HUA HIN draws its name and its recipes from the seaside Thai town where chef Ize Piyanut grew up working in his family's restaurant. Those home recipes, passed down from mother to son, now anchor a Division-Clinton menu that pairs Thai staples with more composed plates: Larb Boran done in an older, smokier style, Crab Fried Rice built on jumbo lump crab, and a Pomelo Salad finished with toasted coconut and betel leaves. Before landing in Portland, the chef spent time cooking at a restaurant in Vancouver.
The space is set up to shift register over the course of the evening, moving from a regular dining room into a quieter, candle-lit setting later at night. House-made components run through the menu — tamarind sauce, Ajard dipping sauce, and a seasoning sauce used across the salads and mains. Regulars point to the kitchen's consistency and the value of the portions relative to the price.
The space is set up to shift register over the course of the evening, moving from a regular dining room into a quieter, candle-lit setting later at night. House-made components run through the menu — tamarind sauce, Ajard dipping sauce, and a seasoning sauce used across the salads and mains. Regulars point to the kitchen's consistency and the value of the portions relative to the price.