Authentic Khao Soi from Chiang Mai, served the Khao Soi way
— Northern Thai roots, modern soul.
· Open everyday
#1
World’s Best Soup · TasteAtlas 2022
2,500+
Five-star reviews
2 Cities
Sydney CBD & Melbourne Chinatown
Daily
Open lunch & dinner
Open everyday, lunch and dinner. Walk-ins welcome — book ahead for weekend evenings.
SYDNEY CBD · Level 2, 73-75 Liverpool Street
· Open everyday · 11am – 3pm · 5pm – 10pm (Sunday 9pm)
A short walk from Town Hall and Hyde Park. The first Khao Soi — where Yuwat’s authentic Chiang Mai broth first met Australia.
CHINATOWN · 107 Little Bourke Street
· Open everyday · 11am – 3pm · 5pm – 10pm
In the heart of Melbourne’s Chinatown — with cocktails, desserts, and Northern Thai dishes you won’t find anywhere else.
Khao Soi is the signature dish of Northern Thailand — a coconut curry noodle soup that simmers slow, hits warm, and finishes with a bright squeeze of lime. The base is a mildly spicy broth made from rich coconut milk and hand-pounded curry paste. On top: soft egg noodles, a tangle of crispy noodles, your choice of protein, pickled mustard greens, shallots, and chilli oil.
In 2022, TasteAtlas crowned it the #1 best soup in the world — beating ramen, pho, and tom yum. We figured: time to bring it to Australia properly.
Six bowls that capture what we do — from the original Chiang Mai recipe to our katsu, saba, and plant-based versions.
ข้าวซอยไก่
The original. Slow-simmered chicken on the bone in our coconut curry broth, soft egg noodles, crispy noodles on top.
Signature | Med
ข้าวซอยไก่ย่าง
Char-grilled chicken in our coconut curry broth, soft egg noodles, crispy noodles on top.
Bestseller | Med
ข้าวซอยทะเลกุ้งเผา
A charred king prawn, scallop, and piece of salmon in our coconut curry broth.
Special | Med
ข้าวซอยซาบะ
Grilled Japanese mackerel served in our broth. Smoky, rich, unexpected.
Imported | Med
ข้าวซอยไก่ทอด
Crispy Japanese-style chicken cutlet meets Northern Thai broth.
Bestseller | Med
ข้าวซอยเนื้อ
Tender beef and tendon in our coconut curry broth — richer, deeper, slow-cooked for hours.
Med
Yuwat grew up cooking Khao Soi in Chiang Mai, where the dish isn’t a special occasion — it’s breakfast, lunch, and a midnight snack. He still pounds the curry paste fresh, the same way his family did.
Pitt trained as an architect before falling in love with hospitality. He runs the front of house, the brand, and the growth — every Khao Soi location bears his signature.
If you eat Khao Soi in Chiang Mai and then eat ours, you should feel like the same person made both. That’s the test.
Yuwat — Co-founder & Chef
