Bao Noodle Shop
The team behind London's Bao restaurants have launched their first noodle shop, taking on the former Andina site in Shoreditch.
The latest opening for Shing Tat Chung, Erchen Chang and Wai Ting Chung's growing restaurant group marks a slight change in direction for the brand, drawing inspiration from the beef noodle shops of Taiwan. Fresh wheat noodles are prepared daily for two soups, including a hearty Taipei-style broth made with slow-braised beef cheek and short rib with spiced beef butter and fermented greens. The second, a lighter Tainan-style broth, features rump cap and 400-day-aged white soy.
Other menu items include three new versions of the bao buns that won the original Bao restaurant in Soho a Michelin Bib Gourmand, and a Taiwanese shaved ice dessert in strawberry cheesecake or tiramisù flavour.
Interiors draw influence from the tiled noodle shops of Taipei and diners are able to sit at an open kitchen. Downstairs entertainment rooms with KTV – karaoke TV – are available for group bookings.
Opened 8 July
Founders Shing Tat Chung, Erchen Chang and Wai Ting Chung
Typical dishes Taipei-style broth with slow-braised beef cheek and beef short rib, spiced beef butter and fermented greens; panko shrimp croquette bao with sweet and sour sauce
The Fellows House Cambridge
Hilton has opened its first upscale Curio Collection hotel in Cambridge. The 131-room property features king rooms, studios and one- or two-bedroom apartments, a restaurant, evening bar, sauna, pool and gym.
Opened 1 July
General manager Julian Hudson
Room rate From £180 for a king room
Tomás Gormley and Sam Yorke, the chefs behind Edinburgh's fine dining at-home pop-up Bad Seeds, are opening their first restaurant in Leith, focusing on seasonal Scottish produce, wild fish, game and heritage-breed meat.
Opening 14 July
Typical dishes Duck with honey, lavender and mustard leaf; barbecued brined hispi, buttermilk, alliums, Jersey Royals and dill
Situated in London's Brixton Village, Temaki focuses on sushi handrolls and Japanese small plates. Chef Shaulan Steenson, who has cooked in Tokyo and at London's Michelin-starred Umu, oversees the menu.
Opened 2 July
Founder Alexander Dupee
Typical dishes Handrolls with white and brown crabmeat, egg yolk and white soy; salmon skin crisps with chilli and salt
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