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Could this be Hong Kong’s best bowl of Thai boat noodles? At Thonglor, one spoonful of the robust, iron-rich broth—loaded with either kurobuta pork or wagyu beef—might be proof enough. This retro-casual spot in Kowloon City is the debut restaurant of young chef Henry Pattanin Leung, who once helmed the kitchen at the now-defunct Potato Head across the harbor. Here, he leans into his Bangkok upbringing to deliver unapologetically Thai flavors without dialing down the spice. Another distinguishing trait is his focus on using high-quality ingredients, such as the plump, locally caught prawns served as sashimi with a tangy green fish-sauce dip, crispy fried shallots, fresh garlic, chopped chili, and mint.
Thonglor proved so popular upon its mid-2025 opening that it soon took over the space next door. The menu, too, has been expanded with duck larb and northern Thai staples like homemade sai ua sausage and khao soi with beef cheek. There’s now also a list of cocktails including an alcoholic interpretation of mango sticky rice. For those who prefer the actual dessert, Leung’s version comprises thick slices of nectar-sweet nam dok mai mango, syrupy coconut milk, and dried sweetcorn sprinkled over caramelized sticky rice. It’s a satisfying combination of flavors and textures that will instantly transport you to Bangkok’s high-spirited night markets. —James Louie 
<a href="https://www.instagram.com/thonglorhk/?DestinAsian" target="_blank" rel="noopener">instagram.com/thonglorhk</a> 
+852 2382 4855 (Walk-ins only) 
<a href="https://maps.app.goo.gl/acU5MxokacWWVgbz7" target="_blank" rel="noopener">G/F, 19-21 Lung Kong Rd., Kowloon City, Hong Kong</a>

Fresh sashimi shrimp with a green fish-sauce dip at Thonglor, an authentic Thai restaurant in Hong Kong’s Kowloon City.

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