Noodle and Beer, cult-favourite Sichuan restaurants with sites in Spitalfields and Chinatown, is launching a range of summer specials set to tantalise tastebuds and test even the most adventurous palates. The dishes celebrate the best of seasonal British produce, interpreted through a distinctly Sichuan lens. The brand is well known for its seriously spicy offering, and is adding some more flavour-packed dishes guaranteed to make for a memorable meal.

The star of the show will be the new seasonal main – ‘Love it or hate it noodles’ – described as Sichuan’s most controversial cult classic. Featuring noodles dressed with punchy raw garlic and the infamous cured ‘century egg’, think bold umami flavours and a decadent creamy texture. Guests can also choose their desired level of spice: Hot, Very Hot or for especially brave diners – Extremely Hot.

New on the small bites menu is Ox tongue with Sao-Jiao pesto – a slow cooked then torch seared British ox tongue, served with zesty Sichuan padrón pepper pesto and crunchy tortilla chips. And exclusive to Spitalfields will be an additional offering of Sichuan artisan Lang Ya Tu-Do – pork sausage paired with house chilli-infused fries and coriander. Both dishes are stamped with just one ‘chilli’ on Noodle and Beer’s chilli scale – making them a good choice for those who aren’t afraid of a little heat.

And for those who like to play it safe, the new range of four delicious dumplings will make a good choice. Flavours include beef, truffle and cheese, chicken and mushroom, premium prawn, and black fungus, bamboo shoot and vermicelli. Vegetarian and vegan options are also available upon request.

Whether an existing fan of Noodle and Beer’s punchy serves or a curious first-timer, head to Spitalfields or Chinatown this summer to experience bold Sichuan flavours, brought to life with the best of seasonal British produce.