Chinatown’s dining scene just got a major software update. San Hao, which opened its doors at 3 Gerrard Street last week, is already the most talked-about bowl of noodles in the capital.
Why? Because it’s doing something remarkably rare: marrying the grit and fire of traditional Chinese street food with the obsessive seasonality of the British farm.
The Concept: Led by Executive Chef Daren Liew (formerly of the Michelin-starred Hakkasan), San Hao is a three-story temple to “refined noodles and fried dumplings.”
The motto here is ‘From London, For London,’ a nod to their commitment to using exclusively British, sustainable produce to tell ancient culinary stories.
The Standout Dishes:
Hakka Berkshire Pork Noodles: The star of the show. Slow-braised pork belly that melts on the tongue, paired with springy, hand-pulled noodles and a spicy sa cha sauce that has a lingering, smoky depth.
Rattan Pepper Seafood Sheng Jian Bao: These pan-fried dumplings are dangerous. One bite releases a jet of fragrant, peppery broth made with fresh British seafood.
The “Rattan” pepper provides a subtle, numbing tingle rather than a burning heat.
New-Age ‘Cappuccino’ Chicken Noodles: A playful, frothy bowl that uses free-range chicken and a creamy, umami-rich broth that feels like a hug in February.
The Vibe: It’s “industrial-chic” meets a bustling Hong Kong diner. It’s loud, fast, and smells incredible.
With room for 100+ diners, it’s a high-energy spot, but be warned the “no-reservations” policy means the queue usually snakes past the gate by 6:30 PM.
- Address: 3 Gerrard St, London W1D 5PD
- Price: ££ (Excellent value for the quality)
- Must Order: The Berkshire Pork Noodles and a side of the Spicy Cold Cucumber.
