STIRRING
in
The KITCHEN
has
Never BEEN
So Good
Perfection
to get 1*
Recognition
Highlights
Indulge – What’s the deal here?
Be prepared to wait several hours to sample the goods at this Michelin-starred street stall in Phra Nakhon, which (rather unluckily for you) doesn’t take reservations and is immediately identifiable by its long line. You’ll spot the renowned septuagenarian chef—wearing her signature goggles, mind you—cooking furiously over an outdoor wok. Inside is similarly no-frills: just a handful of nondescript tables and chairs in a clean, bright space.
The places itself
No, there isn’t a major food shortage in the city or someone handing out winning lottery tickets inside these restaurants. Crowds here are patiently waiting for plates of stir-fried crab meat, or cloud-like buns of sweet bread.
Bangkok, as a major global culinary destination, is teeming with bucket list worthy restaurants and food stands. Discerning foodies boldly take on snaking lines and succumb to months-long wait-lists for everything from gourmet fare to humble pork dumplings—and the delicious payoff seems well worth it.
Inside is similarly no-frills: just a handful of nondescript tables and chairs in a clean, bright space.
Take a number, these are the city’s longest wait-lists and queues.
VIP table & Booking
Urban-Seleqt member will surely not queue and will be granted VIP table access and no queue on arrival. We do can arrange booking and make it happen for you – services fees it is to make sure you get your table .. ideally a request long in advance can do but if not we will send someone to queue hoping that we are first on the list of possible no-show .. then most time we succeeded to get a table on the day … but be prepare to wait if no booking is made !
Dress code
Sabai Sabai as thai says .. no dress codes for street food …. although just make the effort, as we always say, … if this is not for ou at least respect the establishement and the chef here !! waering casual summer clothes will do the trick and short or flip flop shall be ok too ….
Deco & Style
STREET FOOD Junk – the roaring charcoal-fired stoves daily, clad in her trademark black apron, beanie and ski goggles to protect her eyes from long hours in front of the intense heat. She started her roadside eatery in the 1980s
The crowd:
How many people do you serve a night? Jay Fai: About 50 tables a night. About 10 people per table. For the most part, it’s big tables who come now, so many people are trying to get a table nowadays. All day long I hear the sound of the telephone ringing. I hate to disappoint people who want to come to the restaurant. the crowd ? all surely epicurean type of foodies people that apreciated quality thai stret food …
Location / Getting there / Days of operation
Location / Getting there: MAP
HOW TO GET HERE: Located in which is not too far from the grand palace / Wat Po area
Get here by public boat – taxi or grad (the restaurant is not so far from Sala Rattanakosin hotel – idealy we could combine the stay and food experience – ask our travel advisors)
Address:
Tel resa: +66(0) 92 724 9633
Booking by email only: jayfaibangkok@gmail.com
Days of Operation:
Monday – Saturday: 2pm – 12.00am
Closed on Sunday
ENQUIRE with us for more information
What's on the menu
These are the four dishes recommended by Yuwadee Junsuta to try the next time you’re visiting Jay Fai.
1. Crab Omelette
It’s a real treat to watch Jay Fai cook this dish over the charcoal stove as she gently bathes the egg and crab meat in hot oil, rolling them together into a cylinder with practiced motion. These days, Jay Fai’s famous kai jeaw poo is finished in a smaller wok of hot oil by her daughter and arrives at the table like a golden-brown burrito. Cutting into the fluffy pillow reveals succulent, generous chunks of sweet lump crab, held together by just enough egg.
Jay Fai’s phad kee mao talay is a moreish dish of flat rice noodles stir-fried with a hot and spicy sauce, basil leaves, fresh chili, crisp hearts of coconut palm and fresh seafood like huge whole prawns, tender rings of squid and cuttlefish. A smoky char clings on to the sticky, chewy noodles, a nod to Jay Fai’s prowess at the charcoal-fired stoves.
Spicy, tart and fragrant with bruised galangal, kaffir lime leaves and lemongrass, this tom yum goong features shelled jumbo prawns, chunks of fish, squid and mushrooms swimming in a deceptively clear, heady broth.
Jay Fai’s rendition of poo phad phong karee features the same generous hunks of deshelled lump crab meat as those in her famed crab omelette, stir-fried with eggs and onions in a fragrant and creamy yellow curry sauce.
Craftmanship: Crafting storied moments beyond expectations within our walls.
As masters in our craft of hospitality, we offer the highest level of personalised service and seek to stir your heart with extraordinary experiences. Craftsmanship is imbued into every detail of each recommended places; handcrafting even the smallest of details to give you insider access to the place’s culture, community and lilve it like a local!
Why we Love it …
The Services
The Ambiance
The places itself
STREET FOOD Junk – the roaring charcoal-fired stoves daily, clad in her trademark black apron, beanie and ski goggles to protect her eyes from long hours in front of the intense heat. She started her roadside eatery in the 1980s
So what’s the crowd like? Mostly hungry tourists.
What’s the fuss about it ? This is a once-in-a-lifetime crab feast. Come with a small group that’s willing to wait—and fork out much more than for your average Bangkok street food.
