Restaurateur and former Masterchef finalist Larkin Cen has announced he will be opening a new noodle bar in Cargo 1 at Wapping Wharf in Bristol. This was the site for his original restaurant Woky Ko.
Earlier this year, Larkin shared the news that he had to take the difficult decision to close all three Woky Ko sites, including two at Wapping Wharf and one on Queens Road in Bristol. He cited the closure of the Gaol Ferry Bridge and the cost of living crisis as reasons he had to close.
In an announcement on Instagram, the Great British Menu chef told his followers about the new project.
“Hi everyone I’ve got some great news for Woky Ko fans. I’ve decided to reopen our original site at Wapping Wharf, under a new brand called Daily Noodles,” the caption read.
In the video, he said, “I remember coming here six years ago and falling in love with the location. I thought it would be a great place to start off a business, and it is.”
His new place Daily Noodles, will serve cheaper dishes than Woky Ko and be stripped down with no table space and walk-in availability only.
“Our price point is where we were six years ago with no compromise through the food, and that’s quite exciting to me,” he said.
“We are going to be open tonight at 5pm. It’s back to where I was six years ago. I have very fond memories of Woky Ko, and the positives far far outweigh the negatives in terms of personal development and relationships, but this is a new brand.
“I want to give a shout out to all those around me who have made it possible. I’m not going to mention everyone because with any business failure there will be people who will be caught in the crossfire and that’s always difficult. Of particular note is Stuart Hatten of Umberslade, who run [sic] Wapping Wharf. Always supportive.”
Daily Noodles joins three other businesses that have opened at Whapping Wharf in the last few weeks, including vegan deli Herbivore, Tare’s new wine bar Picole and East Bristol Bakery.
Woky Ko was planning to open new sites outside the city and employed 38 members of staff across its four restaurants before its closure.
