In Spitalfields Market, Dumpling Shack are already doing very nicely in The Kitchens - the mini food hall there in the middle of the market. They've got a reputation as producing some of the best dumplings in London, after all. Now they're about to grow, taking over the space next door to launch Fen

Opening in St Katherine Dock, Hoh Sek will have a menu of Chinese-influenced noodle dishes as well as an evening menu of seasonal mains.

Spicy. Numbing. Addictive. If you're into your spicy food and you love your noodles then those three adjectives tell you all you need to know about Liu Xiaomian.

This street food stall was started by Charlene Liu and her flatmate Liu Qian - who are both from Chongqing, a city in South West China famous for its Sichuan food. When they couldn't get the spicy noodles they loved so much at home, they started doing street food in 2017 at Brick Lane Market where

Soho's perenially popular udon noodle bar Koya has expanded to the City. We went along to see how the newer, bigger restaurant was doing.

London's legal district has a modernist temple to Japanese cuisine in Yen

After success in the St Germain de Prés area of Paris, soba specialists Yen are now making the move to London, bringing with them their traditional Japanese noodles, tempura, and a sushi counter.

Executive chef Steve Mangleshot's been busy dreaming up all manner of experimental Asian-fusion dishes to refresh the Wagamama menu - and they want to know what you think...

Koya is legendary for its affordable, authentic approach to Japanese udon noodles. Now, they're heading to the City, with new dishes, breakfast, and a bar filled with sake…

London's noodle lovers just got another place to try with new noodle bar, Tang, opening over by Tottenham Court Road today. Here's what you need to know about it.

• It's a place your own order noodle joint - order your dish at the counter and then find a seat to slurp
• The menu crosses Asia in terms of inspiration - but Chef Chen Ng will particuarly draw on her Singaporean heritage
• Think ramen but lighter - Tang's soup-based dairy-free noodles are

The people behind Forzawin, Arch McLeish and Bash Redford, have a new restaurant on the way - a noodle bar called Bosslady. They've joined up with Henry Chung - who has spent the last six months in Taipo in preparation for their speciality - beef brisket noodles.

It's all inspired by a Taipo restaurant. It's been there for 30 years and apparently "embodies a humble yet unscrupulous approach to