New Thai restaurant opens: Gourmet chef launches in Aalborg

When Nam moves to new premises on Østre Havn early this summer, its current location on Vesterbro won’t stay empty for long.

MigogAalborg can now reveal that a very familiar face will be opening a brand-new restaurant in Nam’s soon-to-be former space.

Kid Khamhomkul has been head chef at Nam for nearly eight years—and now it’s his turn to run a restaurant at the very same address.

He will take over the location on August 31.

Shortly after, Tyga Thai Bistro will open—a modern Thai restaurant with roots in Bangkok, inspiration from London, and a clear ambition to win over Aalborg’s diners.

“It’s something that’s been on the drawing board since 2021.

As the plans for the new Nam developed, so did this dream.

So now felt like the right time,” he tells MigogAalborg.

A name with more than one meaning

The name “Tyga” [thai-ga] has also been in the works for a while.

“Tyga is my son’s name. He was the first in Denmark to have it,” Kid explains.

At the same time, the name points directly to Thailand, where the tiger is a powerful symbol.

It will be reflected in both the visual identity and atmosphere of the restaurant.

“It will be a modern Thai restaurant—but the kind of place I personally enjoy going to.

Authentic Thai flavours, but in a more casual and colourful setting. Neon signs, mixed chairs and tables, colours on the walls,” he says.

The location on Vesterbro is also ideal for Kid, who—if he could—would “remove the windows facing the street.”

He even dreams of creating such an urban atmosphere that the outdoor seating area resembles a side street in Bangkok, complete with overhead cables and wires crossing above guests.

The bar will naturally play a central role as well.

“We want people to come for cocktails and beer too—not just for dinner,” he adds.

“I grew up in a Thai kitchen”

For Kid, Tyga is not just a clever business idea.

It is deeply rooted in his own story.

He grew up on Vesterbro in Copenhagen with a Thai mother and Danish father—in a family where nearly everyone worked with food.

“My mother was a chef and had her own restaurant, and I literally sat in the pots as a child.

My aunt and older sister ran takeaway places, my aunt had a Thai supermarket and a Thai nightclub.

I grew up in a Thai kitchen,” he says.

As a young man, he tried to pursue a different path, but it didn’t last long.

“I wanted to break the pattern, but it quickly became clear that the kitchen was where I belonged.”

Today, he still travels to Thailand about once a year—primarily to eat.

“I love Thai food.

Even when I’m on holiday in another country, I end up searching for Thai restaurants.

The flavours are packed with umami—sour, sweet, salty—it all just works together.

That’s the balance I want to show people in Aalborg.”

Bangkok and London—on Vesterbro

Kid describes the concept behind Tyga Thai Bistro as “street food meets bistro.”

“It’s a way of dining you know from Bangkok and London.

It hasn’t really been seen in Aalborg yet. We focus on ingredients and technique, but the setting is more relaxed,” he says.

The menu will be rooted in classic Thai dishes, with room for creativity.

“We aim for authentic flavours.

The things we know and love, I won’t change—papaya salad, for example, shouldn’t be touched.

But I want to play with form and technique. I’m a trained chef, so there has to be professional pride in it.”

Some dishes will carry a distinct Tyga signature.

“We’ll make pad thai in the classic way, but the sauce is my own family recipe.

It will stand out a bit.

Our panang curry will be made with braised beef cheeks, giving it my personal touch,” he explains.

Nam as a stepping stone—not a goodbye

When speaking about Nam, which he will soon leave, it’s with great respect.

“I’ve been incredibly happy here.

I’ve developed both professionally and personally—and I’ve grown up here.

It’s been eight very meaningful years,” he says.

At Nam, he has been responsible for both the kitchen and the team—experience that has prepared him for the next step.

“Having that leadership responsibility gives you the confidence to take the leap and run your own place.”

He makes no secret of the fact that Nam will remain his go-to spot.

“The fusion between Asian and Nordic cuisine is completely unique.

If I were going out to eat myself, I would definitely choose Nam.

I’ll be a regular there—and hopefully they’ll become regulars here too,” he says with a laugh.

A place for both families and hangovers

Tyga is designed to suit many different kinds of evenings.

“I want to stand out a bit with the menu.

We’ll offer à la carte dishes that are accessible on weekdays.

And if you’re in the mood for a tasting menu, we can do that too,” Kid explains.

Saturdays, in particular, will have a special focus.

“On Saturdays, we’ll go full street food. One plate with rice, plus rotating specials on the board.

If I suddenly feel like making a specific Thai dish that’s not on the menu, it goes on the board.

The menu should be dynamic and reflect what I feel like cooking,” he says.

The familiar ceiling from Nam will remain, but with bold colours added in true Thai style.

Saturday lunch will also feature one fixed dish.

“We’ll be open for lunch on Saturdays, and we’ll always serve Thai noodle soup.

I grew up eating noodle soup on Saturdays—it’s a Saturday thing for me.”

Tyga will also be a place where families feel welcome.

“We’re creating a small kids’ menu with several dishes: sticky rice with chicken wings, fried rice, and rice with Thai omelette.

It’s important to me that there’s room for the youngest guests too,” he explains.

More than just another restaurant

Opening hours will be broad, allowing guests to visit for everything from a full evening dining experience to a casual Saturday lunch or an easy dinner for families.

Tyga Thai Bistro will be open every day of the week: Sunday to Friday from 17:00 until late, and Saturdays from 12:00 until nearly midnight.

Takeaway will, of course, also be available—so guests can enjoy Thai dishes at home.

The goal is to appeal to a wide audience, including both Danes and Thai guests.

“I’ve thought a lot about how Thai people living in Denmark want to enjoy a night out.

I also have a large network of Thai friends who have been missing a place like this.

That has had a big influence on both the kitchen and the atmosphere,” he says.

And throughout it all, there is a deeply personal layer.

“This is my passion project. Tyga is my son, my family, my food, and my story—all in one place.

I’m really looking forward to opening the doors.”

You can follow the journey towards the opening on Instagram.