While born in Washington, D.C., chef Dhanapol “Oak” Marprasert grew up in Bangkok’s Samsen neighborhood, surrounded by the hum of street food stalls and the aromas of home cooking. It was there, learning at his mother’s side, that he found a lifelong love for Thai cuisine. Years later, alongside his partner and co-owner Jiraporn “Jina” Tisopa, Marprasert opened Kam Rai Thai in Astoria, a fast-casual spot that quickly became a neighborhood essential for its bold flavors, fresh ingredients, and comforting dishes from across Thailand.
Since its debut two years ago, Kam Rai Thai has earned a devoted following, inspiring a second location this summer at Hudson Yards and now a new chapter at Time Out Market New York, Union Square. At the market, the menu transports diners to Thailand’s streets and kitchens with dishes that balance comfort and complexity. There are smoky grilled pork buns, rich Khao Soi featuring confit chicken in coconut curry, and the crispy Hat Yai fried chicken with sticky rice. And of course, a fan-favorite: pad see ew, wok-charred to perfection with that signature sear.
But Kam Rai Thai is more than just food. With Marprasert’s culinary creativity in the kitchen and Tisopa’s warmth and hospitality leading the front of house, the brand reflects a true partnership in life and business. Their approach blends authenticity with accessibility, making every plate both familiar and transporting. For Union Square, Kam Rai Thai brings not only some of New York’s best Thai food, but also a story rooted in family, tradition, and passion for hospitality.