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The team behind BAO will be opening XU on Rupert Street, Soho, on the borders of Chinatown on Wednesday 31st May.
Pronounced ‘Shu’ and named after founder, Erchen Chang's late grandfather; XU will offer a unique journey into Taiwanese culture and cuisine, from its food, cocktails and tea offerings through to its interiors. Diners will be transported to the mountainous regions of the island through to the busy streets of Taiwan's capital city - Taipei.
Booking lines are now open.
If you are interested in hosting an event or making a reservation in one of our private dining rooms please contact our events team.
+44(0)20 3011 1021
For press or marketing enquiries contact our marketing department.
+44(0)20 3011 1021
For general enquiries contact Vicky Short.
+44(0)20 3011 1021
67-69 George Street
Located in the heart of London’s Marylebone Village, Trishna delivers a contemporary taste of south west Indian coastal cuisine, whilst also offering a wine list focused on emerging regions and fine wines.
The informal and pared back aesthetic of the interiors are offset with antique mirrors, marble table tops and banquette seating. Trishna’s private dining room seats up to 12 guests in informal and discrete surroundings with the wine cellar setting the ideal backdrop for any occasion.
Trishna was awarded a Michelin star in 2012.
Awarded a Bib Gourmand, BAO Soho is the first restaurant of Shing-Tat Chung, Wai-Ting Chung and Erchen Chang. BAO specialises in ‘xiao chi’ small snacks and ‘bao’ steamed milk buns, each individually made to a secret recipe the trio have spent years developing.
The interiors of BAO are minimalist and intimate with light wooden panelling, bar seating throughout and a Terrazzo floor, inspired by the team’s time spent travelling and growing up in Asia.
Jyotin leads the business and is responsible for overall management including finance and legal.
Karam is responsible for concept development, menu creation and led Trishna and Gymkhana to their first Michelin star.
Sunaina is responsible for front of house operations, HR, wine list development and wine buying.
Motu, a name derived from the affectionate Hindi term for "Fat Man", serves indulgent home style Indian food, paying homage to the British love of a classic Indian takeaway. With a nod to the "dabbawalas" of India, who would traditionally deliver a packed meal for workers across Indian cities in what became known as a tiffin.
BAO Fitzrovia is the second restaurant by Shing-Tat Chung, Wai-Ting Chung and Erchen Chang, following the success of their Netil Market stand and BAO Soho. The menu features “Xiao Chi” – small eats – and a selection of sharing dishes. The expanded drinks menu features cocktails, sakes, whiskies, wines and milkshakes. BAO Fitzrovia seats 48 guests over 2 floors.
The lower ground floor is available for reservations for 4-5 guests as well as up to 10 guests or exclusive hire for 19 guests.
BAO & XU
Awarded a Bib Gourmand, Hoppers is inspired by the food of Tamil Nadu and Sri Lanka, with the hopper and dosa at the heart of the menu. The cocktail list at Hoppers focuses on Genever and Arrack, and a selection of Sri Lankan soft drinks is also available.
The interior of Hoppers features warm terracotta tiles, a woven rattan ceiling and ochre brick wall finishes. Raksha masks, Sri Lankan poster art and Tamil comic imagery adorn the walls along with pineapple and money plants.
Bubbledogs, located in Fitzrovia, was opened by husband and wife team James Knappett and Sandia Chang (both previously at Noma and Per Se).
Unlike most Champagne bars, at Bubbledogs you can explore exclusive grower
Champagnes sourced directly from the producers, whilst sinking your teeth into a
selection of American-style hotdogs, with globally inspired toppings.
Presenting a laid-back ambience, rustic reclaimed wood, and exposed brickwork, the
venue is ideal for relaxed casual entertaining.
Bubbledogs & Kitchen Table
Husband and wife team James Knappett and Sandia Chang (both formerly of Noma and Per Se) are the duo behind Bubbledogs and Kitchen Table. James is the Head Chef of Kitchen Table where his creativity and passion for producers and ingredients thrives through his daily changing menus.
Sandia is the General Manager for both Bubbledogs and Kitchen Table, and personally selects the grower Champagnes and wines in Bubbledogs and Kitchen Table’s cellar.