Mama Li to Open New Cantonese Roast Meat Restaurant in Canary Wharf

Mama Li brings authentic Hong Kong Siu Mei to Wood Wharf this January, offering signature charcoal-fired roast meats, tea-based cocktails, and traditional Cantonese comfort food in a new dine-in space.

Expanding on Mother Li’s earlier express-led sites, the Canary Dock location balances a dedicated dine-in space with an ongoing grab-and-go offering for hectic lunch hours and guests looking for a fast, soothing meal. Over fifty percent of the restaurant is dedicated to seats, encouraging those who desire to stay longer to do so, while keeping the rate and simplicity that existing customers expect.

“With this opening, it was necessary to us that we remained true to the food our consumers currently love, while offering ourselves space to reveal more of exactly how Cantonese food is really consumed. The new recipes, and the area itself, show the daily dishes I grew up with– calming, familiar and made to be shown to loved ones around the table, yet equally as calming when appreciated by yourself.”

Authentic Charcoal-Fired Cantonese Roasts

Siu Mei– Hong Kong’s renowned baked meats– continue to be at the heart of the food selection. At Canary Dock, Mother Li happily proceeds this custom, preparing its signature roasts making use of authentic Cantonese strategies, including a charcoal-fired roast duck oven that supplies unmistakable deepness of flavour. Guests can pick from 4 trademark roasts– crunchy pork, barbeque pork, soy poultry and baked duck– offered with rice and seasonal vegetables, picking one, 2 or three meats and personalising their plate with enhancements such as deep-fried egg or residence chilli.

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The Story Behind the Flavors

Started by Catherine Hua and her mother, Mother Li began as a deeply individual job. After battling to discover Cantonese roast meats in London that tasted like the food they grew up eating, both set out to recreate those acquainted flavours utilizing cherished household dishes. What began as a way to preserve a sense of home has actually since become a dining establishment team rooted in comfort, generosity and daily Cantonese food preparation.

Tea-Based Cocktails and New Pairings

Instead of bubble tea, Mom Li Canary Wharf will certainly introduce a brand-new variety of tea-based cocktails, established in-house to pair especially with Cantonese roast meats. Developed around great smelling teas such as jasmine and lychee, the drinks offer a lighter, extra thoughtful way to drink together with the food, while responding to the tea society that underpins Cantonese dining.

Wood Wharf Opening Details

At the end of January, Mother Li will certainly open its third London restaurant in Canary Wharf’s most recent area, Wood Wharf– bringing Hong Kong– style Siu Mei to E14. Located at 3 Rivington Walk, the brand-new site notes a thoughtful development of the brand, presenting an extra thought about dine-in experience together with the trademark Cantonese roast meats Mom Li is recognized for.

Mama Li Canary Wharf continues the brand’s initial intention: to serve food that seems like home. Every dish is prepared with treatment, rooted in family members custom, and shared in a room made to make everyone really feel welcome.

Established by Catherine Hua and her mom, Mom Li started as a deeply personal task. After having a hard time to locate Cantonese roast meats in London that tasted like the food they grew up consuming, the pair set out to recreate those acquainted flavours utilizing treasured household dishes. At Canary Dock, Mom Li proudly proceeds this tradition, preparing its signature roasts utilizing authentic Cantonese strategies, including a charcoal-fired roast duck stove that provides distinct depth of flavour. Along with these acquainted meals, the Canary Jetty menu will certainly introduce a broader variety of soup noodle meals, including roast duck lai enjoyable (燒鴨瀨粉) and wonton noodle soup (雲吞麵), which shows just how Cantonese food is consumed day to day.

Along with these acquainted meals, the Canary Jetty menu will introduce a broader series of soup noodle dishes, including roast duck lai enjoyable (燒鴨瀨粉) and wonton noodle soup (雲吞麵), which reflects just how Cantonese food is consumed daily. An option of timeless cha chaan teng favourites will also include. These meals are rooted in Hong Kong café society and everyday convenience and include bolo bao with butter (菠蘿油), golden scrambled egg with char siu and rice (叉燒滑蛋飯), and salt and chilli pork cut with rice (椒鹽豬扒飯).