BANGKOK—Tourists regularly line up outside Thipsamai’s original branch in Bangkok’s Pratu Phi area along Mahachai Road, often waiting up to 30 minutes for a plate of Pad Thai cooked over charcoal and wrapped in a thin, golden egg crepe.
But for Thanyanan Balsamut, vice president of Thipsamai Group, the queue is more than a sign of popularity, it also reflects a broader mission to share Thai culture through its most iconic dish.
“Thailand is a land of food, and the food is [powerful]. If you think about Thailand, you think about smiling, you think about food, and Pad Thai is one of the national Thai dishes,” Balsamut told Manila Standard Cravings.
Founded in 1939, Thipsamai has become a culinary institution. The restaurant’s name honors its founder, Samai, whose recipes and entrepreneurial spirit carried the small business through wartime Bangkok. “Thip,” meaning angel or divine, was added to reflect the high quality of the Pad Thai, turning the brand into “Thipsamai.”
From its beginnings as a modest street stall, Thipsamai has grown into a national icon. Now in its 86th year, the brand is served on Thai Airways and continues to expand its footprint both locally and globally.
The restaurant’s signature Pad Thai, cooked over a charcoal flame and wrapped in a paper-thin egg crepe, has earned international recognition. In recent years, it was included in TasteAtlas’ list of the world’s most legendary restaurants, rising to No. 36 in 2024.
The restaurant was also awarded a Michelin Bib Gourmand in 2018, an acknowledgment that Balsamut said attracts customers who follow international dining accolades.
“We also very proud and honored to receive the ranking from Taste Atlas. It’s just only one Thai restaurant in this list. So, it’s our pride and honor to receive this,” she continued.
Despite the recognition, she said the team remains focused on quality rather than prestige.
To accommodate the demand and shorten wait times, the brand now operates five locations, including in shopping centers like ICONSIAM. The flagship branch in Pratu Phi now stays open from 9 a.m. until midnight.
“We also train our employees to have service in mind. Smile and ‘Sawasdee krap,’ ‘Kob khun krap,’” she said, emphasizing the importance of Thai hospitality in the overall experience.
When asked what makes Pad Thai such a lasting favorite, Balsamut pointed to its simplicity and balance.
“For Pad Thai, just one dish, and you receive the full nutrients—protein, carbohydrates, and vitamins, among others. So, I think it’s full of nutrients in one dish. And it’s very comfortable, and very nostalgic,” Balsamut explained.
Thipsamai’s enduring appeal and its efforts to maintain tradition while expanding its reach reflect a broader trend in how Thai cuisine is positioned globally: as a source of comfort, a form of cultural identity, and increasingly, a world-class culinary export.
