Elevating Cantonese cuisine, Duddell’s London, the first international outpost of the celebrated Hong Kong brand, has opened in England.
In Hong Kong, Duddell’s is the premium destination for classic and authentic Cantonese cuisine. Located in the heart of the city, since 2013 the Michelin-starred restaurant has inspired diners with its modern interpretations of iconic Cantonese dishes. Continuing this traditions, Duddell’s London in London Bridge will showcase authentic Cantonese dishes and hand-crafted dim sum, using only the freshest, premium ingredients sourced in the UK and abroad.
Housed in the historic St Thomas Church, Duddell’s London will celebrate long-held cooking traditions and the complexity of Cantonese cuisine in a relaxed and convivial setting.
The classic-meets-contemporary menu showcases the founding principles of Cantonese cuisine where carefully sourced produce is either steamed or stir fried to the chef’s exacting standards to create bold and delicious dishes. Head Chef Daren Liew has spent time in Duddell’s Hong Kong and will be serving favourites from the restaurant including their signature ‘Dim Sum Symphony’ as well new creations exclusive to the London menu.
Previously Executive Sous Chef with the Hakkasan Group, Daren brings with him over 20 years of experience in Cantonese cuisine. The menu at Duddell’s London starts with small bites such as ‘Spicy Almond Soft Shell Crab’, ‘X.O Beef Shin with Sea Vegetables’ and ‘Smoked Black Angus Ribs with Red Wine Soy and Baby Peach’. These can enjoyed alongside main dishes such as Duddell’s ‘Supreme Lobster Noodle’, ‘Truffle-roasted Black Cod’ and ‘Rhug Estate Lamb with Shishito Pepper and Eryngii Mushrooms’.
Staying true to Cantonese tradition, Duddell’s also offers a Peking Duck feast as one of its signature dishes. The Duck is carved tableside and served with an array of different condiments including a fennel sugar to sprinkle onto the crisp skin and an aged mandarin sauce.
Duddell’s London also features an impressive standalone bar with a dynamic wine list of old and new world wines as well as classic and innovative Asian-inspired cocktails. Guests can expect innovative creations such as the ‘Screwpine Negroni’ with pandan-infused gin and suze-washed coconut oil or the signature ‘Hybrid JIA Tea’, a gin-based concoction with jasmine tea cordial, apricot and homemade hibiscus soda. A mezzanine level offers a semi-private dining space overlooking the restaurant, with a capacity of 44 covers in addition to the 56 seats on the ground floor.
Designed by Michaelis Boyd (Soho Farmhouse, Soho House Berlin), the restoration of the space aims to maximise
the daylight and heritage elements of the Grade II-listed building which remains as one of the most distinguished
examples of Queen Anne architecture in London. Applying modern materials and techniques to highlight the difference between old and new, Michaelis Boyd celebrate the building’s original features such as the existing alter on the ground floor, and have added a contemporary twist with the open dim sum kitchen and bar thatfeature a green-tiled front, terrazzo worktop and brass shelves to recreate the retro feel of the 1960s Hong Kong‘tea restaurant’.
Duddell’s Hong Kong was conceived to create a cultural and social destination for people with an appreciation forthe arts, providing an inspiring backdrop where people could meet, eat, drink and socialize. The London restaurant follows suit and reflects this in their menu with ingredient-led dishes that highlight texture and technique, showcasing the origins of Cantonese cuisine.
