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Chinatown Legend Lo’s Noodle Factory Is Safe, For Now

Lo’s Noodle Factory announced its closure last weekend, but has now been granted an extension at its current site

Noodles being prepared at Lo’s Noodle Factory in Chinatown Chinatown [Official Photo]

Lo’s Noodle Factory, which has been selling miles of ho fun every day for 40 years from its Dansey Place site in Chinatown, appears to have been saved from closure due to the redevelopment of its premises into an electrical substation — for the time being.

In a notice photographed and posted on Twitter on Thursday by blogger Kary Yeung, the owners announced that their landlord, Shaftesbury PLC, had offered them an extension to remain at their current premises:

“We have currently been informed by our landlord that we will be offered an extension to remain at the premise for the time being,” it read. “Therefore we will still be open for business after the 30/11/19. We will keep you updated with a new notice once we receive any new information.”

Eater has spoken to Shaftesbury PLC, who have confirmed that Lo’s will be remaining at its present premises in Dansey Place for the time being. It is understood that the redevelopment of the site will still be taking place at some stage in the future, however.

Last weekend, in a notice photographed and posted on Instagram by Spitalfields shengjianbao specialists Dumpling Shack, Lo’s announced its closure, saying: “Unfortunately, due to the landlord having decided to reclaim the premise for redevelopment, our last day of business will be on the 30th November 2019. We would like to thank you for your past custom and support over the last 40 years.” Later, the notice was updated to include the address of a proposed new premises in Canning Town.

Opened by the current owner’s great uncle in 1978, Lo’s supplies noodles to 95 percent of Chinatown’s restaurants, as well as the likes of Hakkasan — but anyone can walk in off the street and buy a bag. Its toothsome ho fun are famed for their elasticity: on average some 2.5 miles of them have been made every day on its ground-floor production line, along with sweet goods like custard buns and Malaysian steamed sponge cakes upstairs in the bakery.


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