DINING FEATURE Jaiwai Thai Kitchen Downtown restaurant serves authentic cuisine I n 2014, Tom Jaiwai took over the Thai restaurant sitting at 114 E. 7th St., Ste. 105, Georgetown, just o the city’s downtown Square.
BY GRANT CRAWFORD
work together at their latest venture. The family uses their collective experiences to make an assortment of noodle, fried rice and curry dishes, in addition to the rest of the menu lled with classic Asian meals. Pad thai is the most popular dish on the menu, Jaiwai said, but he tends to lean toward the chicken khao soi. “The chicken khao soi is a local, northern Thai food,” he said. “There’s not so many in Austin or Georgetown, but we do have
Three years later, he rebranded the business—formerly known as Khun Kan Thai Kitchen—to better reect the change in ownership and make it his own, changing the name to Jaiwai Thai Kitchen. “We changed a lot of the menu to make it my own taste,” Jaiwai said. “It’s still the same [dishes], but we changed basically all the recipes.” With limited Thai
Tom Jaiwai (left) took over ownership of Khun Kan Thai Kitchen in 2014 and rebranded it to Jaiwai Thai Kitchen three years later. Now, he and his sta, including Mack Lackner, said they love working in Georgetown. (Photos by Grant Crawford/Community Impact)
SPICE LEVELS
Customers can turn up the heat on their dishes at Jaiwai Thai Kitchen, choosing a spice level of 1-5. Sta recommend starting o low. Those feeling brave, though, may ask for Thai spice, which takes the heat level beyond the scale.
it. That’s the real, authentic Thai.” Customers will also nd gluten-free and vegan options. Those with a penchant for spicy food can customize the level of heat in their meal, with the option to add additional spices
options available in Georgetown, Jaiwai prides himself on serving authentic reections of the country’s traditional cuisine. He makes each
“IT’S ALL MADE IN HOUSE. THAT’S WHY THE FOOD TAKES A LITTLE BIT LONG. WE TRY TO BE FAST, BUT WE’RE NOT FAST FOOD.” TOM JAIWAI, OWNER
THAI SPICE
The egg rolls are served with a sweet and sour sauce. ($5.95)
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dish one at a time, made-to-order and free of monosodium glutamate, also known as MSG. None of his meals will be found in a freezer, either. “Everything is homemade,” he said. “A lot of Asian foods use MSG to make the taste better, but we don’t. It’s all made in house. That’s why the food takes a little bit long. We try to be fast, but we’re not fast food.” Prior to moving to Georgetown, Jaiwai worked at a Thai restaurant in Austin and served as a sushi chef before that. Now, he, his parents and sister
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if it’s not to their liking. Jaiwai said he will also prepare a special order, customizing dishes to the diner’s preferences. Sitting among a host of dining options in Georgetown, the restaurant remains a popular destination throughout the week, Jaiwai said. It has become his home, he said, and the perfect setting to run a restaurant. “I love my job,” Jaiwai said. “Georgetown is the best town that I’ve ever lived in. It’s quiet, peaceful and nice people.”
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The pad thai has rice noodles, eggs and sprouts. ($9.99 lunch/$11.99 dinner)
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Jaiwai Thai Kitchen 114 E. 7th St., Ste. 105, Georgetown 512-868-0023 www.jaiwaithai.com Hours: Mon.-Fri. 11 a.m.-2:30 p.m., 4:30-8:30 p.m.; Sat. 4-8:30 p.m.; closed Sun.
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GEORGETOWN EDITION • MARCH 2023
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