The Wei

Guirong Wei, known for popularising Xi’an dishes across London, leads this Fulham restaurant with a focus on everyday Northwest Chinese flavours. Here, the menu moves beyond noodle staples, placing homestyle dumplings and cold salads at the heart of the offer—a nod to festive family traditions and the deep variety within Xi’an cuisine.

The kitchen is a family affair: Wei’s husband and son join her behind the scenes, while her daughter shows early promise with the dumpling folds. Dishes include pork and prawn dumplings in thin wrappers, crunchy chilli chicken, and a Shaanxi speciality—tender wok-tossed potato ribbons with beef and vegetables. Even dessert is unconventional: sweet potato balls with a crisp shell and soft, mochi-like centre. In contrast to Wei’s busy central outposts, the mood here leans unhurried and neighbourly, with carefully considered Shaanxi teas alongside chilled soy milk. The Wei feels personal and quietly confident, inviting return visits for regional Chinese cooking crafted with care.