Open until 4am and tucked beneath the bustle of Leicester Square, Chop Chop at The Hippodrome has become a favourite for late-night Cantonese cooking since opening in 2022.
Now, the restaurant is entering a new chapter with an updated menu and refreshed interiors, launching from 13 July.
The new dishes continue to celebrate the breadth of Cantonese cuisine, sitting alongside the restaurant’s established signatures. Designed with sharing in mind, the menu spans handcrafted dim sum, roast meats, seafood dishes and comforting homestyle favourites.
New starters include both the classic crispy duck with pancakes, cucumber and spring onions, and a vegetarian version made with specialist mock duck. The dim sum offering has also expanded, with spicy chicken siu mai, pork and shiitake mushroom dumplings, and a wider selection of steamed buns filled with Chinese sausage, chicken or vegetables. For dessert, sweet custard and red bean buns round out the selection.
Among the larger plates are sautéed scallops with asparagus, braised pork with vermicelli noodles, homestyle prawn scrambled eggs, deep-fried baked spare ribs and Chop Chop’s special chicken curry. Longstanding favourites remain firmly on the menu too, including Hong Kong-style roast duck with rice and lobster noodles finished with ginger and spring onions.
The dessert menu introduces an exclusive collaboration with Mamasons Dirty Ice Cream, bringing scoops of Ube, Hojicha, Milo and White Rabbit ice cream to the restaurant. The partnership also includes the Chop Chop Espresso Melt, an affogato-inspired dessert combining hot espresso with a choice of ice cream.
Away from the menu, the dining room has received a visual refresh, with neon koi fish installations, additional booth seating and a more contemporary feel while retaining the lively atmosphere that has made it a popular late-night destination.
Open daily from 6pm until 4am (last orders at 3.30am), Chop Chop continues to cater to everyone from theatre-goers and night owls to those simply looking for a bowl of noodles long after most London kitchens have closed.