Wonton Charlie’s will be the group’s first venture into Cantonese cuisine, serving up bowls of the classic comfort dish at their 18-seat walk-in restaurant in Mentmore Terrace.
Opening on November 7, it will be a love letter to those Hong Kong dining spots which specialise in doing one thing only, and doing it well.
The offer will be egg noodles made fresh each day; in-house made chicken and fish broths; and hand-wrapped dumplings filled with prawn, classic pork, fish, or their speciality pork filled fish skin.
Diners will also be able to order noodles lo mein-style, tossed in a soy, ginger and garlic dressing, with fish balls as an add on.
Drinks include sour plum tea and local beers, in a fast paced no-reservation restaurant that aims to capture the bustling energy of Hong Kong’s noodle bars.
Posting on Instagram they said: “We’ve tasted more fish balls, wontons and variations on our broth seasoning than you can imagine but have finally landed on our perfect bowls, drawing from traditional recipes and techniques for every element. All set for our opening menu next month.”
Frank Yeung and Abhinav Malde are co-founders of 6 of 1 who opened their first Mr Bao in Peckham in 2016 to share the Taiwanese flavours of Yeung’s childhood.
They have since launched Daddy Bao, Master Bao in Westfield London and Stratford, and Good Measure cocktail bar in Tooting.
They said: “In Hong Kong we found the intimate, functional and honed in focus at these noodle bars so inspiring and wanted to bring that energy to our site in East London.
“It felt important to give the dish the same level of respect it’s given across the city, so we have worked hard to make sure every element can be made in house, to achieve that same obsessive level of attention and delicious outcome!”
Wonton Charlies opens on November 7 at 392-393 Mentmore Terrace, London Fields. E8.
