Fried Rice & Noodles Menu — Bangkok
The wok section — fried rice and hakka noodles from the Indo-Chinese tradition, tossed on high heat in vegetable, mushroom, paneer and chicken versions. These are complete one-plate meals, and the usual partners for our paneer chilli and manchurian gravies. Below are 11 wok dishes.
All wok dishes
Veg Noodles / Hakka Noodles
Thin wheat egg noodles boiled al dente, then wok-tossed over a high flame with onion, capsicum, cabbage and carrot.
Schezwan Noodles
Hakka egg noodles wok-tossed with onion, capsicum, cabbage and carrot in a hot red Schezwan chilli-garlic paste.
Veg Fried Rice
Aged basmati cooked al dente and cooled, then wok-tossed with diced carrot, beans, capsicum and spring onion.
Schezwan Fried Rice (Veg)
Cooled basmati wok-tossed with diced vegetables and red Schezwan chilli-garlic paste. The hottest rice on the menu.
Veg Triple Fried Rice
Three things on one plate: spiced fried rice, stir-fried Hakka noodles and a savoury vegetable gravy poured over.
Mushroom Fried Rice
Thick-sliced button mushrooms wok-tossed with cooled basmati, garlic, spring onion and a little light soy.
Paneer Fried Rice
Fresh paneer seared in the wok and tossed with cooled basmati, onion, capsicum and spring onion in light soy.
Chicken Fried Rice
Diced boneless chicken stir-fried over a high flame with cooled basmati, scrambled egg, onion, carrot and beans.
Chicken Burnt Garlic Rice
Garlic browned dark and nutty before the rice goes in, then wok-tossed with diced boneless chicken and spring onion.
Chicken Schezwan Fried Rice
Our chicken fried rice fired up with red Schezwan chilli-garlic paste. The hottest rice we serve.
Chicken Triple Fried Rice
Three things on one plate: spiced fried rice, stir-fried noodles and a rich chicken gravy poured over the top.
Notes from the kitchen — Fried Rice & Noodles
From the wok station. Fried rice here is day-cooled basmati tossed on high flame so the grains stay separate; the hakka noodles are boiled, oiled and wok-finished to order. Vegetable, mushroom, paneer and chicken versions all come from the same halal-friendly kitchen — no pork, ever. The classic pairing is one of these plates with a dry paneer chilli or a veg manchurian for the table. Schezwan versions run genuinely hot; ask for mild if in doubt.
A plate of this is the natural partner for the Indo-Chinese starters — paneer chilli, veg manchurian and the rest — and the manchow and hot-and-sour bowls that go beside them are on the soups list.
Frequently Asked Questions about Fried Rice & Noodles
How long does a wok dish take, and is one plate a meal for one?
A few minutes on the flame, which is why tables order one to eat while a dum biryani finishes its 35 to 45 minutes. And yes — each of these is built as a complete single-plate meal rather than a side, which is the difference between ordering fried rice here and ordering steamed rice beside a curry.
Is the wok section halal-friendly?
Yes — the chicken is from halal-marked lines (CP Foods, Betagro), and the kitchen is pork-free with no cooking alcohol, which is unusual for Indo-Chinese wok food in Bangkok. Seven of the eleven are vegetarian.
Do fried rice and noodles work for delivery?
They are among the best travellers on the menu — one-plate meals that hold their heat in transit. GrabFood and LINE MAN cover the neighbourhood, and any direct WhatsApp or app order over ฿1,000 is delivered free, anywhere in Bangkok.