Comments on: Kuaytiaw khua kai

By: cplhchen

cplhchen — Tue, 10 Aug 2010 23:39:25 +0000

thanks for a great posting on a truly astonishing chef. it was fascinating to watch his cooking method : he refries the noodles to give them the “wok hei” smokiness and skillfully infuses the eggs and stock to produce a dish which is spectacular in flavour and texture : this comes closer to what the cantonese call “wat tan hor fun” (smooth egg flat noodles) than “char kway teow”

By: gt

gt — Wed, 03 Mar 2010 11:45:02 +0000

Austin,

When you do meet exceptional “masters” such as this gentleman who so painstakingly devotes himself to his single dish, would you consider filming his art and dedication on video for posterity? There are few enough of these very humble and dedicated souls who seem to have a bodhisattva trajectory quite removed from mere profit-making: satisfying people with their labors and laving the world a better place.

There might be 15-20 of such exceptional artists that you might come across in your life and they could become a separate publication or a mini-genre within your portfolio. Please think about it. I am sure that there are many who share my interests.

There is a beekeeper in BKK who travels with his hive strapped behind his bicycle, extracting honey on the spot for sale. I have always wondered where his bees managed to harvest their nectar? And from what blossoms? Do they not feel choked by the fumes of BKK city traffic?

Have you ever seen this gentleman or tasted his honey?

Thank you for a great site.

By: Khua kai at Phlapphlachai - Austin Bush Photography

Khua kai at Phlapphlachai - Austin Bush Photography — Fri, 26 Feb 2010 08:01:50 +0000

[...] noodles fried with chicken breast and pickled squid and served over lettuce, I first encountered at this alleyway vendor in Chinatown. He has been my go-to guy for the dish, and I don’t believe I’ve tried it anywhere [...]

By: Nick J

Nick J — Tue, 28 Apr 2009 00:02:45 +0000

Visited this place a day after sampling Nay Lao, and I must say I enjoyed this experience even more. A really tasty, perfectly portioned meal, this is perfect as a starter before moving onto more grazing along Yaowarat. The combination of flavours was delicious and the ingredients perfectly proportioned for such a seemingly simple dish. A dash of fish sauce and I could eat this every day for breakfast lunch or dinner !

By: Austin Bush

Austin Bush — Wed, 30 Jul 2008 11:03:08 +0000

Do try it–I’m sure it will change your mind. Hope the map helps.

By: Att

Att — Tue, 29 Jul 2008 17:15:39 +0000

I was never a big fan of the Kuaytiaw Khua Kai for the same reasons as yours, I guess. But I must try this one, your explanations make me hungry again, thanks for the map.