The story
Inai has quietly earned legendary status in Hat Yai’s flea market scene, serving a bak kut teh that creator Luke Martin calls “incredibly rich, complex broth that’s worth traveling to Thailand for.” The restaurant sticks to old-school, no-frills dining—no reservations, just walk-in-friendly tables where locals and travelers alike queue for a taste of tradition. Martin gives a thumbs-up to the Bak Kut Teh Premium With Abalone and the Hainanese Chicken Rice, both rooted in the owner’s grandmother’s recipe brought from Malaysia.
The setting is lively and unpretentious, a blend of Thai and Chinese flavors that feels both humble and unforgettable. Inai’s broth, with its secret family history, anchors the menu and makes the spot a must-visit for anyone exploring the city’s street food scene. It’s the kind of place that proves the most memorable meals don’t need frills—just soul.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
At Inai, the Hainanese chicken rice earns unanimous praise for its silky texture and fragrant rice, creating a warm, comforting dining experience that feels like a homecoming.
“It's very light compared to the bak kut teh — a good pairing because the bak kut teh is super strong and this is super light. The chicken is poached and served on a bed of cabbage and cucumbers. The thin soy sauce doesn't have a lot of flavor though. The blood in the chicken rice is the best part — it's melting and I love it.”
What creators say
1 creator has covered Inai. Most active: Luke Martin
- Luke MartinLoved
Thailand's Fried Chicken Capital (KFC Has NO Chance!) 🇹🇭 Thai STREET FOOD in Hat Yai! · @ 1:45
A legendary bak kut teh spot with an incredibly rich, complex broth that's worth traveling to Thailand for — the owner's grandmother started it after coming from Malaysia.
Dishes mentioned
Bak Kut Teh Premium With Abalone
The broth is incredibly rich and full of flavor — it's a thin broth but tastes like a thick gravy because of how much flavor is packed in. It's a little peppery, very garlicky, with hints of anise and maybe cinnamon. The pork ribs are super tender and just pull apart effortlessly, completely soaked with that broth. The abalone is tender like a big chunk of fat, no seafood flavor at all. I want to put this broth in a thermos and sip it all day. It tastes so healthy and full of nutrients. I'd give it a 10/10 easily.
Hainanese Chicken Rice
It's very light compared to the bak kut teh — a good pairing because the bak kut teh is super strong and this is super light. The chicken is poached and served on a bed of cabbage and cucumbers. The thin soy sauce doesn't have a lot of flavor though. The blood in the chicken rice is the best part — it's melting and I love it.
