Bun House | 1960's Hong Kong Tea House Vibes
The decors at Bun House is just so on point. From the beautiful jade green chairs and checked tiled floors, to the huge steam racks and iconic red stamp on the buns to indicate the fillings inside, all it lacked was some grissly dirt and grime from a real Hong Kong tea house.
We sat upstairs in Bun House and between Hanh and I, we shared a load of small plates. Chilli tripe, daikon pickle pot, house fries with mayo aka deep fried marinaded duck tongue, glass noodle salad and 3 buns.
The glass noodles salad and chilli tripe were absolutely sensational. Both were well flavoured yet full of finesse, balanced by not going overboard with seasoning. Duck tongue fries sounded exciting on paper but lacked depth of flavour. Frying them also meant drying the tongue out a little, and the mayo added to the lacklustre of this dish. The daikon pickles were nicely done and lifted any heavy taste of the dishes and complimented the overall meal well.
The pig bun filled with roasted char siu didn't taste of much and with the added yam to the filling, it gave it a slimy texture. Same with the lamb bun, taste wise it would have worked well had the flavours been stronger and if the filling hadn't been blended to death resulting in yet another slimy finish. Sometimes, a classic like the char siu bao needs to stay a classic for a good reason. Stick to a classic recipe but make it as good as it can possibly be, Royal China have mastered this one.
The salty egg custard bun was my most anticipated bun, I adore this combo when done well. Taste wise, it was great. The problem was in the texture. Where this bun filling is supposed to resemble molten lava - soft and oozy but holds wells together, the Bun House version squirted out into a pile of yellow liquid and should come with the warning "better drank with a straw".
Address:
Bun House
24 Greek Street
Soho
London
W1D 4DZ
Have you guys been to Bun House yet?
These photos look so good Lucy, the decor is so pretty and unique. The small were good weren't they :)
ReplyDeleteHanh | hanhabelle
Ah thanks Hanh, you know I love my iPhone lol. Almost forgot about this meal, only took me a few months to write it haha x
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ReplyDeleteBun House certainly captures the essence of a 1960’s Hong Kong tea house with its striking décor and nostalgic charm. From the jade green chairs to the iconic red stamp on the buns, the atmosphere takes you straight to a classic tea house vibe. It's easy to see why this place is so Instagram-worthy and has created such a buzz.
ReplyDeleteThe small plates you tried sound absolutely delightful, especially the glass noodle salad and chilli tripe—definitely the highlight of the meal. The traditional teapots and bamboo baskets also make the experience visually appealing, almost like a mini feast for the eyes. It's clear the attention to detail in presentation is on point.
However, while the buns were the anticipated stars, it’s unfortunate that they didn’t quite live up to expectations. It seems like the fillings, especially for the char siu and lamb buns, could use a little more depth and refinement. The overly blended texture and lack of strong flavor really missed the mark. That said, your review of the salted egg custard bun's texture issue is a helpful warning for those eager to try it!
Despite the shortcomings with the buns, the experience sounds like a promising one overall. The fact that you’re still curious about the Tea Room menu suggests there’s potential here that deserves another chance. Looking forward to hearing about your next visit, and hopefully, a better bun experience next time!