Thailand’s beloved boat noodle chain ThongSmith makes its international debut in Hong Kong this month, bringing its signature eight-hour broth and premium ingredients to a new Spring Garden Lane location in Wan Chai.
The restaurant marks the first overseas venture for Iberry Group, the Bangkok-based company founded by Atchara “Pla” Burarak in 1999, which now operates 22 brands and 145 branches across Thailand. ThongSmith itself launched in 2018 at Central Embassy and has built a following for elevating traditional Thai boat noodles—a street food that originated in the 1950s along Bangkok’s canals—with high-quality ingredients like Australian Wagyu ribeye, Kurobuta pork, and house-made meatballs.
The signature broth is simmered for eight hours with galangal, star anise, lemongrass, and pickled garlic. Traditional versions are thickened with pork blood for rich umami, while clear soup options are also available. Noodles are served street-style with generous portions, staying true to authentic flavors while upgrading the ingredients.
The Hong Kong menu mirrors Bangkok’s offerings, with additions exclusive to the Wan Chai outpost. The ThongSmith Signature Boat Noodles with Wagyu Round (HK$148) features sliced Australian Wagyu round, braised shank, tendon, and beef balls in spicy broth. Pork and chicken options include ThongSmith Boat Noodles with Hokkaido Pork (HK$128) and Tossed Chicken Noodles (HK$98) with a pork bone broth base.
Hong Kong exclusives include Karn’s Fried Rice (HK$138 with chicken, HK$148 with shrimp)—a peppery recipe from childhood, developed by Co-Founder and Cuisine Director Karn Kittivech. “Pad Thai” ThongSmith (HK$138 with chicken, HK$148 with shrimp) is prepared Eastern Thai-style with cane sugar, tamarind, fish sauce, and a touch of chili. “Khao Ka-Prao” Holy Basil with Minced Beef & Braised Tendon (HK$148) incorporates two types of Thai basil with galangal, cardamom, and jungle spices. Beef Tongue Green Curry Rice (HK$148) braises the tongue for two hours until tender, paired with mildly spicy green curry.
Small plates include Crispy Pork & Shrimp Wonton (HK$58) with house-made sweet and sour sauce. Chalee’s Chicken “Ko Lae” (HK$68) features chicken thighs marinated 24 hours in Southern Thai-style curry paste, charred and served with cucumber salad.
Desserts span traditional Thai favorites: Ka-Nom-Tuay pandan coconut pudding (HK$18), sun-dried banana fritters (HK$88) made with Jasmine bananas from Northern Thailand, and Pung Sung-Kaya steamed bread with pandan or Thai milk tea custard (HK$78).
The interior balances nostalgia with modernity—warm wood accents, copper-toned pendant lights, cozy booth seating, and an illustrated mural depicting old floating markets and boat noodle vendors.
Source: Theloop
