Thai street food · Christchurch
ก๋วยเตี๋ยวเรือ · ข้าวซอย · ก๋วยเตี๋ยวต้มยำ
Beef and pork bone broth simmered from dawn, Pork Bacho rolled by hand, and the smoky roadside plates of southern Thailand — built to order, one bowl at a time.
Our story
Turn off the traffic and the noise and there it is: a handful of stools, one pot that has been going since morning, and a family who have been making the same four things for thirty years. That's where the recipes we cook came from, and that's where our name came from too.
The broths are the slow part. Beef and pork bone go in before the shutters are up and don't come out until afternoon service is already warming through — finished, in the boat noodle, with a touch of coconut milk for a smooth, rounded flavour.
The other thing worth knowing about is the Pak Soii Pork Bacho — our hand-formed minced pork, worked until it has that springy, snappy bite you only find on the good street corners back home. It goes into the tom yum and the clear broth, and people come back for it.
Everything is built when you order it, which is why a bowl takes a minute. That's rather the point. Authentic Thai street food, made with pride — from the streets of Thailand to the heart of Christchurch.
From the menu
The bowls and plates we'd put in front of you first. Everything else — proteins, noodle shapes, the grill, the extras — is on the full menu.
ก๋วยเตี๋ยวเรือ
A rich beef and pork bone broth, slow-simmered for hours and finished with a touch of coconut milk. Pork, beef or NZ wagyu, with matching meatballs, greens, bean sprouts, fried garlic and crispy pork crackling.
ข้าวซอย
Northern Thailand's golden curry noodle soup, done properly — soft egg noodles under a tangle of crisp ones, pickled greens and a splash of lime. Pick your fire, then pick your topping.
Pak Soii signature
Tossed egg noodles in our signature Pak Soii sauce, topped with prawns, squid and scallops, then finished with an extra spoonful of the sauce for a rich, bold seafood flavour.
ก๋วยเตี๋ยวต้มยำ
A rich blended pork and chicken broth — bright, tangy and spicy. Sliced marinated pork, Pork Bacho, minced pork, crackling, BBQ pork and fish balls, with crushed peanuts and fried garlic.
ก๋วยเตี๋ยวน้ำใส
The gentle one. Pork and chicken broth slow-simmered for hours into something light but deeply satisfying, with sliced marinated pork, Pork Bacho, pork balls and crackling. Beef broth version also on.
ไก่ทอดหาดใหญ่
Southern Thai-style crispy fried chicken under a heap of fragrant fried shallots. Juicy, crisp and loud with flavour, with two dipping sauces — one bold and spicy, one sweet and tangy.
In the kitchen
Our signature Isan dipping sauce — roasted chilli, garlic, shallots and fermented fish, pounded by hand into something dark and savoury with a proper kick.
It comes with the Isan grilled chicken as standard. Order it on the side and it will improve almost everything else on the table.
น้ำจิ้มแจ่วขี้ข้า
Pak Soii street favourites
Charcoal, chilli and things to pull apart with your hands. Best ordered a few at a time, with sticky rice.
ริบอายย่างปากซอย
Medium rare, signature sweet glaze, crispy Asian shallots and a hint of chilli.
หมูปิ้ง
Charcoal-grilled pork skewers in our sweet marinade. Two per serve, with sticky rice.
ลูกชิ้นปิ้ง
Street-style pork or beef, house Thai glaze, a hint of chilli. Two skewers.
More than a name. It's a taste of Thailand — and every bowl is our invitation to the hidden side of Thai street food.
Come by hungry. Ask our team about spice levels, noodle swaps and the day's specials — and tell us if you'd rather skip the pork liver.
ปากซอย
