A Chinese steamed bun street cafe, comprising an uptempo, casual dining room and a basement bar and lounge.

Taking inspiration from the Hong Kong tea houses of the 1960’s, as well as the country’s open street stalls known as “dai pai dong”, the design for Bun House infuses British colonial elements with a traditional Chinese essence.

The cafe offers affordable ‘quick eating’ on a seated counter-top for up to 10 people, with further outside seating also available. Alternatively, buns can be ordered to take-away in custom designed, Bun House boxes.

The menu at Bun House focuses on traditional Canton-style bao (buns), served closed with the filling inside unlike the more well-known, Taiwanese open bao - with house-made Chinese pickles and a selection of sides, including a Bun House take on a prickly cucumber salad and ‘House Fries’ made from deep-fried duck tongues.

Ideal For

Causal eats, take-away

Favorite Room

Below Bun House is a secret. Tea Room – a speakeasy-style Chinese drinking den, with a nightly late license until 3am. Accessed via a separate door to the cafe, the 55-cover basement bar takes reservations and offers a selection of cocktails and carefully sourced craft beer from independent Hong Kong breweries.

Signature Dishes

The signature house Pork Bun made with sticky barbeque pork belly; house-made Chinese pickles (pau choi) and “House Fries” – made using deep-fried marinated duck tongues (a common street food staple in China).