Lemongrass and curry-rich noodle soup with braised beef cheek, crispy noodle topping, and lime wedge
Tips from diners
Beef cheek is braised so long it's fall-apart tender. The khao soi broth is creamy, spiced, complex
Squeeze lime into it at the end. Cuts through the richness and brightens the entire bowl
Concentrated fermented broth with silky rice noodles, tender Kurobuta pork belly, pork blood cake, and crispy pork crackling
Tips from diners
Boat noodles are Bangkok street food—the broth is funky and umami-packed. Not for those avoiding fermented flavors
The Kurobuta pork is marbled and tender. Slices melt in the broth. This is their baseline boat noodle
Premium boat noodle with double wagyu beef portions, extra toppings, and enhanced brothiness
Tips from diners
This is for wagyu devotees. The extra beef means more marbling throughout the bowl. Decadent
The broth-to-noodle ratio increases here. More bowl, more broth to drink at the end
Same concentrated broth with silky rice noodles, tender Australian Wagyu beef strips, pork blood cake, and garnishes
Tips from diners
The wagyu here is the premium protein. Marbling is visible even in the cooked state. Melts with fermented broth
The broth doesn't change between pork and wagyu versions—the difference is entirely the protein. Choose based on cravings
Stir-fried wide rice noodles with tender wagyu beef, dark soy sauce, garlic, and Thai basil
Tips from diners
Pad see ew is salty, dark, savory. The wagyu here has more umami than standard pork. Meat forward
Thai basil is the hero here. The oil from the basil creates a fragrant backbone throughout the noodles
Stir-fried wide rice noodles with tender wagyu beef, dark soy sauce, garlic, and Thai basil
Tips from diners
Pad see ew is salty, dark, savory. The wagyu here has more umami than standard pork. Meat forward
Thai basil is the hero here. The oil from the basil creates a fragrant backbone throughout the noodles
Run by chef Henry Pattanin Leung, a native Thai. Boat noodles are the star—concentrated fermented broth with Kurobuta pork or Australian Wagyu beef that's uncompromising and not sanitized for international palates. Khao Soi beef cheek with braised meat and crispy noodle topping. Lung Kong Road is Hong Kong's 'Little Thailand'.
Brand new—opened September 2025. Run by chef Henry Pattanin Leung, a native of Thailand
Located in Kowloon City, Hong Kong's 'Little Thailand.' Lung Kong Road is famous for Thai restaurants and street food
Boat noodles are the star. These are authentic Bangkok street noodles, not sanitized for international palates
Hours shift between weekdays (lunch 12-3:30pm, dinner 6-11pm) and weekends (continuous 12-11pm). Plan accordingly
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