Fuyouen

The Chiang Mai-style curry ramen, made with plenty of coconut milk, is a lunchtime option for anyone in the mood for Thai flavours in a noodle dish. Diners who have tried it have praised the portion as just right. Other lunch choices include rice topped with a rich, generously filled coconut green curry, and gapao rice made with fresh basil. The Thai-style prawn fried rice, prepared with Thai soy sauce and served with prik nam pla, offers a different take on a rice dish.

For dinner, you can pick a few small plates and move between Chinese and Thai flavours. The Sichuan-style chicken with chilli sauce is made with young chicken from Tamba and seasoned with tamari soy sauce, black vinegar, chilli oil and Sichuan pepper. One diner remembered it for its black vinegar and pepper sauce, with nuts adding a contrasting note. Another appetiser, deep-fried prawn paste rolls, wraps prawn paste in spring-roll pastry. Sweet chilli sauce is served on the side, so you can try the rolls plain first, then add the sauce to change things up.

The grilled gyoza come in a serving of 12 and are slightly larger than usual, with a generous amount of pork shoulder. One diner found them distinctly garlicky, yet light in flavour, and said they could easily eat several. For a prawn dish, the small prawns in chilli sauce are made with 10 somewhat larger prawns. The prawn and egg stir-fry offers another option: prawns, onion and egg are cooked until the egg is softly set, then brought together with a slightly sweet sauce.

Fuyouen has a wide-ranging menu, from lunchtime noodles and rice dishes to evening appetisers and stir-fries, and can suit both solo diners and groups. At lunch, you might come for a coconut-scented dish; in the evening, you can build a meal around gyoza, prawn dishes and whatever else appeals.