Following the success of Bun House on Soho’s Greek Street, its founders are opening a larger restaurant with tearooms in nearby Chinatown.
Centred around the brand’s signature Cantonese steamed buns, the menu will include the popular char siu pork belly “Pig Bun,” cumin-spiced lamb, and the sweet, custard bun for which Bun House is renowned, alongside new additions such as a beef brisket and a sweet, brioche-style pineapple bun.
The new site will also pay homage to Hong Kong’s dai pai dong food stalls, with a small hatch inside the restaurant serving traditional street food style snacks including fish balls and rice noodle rolls, cheung fun.
The drinks menu will celebrate the craft beer scene of Hong Kong, with Bun House working with breweries such as Moonzen and Young Master whose creations include a milk tea scotch ale. Tea-based cocktails and cold brew tea will also be on offer.
Founders of the business, husband and wife team Z He and Alex Peffly, launched the first Bun House in 2017 and have since gone on to open Pleasant Lady, both in Soho and within The Kitchens at Old Spitalfields market in east London.
Z He said: “Having moved to the UK from Guangzhou, Chinatown has always felt like a noisy, thrilling slice of home in the middle of London. It’s particularly exciting for us to open Bun House in the heart of Chinese food in the city, and we hope our buns will bring back memories of home for many.”
Based on Lisle Street, the new site will showcase interiors created as part of He’s own Five Lines Project, with dark wood paneling paired with brass fixtures and sliding glass windows. The restaurant will provide seventy-two covers, with small tables downstairs offering eighteen guests a more intimate dining experience.
Bun House in Chinatown opens in April.
