Ki'Na Pays Homage to Traditional Chinese Cuisine with a Fresh Twist
From the heritage restaurant Christina Wan’s comes Ki’Na, a new Asian-inspired restaurant that offers not only fresh ingredients, but hormone & antibiotic-free, non-GMO and organic products. The modern ambiance makes it a great spot for a relaxing date night or lunch out.
Every day, and all night long you can savor fresh oysters on the half shell for only $1 with the purchase of an alcoholic drink. The pickled cucumbers with Szechuan peppercorn, vinegar and sesame seeds are also a crowd favorite.
Another popular small plate that pairs nicely with Ki’Na’s cocktails is the Taiwanese Salt & Pepper Chicken. The crispy and saltiness of the exterior complements perfectly with the pickled chili, Thai basil and chili mayo served alongside it.
Looking for something refreshing? The organic beets are a unique menu staple that are plated with an organic egg yolk, pickled Shimejio, and smoked black lime. You’ll be pleasantly surprised at this unique twist to a traditional beet salad.
If you’re interested in a more sizable entrée, the poached chicken breast, prepared sous vide with scallions, pickled ginger and fish sauce, is the most succulent and tender chicken you’ll find due to the cooking process. The chicken omelette was also highly recommended by our server.
Ki’Na offers an array of other entrees from the sea including seared scallops, whole Maine lobster prepared “Singapore-style” or “ginger & scallion” style (requires 24-hour advance reservation), Ora King Salmon and Ora King Salmon Belly.
For dessert, you can opt for an Asian-inspired matcha cake with tapioca pearls and matcha sugar, beignets served with coffee ice cream and sesame streusel or their decadent bread pudding—prepared with condensed milk, frozen coconut, mango sorbet, and yuzu whipped cream.
Ki’Na has a rotating menu so it’s best to check their website for the most updated offerings.