Monday – Tuesday
12:00-20:30
12:00-20:30
12:00-21:00
12:30-19:00
80 Long Acre, WC2E 9NG
















Our Best Seller! Succulent chicken thighs, sesame and ginger come together to create our best seller. Pro tip — drizzle our olive-based chilli oil. (Halal)
Our Signature Dish! Tingly Sichuan pepper and deep flavour from slow cooking come together in this beautifully meaty dish.
Our Three Cups Chicken features aromatic chicken glazed with sesame oil, soy sauce, and rice wine, served over our sun-dried noodles. Created in collaboration with Chris’ brother, Chef Walter Hsu.
The mushrooms are cooked in 3 cups sauce (soy sauce, sesame oil, rice wine), for a deep umami flavour. (VG)
Beef noodle soup is a national obsession in Taiwan. Due to our cooking method ours has a super-deep flavour, and is out to beat the best of them!
Classic Taiwanese flavour. Noodles tossed in a savoury sesame and peanut sauce, with lots of veg. Add chicken (for an extra charge) if you like.
Because you need this protein!
Drizzle some chilli and add a dish of greens for your keto meal (no one counts the breadcrumbs, do they?)
Oven-baked chicken on a bed of sweet-spicy mayo and Kimchi.
Oven-baked chicken on a bed of sweet-spicy mayo and Kimchi. In extra large size.
The succulent crab is dressed in golden cured-egg sauce, with the umami flavours freshened by home-made pickles.
Succulent chicken and a lemony mayo come together in a very satsfying and fresh way. (Halal)
Mixed greens salad, in a light garlic sauce.
Lightly picked, it’s the ultimate refresher with your noodle dish!
This salad is usually spicy and garlicky. We tamed it down, while preserving the wonderful texture of the mushrooms.
A night market classic. Wonderful crumbly texture with mango topped with brown sugar syrup, fresh passion fruit and lime. Heaven.
A Taiwanese classic, crumbly dough surrounding a pineapple filling.
Our Best Seller! Succulent chicken thighs, sesame and ginger come together to create our best seller. Pro tip — drizzle our olive-based chilli oil. (Halal)
Our Signature Dish! Tingly Sichuan pepper and deep flavour from slow cooking come together in this beautifully meaty dish.
Our Three Cups Chicken features aromatic chicken glazed with sesame oil, soy sauce, and rice wine, served over our sun-dried noodles. Created in collaboration with Chris’ brother, Chef Walter Hsu.
The mushrooms are cooked in 3 cups sauce (soy sauce, sesame oil, rice wine), for a deep umami flavour. (VG)
Beef noodle soup is a national obsession in Taiwan. Due to our cooking method ours has a super-deep flavour, and is out to beat the best of them!
Classic Taiwanese flavour. Noodles tossed in a savoury sesame and peanut sauce, with lots of veg. Add chicken (for an extra charge) if you like.
Because you need this protein!
Drizzle some chilli and add a dish of greens for your keto meal (no one counts the breadcrumbs, do they?)
Oven-baked chicken on a bed of sweet-spicy mayo and Kimchi.
Oven-baked chicken on a bed of sweet-spicy mayo and Kimchi. In extra large size.
The succulent crab is dressed in golden cured-egg sauce, with the umami flavours freshened by home-made pickles.
Succulent chicken and a lemony mayo come together in a very satsfying and fresh way. (Halal)
Mixed greens salad, in a light garlic sauce.
Lightly picked, it’s the ultimate refresher with your noodle dish!
This salad is usually spicy and garlicky. We tamed it down, while preserving the wonderful texture of the mushrooms.
A night market classic. Wonderful crumbly texture with mango topped with brown sugar syrup, fresh passion fruit and lime. Heaven.
A Taiwanese classic, crumbly dough surrounding a pineapple filling.
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