Named after the city in Southern Thailand, this venerable Portland restaurant focuses on the cuisine of that area, specializing in Fried Chicken, Curry and Roti. They have two location on NE Killingsworth and SE Belmont. Both have the same menu but run different specials. Open for 10 years now, Hat Yai serves incredible food that is much different from what you normally think of as “Thai” food. I have been going since it opened and it is one of my favorite restaurants in town. Their fried chicken, which is rice-battered and fried is some of the most perfect chicken I’ve ever had from any culture or culinary tradition. The Roti is incredible, as is the curry and the dipping sauce for the chicken. This is one place I always recommend to people visiting or new to town. If you’ve never been, go and order the classic fried chicken, roti and curry combo. That is the #1 best seller for a reason. Over the last few years I’ve been exploring the other things on their menu, especially the monthly specials that they run. They are always unique and interesting, and I tend to add a chicken wing to my order just to satisfy my craving! So this post is going to focus on those items. Just know that some of the things listed here won’t be on the menu now, or possibly ever again! But know that anything you order at Hat Yai will be a treat. Here are some favorites from the last year.

From a visit a few months ago, I had a very specific craving for fried chicken and Brussels sprouts. They make one of my favorite versions of Brussels sprouts that are stir-fried with garlic and fish sauce. Delicious, filled with umami and intensely crave-able. Just look at that chicken! It pops right out of the photo! You can tell how crispy and perfect it is just from the photo. They use Mary’s free-range chicken and the quality and consistency is always perfect. I don’t know quite how they get that perfect crunchy skin every time, but I know that after eating it for a decade, it is always on point. The consistency is remarkable, I’ve never had less than a stellar piece of fried chicken, whether leg quarter, wing or whole fried chicken! They always serve the chicken with sticky rice, best eaten immediately obviously. This is the chicken leg quarter order. You can order a whole chicken, half, quarter or wing. Love that chili sauce too.

The first thing I ever ordered at Hat Yai that wasn’t the chicken was this Brisket Curry. Spicy green curry with beef brisket, peppers, krachai, thai basil. Served with jasmine rice. Gluten-free and contains shellfish fyi. This for a while was a weekly lunch for me and always felt like a luxury. The perfect amount of food for a big guy for lunch. The brisket chunks are huge, tender and fall apart easily. The broth is spicy but not too hot, thai basil is perfect and delicious and the krachai (in the ginger family) adds a nice note. Not sure which peppers they are using, but they are perfect. Flavors are unique, as is the brisket, which I’ve never seen at other Thai restaurants. Highly recommend this dish.

Khao Mok Gai, a special that pops up regularly. Thai Biryani, chicken and rice cooked with butter, tomato, curry powder, turmeric, cinnamon, and cardamom. This was unique and a twist on a dish that I normally think of in Indian food. The rice was flavorful and perfect. The chicken was delicious and interesting to have non-fried chicken from them. The sauce (not pictured) was delicious and really tied the dish together. I also got a side of cucumber salad. Cucumber, bell pepper, and shallots in a sweet vinegar dressing. Added a nice note of acidity to the richness of the dish, that was smart of me to pair the two!

Neau Pad Yi-Rah. Stir-fried flank steak in a red curry paste, cumin, yellow onion and ginger. This was a special from last summer at the Belmont location only. I’ve only seen this on the menu the one time. Really incredible flavors, bold, spice-forward curry. Not the flavor set you think of with the traditional Thai “red” curry this was way different. Intense, heady and packed with spices. The flank steak was perfect, they always get a perfect cook on their meats. Served with jasmine rice and of course I added a chicken wing! You can add a chicken wing for $3 to any meal, which is a no brainer. This was delicious, I hope they run it back.

From my most recent visit last month, I ate there twice in one week because each location was running a different special. Above is the Kaeng Som – Sour and spicy curry with green papaya, long bean, and tamarind with Sea Bass. This dish more than any of the others really blew my socks off with its uniqueness of flavor. Most Hat Yai dishes I could eat daily, this one was special though, this is more like a once or twice a year type dish. Because the flavors were so intense and stayed with me the rest of the day. Super spicy, funky, fishy, tangy. A serious heat level to it. Loved the sea bass. Served over jasmine rice and I got my obligatory chicken wing.

Pad Prik Paow, the special at the Belmont location. Stir fried tofu, shrimp, onion and scallion with chili jam paste. Contrary to the Kaeng Som, this is definitely a dish I could eat every day. Love the way they do their tofu, and I love the combination of tofu and shrimp. The chili jam paste was tasty. The only knock on this dish was that it didn’t provide the magic spark that the rest of their specials do. This was a dish like I’ve had other places, still good, just missing that Hat Yai twist.

Highly recommend Hat Yai and exploring the very deep menu. Believe it or not, with all the times I’ve been there I still haven’t tried everything on the menu! I am making it my mission to though, as should you. Happy eating.