Good, I like flavor, but spice I'm on the
lower spice level.
Yeah, yeah, it's understandable.
Pinki (17:24):
I also feel like eating too much spice can upset this
tummy.
Karen Mac Nair (17:28):
It can you need that?
Pinki (17:29):
balance yeah.
Karen Mac Nair (17:33):
That's just me, okay.
Pinki (17:36):
Dessert time Whoop, whoop .
What is this Sweet treat?
Mango sticky rice, okay.
Karen Mac Nair (17:41):
And you said it was mango season.
Pinki (17:43):
It is mango season Almost over, I think by the time Taste
of Arcadia comes around.
I think it'll be just after it.
I mean no, like I mean sorry.
It ends after Taste of Octavia.
Karen Mac Nair (17:53):
Oh good, so we will still have great mangoes,
so we'll still have good mangoes.
Okay.
Pinki (17:57):
Yes.
Karen Mac Nair (17:58):
The sticky rice, wonderful.
Does it have a sauce?
Pinki (18:03):
What's the sauce?
Karen Mac Nair (18:04):
There's a sauce right here.
I poured a little bit.
No, I can taste it.
Oh, you can.
Okay, coconut.
Pinki (18:09):
Coconut yes, yes, coconut sauce.
It's also in the sticky rice,so when you make it, it's like a
sweet sticky rice.
Karen Mac Nair (18:16):
Ooh, yeah, okay, this is delicious too.
Yes, thank you Wow, how do youmake sticky rice?
Pinki (18:28):
You know I am so bad at making sticky rice In Thailand
you use like a.
What is it?
It's like a woven basket overlike a little like pot that's
shaped like one of those Russiandolls.
Karen Mac Nair (18:38):
Okay.
Pinki (18:38):
And then you put the sticky rice in, you put the
cloth over it, you heat it andthen you like toss it.
Karen Mac Nair (18:45):
Oh, my goodness.
Pinki (18:46):
You'll toss it after a while to flip the rice and then
do the other side.
Karen Mac Nair (18:50):
Okay, please do that on an Instagram video and
put that up.
Pinki (18:53):
Yeah, I'll do it at Taste of Arcadia, I'll toss the rice.
Karen Mac Nair (18:58):
Claps.
I love that.
Don't quote me on that.
Pinki (19:03):
We won't make you.
Karen Mac Nair (19:05):
But that's that.
I would not have thought theanswer would have been that.
Pinki (19:09):
Yeah, wow.
Karen Mac Nair (19:12):
When I found out I was like oh, this is like old
school, yeah yeah, but it'sdelicious.
I feel like it's worth theeffort, thank you.
Pinki (19:16):
Yeah, it is really yummy.
Thank you so much.
Yes, and then I also have Thaitea for you if you want to try
it.
John Villa (19:21):
Oh yes.
Karen Mac Nair (19:21):
But, it's a little sweet.
Pinki (19:22):
I know you said you didn't really like the sweetness
.
Are there different flavors?
Is there a basic?
You can do a green tea, thaitea which is like a green Thai
tea.
It's like green tea leaves.
This traditional Thai tea ismade with black tea.
Okay, yeah.
And then we actually havegotten a lot of customers say
(19:43):
that they haven't seen a Thaitea with lime, which is one of
my favorite drinks.
Yeah, I feel like in the USit's more Thai tea with milk.
I love the Thai tea with lime.
Karen Mac Nair (19:52):
It's more refreshing, less heavy this does
I do have, yeah, um a creamyexactly right, creamy yes yes,
cream, good though tea umsweetness sweetness caffeine
caffeine.
Oh great, now I'm just gonna berunning around the room.
Pinki (20:11):
It's 3 pm.
That's what you needed tastingarcadia on caffeine.
Karen Mac Nair (20:21):
That's all we need.
I love it, so um.
Are there different types ofthe thai cheese you offer at
your restaurant?
Pinki (20:28):
I only have this regular thai tea, and then I have one
with lime, I have a longan drinkwhich is like the southeast
asian fruit.
It's kind of like close tolychee, okay yeah, and then it's
kind of like sugar cane.
And then I have a hibiscusdrink.
That's more thai, I feel likethere's like hamayka, like you
know, and then there's, likehibiscus, which is like this I
don't know what's this?
(20:48):
At roselle I?
think that's what it's calledlike the fruit, fruit, like
cousin, yeah.
And then beer wine, thai icedcoffee.
I have one every morning.
I think I've gained like fivepounds.
I put like a sea salt whippedcream, cream foam on top, like
that's half my cup.
Karen Mac Nair (21:04):
okay, you do not know how many of these
interviews the owners, the chefs, the people talk about then
their consumption, yeah, andthey're concerned about their
own, like no, I'm like weightcontrol.
Pinki (21:14):
I eat every day.
Oh, it's so funny.
Karen Mac Nair (21:19):
Well, Pinki, thank you so much for joining us
.
This has been wonderful.
I just encourage everyone tostop by Kin Khao and Taste of
Arcadia and, thank you, have awonderful time just in ordering
all these delicious foods.
Make sure you buy your ticketsfor Taste of Arcadia at
tasteofarcadiacom.
September 13th we're at thebeautiful Santa Anita Park so
(21:44):
excited.
Oh my goodness, I'm justthrilled to be able to be part
of this event and all thesewonderful businesses.
So join us on our next episodeand we will see you soon.
Thank you, thank you.
Pinki (21:56):
We need like an outro music that's McDonald's.
Karen Mac Nair (22:00):
We'll see you all soon.
John Villa (22:02):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
See you at the Taste.
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, John Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this isa 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John, for that great intro.
So excited to be back.
I'm Karen Mac Nair, the CEOhere at the Arcadia Chamber of
Commerce hosting Tasting Arcadiaanother episode of some great
food in our local area.
Today we have Pinki is with usand I want to make sure I get
(01:09):
this name right.
Pinki, please feel free to jumpin, but I just had a little
practice round so I think I'vegot the name of your restaurant
correct, Kin Khao .
Pinki (01:18):
Kin Khao Yes, Kin Khao, , you're basically speaking Thai
now.
Karen Mac Nair (01:22):
Thank you, I'm trying, Kin Khao, it is a Thai
eatery.
Pinki (01:26):
Yes, it is a Thai eatery.
We're located in Monrovia,actually just on the border,
across the street from the plazaoh, across on 5th and
Huntington, in the Robex Plazaor the Taisho Plaza, if you've
been here for a while.
We just opened in January, sowe're still, you know, getting a
(01:46):
feel for the community like, um, figuring out what we want to
put out there for everybody andlike what we like and what
everyone loves so so it's afamily-owned business?
Karen Mac Nair (01:58):
family-owned, yes, and what is your title
there?
Pinki (02:00):
I'm uh, uh.
What is it jack of all tradesat?
Karen Mac Nair (02:04):
this restaurant.
Pinki (02:06):
Mainly I'm the general manager or the server.
I feel like if you come in, Iwill be there.
I'm there every day.
Karen Mac Nair (02:14):
It's great support.
It depends what day you'rethere and what job you've been
assigned.
Pinki (02:18):
Yes, it's either server cook or I'm dishwashing a lot of
the time too.
Karen Mac Nair (02:24):
I'm sure your mom's proud.
Pinki (02:27):
Yes, she also works hard, so I feel like when I see her,
you know I need to step it uptoo.
Karen Mac Nair (02:32):
What are your hours of operation?
When do you open?
Pinki (02:34):
So we open at 11 to 3 every single day, and then we
close and have a break, and then5 to 9 is our dinner service.
Karen Mac Nair (02:45):
So what inspired your family to open this
business?
Pinki (02:48):
you know honestly, like this restaurant was so out of
left field, like I studied bioin college, oh, my goodness I
was like looking like for jobsand I've been in the restaurant
industry for so long I thinkever since I was like 15.
I got my first like serving joband so I think my mom saw that
and, like we have relativeswho's opened restaurants before,
(03:10):
so we applied for this oneplace and it was either we were
gonna get it or we weren'topening a restaurant at all okay
and I feel like not a lot ofpeople know that because we as a
family weren't in therestaurant industry uh before
this, uh, and I think this waslike a new, like a big learning
curve for all of us too.
So when we decided, my mom waslike, let's do it.
I was like, okay, let's do it.
(03:31):
Like you know, let's put all ofour food out there and see what
we can do.
Karen Mac Nair (03:35):
So when you found out you got the restaurant
, the excitement there,excitement.
I was so scared.
Okay, I wondered if that wasthere.
Pinki (03:44):
That emotion seems real.
Yeah, like it's a wholerestaurant.
You know, like you.
It's like something like aplace Like you go.
You be there all the time.
Luckily it's super close tohome.
I also grew up in Arcadia.
Karen Mac Nair (03:56):
So yeah.
Pinki (03:56):
I feel like, um, like I've come back home now.
I'm like doing something forthe community and I love that,
like I can see and meeteverybody as well.
So, yeah, I feel like thatcalms the nerves a little bit.
Karen Mac Nair (04:06):
Everyone seems to be liking our food a lot, so
good, it's a good time and onething I've discovered on this
podcast is everyone shares abouttheir food, their creation, so
many different things you canjust tell it's it's love, like
it is just are these familyrecipes?
Pinki (04:19):
they're all family recipes.
I think everything, uh, that weput on the menu is like mine,
my uncles, my dads and mysisters favorites okay
everything that, like, my mom ormy grandparents have ever made
and we just kind of like pickand chose a few, and I feel like
we keep cycling things out too,just to see what is like good
(04:40):
for the community, what'spopular and stuff, but
everything is homemade, verytraditional thai foods, what you
would find in like one, like ahousehold you know, like
something you eat when you'resad and you come home and your
mom's like cooking food afterschool I love that, so yeah
super smells of home.
Karen Mac Nair (04:57):
Yeah, the comfort.
Yeah, so good.
Pinki (05:01):
Um the inspiration for your menu sounds like it's
family all family okay yes, alittle bit of the mango sticky
rice pad thai pad.
See you just thrown in there,just so we have, you know, the
common thai food.
Karen Mac Nair (05:15):
If you're watching on youtube you can see,
here's the menus.
Yes, um, if you're listening tous, there's noodles, rice,
appet, curry, a menu just fordrinks.
There's so many things in frontof us right now that I'm
excited.
I just want to ask, though whatabout your business?
What's something you're soproud of?
Pinki (05:36):
I think we're really proud of the sense of family I
feel like, especially because weopened two days after the
forest fires and the windstorm.
Karen Mac Nair (05:43):
Okay, it's been a big year, yeah.
Pinki (05:45):
It's been a big year.
Yeah, it has been a big year.
I feel like, especially forArcadia and like all of our
surrounding communities, it'sbeen like a little bit of a
struggle around that time and Ifeel like everyone who's come in
like we try to treat them likefamily and like I try to
remember every single personthat's come in and like what
they ordered, what they like,and I think the biggest thing
(06:06):
about a restaurant it's justlike being that community, like
being family for everybody lovethat.
Karen Mac Nair (06:10):
So, as a community, what can we do to
support you?
How can we be there with you,for you?
Pinki (06:15):
I feel like if you come in with like great attitude,
like having fun, like you talkto us, like I will talk forever,
sometimes like I'll just sitdown at the next table talking
to my customers forever whilethey're eating.
But you know, like I feel likecoming in like with a smile,
even just to say hi.
I have a lot of customers justcome in to say hi and that like
(06:37):
makes my day and I feel likethat's what we love.
Karen Mac Nair (06:39):
We love that.
Now, Pinky, I know who can takeover for me when I'm having an
off day for the podcast.
I'm going to call you becauseyou talk food and everyone you
do for such a long time.
John Villa (06:48):
I love it I totally got you.
Karen Mac Nair (06:49):
Now, this is your first year joining us for
Taste of Arcadia.
Yes, it is.
Have you had any thoughts?
What are you bringing to taste?
Pinki (06:57):
What's on the menu?
We are bringing a lot of things.
So we're bringing the pat kap,which is like a whole Thai holy
basil, like stir fried with longbeans and bell peppers, a fried
egg on top, traditionally eatenwith rice.
The spicier it is the better,but I understand if people
aren't, as you know, spice.
Karen Mac Nair (07:16):
Do we add spice on it or do you make it with
spice?
Pinki (07:18):
Well, we can do either one.
Yeah, a lot of the times, likeI'll say, like, if they're
unsure, I would say like, getthe spice below.
We also have a spice rack foryou, or extra spice you can add.
Karen Mac Nair (07:27):
Okay.
Pinki (07:28):
I also have these pink noodles right here.
These are coconut miso noodlesand we have a bunch of toppings
in it.
It's really light, it's ourvegetarian dish and it's packed
with a lot of flavors.
I feel like a lot of peopleoverlook this dish just because
it's vegetarian.
Karen Mac Nair (07:43):
Okay, but it is so good.
Pinki (07:44):
It's one of my favorites.
I have the chicken skewers.
This one's our own twist, kindof like chicken satay, but with
masaman curry instead of thetraditional yellow curry used on
it.
This one is a very special dishactually.
This is my grandma's recipeAlready loving it.
Yes, it is Chinese broccoli, welike finely slice it.
Yes, it is Chinese broccoli, welike finely slice it.
And then we have a chickenpatty, lime dressing and tomato
(08:08):
and lime for the toppings.
Karen Mac Nair (08:09):
I'm a huge broccoli fan too, and I never
thought about that.
Pinki (08:12):
Finally chopped, finally chopped, and we deep fry it.
Karen Mac Nair (08:15):
Oh, there you go , you got me.
Pinki (08:16):
Yeah, funny story with this one.
Actually, like my mom's onlymade it twice in the US since
she got here before thisrestaurant.
I've only had it once in mylife before we served it.
Really, yeah, and I beg for itevery like celebration, every
special occasion.
Like, please make this dishlike it is my favorite and she
(08:39):
never makes it for me becauseit's very time consuming.
Yeah, but now that she has awhole staff, we're like, ok,
like, you know.
Karen Mac Nair (08:43):
So you said it was grandmother's recipe.
Yes, my grandma's recipe.
Pinki (08:47):
So this dish is very hard to find in Thailand.
I feel like I've only found itin one other store Kind of the
same.
So I feel like it's very uniqueto our restaurant.
It's like our specialty item aswell.
Karen Mac Nair (08:58):
Okay, I am excited that that's a taste,
because people get to taste itand then come and order it.
Exactly you answered.
One of the questions that I getasked often is when people
bring things to taste, can I goback and order them at the
restaurant?
Oh, yes, most definitely,Because I would hate to try
something, fall in love with itand then get to your restaurant
and not be able to have it againyeah, we also have.
Pinki (09:17):
Like me, and my mom always say this.
It's kind of like if you dareto ask us to make something
special for you.
We'll make it for you.
Oh so, if you like, just ask us.
Oh, like, can you make this?
Like, of course, we're gonnamake it, you know like love that
.
Karen Mac Nair (09:32):
It's like being at home.
If you know the secret knockexactly, then we will make it
for you exactly yeah, so okay,um, is there anything else?
I noticed you have teas infront of two I have thai teas
here.
Pinki (09:44):
Our menus are very.
We have a lot of drinks.
We just got our beer winelicense also.
Ooh clap, for that, yes, tooksix months.
Oh Was crazy, yeah.
So now we have mango stickyrice beer, which is super
interesting.
I'm getting, like thelemongrass, the Tom Yum beer as
well soon.
Singha and Chang are like.
Karen Mac Nair (10:09):
Okay, I've never tried any of those, so they're
pretty good.
Pinki (10:12):
They're pretty good.
Karen Mac Nair (10:13):
Okay, yeah, they're not as strong.
Pinki (10:15):
Oh yeah, I feel like a lot of Thai people like to drink
beers with ice.
Karen Mac Nair (10:19):
Okay.
Pinki (10:20):
Yeah, I don't think that's super common here.
Karen Mac Nair (10:22):
Well, I think it just depends what, and I don't
know for sure I'm not a beerconnoisseur.
Please anyone me seriously?
We're not.
We're not, but my thought wouldbe it just depends what culture
you grew up in, because I thinkyou know german, mexican, like
(10:43):
all.
John Villa (10:44):
There's different ways to serve beers chilled
everyone has their options, so Ilove that.
Karen Mac Nair (10:45):
We'll just try yours.
Yes, for a little bit, okay.
Um, I feel like we should starttasting because it's gonna take
us a minute a minute.
Pinki (10:51):
I actually forgot to bring out the fork.
Karen Mac Nair (10:53):
Okay, good, you have some, I have, you have some
.
I have a secret stash.
Pinki (10:55):
You have a secret stash, I do.
Oh nice, a whole packet andeverything.
Do you want a plate as well?
Karen Mac Nair (11:01):
Yes, please.
Pinki (11:02):
Okay.
Karen Mac Nair (11:03):
That's helpful.
Pinki (11:04):
I guess this is like buffet style.
Karen Mac Nair (11:05):
So here again we are at wonderful Pure Media
Marketing Studios recording thispodcast.
And, as always, dear Christineowner, videos tape recording
this podcast.
Um, and as always, dearchristine owner, I hope I don't
get anything on your keyboards,okay that is the goal.
Oh, I would love that.
Okay, I got excited.
I'm had if.
(11:27):
If you're watching on youtube,I'm just holding a plate out
like a person that, and I willbe honest, I haven't tried much
of the food yet, but one of ourstaff member, jose luis, goes by
often.
Is that spicy?
Oh my gosh, I'm a little scaredvery often.
He comes very often, jose luisis clapping right now somewhere.
(11:50):
Oh okay, okay, cucumbers.
So this is we're preparing achicken skewer with a sauce on
it, and then there's a fewcucumbers.
Pinki (11:59):
There's a coconut miso lime noodle dish that I am
mixing with lime.
Okay, we're narrating.
Karen Mac Nair (12:07):
Yep, we are.
Pinki (12:08):
I'm sorry.
Karen Mac Nair (12:09):
Love it.
We're moving the microphone up,moving the microphone up.
Pinki (12:14):
I'm so tall it's going to take a minute, hello.
Karen Mac Nair (12:18):
Okay, we're back .
Pinki (12:18):
Oh, we're back.
I have been putting on somecoconut miso noodles.
They're pink.
They're actually made fromfermented tofu.
Ooh yeah, that's how they getpink, which is crazy.
A lot of people think we uselike.
Karen Mac Nair (12:35):
And this is chicken for the top, or tofu.
Pinki (12:37):
Tofu.
Karen Mac Nair (12:38):
Okay, yes, I'm placing it all so like I work at
the restaurant, so it'sadorable.
Pinki (12:45):
We need to have the perfect bite.
Maybe you can try those while Iplate up the next one.
Karen Mac Nair (12:48):
Yes, that is a great idea.
Okay, we're starting with thechicken.
Pinki (12:53):
Skewer For that one.
That is a eight.
I'm a server through andthrough guys.
I know the whole menu by heartokay, you were the first person
to quote the menus to us on thepodcast people have nodded and
questioned themselves, but youknow it's a little hint of curry
(13:20):
in that one good texture too,for the sauce melts in your
mouth.
Texture, thank you I made itmyself actually this batch sorry
, I didn't mean to laugh.
Karen Mac Nair (13:30):
You're actually serious.
I made it myself.
Made it myself.
Pinki (13:34):
Made it myself, thank you .
Karen Mac Nair (13:35):
Okay, love that Again.
Everyone listening.
I realize I'm chewing Hopethat's okay.
Okay, so the next is the pinknoodles.
Pinki (13:44):
Pink noodles.
Karen Mac Nair (13:47):
With.
Is there dipping sauce for this?
Is it that one is just asqueeze?
Pinki (13:53):
of lime A squeeze of lime .
Yes, it's a super light dish.
I feel A lot of customers getit when they're feeling like pad
thai, but don't want that heavyfeeling, and I feel like the
toppings are very similar aswell, so that's always a bonus.
Karen Mac Nair (14:09):
I definitely get the light airiness Right.
Traditionally, my normal palateis light airy.
I like lime juices, cucumbers.
Pinki (14:19):
Yeah.
You love Thai food.
Karen Mac Nair (14:21):
I feel like.
Pinki (14:21):
Thai food is like super strong in a lot of flavors.
Okay.
Karen Mac Nair (14:27):
I want to eat more, but I realize I've got a
lot in front of me.
Slow her down, Karen.
Don't do it.
I'm going to have a littledrink of water.
Pinki (14:38):
How are you doing today?
Karen Mac Nair (14:41):
It's been good.
Good, it's fun tasting.
You know.
I'm glad someone asked thatit's fun hosting this podcast.
Pinki (14:48):
Right, I feel like I get to meet everybody you do.
Karen Mac Nair (14:50):
You get to meet and try new foods that I
normally wouldn't try, which isthe whole point of Taste of
Arcadia, right?
So I should say you should goto tasteofarcadiacom to buy your
tickets, because the whole goalis to try new and different
things that you wouldn'tnormally go and order and visit
Right.
Pinki (15:07):
I feel like a lot of these dishes like some are
popular, some are good, butwould love a spotlight too.
Karen Mac Nair (15:14):
Mm-hmm.
Pinki (15:14):
Yes, so this one you'll eat.
Karen Mac Nair (15:17):
Okay.
Pinki (15:17):
Chicken manila with everything in one bite.
Karen Mac Nair (15:19):
Okay.
Pinki (15:20):
Yes.
Karen Mac Nair (15:21):
Including the lime.
Pinki (15:22):
Yes, normally that Chinese broccoli is more crispy.
Karen Mac Nair (15:26):
So it's got a lime, a tomato, the broccoli and
chicken.
Pinki (15:31):
Yes, it's a chicken patty that we make?
Karen Mac Nair (15:33):
Oh, it's a chicken patty.
Yes, and chicken, yes, it's achicken patty that we make okay,
it's all going in at one time.
Pinki (15:42):
Okay, just got a burst of lime the lime changes the whole
thing because it started off alittle sweet right and then,
yeah, then the citrus yeah whichcould be the tomato and the
lime together.
Yeah, it's also tomato season,which is great yeah, which makes
the tomatoes better.
Karen Mac Nair (16:03):
Sorry, I feel so bad talking about my mouthful,
but I feel like that's the wholepoint the chicken patty, so
tender, smooth.
Pinki (16:11):
Texture on it.
Karen Mac Nair (16:14):
Good, and the broccoli I'm a fan.
Pinki (16:17):
Yes, it should be more crispy, though it's like a
little it was in the container.
I'm sorry.
Karen Mac Nair (16:21):
It's okay, I would not know the difference.
Pinki (16:23):
Okay.
Karen Mac Nair (16:24):
Delicious, delicious.
Pinki (16:26):
And this is.
That's the same thing, actually.
Okay, I didn't put the lime andtomato on.
I don't know if you want.
Karen Mac Nair (16:31):
Okay, so I'm gonna go to the next one yes,
this was the patka proud.
Pinki (16:33):
This one's our actually number one seller at our
restaurant.
Did you want an egg as well?
Like part of an egg, maybe?
Well?
Karen Mac Nair (16:41):
yeah, I'll just cut it myself, I'll just splash
there you go for the camera.
A beautiful egg, but obviouslyI'm not gonna have the whole egg
.
Pinki (16:52):
It's so pretty oh yes, you know, I was so bad at making
sunny side up eggs until I hadto make like eight a day and I'm
like, okay, it's got thebeautiful colors, it streams,
okay.
And then this has the stringbeans string beans and holy
basil with ground chicken.
This one can get pretty spicyif you'd like really spicy.
Karen Mac Nair (17:13):
Is that pepper or red pepper in it?
Pinki (17:15):
Bell pepper.
Karen Mac Nair (17:15):
Bell pepper.
Pinki (17:17):
Yeah.
Karen Mac Nair (17:18):
Good, I like flavor, but spice I'm on the
lower spice level.
Yeah, yeah, it's understandable.
Pinki (17:24):
I also feel like eating too much spice can upset this
tummy.
Karen Mac Nair (17:28):
It can you need that?
Pinki (17:29):
balance yeah.
Karen Mac Nair (17:33):
That's just me, okay.
Pinki (17:36):
Dessert time Whoop, whoop .
What is this Sweet treat?
Mango sticky rice, okay.
Karen Mac Nair (17:41):
And you said it was mango season.
Pinki (17:43):
It is mango season Almost over, I think by the time Taste
of Arcadia comes around.
I think it'll be just after it.
I mean no, like I mean sorry.
It ends after Taste of Octavia.
Karen Mac Nair (17:53):
Oh good, so we will still have great mangoes,
so we'll still have good mangoes.
Okay.
Pinki (17:57):
Yes.
Karen Mac Nair (17:58):
The sticky rice, wonderful.
Does it have a sauce?
Pinki (18:03):
What's the sauce?
Karen Mac Nair (18:04):
There's a sauce right here.
I poured a little bit.
No, I can taste it.
Oh, you can.
Okay, coconut.
Pinki (18:09):
Coconut yes, yes, coconut sauce.
It's also in the sticky rice,so when you make it, it's like a
sweet sticky rice.
Karen Mac Nair (18:16):
Ooh, yeah, okay, this is delicious too.
Yes, thank you Wow, how do youmake sticky rice?
Pinki (18:28):
You know I am so bad at making sticky rice In Thailand
you use like a.
What is it?
It's like a woven basket overlike a little like pot that's
shaped like one of those Russiandolls.
Karen Mac Nair (18:38):
Okay.
Pinki (18:38):
And then you put the sticky rice in, you put the
cloth over it, you heat it andthen you like toss it.
Karen Mac Nair (18:45):
Oh, my goodness.
Pinki (18:46):
You'll toss it after a while to flip the rice and then
do the other side.
Karen Mac Nair (18:50):
Okay, please do that on an Instagram video and
put that up.
Pinki (18:53):
Yeah, I'll do it at Taste of Arcadia, I'll toss the rice.
Karen Mac Nair (18:58):
Claps.
I love that.
Don't quote me on that.
Pinki (19:03):
We won't make you.
Karen Mac Nair (19:05):
But that's that.
I would not have thought theanswer would have been that.
Pinki (19:09):
Yeah, wow.
Karen Mac Nair (19:12):
When I found out I was like oh, this is like old
school, yeah yeah, but it'sdelicious.
I feel like it's worth theeffort, thank you.
Pinki (19:16):
Yeah, it is really yummy.
Thank you so much.
Yes, and then I also have Thaitea for you if you want to try
it.
John Villa (19:21):
Oh yes.
Karen Mac Nair (19:21):
But, it's a little sweet.
Pinki (19:22):
I know you said you didn't really like the sweetness
.
Are there different flavors?
Is there a basic?
You can do a green tea, thaitea which is like a green Thai
tea.
It's like green tea leaves.
This traditional Thai tea ismade with black tea.
Okay, yeah.
And then we actually havegotten a lot of customers say
(19:43):
that they haven't seen a Thaitea with lime, which is one of
my favorite drinks.
Yeah, I feel like in the USit's more Thai tea with milk.
I love the Thai tea with lime.
Karen Mac Nair (19:52):
It's more refreshing, less heavy this does
I do have, yeah, um a creamyexactly right, creamy yes yes,
cream, good though tea umsweetness sweetness caffeine
caffeine.
Oh great, now I'm just gonna berunning around the room.
Pinki (20:11):
It's 3 pm.
That's what you needed tastingarcadia on caffeine.
Karen Mac Nair (20:21):
That's all we need.
I love it, so um.
Are there different types ofthe thai cheese you offer at
your restaurant?
Pinki (20:28):
I only have this regular thai tea, and then I have one
with lime, I have a longan drinkwhich is like the southeast
asian fruit.
It's kind of like close tolychee, okay yeah, and then it's
kind of like sugar cane.
And then I have a hibiscusdrink.
That's more thai, I feel likethere's like hamayka, like you
know, and then there's, likehibiscus, which is like this I
don't know what's this?
(20:48):
At roselle I?
think that's what it's calledlike the fruit, fruit, like
cousin, yeah.
And then beer wine, thai icedcoffee.
I have one every morning.
I think I've gained like fivepounds.
I put like a sea salt whippedcream, cream foam on top, like
that's half my cup.
Karen Mac Nair (21:04):
okay, you do not know how many of these
interviews the owners, the chefs, the people talk about then
their consumption, yeah, andthey're concerned about their
own, like no, I'm like weightcontrol.
Pinki (21:14):
I eat every day.
Oh, it's so funny.
Karen Mac Nair (21:19):
Well, Pinki, thank you so much for joining us
.
This has been wonderful.
I just encourage everyone tostop by Kin Khao and Taste of
Arcadia and, thank you, have awonderful time just in ordering
all these delicious foods.
Make sure you buy your ticketsfor Taste of Arcadia at
tasteofarcadiacom.
September 13th we're at thebeautiful Santa Anita Park so
(21:44):
excited.
Oh my goodness, I'm justthrilled to be able to be part
of this event and all thesewonderful businesses.
So join us on our next episodeand we will see you soon.
Thank you, thank you.
Pinki (21:56):
We need like an outro music that's McDonald's.
Karen Mac Nair (22:00):
We'll see you all soon.
John Villa (22:02):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
See you at the Taste.
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