"A second branch of Noodle Inn just opened in the capital but there's more hot on its heels, with the arrival of San Hao, opening in Chinatown (on the old Wan Chai Corner site) in December. The 120-cover spot, coming from the team behind YiQi, The Eight and Dozo, will specialise in handmade noodles and fried dumplings, reimagining traditional Chinese dishes through the use of local British ingredients, like Berkshire pork, heritage tomatoes and salsify."
"Chef Daren Liew (ex-Hakkasan, Duddell's and Nanyang Blossom) is leading the San Hao kitchen, doing dishes like: Hakka Berkshire pork noodles red prawn noodles with heritage tomatoes, dates and chilli oil spicy sa cha beef brisket noodles new-age 'cappuccino' chicken noodles hot 'n' spicy roasted yellow chilli grouper noodles mala beef sheng jian bao rattan pepper seafood sheng jian bao"
"Speaking about the opening, founder Keng Leong said: "San Hao is about craftsmanship and connection. We want to show that Chinese cuisine and British produce share a common respect for seasonality, balance, and depth of flavour. Every ingredient has a story - we just tell it through the language of noodles." Now that's a language we can defo understand. Key Information Opening date | December 2025Address | 3 Gerrard Street, London W1D 5PDFor more information | @sanhao.ldn"
San Hao will open in Chinatown, London in December 2025 at 3 Gerrard Street with a 120-cover dining room. The venue is from the team behind YiQi, The Eight and Dozo and will specialise in handmade noodles and fried dumplings. The menu will reimagine traditional Chinese dishes using British produce such as Berkshire pork, heritage tomatoes and salsify. Chef Daren Liew, formerly of Hakkasan and Duddell's, will lead the kitchen. Signature dishes include Hakka Berkshire pork noodles, red prawn noodles with heritage tomatoes, and several sheng jian bao variations. Founder Keng Leong emphasises craftsmanship, seasonality and flavour depth.
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