Husband and wife team Alex Preffly and Z He opened the original 10-cover café in Soho in early 2017, with a focus on Chinese-style bao - served closed with the filling inside unlike the Taiwanese buns popularised at the likes of Bao and Flesh & Buns.
Now the founders are launching a larger Bun House in nearby Lisle Street. Opening in February 2019, it will have space for around 72 diners spread across two floors.
Steamed buns will remain the focus of the menu, with two new additions – a beef brisket option and a soft, brioche-style pineapple bun.
A small hatch inside the restaurant will also serve up street food-style snacks such as curried fish balls and Cheung Fun – traditional rice noodle rolls topped with wok-fried vegetables.
Z He says: “Having moved to the UK from Guangzhou, Chinatown has always felt like a noisy, thrilling slice of home in the middle of London.
"It’s particularly exciting for us to open Bun House in the heart of Chinese food in the city, and we hope our buns will bring back memories of home for many.”
Bun House joins a number of steamed bun restaurants opening in London. The former CEO of Ping Pong is set to launch a Taiwanese concept Bao & Bing in Marylebone, while Bao will open its third London site near Borough Market next spring.
