Gokfayuen (菊花園) Noodle Restaurant
Bangkok, Thailand
Bringing Authentic Hong Kong Wonton Noodles to Bangkok
Launched in 2015 – Ongoing
Our Role
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Original recipe development (based on childhood memory)
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Brand naming and identity design
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Store design and layout planning
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Custom-built in-house production system
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Team training and daily operations setup
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Investment and ongoing business ownership
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Wholesale supply of signature noodles to other restaurants
Project Story
We started Gokfayuen in 2015 with a simple belief: Bangkok already loved wonton noodles, but the true Hong Kong version — with its clear broth, distinct noodle texture, and layered flavor — was missing. Many local versions had evolved over time, adapting to Thai tastes across generations. We saw an opportunity to bring something both familiar and new: a bowl of noodles that tasted like home, as we remembered it from our childhoods in Hong Kong.
The inspiration came from a humble noodle shop we used to visit with our mum — a place that no longer exists, but left a deep impression. To recreate that experience, we developed everything from scratch: from the recipe to the operations model. Because we couldn’t find the right texture in local noodles, we invested in a custom-made noodle machine from Hong Kong, working through a supplier connection to make it happen.
What we did
One of the core decisions we made early on was to design a kitchen system that didn’t rely on a head chef. With full respect for chef-owned models and the creative talent they bring, we simply wanted to build a structure that was scalable and consistent, especially as we looked toward growth. We drew from years of experience working with F&B clients and designed a system that allowed well-trained staff to deliver high-quality results daily — no shortcuts, no compromise. This gave us greater control, consistency, and the ability to adapt in times of change.
The Result
At our peak, Gokfayuen operated five locations. Like many others, we were hit hard during COVID and had to scale back — but instead of folding, we adapted. Our delivery sales grew rapidly as platforms improved, and we began wholesaling our in-house noodles to other restaurants that were seeking the same texture and quality we couldn’t originally find ourselves.
Today, we’ve returned to a stable and growing position. We've expanded not just into higher-end food courts under Central Group, but also into new formats, including Malaysian-style noodles, Thai noodle concepts, and a Japanese izakaya. Each new venture follows the same philosophy — deeply rooted in personal and cultural experience, systemised for operational clarity, and focused on quality.
We’re grateful to have received organic media coverage, strong Google reviews, and most recently the Grab ThumbsUp Award (2025) — a recognition of consistent performance from Thailand’s leading food delivery platform.
Brand Concept
The name “Gokfayuen” (菊花園), meaning Chrysanthemum Garden, comes from a nostalgic Hong Kong children’s song many grew up singing: 氹氹轉，菊花園. For us, it represents memory, identity, and the emotional thread between generations. That’s what we aim to serve in every bowl — something meaningful, affordable, and made with care.
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