Three Uncles

The story

Three Uncles Brings Cantonese Roasting to London’s Brixton Village

The founders and the fire

Three Uncles brings authentic Cantonese cooking to London’s Brixton Village through a simple premise rooted in the founders’ youth. The trio grew up frequenting the roast meat stalls of Hong Kong’s Wan Chai Market before opening their first barebones outlet in Liverpool Street. Their current kitchen relies on a special round oven to render the meat slowly over complex preparation steps. This approach earned the spot a Good Food Guide recommendation for 2026, recognizing the unvarnished craft behind every slice.

Roast meats and noodle bowls

Top billing belongs to the house roasted selection, which features chopped to order duck with a wondrous blush pink finish. The crispy pork belly sits alongside char siu and Hainan chicken, each portion paired with steamed Jasmine rice or dropped into rich bone broths. Guests can also build plates around lo mein noodles tossed with beef brisket or wontons, or start with freshly steamed dim sum like pork and prawn siu mai. The Chinese kitchen keeps these preparations straightforward while letting the technique carry the flavor.

A compact corner in Brixton

The dining room occupies two units inside the bustling indoor market, seating thirty five guests at a time. Walk ins are welcome throughout the week, though Tuesday evenings extend service until ten pm for late crowds. Staff maintain an open and helpful pace while pourings range from locally brewed beers to pressed citrus juices. The space trades polished grandeur for genuine hospitality, keeping the focus squarely on the food and the quiet efficiency of the counter.