i. Biography
"This is the opportunity for people to experience our restaurant as we always imagined it." Since 2019, chef and co-founder Pui Sing Tsang has built Three Uncles in London around that conviction, giving the restaurant a calm, unmistakable purpose: Cantonese roast meats prepared with care, chopped to order, and served with the unforced assurance of food that does not need embellishment to make its point. It is a restaurant defined less by flourish than by precision, and by the idea that flavour should arrive with immediate clarity.
The Idea
At the centre of Tsang’s thinking is siu mei, treated not as a decorative nod to Cantonese cooking but as the heart of the operation. His specialty is Cantonese roast meats, and Three Uncles is shaped around a traditional, chopped-to-order style of siu mei designed for London consumers. The concept is practical, but it is also quietly exacting. Homemade meat, chopped to order, carries a simple logic: the sequence of making, cutting, serving, and eating is kept intact, so the food reaches the table with its intention still vivid. That clarity extends to the story behind the restaurant. Tsang has said, "We were always meant to be a restaurant, but due to the pandemic we had to change our plan." The line gives the project a sense of interruption and return, of a path altered and then reasserted. What emerges is not a sentimental reverie about the past, but a determination to realise the restaurant as it was first imagined, with the craft presented directly and without distraction.
The Execution
Cantonese roast meats depend on timing, texture, and the decisive moment of the chop; the chopped-to-order approach keeps that gesture close to the guest, and close to the kitchen’s intention. Nothing feels overly explained. Instead, the meal is allowed to speak through the warmth, sheen, and structure that siu mei demands. In Tsang’s hands, that reads as focus rather than display. The promise is not of a lengthy lesson in tradition, but of a direct encounter with it — a meal that is rooted in practice, and offered in a form that London diners can meet immediately.
On the Record
Tsang has been chef and co-founder since 2019, and the role carries both authorship and responsibility. Three Uncles is shaped by a clear specialty and by a clear founding intention: to bring a particular kind of Cantonese roast-meat cooking into the city in a way that feels legible, grounded, and true to its own rhythm. That intention is best heard in the words about giving people the opportunity to experience the restaurant as it was always meant to be. The craft follows the same logic. Cantonese roast meats are prepared homemade, chopped when ordered, and served in a way that keeps the meal direct and readable.
Signature
Pui's signature dishes include Cantonese Roast Duck, Crispy Pork Belly (Siu Yuk), Char Siu Pork, char siu BBQ pork, and Hainan style spiced chicken.
In Their Words “We were always meant to be a restaurant, but due to the pandemic we had to change our plan.”
Profile updated August 2026
FAQ
Asked of Pui
What is Pui Sing Tsang's current role?
As of 2026, Pui Sing Tsang is Chef and Co-founder.
What is Pui Sing Tsang known for?
Cantonese roast meats.
