Though this noodle place has been opened for only four years, the constant flow of customers explains its popularity. Noodle shops in Thailand are omnipresent, but what marks Guay Tiew Tang Khong Khai Luak Pa Moke as special is their plethora of addings, especially the different types of eggs.

Khun New the owner used to work in the creative field in Bangkok and decided to move to Ang Thong, his girlfriend’s hometown. The original adding was your typical soft boiled egg. Then customers asked for something less yolky. So came your typical hard boiled egg. Later on, Khun New brought Khai Yeaw Ma to the bowl. The Thai translation is horse’s pee egg, but don’t get weirded out. It’s preserved egg aka century egg.

Their Khanom Tuay is also top notch. It might look simple, but the salty coconut and sweet pandan-fused custard-like texture are meticulously made and rank among our favorite Khanom Tuay (Yes. It’s like bread. Different shop, different taste). Truly a sweet way to end your meal.