The middle of a pandemic doesn’t seem like the ideal time to open up a restaurant, but don’t tell that to Seasa Hofman. The Jamaica Plain resident by way of Thailand has decades of restaurant experience under his belt thanks to his aunt, who ran the Montien Thai restaurant in Chinatown for 35 years before selling it earlier this year.

Eager to trade in the spacious downtown eatery for more intimate digs of his own, Hofman jumped at the chance this summer when a retail space opened up on Dorchester Avenue in Fields Corner. 

“We were lucky to get the spot,” admitted Hofman. “But we hope to stay and be here a long time.”

The space, which up until recently housed the Magic Wok restaurant, is now home to Just Thai Kitchen, where patrons can find authentic Bangkok-style street food like stir-fry noodles, fried rice, and spicy curry dishes.

Since opening at the end of September, the eatery has received a warm welcome from the neighborhood, said Hofman.

“Everybody has been coming in and telling us ‘Welcome to Dorchester.’ People have been really friendly, and it seems like they are happy we are here.”

The restaurant stands out as one of few Thai establishments in the area, which is home to a robust Vietnamese culinary scene. Hofman thinks his spot stands to benefit by offering something different.

“Vietnam and Thailand are neighbors, but the food’s a bit different,” he explained. “We want to give people an idea of what authentic Thai food is like, and I think here in Boston people always like to try something new.”

The interior of the restaurant has been refreshed with a sharp remodeling job and a dash of bright paint, as well as a painting gifted by a friend with a collage of Thai landmarks and cultural icons. On an opposing wall, a TV screen rolls footage of a show exploring Thai street food.

In encouraging neighbors to sample Thai food, Hofman and his chef, a fellow Thai-born Massachusetts resident named Pong, are also hoping to promote Thai culture.

“A lot of Thai food is about balancing,” said Pong, describing the cuisine as an organic type of fusion. “We’re in between India and China, so we kind of take a bit from stir fry and curry and make it our own. But Thai food is also pretty healthy. We use coconut milk instead of dairy, so it’s light. We also care about our vegan and vegetarian customers, and have a lot of options for them, as well.”

The chef has also infused some personality into the menu with a “Just Authentic Thai” section featuring dishes like Khao Kapow and Khao Katiem that he says are just as spicy as what one would buy from a street vendor in Thailand.

A current special spotlights one of Pong’s personal favorites— crispy ginger “JTK” wings— and with colder weather incoming, he’s also preparing for seasonal specials like Massaman curry and Tom Yum, a hot and sour soup.

As the small Dot Ave. space can only accommodate a few patrons at a time, and with a foreboding pandemic forecast on the horizon, take-out and delivery through services like Uber Eats and Doordash will likely make up the bulk of Just Thai orders.

But, Hofman said, the warm reception from his new neighbors and a fairly steady stream of customers has him feeling optimistic. “In the last few weeks I think we’ve sold out of everything on the menu,” he said, “which is good. We want people to get the full, real experience.”