History
Eat Gai is dedicated to providing customers authentic Thai cuisine. Our head chef, Mukda Sakulclanuwat, comes from the village of Mukdahan in Thailand. At the border of Lau, it is inhabited by Vietnamese, Lau, and Chinese immigrants. Mukda's khao man gai (Hainan chicken rice) and hat yai (Southern Thai Fried Chicken) are influenced by her father, who is also her role model cooking and the open household kitchens of her village. The food of Mukdaharn is heavily influenced by Chinese and Vietnamese taste, but still upholds authentic Thai palates. Mukda moved to New York in 2004 and found herself working at Kittichai and Blue Orchid, both high end Thai restaurants. Mukda then found an opportunity to share bona fide Thai food and share her father's cooking when asked to design the menu for Eat Gai.
Specialties
Eat Gai is New York City's first Khao Man Gai (Hainan chicken rice) specialty restaurant. Khao Man Gai translates literally to