Last Updated on November 25, 2025
Come for the beer, stay for the noodles.
You can’t lose with noodles. A reliable staple across the world, whether hand-pulled, knife-cut, or extruded, slurping down a hearty bowl of noodle soup is scientifically proven to be good for the soul (well, it must be, mustn’t it?). New pub The Stranded is serving up the popular Chinese staple xiaomian this winter, partnering with Kingly Court success story Liu Xiaomian, who has been serving these steamy bowls of spicy noodle soup since 2017.
The Stranded, surprise surprise, on the Strand, is hosting Liu Xiaomian in a pop-up space at the back of this roomy taphouse. They specialise in frothy ‘milko’ Czech beer served in hefty mugs. I can imagine a few drinkers will migrate towards the aroma wafting from the kitchen after a few pints.
Xiaomian is a noodle dish originating in the city of Chongqing, in south-central China. Most well-known for its towering high rises interspersed with steep mountains in the West, Chongqing used to be part of Szechuan back in the day, so expect spice. In 2025, Chongqing was the largest city in the world, depending on how you measure it, covering the same land area as Austria. For a lot of its residents, xiaomian, with wheat noodles in a spicy broth and topped with green vegetables and meat, is a daily meal. Served in mom-and-pop shops across the city out of holes in the wall, bowls are served promptly, scarfed down from plastic stools and fuel the workday for one of China’s powerhouse cities. Beer is also the drink of choice in Chongqing, so even though it is normally eaten for breakfast, a pub is a natural fit. The Stranded isn’t behind with its own sci-fi innovations, of course; apparently, it will soon host a coffee-making robot.
Scared of spice? Liu Xiaomian know their audience and offers four spice levels from no spice to extra spicy. Of course, if you opt for none, you miss out on their homemade chilli oil. The menu is simple and straightforward; there is bar ordering, and you get a buzzer to remind you to pick up your food when it is ready.
We started with their classic, xiaomian with hot-and-spicy beef. With tender chunks of beef and an added crunch from morning glory, the noodles were bouncy, and the broth was authentic and aromatic, sort of like a less soupy pho if you haven’t had xiaomian before. This was paired with their hot-and-sour glass noodles made from sweet potato starch. Sour and spicy with crisp soybeans and pickled mustard greens adding to the sourness. These noodles have a texture unlike any other, and, perfectly transparent, they are worth an order for the variety alone. Made from potato starch, this dish is available both as a vegan and a gluten-free option.
This was paired with a smooth, creamy pilsner that complemented our hot-and-spicy noodles.
Bringing the real spice were the plump and generous wontons. Buzzing with Szechuan pepper, with a mild broth to smooth out the flavour, these were finished very quickly. For our sides, we had steamed edamame, a classic bar snack, and this time topped with a sprinkling of Maldon salt. We also had their mildly sweet, cooling, but garlic-y cucumber salad. Sliced to wafer-thin, these delicate handkerchiefs soothed.
Our second pint was a NEFILTR, like an IPA, fruity and similarly a good pairing with our mains and dessert. An ice jelly in brown sugar, a refreshing and chilled jelly soup with zings of flavour from shards of dried hawthorn fruit. This was an apt close to the meal.
Relaxed and inviting, Liu Xiaomian’s pop-up at the Stranded seems like a perfect match. If pub goers can be convinced to sit down to a big bowl of food during a visit, it will happen here first.
Address: The Stranded, 430 Strand, London WC2R 0JR
Opening hours: Thu–Sat, 12–2.30 pm & 6–9 pm, kitchen closed Sun–Wed
Pub website: www.thestrandedldn.com
Bookings: www.liu-xiaomian.com/booking
Looking for more noodles? Try Songhelou in Soho
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