Bun House

Soho

First up, the buns served here are the Cantonese kind. Steamed to order in the nostalgic room – a mélange of glazed ceramic garden stools and dark wood – they have the same delicate nature as their Taiwanese counterparts, but the key difference is that they are served closed – identified by a hand-stamped Chinese character. Culinary joy can be found in their signature sticky pork belly bun, and a sweet red choc version made with dark chocolate, pig’s blood and chilli. But don’t be blinkered by the buns; ‘fries’ (or, deep-fried duck tongues) and tangy daikon pickles are a must.