Murger Han Offer £5 Noodles To Encourage Trade Through Second Lockdown
Murger Han has launched The Murger Han Price Drop, an incredible deal offering customers any noodle dish on the menu for only £5 during 3-6pm every day of the second lockdown.
To order customers can call or email the restaurant in advance for collection or via Murger Han on deliveroo and is available from all three of their locations in Euston, Mayfair and their new opening in Bank.
Diners can choose from a selection of 25 noodle dishes from London’s first Xi’an restaurant including their famous Biang Biang noodles with a variety of toppings. The £5 offer is exceptional value as (outside the offer) dishes are priced from £9.80 (Spicy & Sour Noodles with Braised Pork and Vegetables 岐山臊子面 (汤面干拌) up to £18.80 (Stir Fried Noodle with Beef, Tomato, Green Pepper & Onions with Extra Beef 炒拉条子).
The offer includes several choices for both vegan (Handmade Spinach Noodle with Spring Onion and Chilli Oil 菠菜面 油泼) and vegetarian diets (Steamed Wheat Noodles with Seasonal Vegetables, Cucumber and Sesame Sauce 面皮 加芝麻酱).
The three locations are open seven days from midday to 10pm.
62 Eversholt Street Euston NW1 1DA.
8A Sackville Street Mayfair W1S 3DF.
9 Philpot Lane, City of London, EC3M 8AA.
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Included in Marina O’Loughlin’s A Lot On Her Plate in the Sunday Times.
Prepared live on ITV’s This Morning with Phil and Holly.
“Imagine my excitement at the promise of Chinese restaurant Murger Hanhan’s 12-foot noodles….it’s as tactile as I’d hoped, the thick, doughy belts of noodle hugging my tongue alongside the pak choi’s crunch, the egg and tomato’s velvet sweetness, the sauce’s umami piquancy”.
“Murger HanHan…is sensational.We would go as far as to say the noodles are the best in London (that we have tried – fight us) and you really SHOULD go out of your way to try them”
Time Out London
“The lamb murger soup was a revelation: claret-hued lamb slices bobbed in an intense, rich broth, whose silken belts of hand-pulled noodles were topped with murger bread morsels that had taken on the texture of al dente pasta”
Also seen in Evening Standard, Londonist, Business Insider, olive magazine, BBC Good Food and more…