Lottie's Bakehouse

Lottie’s Bakehouse is a subterranean spot in Chinatown that takes the familiar rhythms of a traditional Asian bakery and twists them into something far more playful.

Opened by aunt-and-nephew duo Polly and Jack, Lottie’s blends classic Chinese baking with Japanese influences and the occasional left-field idea that makes you do a double take. The format is reassuringly simple: grab a tray, work your way along the shelves, point at whatever looks good, and deal with the consequences later. But what’s on offer is anything but predictable.

Yes, you’ll find beautifully soft char siu buns (with pork sourced from Happy Seasons), milk butter buns, pandan coconut, taro and salty egg mochi, sausage buns and chicken floss topped rolls – the kind of staples Chinatown regulars know and love. But Lottie’s leans hard into experimentation too. Curry-filled savoury doughnuts sit alongside Portuguese egg tarts with a croissant base, vast slabs of golden French toast made from their own loaves, and crossover bakes inspired by Malaysia, Japan and beyond.

There’s a real sense of craft behind it all. Flour and ingredients are sourced from the UK and Japan, buns are baked fresh daily, and new ideas appear constantly. One day it’s a coffee-crusted roti boy bun, the next it’s a matcha Swiss roll, Basque cheesecake or tuna seaweed roll nodding to Jack’s background as a sushi chef.

Despite being tucked away below street level, the atmosphere is busy and buzzy — trays piled high, queues snaking up the stairs, and a steady stream of customers grabbing boxes to take home. If you do want to sit in, there are tables, plus a full drinks menu covering speciality coffees, teas, flavoured matcha and sweet refreshers.