When I went to Bangkok, there was only one place on my mind: Jay Fai's kitchen. Because some kitchens don't just cook food — they tell a story. Jay Fai is exactly that kind of kitchen.
I know her not just through her Michelin star, but through the fact that she has stood at the same fire on the same street for decades. That consistency, that stubbornness, that discipline — that's what drew me there.
Order Inside the Chaos
When you arrive, the first thing you notice isn't luxury. It's the opposite: order inside chaos. Flame, smoke, speed, sound — and inside all of it, extraordinary control.
For me, the most striking thing wasn't the food itself — it was the technique. The control of the wok, the discipline of working at extreme heat, the way ingredients are left alone rather than over-handled. It reminded me of something essential:
Real cooking isn't about transforming ingredients. It's about knowing when to let them be.
A Story of Dedication
Standing at the same fire in the same kitchen for decades — that's not a choice, it's a commitment. And that commitment is felt in everything on her plate.
Watching Jay Fai, seeing her kitchen, tasting her food — it fired up something in me. It was an incredibly emotional and motivating experience at the same time.
A Lesson Carried to Kaş
Working as a private chef in Kaş, I believe in exactly the same thing: creating a powerful experience from simple ingredients. My approach in the kitchen rests on three things:
- Few ingredients, but the right ones
- Strong technique
- Balanced flavour structure
No matter how big a kitchen gets, the foundation doesn't change: respect, repetition and passion. Jay Fai built that on the streets of Bangkok. I'm building mine, in my own way, through private chef experiences in Kaş.
See also: My Story — From Istanbul to Kaş · Turkish Meatballs & Piyaz Recipe · Romantic Dinner at Your Villa in Kaş