Talayjai Dining: A Casual Take on Modern Thai Seafood

Words: Pasuta Phongam Photos: Chalad Charoenphongpak

If the idea of lingering over pristine seafood, served fresh from the ocean in a spirited, convivial setting, resonates with you, then Talay Jai should be your next dining destination. This newly opened seafood restaurant is helmed by actor-turned-chef James Teeradon Supapunpinyo, better known as Jamie James, who stands behind every dish with a hands-on approach that feels both personal and precise.

Stepping into the kitchen reveals a meticulously curated live-cooking space—where ingredient integrity, hygiene, and thoughtful spatial design converge seamlessly. From odor-control systems to workflow efficiency, every detail is executed with professional finesse.

A suspended dry-aging tank, prominently featured within the kitchen, further signals a kitchen driven by genuine culinary passion. This is not merely a restaurant—it is a chef’s atelier. “Talay Jai began as a personal passion,” James shares. “I’ve always loved seafood, but I didn’t want to open just another restaurant. I wanted to support Thai fishermen. Having experienced seafood from around the world, I can confidently say that Thai waters offer some of the finest in the world.”

This philosophy is reflected in the menu, where 100% Thai seafood takes center stage. Sourcing locally, however, is no easy feat. Beyond the challenge of maintaining exceptional freshness, the cost of premium Thai ingredients—fish, crab, prawns—remains high. Yet, for James, authenticity is non-negotiable.

Beyond freshness and cleanliness, one thoughtful touch sets Talay Jai apart: nearly every dish arrives expertly prepared, peeled, and ready to eat. For urban diners, this effortless indulgence—especially with generous portions of sweet, succulent crab meat—feels like a quiet luxury.

The menu embodies the concept of “Modern Thai Seafood”—a contemporary expression of the country’s rich marine resources, elevated through refined technique and creative interpretation. At Talay Jai, seafood is approached with a quiet confidence—where Thai provenance meets a distinctly contemporary sensibility. The menu reads as both familiar and unexpected, translating coastal flavours into a language that feels at once local and cosmopolitan.

Oyster Mousse gives an understated opening. Fresh oysters are reimagined into a silken mousse—light, saline, and almost ethereal. It carries the clean minerality of the sea, delivered with a precision that feels closer to fine dining than seaside indulgence.

Croquetas de Gaeng Poo provide a study in cultural dialogue. The classic croqueta is filled with Southern Thai crab curry, its coconut richness and gentle spice folded into a creamy interior. Crisp, golden, and deeply aromatic, it bridges Iberian technique with Thai intensity.

Crispy-skinned of Coral Trout (Leopard Coral Grouper) is presented with understated confidence, its surface gently charred to a fine golden crust while the flesh remains tender and delicate. Set over a velvety sauce with subtle acidity and a touch of spice, the dish feels balanced and expressive, letting each element come through naturally.

River Prawns with Shrimp Sauce take centre stage, the charred prawns arriving with a restrained smokiness, their natural sweetness amplified rather than masked. The accompanying shrimp sauce—fermented, savoury, and unapologetically bold—anchors the dish in Thai tradition, offering a depth of flavour that lingers.

Steamed Rice with Crab features fragrant rice is layered with generous folds of sweet, hand-picked crab, seasoned just enough to let the ingredient speak. Comforting, but considered.

Black Ink Pasta with Spicy White Wine Sauce is a cross-continental gesture. Squid ink pasta, glossy and briny, meets a white wine reduction lifted with Thai aromatics and a restrained heat. The result is elegant, with a subtle tension between richness and brightness.

Giant Sea Perch Thai fish sashimi embodies understated elegance. Thinly sliced and softly translucent, the fish is presented with deliberate restraint, allowing its natural sweetness to take focus, lifted by a considered pairing of lime, salt, and wasabi that brings brightness, salinity, and a gentle heat in perfect balance.

Crispy Skin Coral Grouper with Soy Sauce, executed with refined technique, takes centre stage. The grouper’s skin is rendered to a fine crisp, while the flesh remains delicate and yielding. A light soy dressing adds salinity without weight, allowing the fish’s clarity of flavour to remain intact.

Stir-Fried Pacific Razor Clams is a nod to Thai street kitchens, refined without losing its edge. The clams are flash-cooked over high heat with garlic and chilli, carrying a gentle smokiness that feels immediate and uncontrived.

Crispy Shrimp Heads with Seafood Mayo offer an exercise in texture and intensity. Deep-fried until brittle and golden, the shrimp heads deliver a concentrated marine umami. The seafood mayonnaise—sharp, slightly tangy—cuts through, bringing balance to an otherwise decadent bite.

Together, the menu at Talay Jai focuses on balance—preserving the integrity of Thai seafood while introducing a modern sensibility, allowing each dish to feel both authentic and universally approachable. At Talay Jai, Thai seafood is presented in balance—its natural character preserved, gently refined through a modern lens to create something both authentic and inviting. Talayai Dining (Bangna) Hours: Sun - Thu 11:00 - 22:00 | Fri 0 Sat 11:00 - 23:00

Contact: +66 82 105 0901 Facebook: https://www.facebook.com/Talayjaidining/ Instagram: https://www.instagram.com/talayjai.dining/

Line: @talayjaidining Location: The Glass Bangna, 645 Bang Na–Trat Frontage Road, Bang Phli, Samut Prakan