Inspired by the bustling noodle bars of Hong Kong, Wonton Charlie’s brings a singular focus to East London: perfecting the art of wonton noodle soup. This intimate 18-seat spot in London Fields is walk-in only, offering a fast-paced, authentic experience that captures the energy of Hong Kong’s compact eateries.
The menu is deliberately concise, letting craftsmanship shine. Every element is made from scratch using time-honoured Cantonese techniques. Expect springy, house-made egg noodles crafted daily from high-gluten flour, lye water and egg yolks, paired with rich broths simmered for hours. Choose between a deeply savoury chicken broth, slow-cooked with roasted chicken, ginger and dried shrimp, or a fragrant fish broth enriched with sesame oil and flounder powder. Wontons are hand-wrapped in delicate skins, with fillings ranging from classic pork to prawn (thrown 40 times for that signature bounce) and fish skin wontons – a Hong Kong specialty. Add extras like fresh fish balls, and customise your bowl with broth and noodles or lo mein-style tossed in soy, ginger and garlic dressing.
The space channels Hong Kong’s functional charm with timber accents and fridges stocked with local beers. Diners can snack on crispy fish skins, sip sour plum tea or enjoy complimentary hot tea while watching the kitchen at work. It’s a stripped-back, flavour-first concept designed for quick, satisfying meals.
Behind Wonton Charlie’s is the 6 of 1 hospitality group – the team behind Mr Bao, Daddy Bao, Master Bao and Good Measure – marking their first venture beyond Taiwanese cuisine. With its obsessive attention to detail and authentic spirit, Wonton Charlie’s is set to become a go-to for Cantonese comfort food in East London.