Editor’s Note: This article is a review and includes subjective thoughts, opinions and critiques.

During her junior year, Jinny Akkaratatta ’27 was presented with an offer she could not refuse. Alongside two Thai friends — former chef and software engineer Thanat “Jackie” Jatuphattharachat and former education technology founder Pearadet “Pete” Mukyangkoon — she co-founded HolyShred, a protein-forward Thai fast-casual brand. 

The founders’ backgrounds connect the brand to both Thailand and Silicon Valley. HolyShred opened in October 2025 as a takeout-only store in San Francisco and, in August 2026, opened its first dine-in store in Palo Alto ,roughly two miles from campus.

While in high school in Thailand, Akkaratatta interned at Mukyangkoon’s former company. They continued to keep in touch, and in 2025, Mukyangkoon presented her with his vision for a fast-casual Thai restaurant. Akkaratatta instantly resonated with the idea since, in the past, she had found Thai food options around her either too expensive or too formal. “He asked if I wanted to be part of it, and now here we are!” she said.

So why the protein-forward push? As a freshman, Akkaratatta would chug protein shakes before hitting the gym, but she and the HolyShred team believe in getting protein from whole foods, rather than from processed shakes and supplements. 

“Especially when you’re in college, it’s so hard to get actual protein in, and it’s really sad when you think about it,” Akkaratatta said. “I want to make it easier for people to see that protein can be really easy and delicious!” She also considers the protein-maxxing element to be a good marketing approach, particularly since it represents something she truly believes in. 

Starting Monday, Oct. 5, HolyShred will offer a Stanford special where Stanford students and affiliates can get any entree and beverage for $9.99 on select days.

Recently, some friends (Lyla Choi, Vikram Singh and Simon Blanch, all second-year Ph.D. students) and I channeled our inner Anton Ego and ventured over to HolyShred. While we didn’t necessarily have any dramatic flashbacks to our youth, à la Ego when he ate Remy’s ratatouille in “Ratatouille” (2007), we enjoyed our time there.

The atmosphere almost felt like a family get-together, with parents holding their babies in their laps and servers cracking jokes with patrons in both English and Thai. To me, the casual warmth reflected Akkaratatta’s personal attachment to the restaurant and its mission. 

We ordered the chicken satay and larb chicken bowl, two of the chef’s specials, and the tofu garlic rice and the herb-infused noodles, some of their vegan specials. Since I’m plant-based, I was curious to see what options we had at a protein-centric spot.

As for beverages, I had admittedly done some intense prior Googling and was excited to try the pear juice. It was very reminiscent of aloe water with the slightest floral aftertaste… yum! We also ordered sparkling peach juice, Thai tea and the “pink drink” (milk mixed with Sala syrup, a sweet red fruity syrup).  

As the vegan of the group, I didn’t try the pink drink, but the color and sweet smell reminded me of Rooh Afza, a rose-flavored artificial syrup I grew up drinking. Blanch offered his own opinion: “It’s extraordinarily pink” and “tastes like someone had blended Kirby into liquid form,” he said. I cannot comment on the validity of Blanch’s claim until HolyShred releases an oat milk version.

Our food was bought out with stunning efficiency in to-go containers. Considering HolyShred’s takeout-only roots, it’s understandable they have not yet made the transition to reusable cutlery, though Choi and I agreed it felt wasteful, “especially considering the ever-present climate crisis,” she said. 

Each dish came with accompanying sauces, which is where HolyShred really shines. All sauces (save the Thai sweet chili sauce) are made in-house and are a nod to different regions in Thailand —  the grilled pepper inspired by Nam Prik Nhum from the Lan Na region in the north, the smoky chili jaew sauce paying homage to the Isan region and the king of curry mayo derived from Massaman curry. 

Akkaratatta joked that she, Jatuphattharachat and Mukyangkoon felt the sauces represented each of the co-founders. Akkaratatta, a self-identified global citizen, felt most like the house signature mayo —  part Western and part Thai. Jatuphattharachat and I both resonated with the grilled pepper sauce, “a common take in individuals who are perfectionists,” according to Akkaratatta. Seriously, someone should make a Buzzfeed quiz.

As for the food itself, the garlic rice was quite tasteful and “fragrant,” as Singh put it. He and Blanch enjoyed the juiciness of the chicken satay, particularly when paired with the peanut dressing. Choi and I found the breaded tofu quite flavorful and filling. Neither of us habitually eat a protein-rich diet, so it was impressive a non-meat dish contained 20 grams of protein. 

Blanch commented that he “found the quality to be subpar to Blend with seemingly more protein per serving,” and the rest of us agreed. Furthermore, Choi found the price point (entrées ranged roughly between $13.50 to $15, making it marginally more expensive than Blend) to be reasonable, given one could easily make two meals out of one serving. 

We were also given two sticky rice sliders off of the unreleased menu. These sliders featured either BBQ or battered chicken in a seared rice “bun” topped with crispy fried onions. While Blanch and Singh enjoyed the slider’s ingenuity, they found its structural integrity to be a bit lacking. Despite its shortcomings, Choi and I hope HolyShred releases a tofu slider someday. Speaking of HolyShred’s future, Akkaratatta hinted at a pandan refresher in the works. 

Akkaratatta currently serves as HolyShred’s HR and marketing head. The skills she’s acquired as a communications major, she said, enhance her effectiveness in the role. Her other co-founders’ past lives also contribute substantially to their work at HolyShred today. “Jackie approaches the kitchen with an engineer’s attention to consistency,” Akkaratatta said. 

When I asked Akkaratatta how she thought her life would have been different had she not been invited to join HolyShred, she asserted that she would’ve found her way into a role like this eventually. 

“If it weren’t HolyShred, I’d probably be doing PR and branding elsewhere, but I don’t think I’d be as happy,” she said. “I get to bring Thai flavors to the Bay, stay close to my friends, eat delicious food and bring protein to everyone too!” 

For Akkaratatta, sharing this experience with her friends is what makes the role so perfect for her, and she hopes that more Stanford students will come try HolyShred out.