Occupying the former three-story site of Wan Chai Corner in London’s Chinatown, San Hao will be a 120-cover restaurant that promises to bring a refined new approach to Chinese noodle dining in the capital.
The restaurant was first announced in May.
The menu is described as reimagining traditional Chinese noodle dishes through a modern British lens, with executive launch chef Daren Liew having developed dishes that include Hakka Berkshire pork noodles; red prawn noodles with heritage tomatoes, dates and chilli oil; spicy sa cha beef brisket noodles; ‘cappuccino’ chicken noodles with a creamy froth-topped chicken broth; and hot ‘n’ spicy roasted yellow chilli grouper noodles.
“San Hao is about craftsmanship and connection,” says founder Keng Leong.
“We want to show that Chinese cuisine and British produce share a common respect for seasonality, balance, and depth of flavour. Every ingredient has a story — we just tell it through the language of noodles.”
San Hao will open on Gerrard Street in December.
