An ambitious new Thai restaurant opens in River Oaks next week. MaKiin will launch dinner service beginning this Monday, October 23.
Located at the Hanover River Oaks luxury high-rise, MaKiin comes from restaurateur Lukkaew Srasrisuwan, who also created Heights favorite Kin Dee and ghost kitchen concept M Express Thai Kitchen. Leading the kitchen are co-executive chefs Aphassorn (Bell) Predawan and Eakkapan (O) Ngammuang. Most recently of Yao restaurant in Atlanta, each brings an extensive resume to their new project.
To bring her vision for a fine dining Thai restaurant to life, Srasrisuwan worked with Houston’s Gin Design Group. The 4,500-square-foot restaurant takes inspiration from Thai temples and night markets. Details include a canopy paying homage to Thai mythological creatures Galuda and Naga, hand-painted murals depicting scenes from Thailand, and custom bronze mesh curtains.
Overall, MaKiin seats 94 in its main dining room, 17 at its bar, and 56 on its patio. Three private dining rooms seat 10 each.
Chefs Bell and O have created a menu that draws upon northern and southern Thai flavors. Dishes include:
- Tenderloin Temptation, tenderloin tips on a crispy baguette topped with a quail egg yolk and edible flowers, and the
- Duck Garden Oasis, lemongrass-seasoned duck breast cooked sous vide and served with microgreens, edible flowers, celery, pine nuts, and pomegranate seeds.
- Flavors of Siam, seared wagyu steak with charred eggplant, lemongrass, bird’s eye chili, and grilled romaine hearts
- Award-Winning Chicken, deboned chicken wings stuffed with ground chicken, carrots, potatoes, and Massaman curry over potato pave
- Majestic Ocean Medley, poached lobster tail, scallops, crispy soft shell crab, calamari, and bean vermicelli noodles
- Tomahawk Tango, grilled tomahawk pork chop stuffed with spicy pork sausage and served with vegetables and pan-fried rice vermicelli noodles
- Sizzling Northern Adventure, sliced short ribs in yellow curry broth served on a hot stone with crispy egg noodles, pickled green mustard, red onion, quail egg, and chili oil.
Pairing options include a 50-bottle wine list and 10 house cocktails. Happy hour, available daily from 4-6:30 pm, will feature Thai twists on classic cocktails and a separate bar bites menu.
“MaKiin means ‘come to eat,’ an invitation that in Thailand is viewed as the highest honor one can bestow,” Srasrisuwan said in a statement. “I’m excited to offer Houston diners an invitation to come eat and celebrate the culture and beauty of Thailand. Our carefully curated menu of authentic Thai dishes, I feel will really resonate with Houston’s diverse clientele while introducing the Bayou City to an entirely new culinary experience.”
Photo by Sean Rainer
Chef Aphassorn (Bell) Predawan, Lukkaew Srasrisuwan, and Chef Eakkapan (O) Ngammuang.
