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Hong Kong’s Kowloon City is widely known as ‘Little Thailand’ for its concentration of Thai communities, shops, and restaurants. In this historic neighbourhood, authentic cuisine and culture thrive, creating a haven for longtime Thai eateries to preserve their craft and giving way for new ventures such as Thonglor to spread their wings and appeal to a new generation of diners. Well, it seems that in just a handful of months, Thonglor has charmed the taste buds of Hongkongers so thoroughly that it’s grown too big for its current space – cue the opening of its second venue right next door to the first!
Led by chef Henry Pattanin Leung, Thonglor burst onto the local dining scene in autumn 2025, capturing our attention with its nostalgic decor, lively atmosphere, and signature Kurobuta pork boat noodles and wagyu beef boat noodles – now here’s some friendly competition to Samsen! Its wallet-friendly prices and comfort-casual spin on Thai cuisine by no means compromise the flavour or quality, making Thonglor an instant hit.
Now with the opening of Thonglor 2.0, the space leans into the bold vibes of neon lights and pared-back backstreet restaurants, creating the sort of eatery that you might accidentally stumble into when roaming the streets of Bangkok where, without preamble and fuss, you’ll be treated to one of the best meals of your life.
New dishes have been added to Thonglor’s menu as part of the expansion, including a fragrant khao soi ($128) that blends Northern Thai-style curry noodles with succulent beef cheek; lemongrass- and Thai basil-infused steamed clams ($98); wagyu pad see ew ($108) for an indulgent take on the beloved sauce-coated flat noodles; piquant pork kra pao ($98); and moo ping ($58), the classic street food of marinated grilled pork skewers.
But that’s not all – Thonglor 2.0 is also channelling the spirit of Bangkok nightlife with a new late-night snack menu, which is served during happy hour from 3pm to 7pm, and again after 9pm till close. Expect nibbles of Thai red sausage ($58), Northern sausage ($58), crab meat fried rice ($128), pork mince salad ($88), and grilled pork neck ($88), all designed for sharing between groups and to be washed down with Thai-inspired cocktails like the Siamese Sour ($78), Lemongrass Collins ($78), Thai Lime Mojito ($78), and chilled bottles of Singha and Chang beer. Diners observing Dry January are also well catered to with mocktails such as the Pandan Cake ($58) featuring coconut cream and homemade pandan syrup, watermelon lychee slushie ($58), or longan nahm ($38).
With Thonglor 1.0 and 2.0 being right next to each other, the two venues form a cohesive experience that honours the unmatched street food scene of Bangkok, which pulses with vibrant energy, divine smells from the grill, and mouthwatering flavours. Why not start your culinary journey at the original location and end the night at the new one?
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