27/7/17 - Updated with more details about the menu.
In a nutshell: Taiwanese restaurant from the people behind Bao
Summing it all up: Bao have been one of the big success stories in London. Now the team behind it are opening their third restaurant, an upmarket Taiwanese restaurant in Soho.
It seems that Erchen Chang, Shing Tat Chung and Wai Ting Chung, the team behind Bao can do no wrong of late. Not only does the Soho Bao continue to be a roaring success, but the Fitzrovia Bao (pictured above) is also drawing them in. And now they're moving onto something new.
Their next restaurant focuses on broader Taiwanese cuisine. Split into sections - the menu will have:
- Xiao Tsai (bar snacks) including the "Century quails egg" and "Smoked Taiwanese sausage".
- Classic dishes including "Crab with chilli egg drop sauce"
- Braised meats, including goose and pork, served in typical Taiwanese 'Lu Wei' style in a master sauce.
- Taiwanese street food, including pan-fried dumplings or "Shengjian Bao" and pancakes filled with 40-day aged beef shortrib, marrow and pickles.
Plus there's what's bound to be the signature dish - "Sho Pa chicken". That's a bird stuffed with Chinese spices and herbs and served whole - yes, with the chicken head still on. You'll be given gloves so you can tear it to pieces - so expect some mess there (and it's not one for vegetarians).
And drinks will be a big thing for Xu too. Firstly, tea - which is inspired by Erchen Chang's grandfather's love of Taiwanese tea. There will be a tea counter on the ground floor featuring some previously undiscovered Taiwanese tea and a tea expert to serve it to you (plus you'll be able to take some home). And you'll also be able to get cocktails at the ground floor tea bar.
As for the look of the place? Expect a touch of 1930s Taiwan with lots of wood panelling, designed by the people who did Bellanger and Fischer's.
More about Xu
Where is it? 30 Rupert Street, London W1D 6DL
When does it open? Spring 2017