By William K.C. Kee
The owner of a popular Thai restaurant shares his recipe for success.
What used to be a street filled with pre-war colonial buildings, Changkat Bukit Bintang now houses some of the most hip restaurants and clubs one can find in Kuala Lumpur. Amidst the dazzling lights and loud music, stands a restaurant which has been serving authentic Thai food since 2006. Two words come to mind: Baan 26.
“Our menu serves all signature Thai dishes, and we believe that classic is the best,” says Baan 26 owner Chai Kah Fei. His head chef Kon Kritsada hails from Thailand, with more than a decade of experience in the food industry.
On its moniker, Chai explains: “Baan means home in Thai. And I was 26 when I opened the restaurant back in 2006. And coincidentally the unit number is also 26. What else could I name it?”
What came next for Chai, an avid gym goer and self-confessed “health food addict”? He then launched a healthy lunch delivery service for people like him!
What got you started in the food industry?
I have actually worked in F&B since the age of 22. My first venture was a Thai-styled café. I’ve been smitten with the Thai culture and people since my first visit to Bangkok. The intention then was to scout for Thai designers to assist my men’s fashion line. Who knew the first tom yam I had on the streets of Bangkok – it was so good and cheap! – changed everything. I opened Baan 26 with the intention of making it a place where my friends and others can hang out, relax and once in a while, party.
What are your favourite Thai dishes?
Apart from clear tom yam seafood soup, I love stir-fried Thai basil chicken and lime and chilli steamed fish. These are things I cook myself, and also available at Baan 26.
Tell us more about your healthy lunch delivery.
We started Diet Monsta in 2016 and it targets fitness aficionados and body builders, as well as those seeking weight loss and healthy lifestyles. Our menu, priced from RM14, offers satay chicken brown rice, asam pedas fish spaghetti, basil beef sweet potato … truly Asian flavours in healthy cooking method. If frozen, the food can last up to one week and three days if refrigerated. Each meal is a balanced diet of carbohydrates and protein, contains no MSG, low in sodium and no sugar.
What is your daily routine like?
I get up at 10am and start work on matters regarding Diet Monsta then visit Baan 26 in the evening. I’m a bit of a gym freak! Three times a week I do my cardio workouts in the morning and then I hit the gym at night.
What is the biggest challenge of running restaurants?
Definitely getting good people as staff. But I have been blessed with a good restaurant manager and chef who have been with mesince day one. The business can sometimes be unpredictable. What’s planned on paper does not necessarily work in the end. The plan for Baan 26 was for a friendly and cosy home-based restaurant with authentic Thai cuisine. But along the years, we injected a bar concept. So one has to be flexible in order to change for the better.
What advice would you give to someone who’s pursuing the same dream?
Be different. The key to success is also to have good networking. Be brave. Fully utilise the social media. You also have to be disciplined and dedicated to your goal. And most importantly, learn from experiences – both good and bad – along the way.
For more information, visit www.baan26.com.
