It is the brainchild of husband and wife team Alex Preffly and Chinese-born Z He, who have taken inspiration from Hong Kong’s open-air food stalls, known as dai pai dong.
Diners at Bun House will be able to sit at a ten-cover counter or outside the restaurant, or order buns to takeaway.
Buns will be priced individually from £2.50, with fillings including sticky barbecue pork belly; and lamb, chicken, fish and vegetable options.
There will also be sweeter choices such as a Red Choc Bun made with dark chocolate, pig’s blood and chilli; and a Custard Bun filled with salted duck egg, coconut milk and carrot juice.
Sides include Chinese pickles, and ‘house fries’ made with deep-fried marinated duck tongues.
The Tea Room bar will open beneath the restaurant, serving cocktails and Hong Kong craft beers with a license until 3am.
Bun House will open at 23-24 Greek Street on 27 March.