Siu Mate Fusion Ramen
Bangkok, Thailand​

What we did

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We reimagined the spirit of Hong Kong’s now-rare boat noodle culture — the kind once served from small wooden boats near Aberdeen Harbour and Ap Lei Chau, in the same waters where the iconic Jumbo Floating Restaurant once stood. It’s the atmosphere briefly captured in Enter the Dragon, when Bruce Lee boards a humble vessel to cross the harbor. These floating kitchens delivered bold, soulful flavors with minimal resources — a mindset we carried into Siu Mate. Built on a foundation of slow-roasted char siu, duck, and braised pork belly, our menu merged that Hong Kong heritage with Japanese ramen discipline. Guests ordered via a printed sheet that let them tweak broth richness, spice level, toppings, and lard — a system inspired by the precision and modularity of Japan’s ramen icons. This method became both a brand signature and an operational advantage.

 

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The Result

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The pop-up quietly built interest through casual foot traffic and organic word of mouth. Guests appreciated the nostalgic flavors and the playful, custom ordering experience. For the izakaya, it brought a gentle boost to daytime energy without disrupting evening service. More importantly, the format allowed us to test the system, gather feedback, and explore how a Hong Kong–inspired ramen might find its place in Bangkok’s evolving food landscape. With the initial term complete, we’re now considering new locations to further develop the Siu Mate concept.

 

 

Brand Concept

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The name “Siu Mate” plays on the Cantonese word siu mei (燒味) — referring to the roasted meats like char siu and roast duck that anchor the menu — while swapping “mei” for “mate,” evoking friendship and casual dining. It’s a name meant to be spoken with warmth: a place to enjoy siu mei–driven ramen with mates, alongside shared dishes in good company.