Ann Guay Tiew Kua Gai

Hidden (but very delicious) little noodle shop. Interior is very unassuming for a past Michelin-rated restaurant – casual, "quick" feel with metal seating and condiments at the tables. Absolutely LOVED the pan fried noodles, the char and flavor was great. The soupy noodle dishes were also great – even though it's HOT outside, the interior is nicely air conditioned, so eating a hot bowl of soup is no problem. Paired with our refreshing drinks, this was such a pleasant spot to have found on Google maps while we were traveling here.

We had already planned to try this restaurant, and since it was about 1.5 km from our hotel, we decided to walk and explore the area along the way. When we arrived, we were a bit surprised by an odd smell inside the restaurant—but we assumed it might be from the dishes being prepared. We ordered the same menu with different toppings. The presentation was quite unique, so we were excited to dig in. But the flavor? Honestly, very bland. The toppings helped a little, but it wasn’t enough. The real shocker was the soup—it tasted weirdly chemical. No wonder someone in the reviews said it reminded them of dishwasher soap. 😂 That’s when we realized: the strange smell in the restaurant was actually coming from the broth. And to top it off, when we paid, we noticed the dish they served wasn’t even what we ordered. Haha—oh well. Pretty sure we won’t be coming back. Once is enough 😊👌🏻

Absolutely the best Guay Tiew Kua Gai (stir-fried chicken noodles) I’ve ever had! I usually skip this dish because it’s often too oily, but here it’s done perfectly — flavorful and not greasy at all. The classic stirred fried-chicken version is unbeatable. Other meat options are just okay, but the preserved lime soup is also surprisingly tasty. 😋 Fried wontons are great, and the fried chicken skin is super popular — gone fast (though I’m not a fan). Everything gets even better with a root beer. Sometimes, quality can vary a bit during peak hours depending on who’s cooking, but it’s still delicious. Go early — the place fills up quickly with both locals and tourists.

Another Bangkok Michelin gem quest. Specialized in pork lard fried crispy noodle. The ambience is cool and cozy inside. Young staffs serve good, polite and friendly. I ordered their fried noodle with shrimp and deep fried chicken skin. Fried noodle was very tasty, so flavorful with big fresh shrimp and spring onion on top of it, bit too salty and oily to me but I believe it is the best taste that proved Michelin award. Fried chicken skin was so delicious and crunchy, that I could eat it as side dish with just rice. Good price too. Recommended.

I saw it on YouTube and went there. I ordered watermelon juice and chicken bacon and ate it. The texture and noodles I had for the first time were unique. It was delicious as I kept eating it. The amount is small, but there are a lot of food around Chinatown, so I decided to think positively.

Visited this highly raved spot on a Saturday and was surprised to find only a short queue despite the rainy weather. We were seated after just 15 minutes, and the place was bustling with a mix of locals and tourists — a good sign of its popularity. We ordered the baked flat noodles with chicken and runny egg, stir-fried rice noodles with chicken, deep-fried pork wontons, and a pineapple smoothie. The noodles were packed with smoky wok hei, delivering bold flavours at a very affordable price point. The standout dish, however, was the deep-fried pork wontons — served piping hot with a crispy shell and juicy, well-marinated pork filling inside. Paired with the refreshing pineapple smoothie, it made for a satisfying and well-balanced meal. All in, we paid just 234 baht for two — a true bargain considering the quality. It’s easy to see why this place has earned the Michelin Bib Gourmand for several years. Definitely worth a visit!

As a local Thai, I’ve found that many restaurants are honestly overrated—and personally, a lot of them aren’t even worth the long queues. But this place? It’s the real deal. Kua Gai (คั่วไก่), or stir-fried chicken noodles, is usually the chicken is often dry and bland, and the noodle with this crispy texture tends to be overly greasy. But here, they’ve absolutely mastered the technique. Their version is flavorful, perfectly balanced, and cooked over a traditional Thai charcoal stove, which adds a whole other layer of depth. That’s seriously impressive.

This street food spot has been a Michelin Star winner since 2018, and it's no surprise why! The ก๋วยเตี๋ยวคั่วไก่ (stir-fried chicken noodles) had the perfect mix of crispy and tender noodles that I absolutely loved. The flavor is really good on its own, but if you're like me and enjoy a little more punch, adding chili sauce and pepper makes it even better! I also ordered the fried chicken skin (หนังไก่ทอด). It was a bit salty, but still super crispy and tasty. Just a heads-up: they only take cash, so make sure to bring some for this amazing meal!