Noodle and Beer is introducing a limited-edition menu that showcases seasonal British ingredients through the restaurant’s Sichuan cooking.
Available at both its Spitalfields and Chinatown locations, the new dishes combine vibrant flavours, fiery spice and the restaurant’s signature approach to heat.
Leading the line-up is the Love It or Hate It Noodles, a dish inspired by one of Sichuan’s most divisive cult classics. Silky noodles are tossed with plenty of raw garlic and rich, creamy century egg, creating a deeply savoury dish with intense umami flavour.
Diners can tailor the heat to their taste, choosing from Hot, Very Hot or the aptly named Extremely Hot for those nutters looking for a serious spice challenge.
Joining the small plates menu is Ox Tongue with Sao-Jiao Pesto, where slow-cooked British ox tongue is finished over the flame before being served with a bright Sichuan padrón pepper pesto and crisp tortilla chips.
Available exclusively at the Spitalfields restaurant is Sichuan Artisan Lang Ya Tu-Do, pairing traditional pork sausage with house chilli-infused fries and fresh coriander. Both dishes sit at one chilli on the restaurant’s spice scale, making them an approachable introduction to Noodle and Beer’s signature flavours.
For those looking for something a bit milder, a new selection of handmade dumplings offers an alternative. Fillings include beef with truffle and cheese, chicken and mushroom, premium prawn, and black fungus with bamboo shoot and vermicelli. Vegetarian and vegan versions are also available on request.
The new summer specials offer a fresh way to experience the restaurant’s distinctive take on Sichuan cuisine, celebrating the season with bold flavours and quality British produce.
Noodle and Beer
Spitalfields & Chinatown
@noodleandbeerltd