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The newly opened pub, The Stranded, seats around 300 guests, with a dedicated 20-cover Liu Xiaomian dining area. Guests can pair their bowls with the pub\u2019s striking, froth-topped Czech beer. It\u2019s the perfect setting to enjoy spicy noodles, drinks, and a lively atmosphere in central London this winter.<\/p>\n
The location of The Stranded couldn\u2019t be more convenient for public transport. The venue has the vibe of a traditional pub with plenty of dark wood and a cosy ambiance. Liu Xiaomian noodles offer comfort with a kick, which works perfectly at The Stranded.<\/p>\n
What is Liu Xiaomian? It\u2019s actually a restaurant in its own right. It was founded by two young ladies from Chongqing, in the southwest of China and one of the foremost cities for spicy food. In 2014, they became flatmates and have been exploring London together since then. Driven by a passion for Chongqing Xiaomian, they launched the Liu Xiaomian project in 2017.<\/p>\n
Xiaomian is a celebrated noodle preparation from Chongqing. The noodles are spicy, with a numbing sensation from Sichuan pepper. They are addictive, but those new to the delights of Xiaomian might want to start with the mild version \u2013 although the hot style will be perfect for lovers of punchy spice. Delicious.<\/p>\n
Launch day at Liu Xiaomian At The Stranded started in true lucky Chinese style, offering the first 66 bowls of noodles free. It was a popular start for the popup and word had got around! Many of the eager diners were from the Chinese community. They would likely be more familiar with these noodles, and they all seemed to give them an appreciative seal of approval! I can see why: these bowls are memorable and particularly when served with a cool and refreshing beer from The Stranded kegs.<\/p>\n
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I enjoyed a hearty bowl of Liu Xiaomian wheat noodles, and it offered full-on flavour along with that heat. You will need a spoon to not leave any of that broth behind. Liu Xiaomian have garnered a cult following and I can now add myself to that throng! There is also unique Glass Noodles, made with sweet potato starch, on the menu. They have a very different silky and delicate texture and an item not seen on other Chinese menus. Don\u2019t miss the pork wontons which are generous and moreish and floating in that sensational broth. There are vegan options as well. Order a side dish of cucumber salad to cool that flavourful heat!<\/p>\n
There is a dessert on the menu too! It\u2019s a traditional Ice Jelly and Brown Sugar confection from Sichuan province. It makes an ideal sweet treat to finish such a vibrant meal. The clear light jelly floats in a sea of rich syrup, creating a refreshing finale.<\/p>\n
The Liu Xiaomian flagship restaurant in Kingly Court, Carnaby, opened in 2024 and was hailed by The Times for bringing \u201cheat, heart and serious flavour\u201d to the capital. This popup at The Stranded is bound to be a success with a marriage of Liu Xiaomian signature noodles and the Instagram-worthy froth-topped Czech beer from The Stranded. A fun experience for us\u2026or a hungry crowd.<\/p>\n
\u201cThe Stranded feels like the perfect next step,\u201d says Charlene Liu. \u201cIt\u2019s a stylish new pub with vast amounts of seating in central London, perfect for everyone visiting The Strand this winter. We are really excited to get this pop-up off the ground and hit the ground running.\u201d<\/p>\n
\u201cOur noodles have always been about comfort, fresh ingredients, and a menu that\u2019s accessible to everyone,\u201d adds Linda Liu. \u201cWe offer a range of dishes with varying spice levels; customers often find it funny that I personally go for the mild option, while Charlene opts for extra hot! That\u2019s the beauty of our bowls: something for everyone, bold, vibrant, and made to share. The Stranded gives us the chance to welcome even more Londoners into that experience this winter.\u201d<\/p>\n