Set over two floors, Wun’s aesthetic will be inspired by 1960s Hong Kong with the restaurant designed by He to reflect the city’s open-air street cafes, and the bar decked out with neon lights and velvet seating.
Menu options will include Cantonese dishes from He’s childhood such as her family’s signature sour plum-braised duck, and skewers served with either soy-braised aubergine rice or Iberico char siu rice.
The drinks list, meanwhile, will feature a selection of eclectic Chinese-style cocktails including the green bamboo and quince made with bamboo fenjiu, pue’er tea liqueur, fresh quince and mango; the chrysantheum and haw with Tou Mei chrysanthemum wine, haw liqueur, plum sour and dehydrated haw; and the plum and ‘Coke’ with sour plum-infused baiju, liquorice, sour plum tea and five spice syrup.
“Wun’s means a lot to me – it’s my name in Cantonese for a start – so we’ve created everything I would want from a Hong Kong bar,” says He.
“1960s Hong Kong was an interesting time when the city prospered, and the nightlife really took off, so Wun’s is a nod to that era.”
He and Peffly launched Cantonese-style bao brand Bun House on Soho's Greek Street back in 2017.
Earlier this year they opened a sister site in Chinatown, which continues to operate.
