Until now, the team behind Mr Bao and Daddy Bao have been mainly south of the river (Westfield outlet notwithstanding) and solely about Taiwanese cooking. But now they're coming to London Fields, and this is their first Cantonese restaurant.
Wonton Charlie's main focus is right there in the name - it's going to be all about wonton soup. Everything for that soup will be made in-house, from the egg noodles and wontons to the broths themselves. The chicken broth is slow-cooked with ginger, spring onion and dried shrimp and flavoured with chicken fat, while their fish broth is made with fish bones, dried shrimp, sesame oil and flounder powder.
As for what you'll be ordering, there are three wontons to choose from. They start with fish skin wontons, inspired by Hong Kong, with market fish mixed into the dough and filled with seasoned pork. Then there are their prawn wontons, which they say are "thrown at least 40 times to create that signature bouncy texture". Finally, there will be classic pork wontons too, as well as fish balls, again made daily on site.
Once you've picked your wontons, you can have those in chicken or fish broth together with noodles, or have them with lo mein-style noodles, tossed in soy, ginger and garlic dressing.
It's a small space on Mentmore Terrace, seating just 18, so it'll be a no-reservation, walk-in only restaurant, perfect for stopping by after a walk in the park. The co founders of the group, Frank Yeung and Abhinav Malde, say "In Hong Kong we found the intimate, functional and honed in focus at these noodle bars so inspiring and wanted to bring that energy to our site in East London."
More about Wonton Charlie's
Where is it? 392-393 Mentmore Terrace, London Fields, E8 3PH
When does it open? 7 November 2025
Find out more: Follow them on Instagram @wontoncharlies.
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