Burlingame's "Narin"
Still Intriguing
Thai menu has many hits and occasional misses
By: Miriam Morgan, Chronicle Staff Writer
Friday August 09, 1996
Martin
Komindr knew what he was doing when
he opened Narin in Burlingame four years ago he was virtually raised in
the restaurant business in Bangkok, and he translated that experience
into a family-run Thai restaurant in San Francisco.
Now, after several years on his continued to refine his style. Narin's
menu is intriguing and extensive and is supplemented by half dozen
or daily specials.
Komindr does a fine job with the standard chicken Satay appetizer, with
a thick peanut sauce that's perfect for dipping, Yam pla muk, the traditional
calamari salads, is also nicely done, the calamari poached just until
tender and standing kang phet ped yang ,an evocative red -curry roasted
duck that maintain a slightly crisp skin ever in the silky curry sauce. Gai
yang, Thai barbecued chicken ,sport a softer skin and whisper of curry
flavor from the marinade.
A recent special, Japanese eggplant saut�ed with prawns. melded both flavors
and textures nicely.
A couple of other dishes, however weren't quite as successful : Garlic
seafood ,with scallops, mussels, prawns and calamari, tested of salt as
much as garlic; and pad Thai (with chicken, prawns or vegetables) was
a serviceable but not notable rendition of the classic dish.
Servers at Narin ,who are sometime Komindr family members or friends,
are knowledgeable and very accommodating. The restaurant it self is welcoming-a
36 seat, neat as a pin space.
Narin's side-street location means it just misses the traffic of Burlingame
Avenue. It's worth a detour.
RESTAURANT ROUNDUP
Tummy growling? Go ahead, plan your weekend around eating out. Here are recaps of restaurants Chronicle critics have reviewed.
Thursday, March 22, 2007
SAN FRANCISCO