The menu centers on wok hei rice, the signature high-heat technique that chars rice against the wok and coats it in rendered fat and aromatics, alongside morning glory stir-fries, clams with fermented bean paste whole roasted duck. This cooking style reflects the Chinese diaspora communities embedded in Bangkok's old quarter, where Thai and Sino-Thai cuisines merged over generations. The wok hei rice is the kitchen's technical anchor, requiring precise flame control and timing that separates this from standard Thai noodle shops; order it as your entry point to what the kitchen does best. · No website yet.