Home arrow Go Eat, Go Out! arrow Chonticha restaurant: The 'real deal' when it comes to 'Kuayteow Kua' Go Eat, Go Out!
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Kinnareemas

Kuayteow Kua, a pan-fried noodle dish of Chinese origin, is a very popular choice among Thai diners, but you won't often see it being cooked or served up on the capital's street corners. Rather, people tend to visit their favorite stalls or stores, of which Bangkok possesses a limited number.

Most folks tend to head to Soi Suan Mali near Klang Hospital (the Bangkok Metropolitan Administration [BMA] General Hospital) in Khet Pom Prap Sattru Phai, a small street that serves as a veritable hub for the capital's Kuayteow Kua vendors, including long-established outlets. Since there are also a number of newer outlets in this area, those seeking a guarantee of authenticity should check out Chonticha restaurant, which is located in Dusit district's Suan Mali neighborhood.

Chonticha restaurant has specialized in producing this particular dish for over three decades. The noodles are cooked in a wok on a charcoal stove, which, aside from the inclusion of fresh ingredients, is another important element in art of cooking Kuayteow Kua.

Using a hot charcoal stove that reaches particularly high temperatures, the vendor at this shop house-style eatery makes sure parts of the noodles are nice and dry and crispy, which enhances the overall taste.
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There are several different types of noodles available – ranging from wide rice noodles, Shanghai-style or wide glass noodles, as well as vermicelli or thin glass noodles.

The core ingredients of Kuayteow Kua are simply house-style brown sauce, garlic, eggs, noodles and meat. You can choose from chicken, pork, shrimp, or fish, or choose a combination of these ingredients. Just remember that the fish used on street-based stalls or stores may not be as fresh as you would find elsewhere.

A nicely presented seafood dish can always stimulate the taste buds, and in this case the noodles are wrapped in a pan-fried egg and topped with reasonably good sized shrimp and squid. This is accompanied by tiny, crispy pieces of patongko ('Chinese-style fried dough').

Each table is supplied with a condiment tray – Thais often choose to add chili sauce, fish sauce, sugar, and vinegar to achieved their desired taste. Nevertheless, it is well worth trying out this dish without the use of condiments first, before deciding whether or not to adjust it to meet your own particular taste.
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During lunchtimes, Chonthicha restaurant is packed with locals and office workers, who are also wooed by the eatery's other dishes, such as pan-fried Sukiyaki, lard na ('pan-fried noodles with gravy'), ka poh pla ('fish stomach soup'), and kaprow lad khao ('basil leaves and a choice of meat served over rice').
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To top off your meal, and also reawaken your taste buds, you can order up a plate of Chonthicha restaurant's traditional dessert with syrup topped with ice. There are a number of different main ingredients to choose from, such as red bean, split mung bean, sweetened Chinese dates, or tapioca balls.

Chonthicha restaurant opens daily from 10 am-9 pm and the cost of dishes range from about 40-80 baht (US$1.17-2.35).

Transport connections:
Chonthicha restaurant is located at 63/8-9 Aumnuay Songkram Road in Dusit district, close to the Krabue traffic junction.

Bus: Regular bus numbers 32, 65, and 72 run close by Aumnuay Songkram Road off Samsen Road. Get off at Bang Krabue junction and then walk down Aumnuay Songkram Road for about 400 meters. You will see the restaurant on your left-hand side.