Kua Kai Ton Soi

Large flat noodles stir-fried with chicken and egg over high heat until dry and fragrant with a wok-charred aroma. Noodles are chewy, crispy on the outside, soft on the inside, with a well-balanced flavor.

Hot rice porridge in a sweet and fragrant pork bone broth. Tender, fall-off-the-bone pork, topped with fried garlic and cilantro.

Spicy stir-fried basil with a fragrant aroma of basil leaves. Seasoned with chili and garlic, stir-fried with meat until well-infused. Commonly eaten with steamed rice.

Crispy stemmed, fresh leaf Chinese kale stir-fried with oyster sauce and fermented soybean paste. Salty, savory, and well-balanced flavor, the vegetables remain delightfully crisp.

Stir-fried morning glory with red chili, seasoned with fermented soybean paste, garlic, and chili. Perfectly salty and spicy, with fresh, crispy morning glory.

Tender chayote shoots stir-fried in oyster sauce. Offers a unique crunchy texture with sweet, savory, and salty flavors, with a wok-hei aroma.

Crispy fresh water mimosa stir-fried over high heat, seasoned with chili and garlic. Bold flavors, pairs well with various meats.

Glass noodles cooked in Thai-style sukiyaki broth with morning glory, napa cabbage, and egg. Topped with a delicious sweet, sour, and spicy sukiyaki sauce.

Chicken eggs fried in hot oil until the whites are crispy and the yolks are runny or cooked to your preference. A popular side dish.

Crispy fried spring rolls filled with seasoned minced chicken and glass noodles. Golden brown and crispy, perfect for snacking.

Fluffy and soft omelette mixed with minced pork, fried until golden brown and fragrant. Served over hot steamed rice, easy to eat and filling.