I don’t know why it has taken us so long to try Pig & Khao – it has been on my list since the start. It moved to the top when we tried to get in with a group of six during primetime after a nearby show last Friday. The food smelled amazing, and we were disappointed, but not surprised to hear it would be a two-hour wait. After an average meal down the block, I vowed to make a reservation soon. The next Saturday offered a 5:15 pm or a 10:30 pm, so we chose an early dinner.
The cocktail menu seemed so interesting we had to start there. The Szechuan peppercorns in the rum-based Baboy Daiquiri caught my eye, and Derek went for the Rum & Hyde. The numbing spices added a subtle depth to my drink, and the Roasted Peanuts with coconut, lemongrass, and kaffir were an ideal match. We decided to only go for small plates to try more things and settled on the Thai Mushroom Salad, Green Papaya Salad, and Baby Octopus Paksiw.
With a beer and white wine as an accompaniment, we dug into the mushrooms, which were expertly roasted to smoky, chewy perfection. Normally averse to cream sauces piped onto a plate, we loved how the coconut cream calmed the heat and served as a becoming partner for the sweet and tart chili jam. Next up, the green papaya salad held its own with the most authentic ones we have tried over the years, although the chef spun the dish a bit differently with charred chicken and taro.
We closed the meal by dredging each sauteed baby octopus through the buttery black vinegar broth and relishing the bitterness of the watercress and garlic chips. I almost forgot the sweet coconut rice which cooled the tongue between spicy bites, and we had enough to bring home for a side dish the following night.
We want to try everything on the menu and look forward to going back for the food and the lovely people at Pig & Khao.