Hand-folded bao and 18-hour broths at a 42-seat counter in Shoreditch.
12 Market Lane, E1 6RF ·
Our Story
We fold our bao by hand and steam them fresh each morning. The broth simmers for eighteen hours overnight before service.
Choose from the bao, bowls and raw bar, with drinks to match.
The Table
The Broth
The night team starts it. The day team finishes it. Here is what happens in between.
Pork trotters and chicken backs roast until deep brown. That colour is where the flavour starts.
A hard boil all night turns the collagen milky, until the stock is thick enough to coat a spoon.
Seaweed and dried mushrooms go in near the end, with charred onion, garlic and ginger.
Every bowl is built to order: tare, broth, noodles cooked for 55 seconds, then the toppings. Eat it within two minutes.
Guests
What guests tell us after dinner.
“The dan dan noodles are unlike anything I've had outside of Chengdu. The heat builds slowly.”
Matilda R. Regular
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