Short notes from our kitchen and dining room on how to enjoy Khao Soi, dry noodles, vegetarian bowls, and Northern Thai flavour.
Begin with the bowl that made the restaurant: coconut curry broth, soft egg noodles, crispy noodles, lime, shallot, and pickled mustard greens.
The first bowl to know is Khao Soi Chicken. It brings together coconut curry broth, soft egg noodles, crispy noodles, pickled mustard greens, shallot, lime, and chilli oil.
For a richer bowl, choose beef and tendon. For crunch, go for chicken katsu. For a plant-friendly bowl, mushroom katsu keeps the same curry comfort with a crisp vegetarian centre.
Dry Khao Soi keeps the fragrant curry character while changing the texture and pace of the bowl.
Dry Khao Soi is for guests who want the aroma and spice of the curry without the full soup bowl.
Try it with saba shioyaki or chicken katsu when you want crisp edges, sauced noodles, and a more direct hit of curry flavour.
Mushroom katsu and vegetarian curry give plant-friendly guests a confident route through the menu.
Our vegetarian path starts with Khao Soi Mushroom Katsu: crisp mushroom, curry broth, noodles, and the same bright condiments that finish the classic bowls.
Traditional Khao Soi noodles contain egg. Guests can ask the team about rice or udon swaps when they need a different base.