Thai noodle kitchen

Thai noodles,
the long way round.

Pork-bone broth simmered from dawn, Pork Bacho rolled by hand, and the smoky roadside plates of southern Thailand — served in a little room that smells like a Bangkok soi.

See what's cooking

Broth simmered 8+ hours · Built to order at the pass · Dine-in, no shortcuts

Our kitchen

We only really make one thing — noodles — and we've spent a long time getting them right.

The broths are the slow part. Pork bone and chicken go in before the shutters are up, and don't come out until the afternoon service is already warming through. What you get is a bowl that's light on the tongue but sits deep — the kind that quietly disappears.

The other thing worth knowing about is the Pork Bacho: our hand-formed marinated mince, 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.

Inside the Pak Soii dining room — The pass, mid-service.

The bowls

Three we'd order first

Bangkok boat noodles

The dark, spiced pork-bone broth the city's canal vendors built their name on. Your choice of pork or beef, matching meatballs, crackling, and a scatter of fried garlic. Comes with pork liver — say the word and we'll leave it out.

Rich pork-bone broth · pork or beef

Khao soi

Northern Thailand's golden coconut-curry noodle, done properly — soft egg noodles under a tangle of crisp ones, pickled mustard greens, shallot and lime. Top it with grilled chicken, wagyu, steak, scallops or seasonal mushrooms.

Coconut curry · choose your topping

Tom yum noodles · spicy

Bright, sour and warm all at once. Pork and chicken broth loosened with lime and chilli, sliced and minced pork, fish balls, and our Pork Bacho. Order it as soup or dry. Medium heat as standard — we'll take it up or down.

Soup or dry · Pork Bacho

Also on the counter

Ocean dry noodles Tossed in our house Pak Soii sauce with premium seafood. Served hot.
Clear broth noodles The gentle one — light pork-and-chicken broth, sliced pork, fish balls, Pork Bacho.
Pak Soii beef noodles Slow beef broth, poached premium beef or NZ wagyu, beef meatballs.
Pak Soii dry noodles The street classic, lightly seasoned. Pork or beef, greens, fried garlic.
Egg noodles & wontons Pork-and-prawn wontons, BBQ pork, greens, bean sprouts.
Kao Lao Any broth without the noodles, over steamed jasmine rice. Just ask.

Five noodle shapes to choose from — egg, small rice, wide rice, vermicelli, glass.

Thai aromatics and spices laid out on a board — In the kitchen Ginger, galangal, garlic and dried chilli — the aromatics are weighed out and prepped fresh every morning, before a single bowl goes out.

Off the grill

Plates for the middle of the table

Charcoal, chilli and things to pull apart with your hands. Best ordered a few at a time, with sticky rice.

Old-school moo ping Charcoal pork skewers, marinated sweet and grilled to order

Hat Yai fried chicken Fried shallots, two dips

Isan grilled chicken Herb-marinated thigh, Jaew on the side

Pak Soii grilled ribeye — Pak Soii ribeye Medium rare, sweet glaze, crisp shallots

Grilled crispy pork — Crispy pork belly Golden and crisp, with the house dip

Jaew Khee Ka · properly hot Our roasted-chilli Isan dip — garlic, shallot and fermented fish, pounded by hand. It goes with everything on this page.

Also grilling — Maggie pork, grilled meatballs, Isan sausage, sai ua, and pork-and-prawn wontons.

Come by hungry. Every bowl is built when you order it, so give it a minute — that's rather the point.