A Taiwanese restaurant from the owners of Bao...

The two-floor, 76-cover, Soho restaurant is panelled with rich, dark wood in the glamorous style of 1930s Taiwan - designed by Brady Williams, who also designed Fischer's and Bellanger restaurants. 

Seating up to 24, the ground floor 'tea bar' provides a stylised space for guests in which to socialise and enjoy cocktails. Whereas the first floor at Xu offers an impressive 44-cover dining space with a more formal feel than the ground floor. The focal point in the main restaurant is a six-seater, blush pink marble dining bar framed by a beautiful hand-painted 'Mountains of Taiwan' mural.

The traditional Taiwanese menu (taking inspiration from Japan, Portugal & beyond) features street-food style plates alongside classic dishes (using only locally sourced ingredients) - such as Sho Pa - a speciality chicken meal: a bird stuffed with Chinese spices and herbs, served whole, with the head still on - diners are given gloves to tear it apart with their hands. A dedicated tea master is on hand to serve up tea from a collection from across Taiwan. 

Xu is the project of a family team: chef Erchen Chang and her husband, Shing Tat Chung, along with his sister, Wai Ting Chung and the restaurant is named after Chang's late grandfather.

Ideal For

Authentic cuisine

Signature Dishes

Crab with chilli egg drop sauce; pan-fried dumplings and "Shengjian Bao" and pancakes filled with 40-day aged beef shortrib, marrow and pickles and braised meats, including goose and pork served in typical Taiwanese 'Lu Wei' style in a master sauce.

Signature Drinks

Taiwanese tea takes centre stage at the new restaurant. Situated on the ground floor is a dedicated 'tea bar', housing teas from across Taiwan, giving U a rare glimpse into the art of traditional Taiwanese tea ceremonies.