Jay Nok Modern Thai Opens in Olympic Village This Week

Jay Nok Modern Thai is set to open at 127 W 2nd Avenue in Olympic Village later this week, bringing Vancouver a dining experience shaped by Sanuk, the Thai philosophy of finding joy in food.

Chef Bumpen “Nok” Khangrang and Bobby Kongsilp come from a long line of culinary and hospitality professionals. Perhaps most notably, Chef Nok worked at Sala Thai (founded by Kongsilp’s family), which set a precedent as Vancouver’s first Thai-owned-and-operated restaurant. For nearly four decades Sala Thai shaped the city’s Thai dining scene, before closing in April 2024. Fast-forward a little less than a year, and the duo is ready to reinterpret Thai street food through a regional lens, balancing tradition with a contemporary approach, to bring us their vision for Jay Nok.

For those unfamiliar with the project, here’s a look back at Scout’s coverage from December of last year:

“Alongside Chef Nok is her husband and business partner, Bobby Kongsilp, son of Sala Thai founders Sam and Joy. This project marks a new chapter for the Kongsilp family, who first opened Sala Thai (Vancouver’s first Thai-owned-and-operated restaurant) in 1986. Originally located on Cambie Street before relocating to 888 Burrard in the Downtown core, Sala Thai permanently closed its doors in April 2024. Now, the next generation is taking the lead to carry on its traditions.

Having grown up in the hospitality industry, Bobby brings a veritable lifetime of experience to his role as General Manager. Hearing him describe his vision for the restaurant whilst standing in the unfinished space, it was easy to picture Bobby creating a welcoming environment for guests, even during the busiest of moments. His natural warmth and infectious energy clearly set the tone.

Chef Nok draws deeply from her personal roots in Thai cooking, shaped by her experiences at Sala Thai and abroad in Thailand. When she reflects on her time back home, it’s not just the formal kitchen work that stands out — it’s the family gatherings on their sugarcane farm that she remembers most vividly. “My aunties and uncles would bring their families and ingredients/contributions from each of their farms and villages,” she says. “We’d cook together as a big family, eat together, and connect through food…I want that same energy in my restaurant.”

That inspiration carries through to the design of Jay Nok’s 3,900-square-foot, 126-seat space. Bangkok street markets set the tone, via neon accents, bold colours, and layered textures. During the daytime, folk art and murals shape the atmosphere; whereas when night falls, the lighting inside drops too – and that’s when the cocktail lounge energy kicks in.

Such a vibrant design demands the right people to make it all “click”. Enter Clement Chan and Margarita Virata Santos — two pros making sure that Jay Nok not only looks the part, but runs well, too. Chan, a seasoned chef with a talent for turning restaurants into destinations, is stepping in as Consulting Chef, helping shape the menu to bring Nok’s vision to life. Meanwhile, Virata will be backing Bobby in the front-of-house: handling the day-to-day, fine-tuning service, and making sure everything runs smoothly and feels just right. Bottom line: there’s a whole lot of experience (and at least as much heart) behind this place.

The next important piece of the puzzle, building on the legacy of Sala Thai, is the menu – crafted to not just honour tradition, but to evolve it. A few weeks ago, I had the chance to preview a selection of Jay Nok’s planned dishes. The menu moves across Thailand’s four regional cuisines, balancing street food classics with refined, modern takes. Lunch leans bright and spice-forward, and includes many Sala Thai favourites, such as Som Tum (a green papaya salad with chili-lime dressing and peanuts, that definitely packs a kick) and Pad Kee Mao (drunken noodles). Dinner sees the menu shifting into more complex territory, with items like: slow-braised Oxtail Green Curry; Chiang Mai Khao Soi (bone marrow curry noodles and spare ribs); and Hormok Talay (young coconut-seafood curry, layering salmon, squid, tiger prawn, egg, red curry and coconut milk inside a coconut, and delivering a rich, deeply satisfying mix of flavours). For dessert, the Khao Noi Ma Muag (mango sticky rice) keeps things light but fresh, with a natural sweetness.

What really resonates with me is how Nok’s approach is so profoundly rooted in her familiarity with ingredients — one that’s shaped by her upbringing on a farm in Thailand, and the subsequent years spent working in high-end kitchens (including Sala Thai). But she doesn’t just follow tradition; she plays with it. Unexpected proteins show up in places where they typically wouldn’t (oxtail in curry; salmon in the young coconut-seafood curry), yet it all makes sense. I’m looking forward to re-visiting Jay Nok and tasting even more of the menu now that doors are open for real.

When Jay Nok officially opens for service, beginning this Thursday, February 27th, they will be serving lunch daily from 11:30am to 3pm. Then, they are back at it for dinner from 5pm to 10pm every night. In the meantime, have a look at the photos below…

WHY WE CARE
The more I get to know Chef Nok and Bobby Kongsilp, the more I like them. They’re the kind of earnest, hardworking, and generous people who pour everything they have into what they do. They care about their team, are proud of the food they serve, and are excited to share their combined vision with the community. They’re exactly the sort of people – and, by extension, this is exactly the type of restaurant – that brings people together…and we need more of this in the world!