Chinese seasoningin new combinations.

UUU’s new ideas often lie within a combination. Familiar Sichuan pepper, preserved mustard greens and red-braising flavours meet different ingredients and sauces. Their Chinese origins remain recognisable, though the result is not quite what memory suggests. The current emphasis is on à la carte sharing plates, changing with the season and ingredients.

The website’s sample menu from May 2026 illustrates the approach: Iberico pork belly red-braised with preserved mustard greens, scallops with asparagus and litsea hollandaise, and fried oyster mushrooms with celeriac, celery oil and Sichuan pepper. The names already bring different flavours together; at the table, the interest lies in how they support one another.

Vegetables and mushrooms are more than supporting dishes. A chilli oil salad or fried oyster mushrooms centres seasoning and texture. Alternating them with fish and meat gives the meal different weights. Because dishes change, the current menu is more useful than remembering an old signature dish.

Tea is an important part of UUU. There are cold brews, hot infusions and kombucha, as well as tea-based cocktails. Ask about cold brew for a refreshing tea fragrance, or kombucha for the changes brought by fermentation. Drinks deserve a little of the same attention as the food.

The restaurant on Sprengelstraße is very small, with close communal seating and service that explains the dishes. It suits eating with people you know and discussing the details as you taste. Seats are limited, so book ahead and ask about any dietary arrangements you need.

Curiosity is the best thing to bring. Familiar Chinese flavours provide a starting point; seasonal ingredients and new combinations take the meal elsewhere. What stays with you may be less a fixed signature dish than the discovery that these flavours can work together in this way.