At the end of January, Mama Li will open its third London restaurant in Wood Wharf, bringing Hong Kong–style siu mei to E14. Located at 3 Rivington Walk, the new site marks a thoughtful evolution of the brand, introducing a more considered dine-in experience alongside the Cantonese roast meats Mama Li is known for.
Founded by Catherine Hua and her mother, Mama Li began as a deeply personal project. After struggling to find Cantonese roast meats in London that tasted like the food they grew up eating, the pair set out to recreate those familiar flavours using treasured family recipes. What started as a way to preserve a sense of home has since grown into a restaurant group rooted in comfort, generosity and everyday Cantonese cooking.
Siu mei, Hong Kong’s iconic roasted meats, remain at the heart of the menu. At Canary Wharf, Mama Li continues this tradition using authentic Cantonese techniques, including a charcoal-fired roast duck oven that delivers unmistakable depth of flavour. Guests can choose from four signature roasts — crispy pork, BBQ pork, soy chicken and roasted duck, served with rice and seasonal vegetables, with the option to select one, two or three meats and personalise their plate with additions such as fried egg or house chilli.
Alongside these familiar dishes, the Canary Wharf menu introduces a wider range of soup noodle dishes, reflecting how Cantonese food is eaten day to day. Highlights include roast duck lai fun (燒鴨瀨粉) and wonton noodle soup (雲吞麵), alongside a selection of nostalgic cha chaan teng favourites rooted in Hong Kong café culture. Expect 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 chop with rice (椒鹽豬扒飯).
Expanding on Mama Li’s earlier express-led sites, the Canary Wharf location balances a dedicated dine-in space with a continued grab-and-go offering for busy lunch hours. Over half of the restaurant is dedicated to seating, encouraging guests to linger, while maintaining the speed and ease existing customers expect.
The restaurant has been designed in close collaboration with award-winning interior architects Macaulay Sinclair, with the shared aim of creating a space that feels warm, welcoming and lived-in. Influenced by Hong Kong cha chaan tengs, traditional cafés known for their informal atmosphere, the interior blends nostalgic references with modern functionality, designed to work equally well for quick weekday lunches and relaxed evening meals.
In place of bubble tea, Mama Li Canary Wharf will introduce a new range of tea-based cocktails, developed in-house to pair specifically with Cantonese roast meats. Built around fragrant teas such as jasmine and lychee, the drinks offer a lighter, more considered way to drink alongside the food, while nodding to the tea culture that underpins Cantonese dining.
Catherine Hua said: “With this opening, it was important to us that we stayed true to the food our customers already love, while giving ourselves room to show more of how Cantonese food is really eaten. The new dishes, and the space itself, reflect the everyday meals I grew up with — comforting, familiar and designed to be shared with loved ones around the table, but just as comforting when enjoyed on your own.”
Mama Li Canary Wharf continues the brand’s original intention: to serve food that feels like home, prepared with care, rooted in family tradition, and shared in a space designed to make everyone feel welcome.