Since opening its doors on Brick Lane, Gui Chuan has become a cult favourite for fans of rich, authentic Hong Kong-style rice noodles. Founded by Shan, the concept is rooted in decades of culinary culture — with three successful branches in Hong Kong and now two in London. In this interview, Shan shares how a love for slow-simmered broths, creative customisation, and East London’s multicultural soul helped Gui Chuan take root in Shoreditch and beyond.
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Yun Gui Chuan has been a huge hit in Hong Kong. What made you decide Brick Lane was the perfect first home in London?
Our partner in Hong Kong has successfully operated three Yun Gui Chuan (YGC) branches for over a decade. In Hong Kong, rice noodle bars and restaurants have become an integral part of everyday dining over the past 20 years. With our strong foundation and success there, we felt it was the right time to bring YGC to an international audience, and London was the natural choice.
When we first visited Brick Lane, we were immediately drawn to its vibrant, multicultural atmosphere. It’s a dynamic, energetic place where people come looking for something new, adventurous, and authentic — exactly the spirit we want to share through YGC. As newcomers to London, Brick Lane restraurant offered the perfect platform for us to introduce our rice noodle culture and connect with people who are open to new tastes and experiences.
The heart of your menu is that rich, slow-simmered pork broth. What’s the secret to making a broth that Londoners keep coming back for?
There’s actually no real secret — our approach is very simple. It’s all about using fresh, high-quality ingredients and slow-simmering the broth for eight hours every single day. The key is consistency. No shortcuts, no compromises.
I still remember during our opening month, we had long queues and, one day, we even ran out of broth. We had a batch that had been simmering for 7.5 hours — just 30 minutes away from being ready. It was a very tempting moment; with the pressure of a full house, it would have been easy to serve it early. But we didn’t. We waited, because we believe every bowl we serve must meet the same standard, every single time. That’s the only real “secret” — discipline and commitment to doing things properly.
Customisation is a big part of the YGC experience. How do you balance giving people choices while staying true to traditional Hong Kong flavours?
Customization is truly at the heart of what we do at YGC. Right now, we offer more than 30 different toppings — many of which are very popular in Hong Kong — so that every customer can create their perfect bowl of rice noodles, just the way they like it.
That said, we understand that so many choices can sometimes feel overwhelming — even for me! I’ve had moments where it took me 15 minutes just to decide what to order. To help with that, we created a “Chef Recommended” menu. These are curated combinations based on the most popular and best-loved pairings we’ve seen since launching at Brick Lane. It’s a great way for new customers to enjoy an authentic YGC experience without the pressure of choosing from so many options.
You’ve just opened a second site at Bankside—congratulations! How does the vibe differ between Brick Lane and your new location?
Thank you so much! While we stay true to the authenticity of our food and service at both locations, the vibes are definitely quite different.
Our Brick Lane branch feels more like a lively street food restaurant — fast-paced, with a quick turnaround, and a real energy, especially on weekends when it becomes a hub for families and food lovers.
At Bankside, we have a larger space, which has allowed us to create different zones for customers to relax and enjoy a full gathering with family and friends. The atmosphere there feels a little more refined, but still very approachable and friendly — a place where people can take their time and really savour the experience.
Launching the YGC Cook-At-Home Rice Noodle Kit sounds like a game-changer. What inspired you to take the Yun Gui Chuan experience into people’s kitchens?
The inspiration really came from our customers. We’ve been so touched by how far people have travelled just to visit us — from cities across the UK like Birmingham, Manchester, and Edinburgh, and even from European cities like Amsterdam and Paris — all for a bowl of our rice noodles.
We wanted to find a way for them to enjoy the YGC experience without having to travel so far. So, we developed our Cook-At-Home Rice Noodle Kit, carefully based on the same recipes and processes we use in our restaurants, with no added preservatives or shortcuts. Our dream is simple: for our customers to be able to enjoy a fresh, authentic bowl of YGC rice noodles anytime, anywhere.
Brick Lane is a melting pot of food and culture. How has the local community influenced Yun Gui Chuan’s journey in London so far?
Two things immediately come to mind. First, when we first launched at Brick Lane, we adjusted the spiciness level of our dishes to try to better match local tastes. But interestingly, we soon started getting feedback from our local customers telling us they were actually looking for the real, authentic spiciness — especially those who come to Brick Lane in search of something adventurous and true to its origins. Their encouragement reminded us to stay true to our authenticity.
At the same time, we also learned that not everyone here prefers noodles with broth. So we created a new Stir-Fried Rice Noodle dish — and it quickly became our number one best-seller among local customers.
So I would say: keep learning, keep listening. Stay true to who you are, while also innovating to connect with the community around you.
Hong Kong-style rice noodles aren’t something you find on every London street corner. How do you introduce new customers to the tradition and story behind each bowl?
Yes, Hong Kong-style rice noodles are still quite new — and a little niche — here in London. But that’s actually been a positive thing, because it sparks a sense of curiosity among new customers. We’re so grateful that people in London are incredibly open and welcoming to new experiences.
We also owe a lot to our Hong Kong customers, who often bring their local friends to visit us and, in a way, become our ambassadors. They help introduce not just the food, but the whole dining experience and culture we grew up with in Hong Kong. It’s very organic — the story spreads from people, not just from the brand — and that’s something we truly cherish.
Congratulations on being on the map for the first edition of foldthe.word how did all come together?
Thank you so much! We’re incredibly proud to be part of the first edition of foldthe.word. We’re especially grateful to Bebe from The Alter Space for introducing Eulan to us and helping make it happen.
When we first launched our Brick Lane restaurant, we didn’t have any network in the area — we were newcomers in every sense. But we were lucky to receive support and kindness from friends like Bebe, Eulan, and many others, who were so generous in sharing their knowledge and experiences.
I truly believe that what makes Shoreditch so special is the incredible mix of different brands, products, foods, drinks, and services, all brought to life by passionate business owners across the neighbourhood. It’s the community spirit that gives the area its unique character, and we’re honoured to be a part of it.
What does foldthe.world mean to you ?
To me, foldthe.world is where art meets practicality. It’s a traditional map, but with a creative, interactive twist. It offers a glimpse into insider knowledge — things you might not easily find elsewhere. It’s also the kind of poster you’d want to have even if you already lived in the area. It’s beautiful, useful, and full of stories that bring the neighbourhood to life.
Looking ahead, what’s your vision for Yun Gui Chuan in London? More locations, new dishes—or something even more exciting cooking behind the scenes?
Everything is possible! We’re excited about many different collaborations, especially with Hong Kong brands here in the UK. For example, we’re launching a special Hot & Numbing Rice Dumpling in collaboration with Under the Same Moon for the upcoming Dragon Boat Festival.
We’re also planning to take part in more local market events to share our Cook-At-Home Rice Noodle Kits with even more people. On top of that, we’ve started offering catering services — including office lunches, concert crew meals, and even a wedding event this summer!
There’s so much more in the works, and we can’t wait to share all these exciting developments with everyone very soon.