Jay Nok Modern Thai is leveled-up authentic Thai food – a wonderful mix of bold and balanced flavours, elevated with luscious ingredients and playful textures. This food punches you in the face in the best possible way.
Bobby Kongsilp and wife, Executive Chef Nok, carry on the family’s 38-year legacy in the reimagined, next-generation cuisine inspired by the much-beloved Sala Thai Restaurant.
Thai food is best enjoyed with family. At the Media Night, we tried the restaurant’s signature dishes, served family style, and hand-crafted, creative cocktails while vibing to DJ @chelsiedelr’s smooth R&B and hip hop beats.
Appetizers
KRATHONG TONG (golden basket) – these bite-sized minced chicken and corn shells are so easy to pop whole!
CHO LADDA (steamed dumpling flowers) – chef Nom hand-crimped every dimple in these pretty little minced chicken and garlic dumplings!
GHIAW GROB (crispy shrimp wontons) – crunchy bites would go great with beer
PEEK GAI TOD NONG KHAI (chicken wings) – I could eat a whole plate of these! So good.
Small Plates:
YUM KA LAM (mee grob salad) – crispy-fried vermicelli salad with a tasty Brussels sprouts twist. So interesting how many restaurants have Brussels sprouts on the menu! It’s always been a “Christmas” vegetable to me.
YUM SOM O (pomelo salad) – zesty, and refreshing pomelo, with textural contrast from the toasted shredded coconut & cashew. Would loved a bit more heat in the chili oil dressing.
KOR MOO YANG (grilled pork jowl) – tender, juicy pork marinated in Thai herbs & spices, with nam jim jaew, a classic Thai chili dipping sauce. One of my faves of the night. (I actually thought it was duck!)
Mains:
PAD THAI CHAO WANG (palace pad thai) – two huge jumbo prawns atop an egg wrapped mound of rice noodles. If you like heat, request for this to be spicier. (Or just take bites of the Birds Eye Thai chili from your cocktail garnish, like I did!)
PLA SAM ROD (three-flavored fish) – show-stopping presentation of fried whole fish, but fret not, cuz all the deboning work has been done! Each individually-fried piece of fish was crispy on the outside and moist on the inside. Dunk in Mama Joy dipping sauce for the hat trick.
GAENG KEAW WHAN (oxtail green curry) – fork-tender, slow-braised oxtail, served with fluffy jasmine rice to soak up all the delicious non-spicy, green curry sauce.
CHIANG MAI KHAO SOI (bone marrow curry noodle) – a classic northern Thai spare-rib dish, elevated with rich, slow-roasted, luscious bone marrow. And when you have a striking whole bone marrow presentation, it just begs for a luge shot. Now it’s a proper party.
Desserts:
KHAO NOI MA MUAG (mango sticky rice) – a classic dessert heavily dependent on the ripeness of the mango. Thank goodness it’s mango season!
KLUAY TOD (fried banana and coconut ice cream) – sweet and fragrant banana with smooth coconut ice cream was the perfect sweet ending to a fantastic meal.
Drinks:
Mionetto Prosecco – must-have when celebrating a Grand Opening!
Thai Iced Tea – available in “Adult” version, with a shot of rum!
Thai-tanic – love the name! tequila, mango, lemongrass syrup, nibble the chill garnish for fire!
Dragonfruit Spritz – not your usual Aperol spritz! This vibrant pink version is naturally coloured using fresh dragonfruit juice, with aperol, Prosecco, and soda
Jay Nok’s dishes are prepared mild (non-spicy). If you enjoy burning your face off (like me), ask the kitchen to amp up the heat level, or for a saucer of cut-up fresh chilies, or some tasty house-made Mama Joy dipping sauce!
In line the popular Thai expression, Jay Nok is the “same same, but different” in the best way – Sala Thai legacy with a creative, bold, contemporary twist. Sala Thai was my family’s favorite Thai restaurant in the city. We had celebrated many memorable birthday and milestone dinners there. We can’t wait to establish a new tradition with Jay Nok.
Thank you @jaynokthai and @smccomm for the delicious experience.
📍Jay Nok Modern Thai (127 W. 2nd Ave, Vancouver, BC)
