In a city where Thai food is characterized by a predictable rotation of pad thai and tom yum, Khao Khai Thai Chicken House built its reputation by focusing on Thailand’s northern region and getting a little closer to the street.
Since opening its first branch in Poblacion in 2019, the restaurant has grown into one of Metro Manila’s go-to spots for Thai street food, with smoky grills, fiery woks, and punchy flavors. The concept leans less on the familiar Thai restaurant staples and more on the everyday dishes you’d find in roadside stalls and markets, particularly from northern and northeastern (or Isan) Thailand. Now, the Thai food joint can be found in 11 branches across Metro Manila.
The menu boasts of Khao Khai’s signature Gai Tod, the crisp Bangkok-style fried chicken served in different versions: Original, Spicy, with Curry, or with Victory Sauce. Then there’s Gai Yang, the Isan-style grilled chicken marinated with herbs and spices and cooked over charcoal, smoky and slightly sweet.
The Chicken Cashew Krapao, meanwhile, is salty and aromatic, stir-fried chicken tossed with cashews and bell peppers in a glossy Thai-style sauce. Yam Kai Dao, a fried egg salad with crispy edges and bright herbs, delivers a tangy jolt between bites of heavier dishes. Lastly, the Tom Yum Shrimp Fried Rice pulls the citrusy heat of tom yum soup into a wok-fried staple, with garlic, chilies, and shrimp folded into rice.
Khao Khai likes to keep things casual. Interiors evoke the looseness of Southeast Asian street eateries and even our own karinderyas, colorful and chaotic. That energy has helped the brand resonate with Metro Manila’s food crowd, particularly younger diners always looking for a dining place that feels new and familiar at the same time.
