Set to open this quarter, the Canary Wharf site follows the success of the brand’s debut restaurant, which opened in Covent Garden in April last year.
Located in Jubilee Place, the new restaurant will replicate the pair’s formula of Taiwanese street food-inspired dishes “anchored in high-quality, traditional ingredients”.
The menu balances bold flavours with “nutrient-dense, feel-good components” with proteins are oven-baked rather than fried, extra-virgin olive oil replacing seed oils, and salt, sugar and fat levels “carefully moderated”.
Noodle bowls include chicken with ginger and sesame; 12-hour beef with Szechuan pepper; grandma’s beef and tomato noodles; Portobello mushroom with Romano pepper; and traditional beef noodle soup.
Bao sandwiches include oven-baked chicken bao; ginger and sesame chicken bao; and soft-shell crab bao. Sides feature mixed greens; cucumber salad; and wood-ear mushroom salad, while desserts include Taiwanese night market classics such as mango shaved ice cream and pineapple pie.
As with the Covent Garden site, the Canary Wharf restaurant will feature Kung Fu Mama’s playful aesthetic, including a custom font by Scott Wittman and a bespoke mural tracing Hsu’s Taiwanese culinary heritage.
“London’s enthusiasm for Taiwanese food has exceeded all our expectations, and we’re excited to bring our contemporary take on these flavours to Canary Wharf in early 2026,” says Bar-Chang, who is best known in the industry as the co-founder of Yotam Ottolenghi’s restaurant business.
“Chris and I set out to create food that is high-quality, nutrient-dense, joyful and full of character — dishes we’d happily serve to our own families — and we’re proud to see this vision resonating with Londoners. This second opening feels like an important step in putting Taiwanese cuisine more firmly on the UK culinary map.”
Hsu adds: “Kung Fu Mama Retail introduced sun-dried noodles to the UK for the first time, and it has been amazing to watch people fall in love with them. Expanding the restaurant concept to Canary Wharf allows us to show even more diners how versatile and flavour-packed these noodles can be. We’re thrilled to bring more of Taiwan’s street food culture to London in 2026.”