The signature dish that's been served here for 50 years. Wide rice noodles are rolled into tubes and served in a murky, intensely peppery broth made with Thai pepper. Comes with crispy pork belly, various pig intestines and offal, and a hard-boiled egg. The pepper level is what makes this version stand out — reviewers compare it to Bak Kut Teh for the intense pepper flavor.
Tips from diners
The pepper is very spicy — order a small bowl (60 baht) first if you're not sure you can handle the heat level.
If you don't eat intestines or offal, tell them when ordering and they'll leave it out — you'll still get the noodles, pork belly, and egg.
Same as the regular guay jub but with a larger portion of noodles, more pork belly, extra offal, and more broth. Good for sharing or if you have a big appetite. The large bowl is 100 baht, which is still very affordable for the amount of food.
Tips from diners
The large bowl at 100 baht is a full meal for one person or can be shared between two if you order other dishes.
A standout side dish featuring grilled pork over rice. Reviews describe this as delivering a unique and mouth-watering experience. It's a different flavor profile from the guay jub and makes a good accompaniment if you want to try more than just the noodle soup.
Tips from diners
If you're coming with friends, order one guay jub and one BBQ rice to share — you get to try both specialties.
The regular guay jub comes with one egg, but you can add an extra hard-boiled egg for 10 baht. The egg has been braised in the peppery broth, so it absorbs the flavor and adds extra protein to the bowl.
Tips from diners
For just 10 baht extra, the egg is worth adding — it's been braised in the broth and soaks up all the peppery flavor.
The guay jub served with small patonggo (Chinese-style fried donuts/dough sticks) for dipping in the peppery broth. The crispy fried dough contrasts nicely with the soft noodles and soaks up the flavorful soup. Add-on costs 10 baht.
Tips from diners
The patonggo adds a crispy element that contrasts with the soft noodles — dip it in the broth before it gets too soggy.
Located outside Chinatown Rama Theatre on Yaowarat Road, this stall has been serving guay jub (rolled rice noodle soup) for over 50 years. Won Michelin Bib Gourmand in 2019 for its super-peppery broth made with Thai pepper that reviewers compare to Bak Kut Teh. The late hours (until 3am) make it a Chinatown institution for night owls.
Open until 3am, making it one of the few hot meal options in Chinatown after midnight — perfect after exploring Yaowarat at night.
About a 10-minute walk from MRT Hua Lamphong station — look for the spot just outside Chinatown Rama Theatre.
This version is intensely peppery compared to other guay jub stalls — if you're sensitive to pepper, start with a small bowl or ask for less pepper.
Cash only, and prices are low (60-100 baht per bowl), so bring small bills to make payment easier.
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