Pan Thai Noodles

You will not find any of the typical Thai restaurant menu stalwarts here — no red or green curries, no satay, no deep-fried money bags. Instead, as the name suggests, this place is all about noodles. Specificity often leads to menu brevity, but that’s not the case here. In fact, there are a lot of options on offer and decisions to make. To start, there are nine sections of noodles (both dry or in soup) organised by their base flavours and varieties: tom yum, boat noodles, clear soup noodles, roast duck, golden soup with bitter melon, creamy-spicy, pok pok, yen ta fo and wonton soup. Under each of these are variations with different meats and seafood — everything from fish balls, steamed chicken and crispy pork to tripe and liver and duck blood. You’ll need to pick which size you want, too. Oh, and then you’ll have the option of six different kinds of noodles — if you’re unsure, do ask the staff who will point you in the right direction. Phew.