Behind the Scenes with Pye Boat Noodle

We’d love to learn your story, how you joined the restaurant industry, and what inspired you to start Pye Boat Noodle?

"We got started at a small restaurant downtown called Holy Basil. From there, we opened a few other places before launching Pye Boat Noodle. Back in 2014, Thai street food wasn’t really a thing here, so we wanted to bring that experience to the market. Pye Boat Noodle is unique because half of our menu is dedicated to noodle soup, which is still hard to find elsewhere."

Tell us about Pye Boat Noodle. How do you define the concept of your restaurant?

"Pye Boat Noodle is all about bringing Bangkok street food to Queens. The food we serve is the kind that Thai people enjoy during their lunch breaks—everyday, comforting meals. We even took inspiration from Thai floating markets for our restaurant’s design, spending a year to capture the essence of those markets in our space. We want our customers to feel like they’re getting a little taste of old-time Thailand when they dine with us."

Can you tell us about your most popular dish?

"My personal favorite is the boat noodle with beef, but our most popular dish is the Sukhothai noodle. It’s a flavor bomb with spicy, sour, and sweet notes all in one bowl. What’s special about our noodle soups is that we serve them just like in Thailand, with condiments on the side so customers can adjust the taste to their liking."

How do fresh ingredients play a role in your menu?

"We’re really committed to using fresh ingredients. For example, our mangoes are only on the menu when they’re in season, which is why we get so many requests to have them year-round. But we wait until they’re perfect—firm, ripe, and sweet—before adding them to the menu. It makes a huge difference in the quality, and customers always notice. Every time we post about mangoes being available, they sell out in just a couple of days."

What has been the most rewarding aspect of being a restaurateur?

"The most rewarding part is when people genuinely enjoy what we make. Seeing a customer smile or leave a positive review really makes all the hard work worth it. We focus on making everything fresh, being honest with our customers, and always serving with a smile. That’s what we strive for every day."

What advice would you give to aspiring restaurateurs?

"My advice is to know that it’s hard work—it’s a 24/7 job. It feels like you’re putting out fires every day. But the reward comes when you see your work paying off, when customers appreciate what you do. Just keep at it, and always give people the quality you’d want for yourself."

Can you share a behind-the-scenes look at a typical day running Pye Boat Noodle?

"Our typical day starts early, around 8 a.m. We go to the grocery store to get fresh ingredients for the day. My wife and I do the cooking ourselves, prepping the noodle soup and making the sauces. We then oversee the operations, talk with the servers, and make sure everything is running smoothly. We’ve been open for a while now, so things have settled down a bit, but it’s still a busy day from start to finish."

What’s next for Pye Boat Noodle? Any expansion plans?

"Actually, we’re working on a new project right now. My wife and I recently went to a ramen school, and we’re planning to open a small ramen shop nearby. It’ll have a bit of Thai inspiration but will focus on ramen because we love soup so much. It’s still under construction, but we’re excited to bring something new to the area."

Who is your dream customer to try Pye Boat Noodle?

"If I could have anyone come in, it would have been Anthony Bourdain. He’s not with us anymore, but I would’ve loved for him to try our food. Other than that, I’m happy whenever another chef comes in. We’ve had chefs as regulars, and that’s always special for us."