Named for Yaowarat Road, the main thorough-fare of a prominent Thai-Chinese neighborhood in Bangkok, Yao is all about translating this cultural blend into stunning dishes from the familiar (potstickers, crab wontons, pad thai), to the unique—salmon panang topped with coconut milk foam, a crispy duck salad sprinkled with pomegranate seeds and hoisin vinaigrette—and the interactive, like the thin-sliced wagyu cooked tableside on a hot river stone and served with a Thai-inspired chimichurri.
Choose from the grill menu for charred takes on spicy Sichuan shishito peppers, barbecue-glazed pork belly, turmeric and soy calamari, and crispy tofu skewers or oyster mushroom steaks in a Coca-Cola teriyaki sauce. The space itself borrows heavily from its vibrant Thailand roots, with soaring ceilings; clusters of dangling glass pendant lights; and a mix of dark wood, corrugated metal, and pops of red from glowing signage and leather seating.
Owners Jakkrit Tuanphakdee and Adidsara Weerasin launched a Thai street food spot, Tum Pok Pok on Atlanta’s Buford Highway, before opening Yao as an homage to Bangkok’s Chinatown community. You may not come to Yao for dessert, but you certainly shouldn’t leave without it—specifically the red wine-poached pear topped with butterfly pea and coconut ice cream, though the pastel blue ice cream served inside a coconut shell makes for a stunning presentation.
Can’t Miss
Drink: Ask your server for a sake recommendation
Appetizer: Taro rolls, stuffed with prawns and taro root, crispy and creamy crab wontons
Mains: The catch-of-the-day, if you aren’t afraid of head-on fish, or the salmon panang; a selection from the grill menu to share
Dessert: The Belle Helene, a red wine-poached pear topped with butterfly pea and coconut ice cream
