Chang-Noi

Choose between kuay teow nam, rice noodles in a light broth, and pad Thai, Thai-style stir-fried noodles. At Chang-Noi, the choice between soup noodles and stir-fried noodles is a good place to start. One diner who ordered the tom yum-style rice noodle soup at lunch found it a little sparse on toppings and said they would order a larger portion next time. Another visitor enjoyed the light, slightly sweet broth served with pho, adding fish sauce and chilli vinegar. Diners have also mentioned adjusting the seasoning at the table, so you can fine-tune the flavour to your taste from the first spoonful.

For noodles, pad Thai is a familiar choice; diners have noted its springy texture and ingredients such as prawns, egg and chives. Rice dishes include chicken green curry and gapao, minced pork stir-fried with Thai basil and served over rice. One diner described the green curry as rich and generously filled, with a milder level of heat. Perceptions of spiciness vary, so use the table condiments if you would like to adjust the flavour.

Some set meals come with a small side dish or mini salad. Options include adding a mini tom yum soup or swapping the salad for yam woon sen, a glass-noodle salad with prawns and minced pork. It makes a different kind of accompaniment to soup noodles or a rice dish.

Drinks include Thai tea, lotus tea from Vietnam and Singha beer. There are combinations to suit a leisurely lunch over noodles and soup, as well as an evening meal shared over several dishes.