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Like many Hongkongers who chose to emigrate, Gordon and Koko knew leaving meant giving up a lot — high-paying jobs, a stable life, and decades of career experience. After a hurried move to a new country, they found it difficult to return to their original professions. So, they looked inward — toward their passions — to start anew.
For Gordon, who loved cooking Thai food for his wife and children, that passion became a new path. Formerly an ERP specialist in the IT department of a listed company, he decided to open a Thai restaurant in Manchester with Koko, who previously ran a photography studio in Hong Kong.
From Corporate Systems to Stir-Fry Stations
Transitioning from IT to the kitchen brought steep challenges. Gordon had to master ingredients, recipes, and supplier networks from scratch. Then came market differences — dishes popular in Hong Kong, like boneless chicken feet salad, didn’t appeal to local British diners. He had to adapt flavors and menus to suit a new audience. Costs were another test. Thai herbs and spices — from holy basil to bird’s-eye chili — often needed to be airfreighted, making Thai cuisine more expensive to produce than Chinese or Western food.
A Partnership Built on Balance
The restaurant’s success relies on the couple’s clear division of roles: Gordon handles the kitchen, menu design, and operations, while Koko manages the front of house, reservations, and marketing. Their creative tension keeps the restaurant dynamic — Gordon insists on authenticity, while Koko reminds him to consider local tastes. The result is a menu that retains Asian flair while appealing to the British palate, drawing roughly 70% Hong Kong customers and 30% locals.
Bread and Family
Running the restaurant takes long hours, but with three young children, the couple must balance work and family. The kids often do homework in the restaurant after school, watching their parents work hard — something Gordon believes teaches them responsibility and independence. Koko, meanwhile, insists on carving out family time, planning holidays and outings to keep life balanced.
Investment and Payoff
Setting up Thai Chill Restaurant cost around £100,000–£110,000, including renovation, kitchen equipment, and transfer fees. After three years, the business roughly breaks even, though full returns will take time. Despite rising utility and labor costs, Gordon believes the restaurant retains value should they ever choose to sell.
A New Life, A New Rhythm
For the couple, migration meant not just relocation but reinvention — from IT professional to chef, from studio owner to restaurant manager. While life in Hong Kong was more convenient, Koko says the trade-off is worth it: “Here, our children can grow up in a more relaxed, balanced environment. That’s the best return we could ask for.”
Restaurant Info Thai Chill Restaurant 泰潮 – Manchester, UK 📍 42 Green Lane, Ashton Upon Mersey, Sale, Manchester, United Kingdom
🕒 Opening Hours Mon: 12:30–9 PM Tue–Wed: Closed Thu: 12:30–9 PM Fri–Sat: 12:30–10 PM Sun: 12:30–9 PM
