I would encourage you to convert the THB price of any of her dishes to your local currency and ask yourself if you can dine at a Michelin star chef's kitchen in your country for that price. More often than not, probably can't.

My experience with the service and staff was seamless and yes everyone should factor in and be prepared for a wait time, because they don't take reservations, since it's one woman cooking!

The staff were perfectly and appropriately polite. They had a system of queuing up clients that works for them. The system may not be the most efficient but definitely gets the job done. I also noticed so many different notices for fairly obvious things - "please pay in cash only (Thai THB)", "please remember your queue number", "if you've missed your queue number re-join the waitlist". But the most surprising notice I read was "no disrespect towards the staff or chef would be tolerated".

These notices are telling of how many bad experiences the staff have probably had in the past. And just as I wondered that, one customer who finished her meal, realised she hadn't got enough Thai THB to pay for her meal so asked if she could withdraw from a nearby ATM. She returned very flustered and said she couldn't get any THB and so they are going to have to accept her payment in a foreign currency. The front desk manager clearly explained to her that they don't accept foreign currency, she literally just thew the money on the counter and walked away fast enough for either of them to chase her down with her foreign currency. I won't mention the nationality or currency, but it's probably these kind of racist behaviours knowing they can get away with it in a small establishment in Phra Nakhon that have resulted in the many signs and rules they have put up. I would love to see that woman try to pull something like that at any other Michelin star Chef's restaurant.

Reasons I decided to dine here:

1. At the time of writing this, Chef Jay Fai is 80 years old and cooks all day, every day. She is the one preparing every single meal. Ingredients are prepped and condiment ordered and dishes are washed for her and plating is done up - but it's Chef Jay Fai at the frontline, one with two either woks or pots, breathing in wok hay and cooking oil for hours together. Does she need to be cooking anymore, I don't think so, and definitely not through the day and not each meal. She is passionate about it. Therefore this food is more alchemy and art than nourishment. She could have cooked inside a kitchen with shut doors and had others cook it up, but she's out here with two barricades worth of distance between unassuming tourists videoing and photographing her. I waited 2 hours in the queue, and yes my feet hurt, but I didn't get bored because I watched Chef Jay Fai cook all the time I waited. How many people can say they WATCHED a Michelin star chef cook? This level of transparency, I'm yet to come across. And remember for as long as any single customer is still standing in line, this woman is still standing by the got woks!

2. Bangkok is the hub for seafood and all those years back Chef Jay Fai made the link between Street food's top hits with the best season food. I decided only to eat seafood while in Bangkok.

3. Jay Fai's is an all-woman run establishment, if that's something you consider important to support.

4. Jay Fai's employs elderly. Plenty of septogenarians besides Chef herself being an Octogenarian. Again, if that's something you consider important.

5. Jay Fai started as a street food chef and continues to be one. If that's something you consider important to support

6. Yes, she's achieved one Michelin Star. One more than most of us can claim.

Top tip: start your day at Jay Fai's and plan your day around this meal, don't try to fit it in between other activities. Get there by 8am.