Mama Li Canary Wharf lands in Wood Wharf, bringing its Hong Kong–style Siu Mei to Canary Wharf’s newest neighbourhood. The third London site marks a shift for the brand: less express pit stop, more place to properly sit down and eat, while still keeping things efficient for the lunchtime rush that defines this part of E14.
Mama Li was founded by Catherine Hua and her mother, born out of a shared frustration at not being able to find Cantonese roast meats in London that tasted like home. What began as a personal mission to recreate familiar flavours using family recipes has grown into a small restaurant group centred on everyday Cantonese food that’s comforting, generous and unfussy.
Roast meats remain the backbone of the menu. At the Canary Wharf site, they’re prepared using traditional Cantonese methods, including a charcoal-fired oven for roast duck, which gives the meat its signature depth and smokiness. Diners can build their plate around crispy pork, BBQ pork, soy chicken or roast duck, choosing one, two or three meats served with rice and seasonal vegetables, then tailoring it further with extras like fried egg or house chilli.
The Wood Wharf menu goes further than previous locations, introducing soup noodle dishes that reflect how Cantonese food is eaten day to day. Expect roast duck lai fun, wonton noodle soup and a handful of cha chaan teng classics inspired by Hong Kong café culture. Dishes like bolo bao with butter, scrambled egg with char siu and rice, and salt-and-chilli pork chop lean into nostalgia and comfort.
The space itself has been designed with Macaulay Sinclair to feel relaxed and lived-in, taking cues from traditional cha chaan tengs while working for a modern Canary Wharf crowd. More than half the restaurant is dedicated to seating, encouraging guests to stay longer in the evenings, while a grab-and-go element remains for quick lunches.
Drinks follow a similar logic. Instead of bubble tea, Mama Li Canary Wharf introduces tea-based cocktails built around jasmine and lychee. These offer lighter, more thoughtful pairings that nod to Cantonese tea culture. It’s a natural next step for a restaurant that’s always been about food that feels familiar, served with care.