Thai Yim ข้าวคลุกกะปิ
Khao Kluk Kapi
Khao kluk kapi
Our signature dish: rice fragrant with fermented shrimp paste, mixed at the table with a spread of toppings. Rare in Paris, a must at ours.
Origins
Khao kluk kapi is a classic of central Thai cooking. Its name describes the dish word for word: khao, rice; kluk, ‘mixed’; kapi, the fermented shrimp paste that gives it its unmistakable sea-scented aroma. The rice is fried with the kapi until every grain takes on its flavour, then served in the centre of the plate.
How to eat it
The whole point of the dish is the way you put it together. Around the rice sits a series of toppings: caramelised pork, Thai sausage, thin strips of egg, shallots, long beans and crunchy raw vegetables. At the table, everyone mixes it all to their own taste — a little sweetness, a touch of sourness, as much chilli as they like — building each mouthful their own way.
At Thai Yim 2
At Thai Yim 2, we make it the traditional way: rice fried with fermented shrimp paste, caramelised pork, Thai sausage and fresh raw vegetables. It is a generous dish, familiar to our Thai customers and often a happy discovery for Parisians who have never tried it.
This is exactly what we like to serve: dishes people really eat in Thailand, rather than the standards you find everywhere. Even today, khao kluk kapi is hard to find anywhere else in Paris.
Enjoy it in our dining room in the 13th, a short walk from Olympiades, or take it away. It’s €16 for a generous plate. The dish is spicy (spice 2/4) and we are happy to adjust it to your taste.
« Une spécialité qui a beaucoup de succès et qu’on ne trouve quasiment pas ailleurs sur Paris. » Translated from French A speciality that is very popular and that you can hardly find anywhere else in Paris.