Ghin Khao Eat Rice is a vibrant Pilsen gem serving crave-worthy Northern Thai dishes like crispy pork belly and spicy fried rice in a chill, BYOB setting.
"Ghin Khao Eat Rice is a casual BYOB spot in Pilsen with a short menu of Northern Thai food like grilled meats served with sweet and spicy jaew sauce. This is the kind of small restaurant where the owner will probably take your order himself and then fire up the grill. While the menu is short, what’s on it is great—particularly the crispy pork belly, the larb gai, and nam tak made with pork shoulder. But keep an eye out for their dish of the month—it’s an off-menu special that rotates, and is always delicious." - john ringor, veda kilaru, adrian kane
"Over in Pilsen, this casual eatery makes a mark with Northern Thai street food and other home-style dishes since its debut last year. Owner Nova Sasi cooks up a modest selection of delights, including green papaya salad, crab fried rice, grilled pork shoulder, and fried pork belly served with Jaew sauce. Delivery and carryout available via Caviar." - Ashok Selvam
"Northern Thai food has made its way to Chicago in a big way thanks to Ghin Khao, which opened in Pilsen in 2019 and first appeared on the Bib Gourmand list in 2020. Standouts include grilled pork shoulder, crab fried rice, and Grandma’s pork belly." - Eater Staff, Ashok Selvam
"A Thai restaurant known for its authentic Thai cuisine." - MICHELIN Guide
"The name is Thai for “eat rice,” and you’ll want plenty of it to mop up every last bite of this kitchen's perfectly spicy, salty, sweet and tangy Northern Thai dishes. Operated by chef siblings, Nova and Kami Sasi, this is a fun, lively spot, with graffiti-like signage, hip-hop in the background, and colorful murals bedecking the walls. Every item is perfectly balanced, from the crunchy and subtly spiced fishcakes with cucumber-herb salad to the glorious nam khao tod, featuring crispy rice with ground chicken, pork skin, plenty of fresh ginger, cilantro and green onion.As a bonus, it’s also BYOB, so bring along a crew of friends with a couple of six-packs, and you'll be able to conquer most of the small menu—along with a few specials listed on the board." - Michelin Inspector
