Bun House to open in Soho early next year

Bun House, a new Chinese steamed bun street cafe, will open on the corner of Greek Street and Old Compton Street, Soho in early 2017.

Inspired by the 1990’s and early 2000’s Hong Kong films channelling ‘missed moments’ and bygone eras, as well as the country’s open street stalls known as ‘dai pai dong’, Bun House will offer affordable ‘quick eating’, or alternatively, buns to take-away in custom designed Bun House boxes.

The menu at Bun House will focus on traditional Canton-style bao (buns) served with house-made Chinese pickles and a selection of sides, including a Bun House take on a prickly cucumber salad and ‘House Fries’ made from deep-fried duck tongues – a Chinese speciality, guaranteed to make a believer of even the most sceptical eater.

The signature Pork Bun, made with char siu barbeque pork belly, will be joined by a choice of other savoury buns such as Lamb, Chicken, Fish and a Vegetable option, priced individually from £2. For those with a sweet tooth, two still-secret sweet buns will also be available.

A selection of Chinese soft drinks will be available, but a late license will allow the team to also serve carefully sourced craft beer from independent Hong Kong breweries.

Bun House is a joint venture from husband and wife Alex Peffly and Z He and is a labour of love combining Z’s upbringing in southern China and the couple’s shared passion for the country’s cuisine and design, leading to a curated space that is both authentic and unique to London’s dining scene.

Z commented, “We are very excited to be opening in Soho – one of the most visited neighbourhoods in one of the busiest cities in the world.

'We want Bun House to be an experience for people, offering new and interesting authentic Chinese food that isn’t currently found in London, at an accessible price point with the quality of our product is always at the forefront of our ethos.

'London has such a great, diverse and adventurous food scene – we would love for locals, tourists, and everyone alike to experience and enjoy our food.”