Bangkok's cult boat-noodle brand chose Wan Chai for its first overseas outpost, and the queues followed from day one. The draw is a broth simmered eight hours with galangal, star anise and lemongrass, layered with wagyu slices, Kurobuta pork and house-made meatballs.

A polished, premium take on a Thai street-food staple, just off Queen's Road East.