At A Glance
Opening date: March 14th
Soft Launch: March 8th @ 12pm
Offer: To celebrate their opening the Three Uncles are giving away 50% off the first 328 orders at the new Brixton location (328 are lucky numbers).
T&Cs: Available across the entire menu inclusive of alcohol and without restriction on ordering, until they reach 328 orders!
Following three years of trading via two takeaway kiosks London’s popular Hong Kong style Siu Mei masters, Three Uncles, have announced the opening of their first restaurant on Monday March 14th. Three Uncles Brixton will open in Unit 19 and 20 of Brixton Village, the former allocated to seating and the latter housing the kitchen and counter.
The original menu of house-roasted and chopped-to-order Cantonese meats will be served for eat in and delivery with the addition of new dining-in only dishes to encourage customers to visit the restaurant in person.
The new dining-in only dishes include:
Uncle Mo’s Three Treasures (Cantonese Roast Duck, Crispy Pork Belly (Siu Yuk) and Char Siu Pork, siu mei sharing plate for two)
& Classic Hong Kong family-style dishes:
Lotus Leaf Rice with Chinese Sausage, Steamed Chicken, Shiitake Mushroom & Chestnuts
Steamed Minced Pork & Preserved Vegetables.
Roast Duck and Char Siu Lai Fun Noodle Soup
Typhoon Shelter Prawns (coming soon)
Childhood friends and chefs Chong Yew (Uncle Lim), Pui Sing Tsang (Uncle Sidney) and Mo Kwok (Uncle Mo) have built a reputation over the past three years from their small takeaway kiosk in Liverpool Street (2019) and Camden’s Hawley Wharf Market (2021) specialising in homemade chopped-to-order Cantonese Roast Duck, Crispy Pork Belly (Siu Yuk) and Char Siu Pork. Inspired by their almost daily habit of spending hours at Siu Mei spots whilst growing up together in Hong Kong in the 1970s.
“Siu Mei brings back treasured memories for us; growing up in Hong Kong in the 70s we would visit the famous roast meat cafes near Wan Chai market and watch the skilled chefs chopping delicious chunks of roast duck and char siu pork.”
Mo Kwok (Uncle Mo)
Fourteen Ten’s Favourite Dish:Roast Duck and Char Siu Lai Fun Noodle Soup
This Hong Kong favourite, rarely seen in the UK, is made at Three Uncles with incredible homemade broth, fresh noodles and their exceptional roast meats. “Lai Fun is a rice noodle with texture like a thin udon very popular in Hong Kong served in soup. We are very proud of our broth; we start with dozens of our roasted duck bones that carry all of the flavour from the herbs and spices of our 48-hour marinade. These are cooked down until they release all their roast duck flavour and aromatics into the light fragrant broth,” says Chong Yew (Uncle Lim).
Unit 19 & 20
12pm – 10pm, 7 days a week
“…at Cantonese roasted meats specialist Three Uncles near Liverpool Street I embrace thrumming wontons in red chilli oil”
Fay Maschler, Evening Standard
“A real expertise in the laborious techniques (marinating, poaching, drying, glazing, roasting, dinner and a movie etc) used to make crispy duck or belly pork, sweet char siu and fragrant Hainan-style chicken. Everything was good – but the roast meats were superb…A particular hit was Hainan chicken…But for want of a cleverer phrase, it’s just profoundly, soul-soothingly chickeny.”
Keith Miller, Telegraph
“Elite Cantonese roast meat”
“Meat, bronzed and tender, arrives heaped on mounds of snowy steamed jasmine rice and pak choi, char siu sou – plump pastries filled with char siu pork – and bouncy, tender fish balls served with curry sauce.”
Included in olive Magazine’s “Best Chinese Restaurants in London”
“They’ve got a hell of a reputation for their Cantonese roasted meats”