UUU

The story

UUU Berlin | Award-Winning Chinese Cuisine by Wu Yuhang

The kitchen and its methods

UUU in Berlin operates as a unique culinary inquiry into Chinese cuisine, guided by chef Wu Yuhang and service director Jonas Borchers. The space remains entirely owner-run, with Yuhang handling the stove and Borchers managing service since they opened the door in 2020. She draws her training from both western China and several top Berlin establishments, now channeling those experiences into a rotating weekly menu. This commitment to sustainable sourcing and waste-conscious preparation recently earned the restaurant three radishes in the We’re Smart Green Guide.

Seasonal plates and shared tables

Recent offerings feature raw hamachi tossed with citrus notes, charcoal-grilled quail resting on mint potatoes, and braised Ibérico pork belly paired with preserved mustard greens. The menu frequently shifts to include wild oysters dressed with fennel and kohlrabi, or earthy jianshui tofu combined with fermented celery and squid. Even humble components like bitter gourd or edamame receive precise seasoning, often finished with house chili oil or Sichuan pepper. Guests can also order steamed buns and rice bowls to anchor the meal.

Teas, kombuchas, and crafted cocktails

Jonas Borchers manages the drink service by pairing each course with specific infusions, ranging from cold-brewed white peony to aged shoumei and iron goddess wulong. The bar expands these foundations into house-made kombuchas and refined cocktails like a clarified oolong gin sour or a silver needle martini. A plum wine grapefruit soda and a dark chocolate sorbet tart provide sweet endings that balance the savory courses. The entire beverage list operates as an extension of the Chinese kitchen’s seasonal rhythm.