It has been set up by the trend-setting trio behind Bao: Tat Chung, Wai Ting Chung and Erchen Chang. Bao still has queues hours long, and now the trio are following that success story up with a more grown up restaurant, celebrating the culinary diversity of Taiwan.
Although the restaurant opens this coming Tuesday May 23rd, there has still been no announcement about whether the restaurant will take reservations or not. Go earlier - or later - at night to avoid the hour-long queues you see at the siblings' no reservations spot, Bao.
Along with a 76-cover traditional restaurant, a ground floor loose leaf tea room pays homage to founder Erchen Chang's late grandfather, the eponymous Xu. Hot and cold brew Taiwanese loose leaf has its own master brewer and imports will showcase "the best and most undiscovered" teas of Asia.
Sophisticated traditional dishes demonstrate that there's more depth to Taiwanese cooking than steamed buns. Dishes include Sho Pa Chicken, from Taiwan's mountainous regions, the bird is stuffed with Chinese herbs and spices and served with chicken head intact. Food will also celebrate the Chinese provinces that neighbour the island.
Spiced braised meats, often goose and pork, will be served braised in many forms and head up the 'classic dishes' and there'll be a more adaptive bar snacks menu to suit the Soho crowd. On that there's century quail's egg and smoked Taiwanese sausage.
Interior designers BradyWilliams, who fitted Bellanger and Fischer's, are behind the interiors. The fit is largely sumptuous dark woods, with a gleaming emerald tea counter. Will Xu become a London trademark restaurant to rival Bao?
Opening date: May 31st
Time: Mon - Thurs: Noon - 3.00pm, 5.00pm - 11.00pm, Fri & Sat: Noon - 11.00pm
Price: not yet confirmed
Reservations: Click here to book
|What||XU restaurant, Soho|
30 Rupert Street
W1D 1DL | MAP
|Nearest tube||Piccadilly Circus (underground)|
31 May 17 – 31 May 18, Mon - Thurs: Noon - 3.00pm, 5.00pm - 11.00pm, Fri & Sat: Noon - 11.00pm
|Website||Click here to book|