“I love to eat street food so much,” said Thaim chef-owner Ruethai Boonlieng. “I go back to Thailand all the time, and I always ask my friends, “Hey, don’t take me to the mall — take me to street food. It’s a true food for my soul, and people make the street food with care.”
Boonlieng’s Thaim is a portmanteau of “Thai” and “I am.” While some of her recipes are traditional — such as her mom’s preparation of Sukhothai pad Thai — others are modern spins, like brightening her sweet-spicy mango salad with fresh dill or turning her childhood favorite, egg tofu, into a deep-fried egg custard.
The chef grew up in Bangkok and learned to cook by watching her mother prepare home meals, then took pastry courses in Thailand as an adult. Boonlieng studied finance but entered the restaurant industry to help an aunt and a friend open a Thai restaurant — then discovered she loved it. She opened multiple restaurants in the Bay Area, then moved to Los Angeles to help open another and never wanted to leave.
As an owner of sweets-focused cafe U Dessert Story, with two locations in the Bay Area, Boonlieng wanted to incorporate some of her signature desserts at Thaim, too. Look for Thai tea panna cotta, matcha lava cakes and more.
