Kin and Folk Rolls Out New Lunch Menu
One of Penticton’s newest restaurants, Kin & Folk, has launched a new lunch menu. Crafted by Chef Zachary Chan, this new menu is available from 11:30 a.m. to 5:00 p.m. - 7 days a week.
Image courtesy of @kinandfolkrestaurant
“We decided to launch our lunch service after relocating here last fall and realizing the limited lunch options available,” says Chef Zachary. “Our mission is to provide a go-to space for people to eat and drink around the clock. We want a fun atmosphere at all times!”
Lunch menu highlights include share plates such as Tofu & Mushrooms with crispy tofu and mushrooms, garlic scallion broth, hoisin chili, and scallions, as well as our personal favourite; Scallops and Prawns with coconut, lime, fermented tomato, chili, and cilantro.
Bowls such as the Asian Greens Caesar Salad with pickled onions, orange, mushroom nooch, sesame togarashi crisp, and lemon fermented black bean aioli (with the option to add Herb Chicken or Herb Chili Prawns), and the Fried Rice Bowl with soy cured egg yolk, pickled daikon, hoisin mushrooms & greens, pickled things, cucumber herb salad, Mr.Chan’s fried rice, and “perfectly seasoned” ham.
Image courtesy of @kinandfolkrestaurant
And, burgers!
“We didn’t include burgers on our original menu as we didn’t think they had a place, which was a tough decision as burgers are near and dear to our hearts,” says Chef Zachary. “However, when introducing lunch, I wanted to find a way to add a simple burger, nothing extravagant, that hit those cravings while staying true to our Asian-inspired dishes. This is what inspired the Ginger Beef Double Double.” The Ginger Beef Double Double is served on a brioche bun with ginger scallion aioli, spicy pickles, gruyere, and lettuce.
“The Chicken Katsu Burger was easier for me as Katsu is probably one of my favourite ways to eat fried chicken or pork. Crispy fried chicken, tangy sauce and an addictive mayo, yes please!”
Kin & Folk’s Chicken Katsu Burger is served on a brioche bun with togarashi lemon kewpie, pickled onions & cucumbers, katsu sauce, and napa cabbage. Both handhelds are served with togarashi garlic fries or a citrus carrot green salad.
In addition to Kin and Folk's new lunch menu, they will be rolling out a new dinner menu (and happy hour menu) at the end of November.
For more information, follow them on Instagram @kinandfolkrestaurant or visit their website www.kinandfolk.ca.
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