Hat Yai
Thai restaurant · Vernon
1605 NE Killingsworth St, Portland, OR 97211
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/23656642/hat_yai_facebook_christine_dong.1.jpg "Hat Yai by Christine Dong")
Highlights
Southern Thai fried chicken, curry & roti are the stars.
Southern Thai fried chicken, curry & roti are the stars.
"Named after the southern Thai city known for fried chicken, Hat Yai delivers on the namesake. Order the Hat Yai combo and dip your spice-breaded and fried chicken in a bowl of gravy-like curry. Plenty of vegetarian options and a walk-up counter make this spot easy for last minute drop-ins and small groups. Grab a bottle of wine at Prospect Bottle Shop next door or opt for one of their in-house tropical cocktails." - OMFGCO
"Hat Yai on SE Belmont Street is the the second outpost of Alan Akwai and Earl Ninsom’s southern Thai fried chicken stand. The southern Thai region’s chicken is characterized by a crispy rice flour-based batter and fried shallot topping; patrons usually add cuts of it to combo sets with chewy, crispy roti and an addictive Malay-inspired dipping curry. If you choose to go outside the boundaries of fried chicken, it’s possible to order the curry on its own; try it alongside plates of lesser-known regional Thai dishes like Phuket Hokkien noodles (a Thai take on Peranakan stir-fried noodles), Southern Thai ground pork, and brisket curry. A menu of tropical-Thai cocktails like turmeric Mules and pandan gin and tonics complement the spice-driven dishes, fittingly, while the cardamom-sesame flavored Thai iced coffee should certainly help anyone power through a midweek lunch break." - Katrina Yentch
"Inspired by traditional fried chicken from Southern Thailand, Akkapong Earl Ninsom and Alan Akwai’s truly unforgettable shallot-fried thighs and drumsticks are the things of local legend, thanks to a coating of rice flour, peppercorns, and fried shallots. Locals know to get the combo with the dippable curry and roti, though sleeper hits like the restaurant’s wicked-spicy Southern Thai ground pork are worthy add-ons. Both the Belmont and Killingsworth locations are open for onsite dining, delivery, and takeout."
"The team at Hat Yai knows what they’re doing, and the popular restaurant holds daily lunch hours from 11:30 a.m. to 3 p.m. The fried chicken, which happens to be gluten-free, is a must-order on each visit, but don’t stop there. Make sure to add an order of the curry and roti set, or if dining with a group, try the Hat Yai for two or four which comes with fried chicken, sticky rice, curry, and roti." - Paolo Bicchieri
"Alan Akwai and Akaapong “Earl” Ninsom co-founded and co-opened the first location after spotting a “For Lease” sign at NE Killingsworth and 16th Avenue; Akwai recalls that “the landlord happened to be on the premises, he showed us the space,” and that “it was new, this whole building. We were wondering if it was too narrow to fit a restaurant. It’s pretty tight.” Akwai, who had been working as a beverage consultant at Ninsom’s original iteration of Langbaan, handled front-of-house and operations while Ninsom handled the creative and culinary side, and the restaurant “was an instant hit” that’s “a first-thought destination and regular spot for Portlanders.” The signature “Hat Yai for 2” — a half-fried chicken set served with sticky rice, rich curry broth, roti, and spicy pickles — has become iconic (recognized by Eater as one of Portland’s best dishes), helped fuel record-breaking weekends in 2024 during the restaurant’s eighth year on NE Killingsworth and fifth year on SE Belmont, and is treated as untouchable: “We haven’t changed a whole bunch, we’re just doing our thing right.” Akwai also emphasizes the neighborhood fit: “In this neighborhood, we hit all those marks right, where it can be a weekly thing for families, tourists, visitors, carry-out on a school night or when you’re sick.”" - Thom Hilton
