A Sense of Taiwan

A story of Taiwanese culture through Noodle Shops to Xiao Chi houses

从面馆到小食屋，讲述台湾文化的故事

Noodles made using flour, imported from Taiwan, with the soft water we use from the North of England

Charcoal grilled items sitting on prized edition short grain rice from Chi Shang provenance

Handmade by our chefs using the same flour as our noodles, filled using highly sourced produce

Handmade BAO using our secret recipe
- Soft cloud like BAOs using a mix of 'Tangzhong Starter' and milk.
- Made fresh in our Bakery
Steamed from real quality sourced Bamboo
- Bamboo Steamers imported from Taiwan.
- From a rare craftsman who still hand makes the steamers.
- Quality Bamboo ensures the subtle smell of Taiwan.

Traditionally served on a stick like a lollipop in Taiwan. Tip: Order 'Taiwan Style' for an even more authentic taste.

Soy braised pork belly, fermented mustard greens, coriander and peanut powder.

Often sprinkled with plum powder in Taiwan, we created our pickled plum ketchup as a nod to the classic British chips and ketchup combo.

Matt Chatfield, Cull Yaw and all-round meat specialist
- Matt was the key man to bring some of the best Cornish produce to London working closely with Warrens Butcher. Spearheading the Mutton project, Matt now supplies the Cull Yaw that we use in our restaurants
The Hendersons
- The seafood specialists. Some of the best dayboat caught or hand-dived seafood, fresh from Cornwall.
Ren
- The spice specialist. Ren makes our secret spice for our Taiwanese Fried Chicken.
‘Keith’, Soy Sauce Specialist
- A local soy sauce brewery run by second generation in southern Taiwan. This particular soy is aged for 450 days and is the first skim – similar to first pressing olive oils, rarely found outside Taiwan