Liu Xiaomian Marylebone

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Liu Xiaomian Marylebone: Chongqing Noodles in London's Basement

The Kitchen and Its Founders

Liu Xiaomian Marylebone brings bold Chinese flavours to a dedicated basement kitchen in London. Charlene Liu and her sister Linda began as flatmates before launching their noodle project in 2017. They draw directly from their upbringing in Chongqing, a southwestern region known for aromatic heat. They toss wheat noodles with soy sauce, garlic, ginger, and Sichuan peppercorns before finishing each bowl with house-made chilli oil.

A Taste of the Bowl

The kitchen applies traditional Chinese techniques to keep every dish focused on texture and heat. Diners typically choose between the minced pork and chickpea bowl or the fiery spicy beef option. Both arrive with chewy noodles coated in glossy red oil. Guests often pair these mains with large wontons resting in a tingly sesame and chilli broth. This dedication to authentic Chinese cooking explains why the queue builds quickly during dinner service.

The Room and the Ritual

The dining room sits in the basement of the Jackalope pub on Weymouth Mews. A counter-order system keeps the pace brisk and the atmosphere relaxed. Visitors collect their plates at the bar and navigate the compact seating area while waiting for empty tables. The layout recently earned recognition from The Good Food Guide as a local gem, a fitting label for a venue that prioritises honest flavour over ceremony.