Wun’s Tea Room reopens with new dishes

Wun’s Tea Room, Z He and Alex Peffly's restaurant and bar in the heart of Soho, has just reopened its doors.

Having garnered a cult following and rave reviews upon opening, the team have spent lockdown creating new and exciting dishes ready to be unveiled when their doors reopen.

Set across two floors, with communal booth seating on the ground floor and wicker chairs spilling out onto their covered, front terrace, Wun’s Tea Room continues to reflect the atmosphere of Hong Kong’s open-air street cafes (dai pai dong).

Known for capturing the spirit of the city’s nightlife in the 1960s, the basement neon-lit bar, replete with velvet seating and an eclectic soundtrack, is the perfect spot for clandestine drinks well into the night.

New dishes on the menu include small plates of cured trout tartare with Dan Dan dressing, hand dived scallop with wild garlic butter & glass noodles and ox tongue herb salad with hot & sour dressing.

To follow there’s fried chicken with Kung Pao butter and cumin lamb ribs with Sichuan pickles, whilst clay pot rice bowls filled with beef cheek, bone marrow & shallot pickles and mixed mushroom with Chinese celery & yolk butter complete the menu.

Fans of their signature fatty Iberico char siu with spiced sugar skin need not despair, the critically acclaimed dish will be making a comeback.

The drinks list continues to showcase lesser known Chinese spirits and ingredients with Wun’s homemade rice wine taking centre stage, served straight up for sipping. Cocktails include the floral Marigold & Lemongrass with gin, lychee infused baijiu, lemongrass tea & jasmine syrup and the Pandan & Lychee with coconut infused baijiu, pandan syrup, topped with lychee soda.

Z He said, “We’ve spent lockdown experimenting in the kitchen, developing new and interesting dishes that are rooted in Cantonese cuisine but push the boundaries when it comes to flavour combinations.

'I can’t wait to welcome our guests back - it really feels like Soho is coming back to life, it has taken a long time to get here and it’s a really exciting time for us all!”