RestaurantLondon · On until 1 November 2026
May Chow brings Hong Kong roasting to Belgravia
A month-long residency at The Peninsula London puts siu mei, char siu and late-night Hong Kong energy at the centre.
For one month this autumn, Little Blue Noodle Bar at The Peninsula London is handing the kitchen to Hong Kong chef May Chow for her UK debut. The residency runs from 5 October to 1 November 2026 and centres on siu mei, the Cantonese craft of roasting, with a menu shaped by Hong Kong’s layers of migration and exchange. It was created with culinary agency Tribe & Gather, but the focus here is clearly Chow’s take on the city she comes from and the food traditions that travel with it.
The key piece of kit is a vertical Apollo drum oven, the sort used in Hong Kong roast shops. British meats are air-dried, roasted at high heat and finished with glazes, with two versions of char siu leading the menu: Tamworth pork collar with fermented bean curd, red yeast rice and rose wine, and a richer Wagyu short rib version with black fermented bean, five spice, aged tangerine peel, peanut and honey. Around that come dishes such as raw scallop with cucumber and green peppercorn, crispy cuttlefish with seaweed and black garlic, braised short rib dumplings, and deep-fried apple mochi with Duckshit Oolong ice cream.
The drinks list looks in the same direction, exploring how Cantonese food meets acidity, salinity, fermentation and age through wine, sake, cocktails, alcohol-free serves and independent beer. If you are in London before November and want a clearer sense of Chow’s cooking than a one-off dinner can offer, this is the one to check.
Our summary of a story from Supper, published 5 October 2026. Read the original
1 photo
From Supper