What are the opening hours?

Monday 11am - 10pm Tuesday 11am - 10pm Wednesday 11am - 10pm

Every Now & Then 有時, 6 Sutherland House, London (2026)

31/08/2026

An Update We’ve Been Putting Off｜一個遲來的近況交代

這篇文章，我們應該早一點寫。
但老實說，我們一直捨不得。

Every Now & Then 已經暫停了一段時間。這段日子，我們一邊處理各自的生活，一邊也一直嘗試尋找繼續營運的可能。

今天，我們想好好向大家交代一次。
經過團隊討論後，我們決定暫時無限期停止 Pop-up 營業

原因其實很現實。
我們一直合作的場地有自己的生意安排，目前只能提供星期一給我們使用。
但星期一的營業表現並不理想；即使我們之前增加星期二、星期三，整體營運仍未能做到盈利。
在只剩星期一的情況下，我們沒有理由再勉強自己繼續。

另一方面，我們一直都是一個很小的兼職團隊。
每一位成員都有自己的正職，有人最近剛剛轉工，需要時間適應新的工作節奏；有人正在買樓、搬屋。
要把大家的休假重新安排在同一天，亦變得越來越困難。

但我們不是沒有嘗試。

在沒有營業的日子，我們一直主動聯絡不同的餐廳、Cafe 和場地，希望找到另一個適合的地方。
到今天，我們仍然在尋找。

這幾個月，我們的營業日子改過，時間改過，營運模式也改過。
現在回頭看，當然有很多地方可以做得更好。
但我們也很清楚，短短的一段時間裡，我們真的建立了一些東西。
有人從第一次到訪，變成後來再次回來的客人。
有人願意花時間告訴我們哪裡可以改善。
有人在我們休業期間，仍然留言問：「幾時開返呀？」
有人甚至只是偶爾看到我們的帖子，也會留下鼓勵。

這些事情，我們其實一直都記得。

所以最捨不得的，並不是暫時沒有廚房可以煮飯。
而是那些原本可以每星期見面的熟悉面孔，突然沒有了下一次。
可能也是因為這樣，我們才一直拖到今天，才真正寫下這篇公告。

我們仍然很喜歡做餐飲。
也仍然很珍惜 Every Now & Then。
只是現在，我們需要先接受，現階段的方式並不適合繼續。

我們不知道下一個地方會在哪裡，也不知道下一次見面會是甚麼時候。
但我們仍然會留意每一個可能。

如果有一天，我們找到一個真正適合的地方，
希望到時候，我們還可以再見。

謝謝你們陪我們走過這一小段路🍺🥺

To everyone who has supported Every Now & Then,

We probably should have written this sooner.
But honestly, we’ve been putting it off because we weren’t quite ready to let go.

We has been paused for some time now. During these past few months, we’ve been dealing with our own work and life commitments, while also trying to find a way for the pop-up to continue.

Today, we wanted to be honest with you about where things stand.
After discussing it as a team, we’ve decided to put on an indefinite pause.

The reason is quite simple, and quite practical.

The restaurant we were operating from has its own business plans and can currently only offer us Mondays for the pop-up.
Unfortunately, Mondays were not strong enough to make the business sustainable. Even when we previously opened on Tuesdays and Wednesdays, we were still not making a profit.
With Mondays being our only option, we didn’t feel there was a good reason to keep forcing it.

At the same time, we have always been a very small team, with everyone balancing their own full-time jobs.
Some of us have recently changed jobs and needed time to settle into new routines. Others have been buying or moving home. Finding a day when everyone could be available became increasingly difficult.

But we haven’t simply given up.

During our days off, we’ve been actively reaching out to different restaurants, cafés and venues, hoping to find somewhere else where we could continue.
So far, we haven’t found the right place.

Looking back, our short journey certainly wasn’t perfect.
Our opening days changed.
Our hours changed.
Our operating model changed more than once.

We were learning as we went.

But despite all of that, we know we built something.
People came for the first time and then came back.
People gave us honest and thoughtful feedback.
Some of you even kept asking us: “When are you opening again?”

And honestly, that is what we find hardest to pause.
It’s not just the cooking or having a place to operate from.
It’s the people we got to know along the way.
The familiar faces.
The conversations.
The little moments that we never expected when we first started.

Perhaps that is why it took us until the last day of August to finally write this.
We still love cooking.
We still care about Every Now & Then.

We just need to accept that the way we were doing it is not sustainable right now.

Thank you to everyone who visited us, supported us, waited for us, gave us feedback, or simply followed our little journey from afar.

We don’t know where the next chapter will begin, or when.
But we’re still keeping our eyes open for the right opportunity.

Every Now & Then is taking a pause.

And if the right place comes along, we hope we’ll have the chance to see you again.

Thank you for being part of our little journey. 🤍

31/07/2026

Restaurant Diary 6｜我們最期待聽到的，不是「好食」The feedback we valued most wasn't "It's delicious."

很多人以為，試菜就是請朋友來吃一頓飯。

其實不是。

每一次試菜，主廚都會準備好幾道菜，然後坐下來，一邊吃、一邊聊天。

有人會留意份量是否合適。
有人會留意擺盤是否舒服。
也有人會分享，本地客人的飲食習慣，跟香港有甚麼不同。

沒有一個人說自己是專家。
但每一個人，都願意把最真實的感受告訴我們。

很多現在餐牌上的細節，其實都是從那些餐桌上的對話慢慢改出來的。

回頭看，我們很慶幸，第一批試菜的人沒有對我們客氣。

因為，
願意認真給意見，也是另一種支持。

People often imagine a tasting session as friends gathering for a meal.

For us, it was much more than that.

Every tasting became a conversation.

Some people talked about portion sizes.
Others noticed the presentation.
Some shared how local diners might see the dishes differently.

No one claimed to be an expert.
They simply shared what they genuinely felt.

Looking back, many of the small details on today's menu were shaped by those conversations around the table.

We're grateful our first tasters weren't afraid to be honest.

Because honest feedback is one of the greatest forms of support.

#試菜員

22/07/2026

【Behind the Scenes: The Tasting Sessions Before Opening 🍤｜幕後花絮：一道菜式的誕生，離不開「試菜團」的直言不諱】

每當看到客人吃完餐點露出滿意的笑容，我們總會想起開業前在自家餐桌上的那些夜晚。

在 Every Now & Then 籌備初期，主廚為了確保食材品質與風味，特別請家人一同前往市場挑選食材。隨後更陸續邀請了朋友、球友、教友以及家人來到家中進行多次試菜。這群年齡跨越 60 後至 80 後的「試菜專員」，給予了我們極其豐富且寶貴的意見。

從適中的餐點份量、擺盤的視覺美感，到針對英國本地客人偏好煎炸香脆口感的微調，每一次的試吃與討論，都讓我們的菜單變得更加成熟。

今天分享的這幾張照片，正是當時試菜期間留下的珍貴記錄。如果有光顧過我們 Pop-up 的客人，不妨對比看看，或許能發現菜式在擺盤或細節上的進化與巧思！

我們很慶幸，當初有人願意花時間陪我們慢慢修改，也感謝每一位給予我們回饋的客人

Every Now & Then，不只是從第一位客人開始。
而是從第一位願意給意見的人開始。

Before we launched our pop-up, our chef hosted multiple home tasting sessions with family, teammates, and friends, ranging from their 40s to 60s.

From fine-tuning portion sizes and plating aesthetics to catering to local palates (like incorporating extra crispy textures!), their honest feedback shaped the menu you see today.

These photos show the early "drafts" of our dishes. Many dishes on today's menu have changed because of conversations around that table. If you've visited us, can you spot the differences between then and now?

Looking back, we're incredibly grateful they were honest. A huge thank you to everyone who guided us along the way.

Because Every Now & Then didn't begin with our first customer.
It began with the first person willing to give us honest feedback.

14/07/2026

【當英式薯條遇上其他食法 🍟 The Secret Dip That Wowed Our British Guests 】

在 Every Now & Then 的日常裡，我們最享受的就是將一些我們習以為常的港式飲食習慣，悄悄分享給這裡的鄰里街坊。

記得早前有一對英國情侶來到店裡，點了經典的叉燒漢堡配薯條。漢堡配薯條固然是標準的西方組合，但在他們準備擠番茄醬時，我們的員工忍不住向他們推薦了一個私心食法——在番茄醬中灑上一層砂糖拌勻。

面對這個從未見過的醬汁組合，這對情侶起初帶著既好奇又疑惑的眼神嘗試了一口。沒想到這個小小的飲食嘗試，換來了他們極高的評價，兩人不斷稱讚 “Amazing!”，更頻頻給予我們雙大拇指讚賞，直言發現了薯條的新吃法，甜酸交織的滋味非常對胃口。

美食的趣味，往往就藏在這些打破常規的小細節裡。

我們的休業重整已接近尾聲。這幾天我們將會正式公佈最新營業動向，非常期待能快點重開大門，與大家分享更多地道風味與趣事！✨

One of our favorite things at the shop is introducing our local neighbors to the quirky, everyday food habits we grew up with in Hong Kong.

A local couple ordered our Chashu Burgers and fries. Before they digged in, our staff recommended a legendary Hong Kong comfort food hack: mixing a spoonful of sugar right into the tomato ketchup.

Intrigued but slightly skeptical, they dipped their first fry. Their reaction? Absolute delight! They showered us with compliments, giving a big double thumbs up and calling it "Amazing." They absolutely loved the sweet-and-sour balance.

A nostalgic childhood comfort for us became a fun taste discovery for them.

We are putting the finishing touches on our operational upgrades. Keep an eye on our page—our reopening announcement is coming very soon! 👋

08/07/2026

【Restaurant Diary #5｜來自 Sutton Station 花店的廣東話】

餐廳附近一間花店的本地英國女員工來到店裡。第一次光顧時，她外賣了一份蜜汁叉燒湯意粉。

幾天後，她再次推開我們的大門。最讓我們驚喜的是，她一走到櫃檯，便主動用廣東話向我們微笑打招呼說「你好」。這次她點了叉燒漢堡及湯，並向我們解釋，因為上次的叉燒和湯底實在太驚艷，但今天又想試試新菜式，所以特地做了這個搭配。

點完餐後，她非常熟練地從手袋裡拿出自備的便當盒和保溫瓶。看着這副 “So well-prepared” 的裝備，團隊心裡無比感動——這代表她今天出門上班前，就已經預先計劃好要把這頓午餐留給我們。付錢過後，她臨走前更不忘用廣東話跟我們說了一句「多謝」。

那一刻，我們忽然覺得很有趣。

從前在香港，看見外國人走進茶餐廳，總覺得是一件新鮮事。

如今，在英國，一位本地花店店員因為一碗叉燒湯意，再回來嘗試另一道菜，還學會了用廣東話跟我們打招呼。

也許，食物從來不只是食物。

它可以是一段對話，也可以是一份好奇心，讓不同文化的人，在同一張餐桌上相遇。🌼

【Restaurant Diary #5 | A Cantonese Greeting from Our Local Florist Neighbor 💐】

A member of staff from a nearby flower shop first visited us during her lunch break and took away a bowl of our Char Siu Soup Spaghetti.

A few days later, she returned.

As she reached the counter, she smiled and greeted us with a warm Cantonese “Nei Ho” (你好).

She told us she had loved the Char Siu and the soup so much that this time she wanted to try something different.

She ordered a Chashu Burger with a side of soup to get the best of both worlds. She was so well-prepared that she pulled out her own thermos and lunch box from her bag! It was incredibly touching to realize she had planned her lunch date with us before even leaving her house. Before walking out, she gave us another heartwarming Cantonese “Do Tse” (多謝).

Moments like these remind us why we love what we do.

Years ago, many of us smiled when we saw visitors trying Hong Kong cafés for the first time.

Now, here in the UK, we find ourselves smiling for the very same reason.

Sometimes food doesn't just fill our stomachs.

It opens the door to curiosity, conversation, and small moments of connection between cultures.

Thank you to everyone who chooses to walk through our door. 🌼

02/07/2026

【餐廳休息記 #4｜當廣東歌遇上心理學：吧枱熟客的「音樂社會實驗」】

在 Every Now & Then 的日常裡，讓我們著迷的，往往是與客人間意想不到的火花。

記得有天店裡人少，一位常坐吧枱的本地熟客對我們說：「不如我們來玩個小小的社會實驗？大家輪流播一首最近最喜歡的歌，甚麼語言、節奏都可以。」

於是，店員播了 Anne-Marie 的《Depressed》，主廚選了 Imagine Dragons《Believers》，而熟客自己則挑了 Oasis。
每首歌，都像是一本誠實的「音樂自傳（Musical Autobiography）」，無形中展示了大家當下的靈魂狀態。

到了第二天，我們在店內播放廣東歌。當問到一位客人食物是否合口味時，她感性地說：「很好吃，而且聽著這些廣東歌，感覺特別美味，所有感覺都回來了。」

員工事後出於好奇去查找資料，發現這個好玩的過程在心理學與學術上完美契合了「同步效應（Entrainment Effect）」。科學研究指出，當一群人坐在同一個空間專注聽同一首歌，大家的大腦皮層電波、呼吸甚至心跳節奏，會慢慢趨向同步。在那個當下，無論膚色與國籍，大家都在用同一個頻率吸氣、呼氣，弱化了彼此的標籤，強化了最純粹的人性。

以前總覺得語言是隔閡，但這場實驗告訴我們：歌詞其實不重要。在我們的小店裡，經典的港式常餐是媒介，廣東歌是紐帶。即使本地人聽不懂歌詞，但在同一個頻率的心跳下，這裡便成了最包容、最溫暖的 Safe Space。

【Restaurant Diary #1 | The Entrainment Effect: A Musical Experiment at Our Bar】

One quiet afternoon, a local regular sitting at our bar suggested a mini "social experiment." He invited us to take turns playing our favorite tracks. We blended pop, rock, and alternative indie into the room. Each song felt like a honest "musical autobiography," revealing our state of mind without judgment.

The next day, we tuned into Cantopop. A guest commented, "The food is great, but hearing these Hong Kong tunes makes it taste even better. The nostalgia is real."

This inspired our team to look into the science behind it. In psychology, this is known as the "Entrainment Effect." When people share a space and listen to the same rhythm, their breathing and heart rates naturally synchronize. It creates an organic "Safe Space" that dissolves cultural labels and highlights our shared humanity.

Food and music speak the same universal language.

25/06/2026

【餐廳休息日記 #3】

以前在香港，看見外國人在茶餐廳吃火腿通粉、凍檸茶，總會覺得有點有趣。

那些我們習以為常的味道，對別人而言卻十分新鮮。

沒想到有一天，場景會完全倒轉。

前陣子午市，有幾位英國婆婆來到餐廳。

當她們點了叉燒湯意粉和火腿通粉時，我們心裡其實有點好奇。

畢竟對不少英國人來說，意粉通常是乾身的；而香港茶餐廳的常餐文化，卻離不開一碗熱湯。

結果出乎意料。

她們不但吃得津津有味，其中一位婆婆更把朋友碗裡剩下的湯喝光。

她笑著說：

「太好喝了，不想浪費。」

看到這個畫面，我們忽然想起之前一位客人對我們說過的話：

「這個湯底喝得出花了心思。」

或許正因如此，即使來自不同文化背景，也能從同一碗湯裡找到共鳴。

有時候，我們以為自己是在把香港的味道帶來英國。

但其實更像是在分享一些關於家的記憶。

而最有趣的是——

以前在香港，我們看著外國人在茶餐廳吃香港味道。

如今在英國，輪到我們看著英國人在自己的地方，吃著香港人的常餐。

而食物，剛好成為彼此認識的開始。✨

—
【Restaurant Dairy #3 】

Back in Hong Kong, it was always amusing to see overseas visitors trying classic cha chaan teng dishes for the first time.

Ham macaroni soup. Iced lemon tea. Char siu noodle soup.

The flavours we grew up with often felt completely new to them.

Recently, a group of elderly British ladies visited us for lunch.

When they ordered our Hong Kong-style soup noodles, we were curious how they would react.

After all, pasta in Britain is usually served dry, while Hong Kong café classics often come with a hot, flavourful broth.

To our surprise, they loved it.

One lady even finished the remaining broth from her friend's bowl and laughed:

"It was too good to waste."

That moment reminded us of another guest who once told us:

"You can tell real thought has gone into the broth."

Perhaps good food crosses cultures more easily than we think.

Years ago, we watched foreigners discover Hong Kong flavours.

Today, we're watching British diners discover them here in England.

And maybe that's the funny thing.

Food simply happens to be where the conversation begins. ✨

#常餐

20/06/2026

【餐廳休息日記 #2｜她回來了】

上星期分享過一位香港女士的故事。

她吃完午餐後，與我們聊了很久。

從餐牌字體、凍檸茶的長匙羹，到客人用餐體驗，她提出了不少實際而細緻的觀察。
從 Sutton 的餐廳，到各自喜歡的咖啡店；
從「是不是當地人煮當地菜才最好吃」，聊到大家曾經吃過最驚喜和最失望的一頓飯。

最後，我們交換了好些推薦餐廳名單。
她亦推介我們去試試 Sutton 一間她很喜歡的 Café。
而我們也分享了自己常去的小店。

老實說，那天之後，我們團隊討論了很久。
有些事情未必能立即做到，但有些事情，我們決定先試試。
於是，我們把牆上的大字餐單重新整理，加入中英文版本。
我們也為凍檸茶添置了長匙羹。

一星期後，她再次走進餐廳。
還未坐下多久，她便留意到新的餐單。
之後凍檸茶送到桌上時，她看著杯中的長匙羹，笑了一笑。

她說：
「檸檬茶好喝！」
接著又有點不好意思地說：
「上次是不是給了太多意見？」

我們連忙回答：
「完全不會。」

其實對於小店來說，最珍貴的從來不只是讚美。
而是有人願意花時間觀察、願意坦白分享自己的感受。
更難得的是，這些意見並不是站在批評的角度。
而是站在希望小店變得更好的角度。

很多時候，我們以為自己是在經營餐廳。
但有時候更像是在透過食物，認識一群原本不會相遇的人。
謝謝這位客人。
也謝謝每一位曾經給我們意見、鼓勵和支持的人。

即使休業期間，我們仍然會記住這些相遇。

Restaurant Diary #2 | She Came Back

Last week, we shared the story of a Hong Kong guest who stayed behind after lunch to share some thoughtful feedback with us.

From menu readability and iced lemon tea spoons to customer flow and dining experience, she offered observations that were both practical and incredibly detailed.

To be honest, our team spent quite some time discussing her suggestions afterwards.

Some changes would take longer.

Others, we decided to try immediately.

So we redesigned our large wall menu and introduced bilingual Chinese-English versions.

We also started serving our iced lemon tea with a long spoon.

A week later, she returned.

It didn't take long before she noticed the new menu.

And when her iced lemon tea arrived, she smiled as soon as she spotted the spoon.

"The lemon tea tastes even better now," she said.

Then, slightly embarrassed, she added:
"I hope I didn't give too many comments last time."

Our answer was immediate.
"Not at all."

For a small restaurant, the most valuable thing isn't simply praise.
It's when someone takes the time to observe, reflect, and share their experience honestly.
Even more valuable is when that feedback comes from a place of goodwill rather than criticism.

We ended up chatting for quite a while again.
About restaurants in Sutton.
About favourite cafés.
About whether local food is always best cooked by locals.
And about some of the best—and worst—meals we've each had.
By the end of the conversation, we had exchanged a long list of restaurant recommendations.
She recommended one of her favourite cafés in Sutton.
We shared some of our own hidden gems too.

Moments like these remind us that running a restaurant isn't only about serving food.
Sometimes it's about meeting people who otherwise would never have crossed our path.
Thank you to this guest.
And thank you to everyone who has supported, encouraged, and helped us improve along the way.

Even during our break, these are the moments we remember most. ✨

17/06/2026

【餐廳休息日記 #1｜一位在開會中的客人】

休業期間，我們想分享一些營業時的小故事。

有天午市，一位短髮香港女士一邊講電話，一邊走進餐廳。

她坐下後，看了一眼牆上的大字餐單，很快便完成點餐。

差不多吃完的時候，我們照例走過去問：

「食物合口味嗎？」

她有點不好意思地笑了笑：

「其實我有少少意見。」

我們連忙說：

「不要緊，請直接告訴我們。」

於是，她由踏進餐廳那一刻開始說起。

她提到桌上的餐牌字體較小，而且只有英文，對部分客人而言未必容易閱讀。幸好牆上有大字餐單，所以即使當時正在開會，也能迅速完成點餐。

接著，她談到凍檸茶。

她認為如果能附上一支長匙羹會更理想。

因為有時檸檬味未夠突出，客人可能想再壓一壓檸檬，把香氣和酸味帶出來，但單靠飲管其實不太方便。

說到叉燒湯意粉時，她卻給了我們一個驚喜。

她說湯底與一般港式茶餐廳的做法不太一樣，感覺得到廚師有刻意調整和花心思，希望在熟悉的味道之上加入自己的演繹。

聽著聽著，我們忍不住問：

「請問妳是做哪一行的？」

她笑著回答：

「酒店 Sales，所以可能特別多意見。」

但我們並不覺得那是「意見很多」。

反而覺得，每一句都十分實際。

於是我們再問：

「還有甚麼值得我們留意嗎？」

結果，她又分享了另一個觀察。

而這個觀察，甚至不關乎食物。

（下集待續）

Restaurant Diary #1 | Over a Glass of Iced Lemon Tea

During our short break, we'd like to share a few stories from our first six weeks.

One lunchtime, a Hong Kong lady walked into the restaurant while taking a phone call.

After glancing at our large wall menu, she quickly placed her order.

As she was finishing her meal, we asked our usual question:

"How was everything?"

She smiled awkwardly and replied:

"Actually, I do have a few comments."

We encouraged her to be completely honest.

So she started from the moment she walked through the door.

She pointed out that our table menus were relatively small and available only in English, which could make them difficult for some guests to read.

Fortunately, the large menu displayed on our wall allowed her to order quickly, even while she was in the middle of a work call.

She then mentioned our iced lemon tea.

Her suggestion was simple: add a long spoon.

Sometimes guests may want to press the lemon slices a little more to bring out extra flavour and acidity, but doing so with a straw isn't always easy.

When it came to the Char Siu noodle soup, however, she surprised us.

She felt the broth was noticeably different from the standard version commonly found elsewhere. It was clear to her that the Chef had spent time developing the flavour, creating something familiar yet personal.

Curious, we eventually asked:

"What industry do you work in?"

She laughed.

"Hotel sales. So I probably have too many opinions."

But honestly, that's not how we saw it.

Every suggestion felt practical and thoughtful.

So we asked one more question:

"Is there anything else we should pay attention to?"

What she shared next had nothing to do with food.

(To be continued.) ✨

14/06/2026

【Chapter One Complete✅第一階段完成】

轉眼間，已經開業六星期。

這六星期裡，我們由晚市開始，逐步嘗試午市、咖啡、甜點及輕食，希望了解客人喜歡甚麼，也希望找到最適合餐廳未來發展的方向。

過程中，我們收穫了很多寶貴意見，也認識了許多支持我們的小店朋友和客人。每一次到訪、每一則留言、每一句鼓勵，對我們而言都彌足珍貴。

經過團隊討論後，我們決定由 2026 年 6 月 15 日起暫停營業，並計劃於 7 月中重開。

未來數星期，我們將集中時間：

• 重新整理菜單
• 優化營運模式
• 發展新的餐飲構想
• 為下一階段做好準備

雖然餐廳將暫時休息，但 Every Now & Then 並不會離開。

在這段期間，我們仍會透過社交媒體分享餐廳幕後、與客人的交流、客人給予我們的意見，以及我們在英國生活和經營小店的日常點滴。

我們希望，除了食物以外，也能與大家分享這段旅程中的成長與故事。

感謝大家陪伴我們走過第一個六星期。

期待七月中再次與大家見面。

It has been six weeks since Every Now & Then first opened its doors.

During this time, we've experimented with evening dining, daytime service, coffee, pastries, and light meals, all while learning more about what our guests enjoy and what Every Now & Then could become.

We've received valuable feedback, met wonderful people, and gained experiences that will help shape our future.

After careful consideration, we have decided to pause operations from 15 June, with plans to reopen in mid-July.

During this period, we will focus on:

• Refining our menu
• Improving our operating model
• Developing new ideas
• Preparing for the next stage of the project

This is not goodbye—simply a chance to regroup and return stronger.

Thank you for supporting us through our first six weeks.

We look forward to welcoming you back in July. ✨

Every Now & Then 有時

31/08/2026

31/07/2026

22/07/2026

14/07/2026

08/07/2026

02/07/2026

25/06/2026

20/06/2026

17/06/2026

14/06/2026

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