The Peninsula London introduces Little Blue Noodle Bar, a homage to the timeless charm of noodles in Hong Kong and beyond.

Four signature noodle dishes come inspired by Chef Hou’s rich heritage and training in mainland China, uniting his favourite flavours in combination with classic and authentic style.

Hou brings decades of expertise to The Peninsula London’s Noodle Bar, which will be brought to life in tandem with Chef Jonnie Liang, Executive Sous Chef from The Peninsula Beijing.

On the menu, fiery Dan Dan Noodles with minced beef and Sichuan chilli oil, the hearty, bean-rich comfort of Zha Jiang Mian with pork belly, the silky, spiced Aubergine Noodles, or the richly layered Prawn E-Fu Noodles with ginger and spring onion.

As part of the launch, the team is also introducing a secret dish, ‘Hush-hush’, a nod to Cantonese underground food culture. It won’t appear on the printed menu, but there’s a rich, crispy Peking duck noodle bowl tucked away for those who know to ask.

Drinks include Hong Kong cult-favourite, Gweilo Beer or Little Blue’s signature cocktails, each a tribute Chinese culture.