This Thai chef has reinvented Melbourne's charcoal chicken

Melbourne can't stop talking about this guy's chicken.

Meet Narit Kimsat, chef and co-owner of Yang Thai in St Kilda, a Thai spin on the classic Aussie charcoal chicken shop. Narit says he'd been dreaming about this recipe since he was a kid in Bangkok, watching hours of cooking shows after school. Six years of trial and error later, he's built something genuinely his own.

The chicken is brined for 5 to 12 hours, marinated in a mix of dry spices including turmeric, and cooked over compressed coconut husk charcoal imported from Malaysia- a charcoal only a handful of places in Melbourne use. It's served the classic way, with som tam papaya salad and sticky rice, plus a nod to Aussie charcoal chicken culture with chips on the side and Narit's tamarind ketchup.

Narit taught himself to cook as a kid because his mum worked three jobs and didn't have time. Just a hungry kid who figured out how to use the stove. That self-taught instinct is exactly what's in this chicken now- memory, nostalgia, and a whole lot of personality.

Customers keep telling him it's the best chicken they've ever had. We had to see what all the fuss was about.

???? Yang Thai, 49 Blessington St, St Kilda VIC 3182. Open 12:08pm-8:08pm Wednesday to Sunday.

Quarter chicken $14
Half chicken $25
Whole chicken $39
Add combo (sticky rice, som tum, green sauce) $11
Hot chips $10
Tamarind ketchup $3
Lunch pack $16 (quarter chicken, rice, som tum)- available Wed-Fri 12pm-3pm excluding public holidays

#Melbourne #MelbourneFood #CharcoalChicken #ThaiFood #MelbourneEats #MelbourneRestaurants #ChasingaPlate
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We’re Thomas and Sheena. We celebrate great food and the people who make it. We travelled full time around the world for 5 years hunting down street eats, mom and pop shops and market food all around the world. We're now based in Melbourne, Australia.

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