“A genre-defying Chinese pub-cafe that rewrites the rules of London dining – one sesame milk bun at a time.”
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Our Story
Kong is an all-day Chinese pub-cafe in the heart of Central London, located on historic Folgate Street — a place shaped by centuries of cultural crossroads and reinvention. With seating for around 60 guests, Kong is a warm, easygoing space where people from all walks of life gather for Chinese comfort food, casual drinks, and unexpected moments of connection.
Rooted in Chinese culinary heritage but unafraid to mix it up, Kong plays with tradition rather than preserving it in amber. Expect familiar flavours with a twist, sharing plates with attitude, snacks at any hour, and dishes that move between nostalgia and reinvention — from bao and noodles to unexpected bar bites made for pairing with a cold beer or a bowl of jasmine tea.
Inspired by London’s own layered Chinese history — from the seafaring kitchens of Limehouse to the evolution of Chinatown’s dining scene — Kong pays tribute to the Chinese-run cafes and pubs that once breathed new life into old neighbourhoods. This is our take on that legacy: very London, very Chinese, and fully of-the-moment.
Whether it’s a solo breakfast before work, a midday noodle break between meetings, or a late-night hang with friends over drinks and dumplings, Kong is here for it. The vibe is relaxed and open, the welcome always warm. You’ll find cabbies, creatives, lawyers, artists, lovers, old friends and new ones, all side by side.
Kong is a habit worth forming. A future-forward local with history under its floorboards. Come for the food, stay for the spirit.
“Kong is a habit worth forming. A future-forward local with history under its floorboards. Come for the food, stay for the spirit.”
The Team
At the core of Kong stands the chef Andrew Wong – part poet, part rebel, all heart. Born into the rhythms of a Cantonese kitchen and shaped by the pulse of London, Chef Andrew Wong cooks with memory, instinct, and a quiet kind of fire. Every dish carries a story – some whispered from generations past, others dreamed up in the early hours after service.
Around Wong is a crew bound not by formality, but by flavour, rhythm, and a shared hunger to create. They move like jazz – fast, fluid, and fearless. One moment folding bao with the precision of calligraphy, the next plating a dish that tastes like nostalgia with a twist of neon.
The kitchen blends deep knowledge of Chinese technique with the freedom to experiment, drawing on global influences and local spirit. Out front, the floor team brings warmth, precision, and a touch of theatre to every table. Together, they create an atmosphere that’s playful, grounded, and full of energy — a true reflection of London itself.
Andrew Wong
Andrew Wong, b. 1975, travelled across China to study regional cuisines. Chef-owner of the acclaimed A. Wong in Pimlico. First Chinese restaurant outside Asia to earn two Michelin stars.
Works with food anthropologists to explore Chinese culinary history. Known for blending tradition with bold, modern interpretation
Collaborations
Kong thrives on collaboration. Just as its menu reimagines tradition, its pantry is built on relationships – with makers, growers, and artisans who share a love of bold flavour and good ideas.
Every morning, still-warm sesame milk buns arrive from Crumb & Quarter, a beloved bakery two streets over known for folding East Asian ingredients into their doughs. Our vegetables are hand-delivered from Hill & Root, a collective of young farmers just outside London who specialise in heritage greens and high-flavour crops. The soy sauce we use for our marinades is small-batch brewed in Hackney by Fermental State, aged in whisky barrels for depth and umami. Even the tableware has a story — hand-thrown by ceramicists at Studio Gong, whose workshop hums with the same spirit of play and reinvention that defines our kitchen.
Kong’s menu is a conversation, and these partnerships make it a lively one – local, thoughtful, and always evolving.
Partnerships
Pastry from Crumb and Quarter Vegetables from Hill and Root Soy Sauce by Fermental State Artefact by Studio Gong