Khao

There’s a lot happening at Khao. You can watch staff flipping pans of golden-brown milk toast, and mixing batches of Thai milk tea. But the main draw is the warming bowls of Thai curry noodle soup khao soi.

Its owners Kittipod Tongchan and Surachai Kunchairattana (also behind adjoining Aunglo) say Khao’s version is most similar to the khao soi you’ll find in Chiang Mai. The dish is also popular elsewhere throughout northern Thailand and in neighbouring Myanmar and Laos.

The soup is usually topped with chicken, egg noodles and pickled mustard greens. But Khao has variety, with toppings including aburi (flame-seared) salmon, Wagyu beef and the fan-favourite fried chicken.

It’s also got share-friendly snacks, like prawn wontons, spring rolls, steamed pork tapioca balls and ma haw (minced pork and prawn mixture served on a slice of fruit).

While noodles are the namesake, almost every dessert is made here. There’s a mix of bingsu (shaved ice dessert) and thick slices of milk bread toast topped with house-made kaya, brûléed banana and more. Thai milk tea bingsu with fresh whipped cream and toasted almonds and the coconut lover’s bingsu uses every part of the coconut – milk, water and flesh.

The long dining room features an open kitchen running the length of the space. The space is punctuated by a large architectural tree that reaches towards the double-height ceiling, giving the space a light and airy feel.