Here where Asia best female chef goes for pad Thai in Bangkok

When you think of Bangkok, one dish that inevitably comes to mind is pad Thai. This quintessential Thai stir-fried noodle dish, packed with flavors of tamarind, peanuts, and lime, has become a global icon of Thai cuisine. But where do top chefs go for the best pad Thai in the city that made it famous? Chef Thitid “Ton” Tassanakajohn, Asia’s Best Female Chef in 2023 and a renowned figure in Bangkok’s culinary scene, has a go-to spot for her favorite pad Thai—an unassuming eatery that serves some of the most authentic and mouth-watering versions of the dish.

For Chef Thitid, Pad Thai Thip Samai is her top choice when she’s craving a plate of traditional pad Thai. Established in 1966, this modest restaurant in the heart of Bangkok has gained a cult following among locals and tourists alike. Fondly known as “Pad Thai Pratu Pi” by locals, Thip Samai has perfected the art of making pad Thai, turning a simple street food dish into a culinary masterpiece. Its fame stretches far beyond Bangkok, often considered the gold standard of pad Thai.

What sets Thip Samai apart is its commitment to quality and tradition. The restaurant still uses charcoal stoves, a method that imparts a smoky aroma to the noodles that’s hard to replicate with gas burners. The noodles are stir-fried to perfection in a wok, creating a slight char while retaining the softness and chewiness that Thai is known for.

Chef Thitid often highlights the balance of flavors at Thip Samai—the sweetness of tamarind, the saltiness of fish sauce, the sourness of lime, and the umami of dried shrimp all harmonize beautifully. The secret, she says, lies in the restaurant’s house-made pad Thai sauce, which has been crafted and refined over decades. The dish is served with fresh banana blossom, a traditional accompaniment that adds texture and a subtle earthy flavor.

Another unique feature of Pad Thai Thip Samai is the addition of their signature “Superb Pad Thai”, where the noodles are wrapped in a delicate omelet. The silky egg blanket adds an extra layer of richness to the dish, making it a favorite among those looking for a heartier version.

While Chef Thitid appreciates the timeless flavors of Pad Thai Thip Samai, she’s also a fan of how the restaurant continues to innovate. In recent years, they’ve introduced variations such as pad Thai with large, juicy river prawns and an eggy version known as Pad Thai Haw Kai Goong Sot. These modern adaptations stay true to the essence of pad Thai while offering new flavor experiences.

As someone deeply entrenched in the fine-dining world, Chef Thitid is always searching for flavors that strike a balance between tradition and innovation. Her respect for the humble pad Thai runs deep. “It’s a simple dish, but getting the balance right is complex. Thip Samai does it better than anyone else,” she says.

For Chef Thitid, it’s not just about the taste; it’s about the experience. Eating at Pad Thai Thip Samai is an immersion into Bangkok’s rich culinary heritage—a place where generations have come to enjoy one of Thailand’s most beloved dishes. In her opinion, it’s a must-visit for anyone who wants to experience the best of Thai street food.