Positioning itself as a ‘community hub’, Glass House says it will aim to ‘serve its neighbourhood’.
During the day the space will function as a coffee bar featuring locally-roasted brews and blends, alongside a menu of light snacks including pastries, salads and sandwiches.
At night, meanwhile, it will be repurposed as a cocktail bar using locally-distilled spirits, served alongside a selection of London-brewed craft beers.
“We want Glass House to be a place for everyone, locals and visitors alike,” says Peffly.
“We’ve worked hard to make sure that we’re using as much London produce as we can, from cocktails to croissants.”
Glass House is a marked change from restaurateurs Peffly and He’s other London-based businesses, which primarily focus on Cantonese-style cuisine.
The pair established their flagship Bun House business on Greek Street in Soho in early 2017, with a focus on Chinese-style bao that, unlike the Taiwanese buns popularised by the likes of Bao and Flesh & Buns, are served closed with the filling inside.
However, the size of the Soho site meant it had a limited production capacity, leading the pair to move the operation to a larger location on Lisle Street in Chinatown at the beginning of the year.
They then converted the Greek Street site into Wun's Tea Room & Bar; a Hong Kong-style concept partly inspired by He’s upbringing, which opened in July.
In October the pair also opened Bun House’s first satellite location at Box Park Wembley.
Peffly and He also operate Chinese crépe brand Pleasant Lady, which opened its third site last month within Market Halls' new West End venue.
