Excellent noodle options, but be flexible about menu choices. Tha, our waiter had great suggestions and was very helpful. We enjoyed the mohingar - fish and noodle soup, served with fried yellow bean crackers, cilantro and lime. We wouldn't have tried it had our first choice a chicken soup, not been unavailable. The squash fritters were the best I have ever had, delicate, and a mix of soft and crisp, accompanied by a subtly spicy tamarind sauce. Rangoon noodle was not on offer, but the chicken rice noodle was very good - also served with a woodear and bean sprout broth. Tom added roasted hot pepper to the fish soup, but it would overwhelm the subtle heat of the rice tube noodles, with chicken, chick peas, cabbage and boiled egg. Also with this dish, cilantro and lime are served on the side. Tea was served with meal. We also got an order of chicken curry - goat was also available - to take home. Delicious, subtle and worth a visit. Added bonus: we sat next to a collection of lovely embroidered Burmese skirts, which various ladies came by to view.