Guay Teow Kua or stir-fried noodles cooked in hot oil with meat and egg are usually best enjoyed on a sidewalk, served from pushcarts or shophouse eateries that have been making the dish for years. A group of friends, however, have elevated this humble street food, taking it into a proper restaurant setting and tweaking it with Oriental influences.
It all started when Teerapat “Mong” Niyomjaroenpian whipped up his own version of guay teow kua for his friends to try. “It was so good that we came up with the idea that to turn it into a business,” discloses Waroon Pastanapanyasat, one of the partners.
Tucked within a renovated shophouse opposite Shrewsbury International School, the restaurant boasts a Chinese-inflected theme, featuring modern reappropriation of red paper lanterns and traditional tea sets. The first two floors is reserved for diners, while the upper floor is waiting to be constructed into another Orient-inspired space; a tea bar, perhaps.
The menu centers around the simple fried noodle dish, which comes in two variations: a regular, stir-fried option where the noodles and egg are charred to perfection, and a version where the noodles are served crispy. A protein is added to the dish; choose from chicken (B89), prawns (B159) or scallops (B229).
Kua also has rice versions of the dish. Try the prawn fried rice (B159), which comes with a palmsized crustacean and just the right amount of spice. If you'd like to go carb free, try squid roe dish that boasts bold charred flavor, or scallops with heaps of garlic and chili.
