Funky Elephant aims to present Thai food from 1984 until now from our experiences as we grew up in Thailand. The food inspired by mother’s recipe, grandmother’s recipe, and Thai street food vendors with love and respect.

Our goal is to create a Thai place that make good, quality, real fresh produce, meats, seafood (never frozen) and ingredients Thai food. Our curry pastes, chili jam, sauces and many ingredients are made from scratch in the house. 

We are inspired by Thai street vendors who woke up early to shop fresh ingredients in the morning and sell them day by day. They’re not premium quality of course, but at least they are fresh everyday and we barely see experience a real, fresh Thai cooking here.

Chef owner, Supasit was a former Chef de cuisine of Hawker Fare SF under Chef James Syhabout, Commis, Oakland. Every dish will be executed properly in his kitchen. 

We take pride in our cooking. We aim to gather as many dishes as we could from every region of Thailand with the exact ingredients and perfectly execute in our kitchen.

By offering you a quality, tasty Thai food is the way we can show our respect to you and US.

Our menu is small in order to maintain the freshness of meats and ingredients. We are thriving in cooking good and delicious Thai-taste food and offer the fresh ingredients that we can source from the local purveyors.

As we believe that consumers have more experience in Asian food, especially Thai, as many of them travel through the country and get to experience real Thai taste. We assume that they are prompt to see a place that offers the taste that they found brought to their hometown.