Our Philosophy
At PAYAKK, our culinary journey is deeply rooted in the lifelong philosophy of Chef Tobb—shaped by over 30 years of experience, starting in a family kitchen in Phichit, a small town in the lower northern region of Thailand. From those early days to formal training at top culinary schools in Thailand and Japan, Chef Tobb has remained committed to a core belief: that food should be sustainable, health-conscious, and creatively inspired by local ingredients.
This philosophy lives on at PAYAKK. We honor Thai culinary traditions while reimagining them for today’s world—sharing the stories and flavors of Thailand with the Bay Area and beyond. Our approach is guided by a deep respect for the environment, a passion for ingredient integrity, and a desire to create meaningful cultural dialogue through food.
Chef Tobb believes that every dish has the power to connect East and West—and that true sustainability begins with mindful choices in the kitchen. At PAYAKK, every plate is a step toward that vision.
Eat Together
Experience the soul of Thailand through every bite — where each dish tells a story of heritage, passion, and flavor at PAYAKK Dine-in
Resevation
Duck Curry with Young Bananas
Trat Province is located in eastern Thailand along the coast. The province features mountains, forests, and fertile plains. Most local people work in agriculture — growing bananas, rice, chili, and turmeric, as well as raising animals such as ducks, chickens, and pigs for household consumption.
With a lifestyle deeply connected to local resources, Kaeng Ped Luk Kluay (Duck Curry with Young Bananas) was created from the wisdom of using ingredients available at home. Ducks raised by the villagers are cooked together with unripe bananas that have fallen from the trees or been cut off from banana clusters. This prevents waste and results in a delicious local dish that perfectly reflects the ingenuity and simplicity of Trat’s traditional way of life.
Grilled Shrimp Fat Fried Rice
Our Grilled Shrimp Fat Fried Rice is inspired by the simple, comforting home-cooked meals of childhood. Each grain of rice is perfectly separated and coated with rich shrimp fat, while fresh shrimp release a sweet, smoky aroma when grilled over charcoal.
Chef [Name] experimented countless times to achieve the perfect balance of richness and aroma, using signature techniques:
Simmering fresh shrimp head fat until it fills the kitchen with fragrance
Stir-frying rice over high heat briefly to keep it fluffy and separate
Finishing with charcoal-grilled shrimp to add a subtle smoky note to every bite
“Good food doesn’t have to be complicated — it just needs to stay true to the flavor and the memories it carries.”
Tuat Tat by blending it into our red wine–stewed pear
**“Tuat Tat” (Peanut Brittle) originates from a traditional Chinese sweet called “Tang Hua Pia” (糖花餅), or sugar-coated peanut candy, which the Hokkien and Teochew Chinese made as offerings during festivals such as Chinese New Year or ancestral worship.
When Chinese immigrants came to trade in Thailand during the Ayutthaya and early Rattanakosin periods, they brought this recipe with them and adapted it to local ingredients.
At Payakk, we reinterpret Tuat Tat by blending it into our red wine–stewed pear , served with Thai tea sangkhaya mousse
Team Payakk
We are a team of individuals from many different places and experiences, yet we share one unifying passion: creating Thai cuisine with joy, care, and creativity.
Every day at Payakk is an adventure. We explore the possibilities of local ingredients in the Bay Area, asking ourselves how they can best be used in traditional Thai dishes. Our curiosity doesn’t stop at cooking techniques—we study the history, geography, and climate that shape Thai flavors, the social connections each dish evokes, and even the chemical reactions that give food its unique taste and aroma.
Every recipe we touch becomes a canvas, every ingredient a brushstroke. We experiment, learn, and refine, not just to make food, but to craft an experience. Our dedication isn’t about simply running a restaurant—it’s about celebrating Thai cuisine in its fullest form, sharing the stories, traditions, and emotions behind each dish.
When you walk through the doors of our small restaurant, we hope you feel the passion we put into every meal. We want each bite to be more than just food; we want it to be an experience, a memory, and a journey into the heart of Thai culture. At Payakk, our joy comes from seeing our guests savor these moments, and from knowing that every dish carries a piece of our story, our dedication, and our love for Thai cuisine.
