From the nightlife staple of Ba Hao, Chef Tikhamporn “Kay” Chuenkittivoravat has hit out with Xin Xe Goi with a little touch of fusion cooking.
“Ba Hao was exclusively Chinese, so I wanted to create something different,” Chef Kay explains. She’s bringing her experience from Western kitchens as well as richer sauces and bolder techniques, reinterpreting familiar flavors rather than just playing the hits.
The space stands out with three distinct floors, each offering a unique experience. The downstairs area primarily focuses on dining, featuring an intimate, design-forward setting centered around an open kitchen where guests can watch the action in the kitchen. Moving to the second floor, the atmosphere shifts to an open-concept bar that serves as the main entertainment hub, complete with live music. Then there’s the rooftop where DJs spin house, disco, and tech house on weekends.
And, as this place is open to 1am, on Fridays and Saturdays and midnight for the rest of the week, it’s a Soi Nana must-try for food and drinks.
While there, you’ll spot rabbit motifs, a nod to both Chinese wellness and the legend herself, Chef Kay, who was born in the Year of the Rabbit. It’s personal, it’s quirky, and it sets the stage for a menu that plays by its own rules.
The menu really Chef Kay sets the tone. Forget what you know about French onion soup. Kay kicks things off with a Chinese-French Gratin Cabbage Soup; it’s deep, it’s comforting, and yes, it’s 100% cabbage. From there, the hits keep coming. You get a punch from a spicy grilled prawn salad with tropical fruit and peanut brittle followed by the comfort of braised beef tongue. Then comes the fire: Aburi garlic black vinegar shrimp, served with sourdough and kissed by a blowtorch for that smoky finish. The main event is a pork chop with parmesan green pea purée. It’s a throwback to Kay’s days in Western kitchens, hearty, indulgent, but somehow light enough that you won't want a nap after.
For drinks, BK tried the Dr. Mi cocktail, which has a playful, herbal twist. At the same time, the Qi Flow offers a lighter, more refreshing option that connects to the restaurant’s reference to Chinese wellness traditions.
For dessert, the riceberry carrot cake with frosty cream cheese is spiced and gently sweet, with the nuttiness of riceberry adding a distinctly Thai touch. It’s just different enough to keep you thinking about it after the meal ends.
The menu features a variety of innovative pairings. Diners can start with a refreshing cucumber and green apple carpaccio, garnished with scallion oil, lemon zest, and pickled garlic dressing, or try the yolky sunny-side-up crispy duck egg served with spicy soy sauce.
For the mains, the menu includes crispy skin free-range chicken served with pandan sour cream and a gana cai chimichurri salad, as well as the classic crackling pork belly ribs accompanied by Asian-style sauerkraut, black sweet soy sauce, and Thai seafood sauce. If you’re more inclined toward seafood, look out for the steamed red grouper with butter soy sauce.
You’ll also find desserts like young coconut sorbet parfait, topped with coconut flakes and toddy palm, or the signature XXG's Caramel Custard.
Acquiring the space in 2020, the restaurant has been a long time coming and only opened last year. Chef Kay worked on the menus for Ba Hao and Xin Xe Goi side by side, and the result is a spot that feels personal, evolving, and entirely its own, making it a mandatory stop on your next Soi Nana crawl.
