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Independent Singapore
29-06-2025
- Entertainment
- Independent Singapore
Asia's kitchen queens: How 5 women shaped a region's taste
ASIA: They're not on billboards or launching exclusive spice lines. They seldom talk of 'plating' or use words like 'gastrique,' but all over Asia, a noiseless, more luscious gastronomic heritage is being well-kept by women who mix, fry, wrap, and serve with inborn insight and unrivalled passion. Meet the 'culinary aunties' of Asia, the custodians of tradition who mould the region's sense of taste not from test pantries, but from generations-old formulae and fire-seasoned pots and pans. While superstar chefs surf the trend of Instagram recognition and tasting menu theatrics, these women are totally something else—caretakers of culture, reminiscence, and a kind of instinctive cookery that can't be imparted in gastronomic institutes. Their pantries—be they modest market kiosks, shophouses, or wayside wagons—aren't just where food is made. They're where individuality is kept thriving, memories become alive, one dish at a time. In a recent article published by Tatler Asia, five legendary aunties were featured and honoured, each a master of her craft. Stars or streams don't gauge their bequests, but by the generations of patrons who come and return, over and over again, for a taste of something authentic and gastronomically delightful. Jay Fai (Bangkok, Thailand) She may be the most familiar on the list, because of a Michelin star and an unforgettable turn on Netflix, but Jay Fai remains ferociously old-school. Supinya Junsuta, more popular by her street name Jay Fai, runs her namesake kiosk in Bangkok, donning her signature ski goggles, an affirmation of her intense passion and her refusal to sabotage her craft. A dressmaker once, she turned to cooking in her 30s and became a street food fable from there on. Her crab omelette, teeming with sweet meat and caressed by charcoal smoke, has gotten her fans from Hollywood to K-pop, but she still works the skillet herself, every day. Now, more than 80 years old, Jay Fai isn't about to touch the brakes. She's enriched street food, not by making it swankier, but by proving its potential when cooked right. Gaik Lean Beh (Penang, Malaysia) In Penang, where food is religion, Auntie Gaik Lean is like a high priestess of Peranakan cooking. At her bistro, Auntie Gaik Lean's Old School Eatery, she cooks like she always has—with veneration, fortitude, and a spice rack filled with mysteries. Her dishes, like Nyonya gulai tumis or assam hae, are no ordinary meals; they're appetising treasures. Made from methods and recipes passed down through generations, they showcase the depth and intensity of a gastronomic tradition that combines Chinese and Malay inspiration. Her Michelin star is well-deserved, but for her faithful customers, it only confirms what they've always known—Auntie Gaik Lean cooks with emotion, tradition, and the kind of meticulousness you can't do in haste. Mdm Leong Yuet Meng (Singapore) Before Singapore became a dining destination speckled with Michelin stalls and fine-dining trialling, there was Koka Wanton Noodle, and behind it, the unconquerable Mdm Leong Yuet Meng. She began building her reputation in 1957, one bowl at a time. Her wanton mee stood out for its subtle, almost whisper-light paste, and because everything, from the bouncy egg noodles to the mellifluous dumplings, was made by hand. She passed away in early 2024 at the age of 94, but her legacy lives on through her grandson, who now manages the stand. In an age where everything is done quickly, Mdm Leong's story is a quiet reminder—some things are worth taking the time for. Cho Yon-soon (Seoul, South Korea) In the perky labyrinth of Seoul's Gwangjang Market, Cho Yon-soon is known simply as 'Grandma Jo.' Her kiosk, Gohyang Kalguksu, doesn't appear much, but it's where comfort food dreams are appreciated daily in the form of hand-cut noodles and kimchi mandu. Cho began cooking out of necessity, turning her mother's formulas into a full-scale culinary vocation after her husband fell into heavy debts. However, what began as survival became something more noble. Although highlighted on Netflix and adored by locals, Grandma Jo never raced for fame or fortune. She remains the chef for her regulars, crafting every bowl with the same attention and expertise that earned her success. See also OpEd: Good prospects for tourism industry in ASEAN Mbah Satinem (Yogyakarta, Indonesia) Every morning in Yogyakarta, long before daybreak, Mbah Satinem starts concocting the sweets that have made her a national gem. Her signature dish is jajan pasar, a traditional market cake that conjures childhood recollections for countless Indonesians. Her most well-known treat, lupis, is a sticky rice delight sprinkled with palm sugar, maple syrup, and grated coconut. Notwithstanding the international attention courtesy of 'Street Food: Asia,' nothing changed. She still peddles from the same pavement spot. The only thing that has changed is the length of the line of people waiting to buy her delicacy. For her, cooking is not about innovation; it's about endurance and continuity. A way to honour the past while sweetening the present and future. A different kind of fame The gastronomic aunties of Asia don't cook for social media likes or critics' forums. They cook because it's in their bones and they love doing it. They may not possess empires or use chefs' knives on TV, but they shape the tastes and appetites of nations. And in a world continually famished for what's next, their continuing presence reminds us of the beauty of what's always been there for years.
Tatler Asia
27-06-2025
- Business
- Tatler Asia
Meet 17 Next-gen Asian chefs and culinary heirs reinventing legacy restaurants
2. Yasuhiro Hayashi (Hong Kong) Heichinrou originally opened in Yokohama, Japan in 1884 and gained acclaim for serving Chinese cuisine tailored to Japanese tastes. In 1988, Rokusaburo Hayashi—Yasuhiro Hayashi's father—launched Heichinrou Hong Kong to bring authentic Cantonese cuisine back to its cultural heart, with the meticulous standards of Japanese service. After training under both Japanese and Cantonese culinary masters, the younger Hayashi took the reins in the 2000s. He updated the menu with modern refinements, while preserving the ceremonial luxury that defined the family brand: think intricately pleated dumplings and double-boiled soups presented with elegant precision. His work bridges heritage with haute presentation, creating a cross-cultural fine dining experience. 3. Rudy Kwan (Malaysia) The crown prince to a nasi lemak empire, Rudy Kwan is the son of Kwan Swee Lian, the 'Nasi Lemak Queen' who founded Sakura around 1958 and inspired Madam Kwan's, which opened in 1999. Rudy Kwan stepped in when his mother's original restaurant shuttered. Under his leadership, Madam Kwan's expanded across Malaysia and Singapore, standardising signature dishes like beef rendang and nasi lemak, and growing brand appeal via merchandising and casual-dining ambience. Maintaining its influence over decades, Madam Kwan's now serves over a thousand plates of nasi lemak a day at its peak and has become a multi-million-dollar regional chain. In case you missed it: The story behind Madam Kwan's 4. Andrew Chui Shek‑on (Hong Kong) As manager of Tai Ping Koon, a Western-Cantonese institution since it opened in Hong Kong in 1938, Andrew Chui Shek‑on is in charge of a legacy that goes back to its roots in Guanzhou in 1860. Chiu took leadership in the early 2000s under the banner of Dongjiang Restaurants, and has maintained classic menu items, such as the iconic Swiss chicken wings, while introducing weekend brunch sets, glass-roofed interior updates and revived downtown branding. Under his care, the restaurant continues to charm locals and tourists alike in multiple locations throughout Hong Kong. Don't miss: The oldest restaurants in Asia: where every meal is a taste of living history 5. Jay Fai / Supinya Junsuta (Thailand) Now more popularly known as Jay Fai, Supinya Junsuta's father owned a noodles-and-congee stall in Bangkok's Old Town. Though she would eventually become one of the city's most globally recogisable culinary stars, Jay Fai initially spurned the family business, opting to work as a seamstress for several years. A fire, however, propelled her back to cooking. She opened the eponymous Raan Jay Fai (which simply means 'Jay Fai's shop') in the 1980s, first using her parents' recipes, and eventually creating her own dishes. Her Bangkok street-side stall became legendary for wok-fired crab omelettes—and earned Thailand's first Michelin star for street food in 2018. Despite having no formal training, her iconic combination of ladybird goggles, roaring flame and hand-ground spice—has made her stall a cultural landmark and worldwide diner destination. 6. Ng Wai Kwok (Hong Kong) The third-generation leader of Maxim's Caterers, Ng Wai Kwok joined the business in 1992, at age 21, and has since led its transformation. He launched modern sub-brands, secured deals with Hong Kong Disneyland and scaled the group to over a thousand outlets. His influence extends across Asia's culinary landscape, evolving heritage catering with contemporary F&B trends. 7. Yoshikazu and Takashi Ono (Japan) Yoshikazu and Takashi Ono are the sons of Jiro Ono of Tokyo icon Sukiyabashi Jiro. Yoshikazu apprenticed under Jiro and, as the eldest, is the designated heir to the original Ginza location, ensuring the restaurant stays locked to Jiro's exacting Edomae standards. His younger brother Takashi launched the Roppongi Hills branch, retaining traditional methods while introducing a slightly more relaxed atmosphere and broader reservation windows—Jiro 2.0 for a younger Tokyo crowd. 8. Micco Goh (Malaysia) Nam Heong was founded in 1958 in Ipoh and became a local institution for kaya toast, prawn mee and white coffee. As third-generation heirs, Micco Goh and her siblings modernised Nam Heong amid growing operational challenges. They introduced robot servers—playfully named after Asian celebrities—and implemented a digital menu system. These tech-savvy updates streamlined service and sparked renewed interest among younger diners. Today, Nam Heong runs multiple locations across Malaysia, marrying retro flavors with futuristic flair—proof that old-school charm can thrive with high-tech hospitality. 9. Cristina Santiago (Philippines) Carmelo Santiago transformed the local dining scene in 1987 by opening Melo's Steakhouse, the first in the Philippines to serve US Certified Angus Beef and later Japanese Wagyu, setting the bar high for Manila's steak scene. Decades later, his daugther, Cristina Santiago opened Carmelo's Steakhouse in Greenbelt as a modern tribute to her father's vision. Since its relaunch, Carmelo's has earned a reputation for marrying nostalgia with modern refinement. Her Beef Steak Tagalog—a home recipe—quickly made it from 'secret favorite' to full menu staple, and guests often praise the cozy, gold-accented interiors inspired by her father's music room. In case you missed it: Carmelo's Steakhouse: A legacy of steak supremacy 10. Yoshihiro Murata (Japan) As the third-generation owner of Kikunoi, a Kyoto ryōtei founded in 1912, Murata assumed full creative control in 1993. A Michelin three-starred power, he revamped the restaurant's signature dashi stock, experimented with sourcing (importing seaweed from Alaska), and added dozens of seasonal plates to the rigid kaiseki format. He also opened Roan Kikunoi (tea-ceremony based) and Akasaka Kikunoi in Tokyo, carrying the legacy into modern micro-concept kitchens—all while writing books and mentoring global chefs. 11. Mastura Binte Didih Ibrahim (Singapore) Founded in 1992 by Mastura Binte Didih Ibrahim's parents and named after her grandmother, Hjh Maimunah became a cornerstone for nasi padang in Kampong Gelam, serving beef rendang, sambal goreng and other beloved staples from family recipes. When Mastura took over in 2018, she streamlined operations with a centralised kitchen, expanded into food courts and launched a frozen line. These moves helped future-proof the business through the pandemic. With seven outlets and consistent critical recognition, Hjh Maimunah has earned a broad audience while staying true to its kampung roots. 12. Sandy Daza (Philippines) Son of legendary chef and author Nora Daza, Sandy Daza was the host of the cooking show Cooking with Sandy from 2002 to 2010, which he filmed from Canada. He returned to Manila in 2011 to open the FIlipino-food restaurant Wooden Spoon, which was met with popular and critical acclaim. Despite an ownership split in 2017, he rebounded in 2020 with Casa Daza, which pivoted during COVID to kiosk-only 'Casa Daza specials' that featured empanada and siopao. Today, the revived Casa Daza has 16 locations, and the chef also hosts several travel-culinary series. Don't miss: Where to order empanadas and meat pies in Metro Manila 13. Mei Lin (USA and China) Born in Guangzhou and raised in Michigan, Mei Lin grew up in her family's Chinese restaurant. After honing her skills at LA's Spago and Ink, she gained national attention by winning Top Chef: Boston in 2014. Her debut restaurant, Nightshade (2019), showcased modern Chinese cuisine—sea cucumber dumplings and Szechuan peppercorn chicken delivered with precision and flair. In 2020, she launched Daybird, the first Szechuan hot fried chicken concept in the US. Both brands fuse personal heritage with cutting-edge technique—earning Lin critical acclaim and a loyal following. 14. Ming Tsai (USA and China) A pioneer of East-meets-West cuisine, Ming Tsai has influenced numerous chefs and restaurateurs, including the aforementioned Mei Lin. The son of the owners of Mandarin Kitchen, a traditional Chinese restaurant, Ming Tsai enrolled in elite stints in Paris (mentored by Pierre Hermé) and Osaka (apprenticed with Sushi master Kobayashi). In 1993, he launched Blue Ginger in Massachusetts, integrating Chinese flavours with French technique, followed by the casual Blue Dragon in Boston. He then pivoted to plant-based with MingsBings, spinning classic bing into veggie-driven street snacks. Tsai is most famous for hosting the shows East Meets West and Simply Ming, helping mainstream America discover nuanced fusion long before its widescreen vogue. He also appeared numerous times on the Iron Chef franchise. 15. Kathy Fang (USA and China) Kathy Fang grew up busing and serving while learning from the open kitchen. She is, after all, the daughter of Peter and Lily Fang, who emigrated from Shanghai in 1980 and founded House of Nanking in SF's Chinatown in 1988. Kathy earned a USC business degree and worked in corporate before reassuming her family legacy. In 2009, she co-founded the eponymous Fang, a modern offshoot that combines her father's Shanghainese recipes (like the signature sesame chicken with sweet potato) and her own global aesthetic and plating sensibility. She later launched Chef Dynasty: House of Fang on Food Network, documenting the generational push-pull and her efforts to build an empire beyond Chinatown. House of Nanking remains a SF staple, and Fang has expanded the brand through catering, merch and kitchen-heavy media. 16. Chris Cho (USA / Korea) Chris Cho is the second-generation chef at Seorabol Center City in Philadelphia, which was founded by his parents in 1983. Cho elevated the restaurant during the pandemic by showcasing bite-sized Korean dishes on TikTok and YouTube. His viral recipes—galbi, kimchi pancakes—built a massive social footprint while keeping the restaurant afloat. Now, Seorabol sees a younger, mixed demographic, drawn by Cho's upbeat media presence and authenticity. It's Korean home cooking with a digital-age twist: traditional bullet points, snackable video reels. Credits This article was created with the assistance of AI tools
Time Out
23-05-2025
- Entertainment
- Time Out
Jay Fai: Fire & Soul goes beyond the flames to uncover the woman behind the goggles
Have you ever asked yourself what you'd be doing at 81? Most people would probably say retiring or spending time with their grandchildren. But not Supinya 'Jay Fai' Junsuta as she's still going strong and shows no signs of stopping (not this year). Known as the Queen of Street Food, Jay Fai is a true icon in Thailand's food scene. She shot to global fame after earning a Michelin Star and ever since, foodies from all over the world have been lining up just to try her crab omelette. However, beyond her charcoal-fired woks and signature ski goggles, her life is much more interesting than we realise. With a past filled with struggles and victories over life's adversities, she has managed through her entrepreneurial vision to build her business and provide for her family. And to understand how she came to be in this position, the culinary documentary, Jay Fai: Fire & Soul is the one to watch. Directed by Arlei Lima, the film first came out in 2021 and spent the next few years making its way through international film festivals. Now, it's finally come home. On May 19, the Thai premiere of the documentary took place at Woof Pack art space – right in time with its worldwide release on the UTOPICFOOD! YouTube channel. Even if you're not her fan, you've probably noticed she rarely opens up about her life and that's exactly what makes this film so special. With questions gently asked by her daughter, she shares her story in her own words, with a level of openness we rarely see. Her path has been anything but easy or conventional. She left school after fourth grade, never received formal culinary training and even worked as a tailor at one point. Yet, she credits much of her entrepreneurial mindset to the Chinese historical novel Three Kingdoms, saying: 'I was only in second grade when I started reading Three Kingdoms. I think politicians are witless. If you're a politician and you've read Three Kingdoms, I guarantee no one can mess with you. I tell everyone that. Later on, I only got halfway through the book. I didn't have time to finish. I had to work. Even now, Three Kingdoms is still with me.' If you're a politician and you've read Three Kingdoms, I guarantee no one can mess with you. Even though she's an icon, there's no denying that many people still perceive her food as unusually expensive. But if you ask her about it, she won't dodge the question. She responds with the same honesty and confidence that's guided her through life. 'Thais often say, 'Aren't you afraid of selling expensive food?' I say, 'I'm not afraid. What is there to be afraid of? I have prices listed. You can choose what to eat. If you think it's too expensive, you can eat something else.' I don't chase anyone away. I want you to eat here. We were born human, so let's give it a try. Why do some restaurants charge more while others are cheaper? They're not the same.' I'm not afraid. What is there to be afraid of? I have prices listed. You can choose what to eat. If you think it's too expensive, you can eat something else. And regarding the rumour last year that she was thinking of retiring – turns out, it did cross her mind, but not just yet. The 81-year-old chef reflects: 'Yes, the thought has come up. But I feel like I need to get through this year first. I've already accepted a lot of bookings, even into the middle of next year. As for stopping, I could whenever I choose. But the team at the restaurant has asked me to keep going a bit longer.' Having landed in Thailand four years after its initial release, you might wonder if this film was made mainly for an international audience. What about local viewers? What can they take away from it? On this, producer Mason Florence shares: 'As we worked towards the target audience, we realised that Jay Fai's fanbase and her guests come from every corner of the world. But the one we didn't want to miss is the Thai audience. We hope more people here get to see the film and, importantly, understand the story in Thai. Along with the language, the cultural concepts come through naturally, making the film borderless. It's really for everyone and even those who haven't had the chance to visit Thailand or eat at Jay Fai's, but can experience it vicariously through the film.' But the one we didn't want to miss is the Thai audience. We hope more people here get to see the film and, importantly, understand the story in Thai. Overall, this documentary knows no borders. Even if you're not local, you'll be moved by the life and soul of Jay Fai. Her journey of passion and perseverance shines through every frame. But don't let us spoil how good this film is, you can catch it for free here.
Korea Herald
18-05-2025
- Business
- Korea Herald
Shin Ramyun's Thai twist: How Nongshim is slurping up Asia
Powered by Tom Yum, Nongshim's flagship ramyeon is winning hearts – and shelves – across Asia In the heart of Asia's culinary revolution, Korean instant ramyeon giant Nongshim — best known for its iconic spicy Shin Ramyun — is redefining how Korean flavors captivate global audiences. Riding on the success of Shin Ramyun Tomyum in Thailand with a bold strategy of local adaptation, Nongshim is setting new standards for Asian food exports, driving global interest in K-food. Thai flavor meets K-ramyeon Nongshim's breakthrough in Thailand began with a bold culinary collaboration. In November 2023, the company launched two versions of Shin Ramyun Tomyum — soup and stir-fry editions — co-developed with Michelin-starred Thai chef Jay Fai. Her restaurant has welcomed high-profile guests including Alibaba founder Jack Ma, Apple CEO Tim Cook, Hollywood actor Russell Crowe and even K-pop stars like Blackpink's Lisa. According to Kim Jun-tae, director of Nongshim's Asia Sales Division, the partnership went far beyond marketing — it was a deliberate and detailed culinary exchange. The result was a distinctive fusion of Shin Ramyun's signature spicy flavor and the tangy, aromatic essence of Thailand's beloved tom yum dish. Nongshim's top researchers visited Chef Jay Fai's restaurant multiple times to study her techniques and understand her authentic flavor profiles, Kim recalled. 'We even invited her to our headquarters in Seoul for multiple tasting sessions, refining the recipe until we reached the perfect balance. It took over six months of back-and-forth development, with countless tastings and tweaks,' he said. The launch became an instant sensation. In just eight months, sales in Thailand surpassed 5 million units, and the product quickly went viral on social media. 'When we introduced the collaboration in Thailand, it caused a huge buzz. We held launch events, invited top celebrities and influencers, and amplified the story online. It became so popular that people even started reselling the Thai version in Korea,' Kim added. Nongshim's strategy is straightforward: localize flavors without compromising the soul of Korean cuisine. 'In Southeast Asia, noodle culture is already highly developed, and competition is intense. Our approach is to anchor the Shin Ramyun brand locally, evolving it into a family of products with tailored flavor profiles,' Kim said. While classic Shin Ramyun is famed for its bold, spicy beef broth, the company has diversified with regional variations — chicken-based versions for halal markets, stir-fried editions for Southeast Asia and adjusted spice levels depending on consumer preferences. More recently, Nongshim has been promoting Shin Ramyun Toomba, a variation that adds ingredients like cheese, mushrooms and garlic to the original Shin Ramyun, creating a smooth, milky texture. 'For instance, countries like Thailand, Indonesia and Malaysia tend to favor spicier options, while Japan, Taiwan and the Philippines often prefer milder tastes,' he explained. 'We don't fundamentally change the core identity, but we offer products like Shin Ramyun Red for those craving extra heat.' Kim analyzes that the rising popularity of K-food is largely fueled by Asia's young, adventurous consumers — many of whom are already immersed in Korean pop culture. 'Our core consumers are students and young adults, especially influenced by K-pop and K-content. Most of our marketing and social media campaigns are aimed directly at them." Premium choice in Southeast Asia The trend is especially visible in Thailand, where Shin Ramyun has transformed from a spicy Korean staple into a premium, trendy product. 'Korean ramyeon is seen as a premium item there — not just because it costs more, sometimes three to ten times local brands — but because of its quality, packaging and distinctive taste. Likewise, youngsters in Southeast Asia are willing to splurge on premium Korean ramyeon. It's become a fashionable choice." Nongshim has capitalized on the growing middle class and their appetite for high-quality experiences. "Some local customers even joke that after tasting Shin Ramyun, they can't go back to their country's local noodles.' The global success of Korean films and dramas — such as the Oscar-winning Parasite, which featured 'Chapaguri,' a dish made by combining two of our products, Chapagetti and Neoguri — has further elevated Nongshim's global appeal, the executive explained. 'We didn't expect Chapaguri to gain such fame after Parasite, but we quickly launched it globally to meet the demand." Scaling up for global demand Nongshim's international sales have surged in recent years, with global markets now representing a major share of revenue. In 2024, the company reported total sales of 3.44 trillion won ($2.6 billion), with exports to over 100 countries accounting for roughly 40 percent of that figure. Nongshim is now actively expanding its presence in Europe, South America, Africa and Oceania. Performance in Asia has been particularly strong: in Japan, sales reached 13.5 billion yen ($92 million) in 2024, with a target of 20 billion yen by 2026. Last year, sales grew by 11.6 percent in Japan and 18.2 percent in Vietnam. To meet such growing global demand, the company currently operates six domestic factories and six overseas: two in the US and four in China. A new production line added to the US facility in October last year, along with a dedicated export-only plant under construction in Busan, set to operate in 2026, is expected to increase annual output to 6 billion units. "Last year, we secured shelf space in major European retailers such as Leclerc and Carrefour, and earlier this year we established a European sales office in Amsterdam," Kim added. Nongshim is also investing heavily in innovation. Its factories now use AI and deep learning to monitor everything from noodle texture to packaging and expiration control. The company also launched a global marketing team last year to lead international campaigns and customize strategies for each target region. Looking ahead, Nongshim remains focused on its global mission: to make Korean ramyeon a beloved staple around the world. 'We're still in the early stages of building a premium, trendy image for Korean ramyeon among young consumers globally. The future looks promising.'
Economic Times
23-04-2025
- Entertainment
- Economic Times
Rs 3,500 for an omelette: YouTuber reviews Michelin-star roadside stall in viral video
An Indian YouTuber, Dasaraj Centhamil Tarun, shared his experience of paying Rs 3,500 for a crab omelette at the Michelin-starred street food stall Raan Jay Fai in Bangkok. In his viral video, Tarun highlights the long wait, the impressive skill of 81-year-old chef Jay Fai, and the unforgettable taste of the dish, which combines soft crab meat with a perfectly cooked omelette. Despite the hefty price, Tarun finds the meal well worth the cost, showcasing the unique appeal of this renowned eatery. Tired of too many ads? Remove Ads Unexpected Crowds and Airline-Like Service Crab Omelette Worth the Hype? Tired of too many ads? Remove Ads Chef Jay Fai: The Face Behind the Flame An Indian YouTuber's experience of paying Rs 3,500 for a single omelette at a Michelin-starred roadside stall in Bangkok has gone viral. Dasaraj Centhamil Tarun, who runs the food-focused channel DCT Eats, visited the legendary Raan Jay Fai to try its renowned crab omelette, and later shared a detailed video of the high-priced yet unforgettable who travels extensively to explore global cuisines, reached the small eatery expecting a quick bite but was surprised by the setup. The queue outside Raan Jay Fai was so long that orders were taken before customers were even seated. Comparing the experience to an airport, he commented in the caption of his Instagram post, 'It felt like checking into a flight.'Despite the informal appearance of the stall, getting a seat did not mean food was served immediately. Tarun reported waiting more than 30 minutes after being seated before his order was finally famous crab omelette, served at the cost of approximately Rs 3,500, initially left Tarun questioning its appearance and price. The dish, resembling a golden-fried roll, was larger than expected. But his doubts were quickly dispelled upon tasting it."A colossal crab-stuffed omelette priced at Rs 3,500! Each bite was an explosion of sweetness and succulence, with the softest crab meat paired with a perfectly cooked omelette. It's indulgence at its finest and an unforgettable dining moment," he said in the video. He concluded by saying, 'Is it pricey? Yes. Is it worth it? Absolutely.'The soul of Raan Jay Fai is its 81-year-old chef, Jay Fai, who runs the entire kitchen herself. Known for cooking every dish solo while wearing ski goggles to protect her eyes from the heat, she has become an iconic figure in the culinary world. Her dedication and precision continue to draw global attention, turning her modest shop into a bucket-list destination for food Jay Fai earned its Michelin star in 2018, becoming the first and only Thai street food stall to receive such a distinction. The recognition brought international fame and an influx of food tourists. In 2021, it further cemented its legacy by receiving the Asia's 50 Best Restaurants Icon video not only showcased the price of the omelette but also captured the essence of what makes the experience special.
