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Clouds Bristol, 105-107b Mina Road, St Werburghs, Bristol (2026)

13/07/2026

A short reintroduction to CLOUDS:

We opened in St Werburghs, Bristol, in November 2024. Building on the popularity of Ah-Ma's , the restaurant brings thoughtful, Cantonese-inspired cooking, low intervention wines and an inclusive atmosphere to Bristol.

Like Ah-Ma’s, CLOUDS draws on Anita’s Cantonese heritage and British upbringing. There is a fundamental commitment to ethical and sustinable standards, with a strong emphasis on local, seasonal ingredients. Developing beyond the bao buns and dumplings that Ah-Ma’s is known for, the menu revolves around Dim Sum and Cantonese dishes that are designed for sharing.

This sense of inclusivity reflects the essence of CLOUDS and is shared by the entire team. The restaurant space, designed by Anita and The Artisan Interior Designer , with wooden fittings by Wessex kitchens ltd is wheelchair accessible and dogs are welcome.

Stop by for lunch and dinner on Friday to Sunday and morning coffee & pastries at the weekend. Head to the link in bio to book.

Photos: Ben Pryor

11/07/2026

Braised Beef Pancakes - a light, invigorating dish for a balmy summer evening.

Dry-aged Herefordshire brisket slow braised with star anise, fennel seed and cinnamon until tender. Served with sliced cucumber and aromatic basil with soft wheat flour pancakes.

Layer each pancake to taste, and dip into our house hoisin sauce for a crisp, refreshing bite.

Now also available in a vegan option.

01/07/2026

A signature Clouds dish: Salt & Pepper Fried Chicken.

Perfect for sharing, our chicken wings are coated in a light, moreish, gluten-free batter (seasoned with white, black and Szechuan pepper), before being fried until perfectly crisp. Served with a cooling chilli and cucumber dip, they strike just the right balance of crunch, spice and freshness.

Reflecting our commitment to sustainability, we source our chicken from Creedy Carver , a farm renowned for its high welfare standards and exceptional-quality poultry.

Available at lunch on Fridays, Saturdays and Sundays, and during our dinner service Tuesday to Sunday. Book your table via the link in our bio.

27/06/2026

Summer is well and truly here! Time for our 2026 Rosé Roll Call.

Viñedo Viejo de Arribes by HG El Hato y el Garabato is a beautifully light and refreshing Spanish rosé made from the indigenous Juan García grape. Bright, vibrant, with a delicious depth and a lingering boiled sweet finish - perfect for long summer afternoons.

From Portugal, Rufia Rosado 2020 by Quinta da Boavista is a blend of Rufete and Touriga Nacional. Dry, yet floral and fruity, with plenty of freshness and a subtle savoury finish.

A firm staff favourite, Alessandro Viola Rosato from Sicily (AlessandroViolaVini) showcases the light elegance of Nero d’Avola, offering vibrant red berry fruit, freshness and finesse.

From Corsica, Antoine-Marie Arena Rosé () is a blend of Grenache, Niellucciu, Morescone and Carcaghjolu, capturing the island’s wild, herbaceous character with tempered acidity, soft dried fruit and a hint of fresh baked bread.

Finally, Rosé de la Roche from in Vacqueyras brings a fuller style, blending Cinsault, Grenache and Mourvèdre for a richer, more structured glass without losing its refreshing edge. Think macerated strawberries, caramelised sugar and cream!

Available by the bottle and the glass throughout the summer. Join us and enjoy in the sunshine or the shade!

25/06/2026

A Dim Sum Dessert: Jian Dui 煎堆 - Sesame Puffs & Red Bean Paste

Another CLOUDS take on a dim sum classic:

Crispy, deep-fried, sesame seed coating around three chewy, glutinous rice-flour balls, all sitting on top of a rich, sweet, red bean paste.

Finished with peanut powder and a scoop of vanilla ice cream, this dessert is entirely gluten-free and can be prepared as a vegan option.

16/06/2026

Handling orders under pressure, dealing with all the daily prep, putting out each dish looking & tasting exactly to spec, making orders for the next day & cleaning it all down ready to hand the baton to whoever is ‘running the pass’ tomorrow. All this with a smile on their faces and always the best of vibes.

Anita’s vision has always been to create an inclusive, supportive and uplifting work environment, embodying Josh Eggleton’s stirling philosophy that the first responsibility of a management team is to their staff.

With this ethos in place it’s been wonderful watching the team grow into new roles, take risks, coach others & show up to catch the ball when everyone else’s hands are busy with baskets of dim sum & dirty dishes!

Special shout out to the ‘Pass Chefs’ calmly & creatively running the show: Kayleigh (); Phoebe; Anita (Ah-Ma's), the much loved Ciara, now heading on to a new home with in St Nicholas Market & the wonderful Chris of Alp-Mac fame now running logistics for !

StWerburghs

15/06/2026

Welcome to the Clouds kitchen.

After our team has carefully prepared our dumplings in the prep kitchen, our chefs in the Clouds restaurant bring each dish together, steaming and ready for service.

Our kitchen team, led by Anita, is currently made up entirely of women – a small but mighty group. Many have been part of the Clouds family since the start and we are committed to supporting their development. For example, Kayleigh has been with us since the very beginning, and Phoebe has recently progressed through the ranks to run the pass.

Our team continues to grow and evolve, we’re incredibly proud of the supportive community and welcoming workplace we have built together. We are committed not only to creating a positive working environment but also to investing in the training and development of every team member, providing opportunities to learn, progress, and build a long-term career within the team.

13/06/2026

A Cantonese classic - Pork & Prawn Siu Mai 燒賣

One of the “Four Heavenly Kings” of Cantonese cuisine, alongside Har Gow (prawn crystal dumplings), Char Siu Bao & Egg Tarts.

Siu Mai originate with street food traders selling to hungry travellers, the direct translation of the name being simply ‘cook & sell’ - implying that once prepared they would soon be gone!

The traditional recipe is made with egg wonton wrappers filled with pork loin, chopped prawns & topped with trout roe. Our version includes shiitake mushroom, adding another dimension to the depth of flavour.

Our pork comes from Origin Butchers, known for their commitment to high-welfare standards, local farming and traceability.

The prawns and trout roe are from , based in in the fishing town of Brixham in Devon.

As with much of our approach, this is a profoundly simple dish carried by sensitive seasoning and the quality of ingredients.

05/06/2026

Some of our most loved and enduring bottles here in the restaurant.

In keeping with Anita’s approach to Cantonese cuisine: nothing too intense and overpowering, nothing too bright or aggressive - we’re looking for wine with a softness, depth and subtlety that can make space for a menu that emphasises delicacy, quality of ingredients and human touch.

Always feel free to ask our team for specific pairing recommendations or specific interests - even if it’s not on the list there are often fun bottles tucked away waiting for the right occasion!

Huge thanks to our suppliers who help us fulfill the vision:
&

02/06/2026

Behind every dish is a small but mighty team dedicated to preparing each ingredient with care and attention to quality.

All of our dishes are handmade in our prep kitchen, where our team carefully crafts each component before it makes its way to Clouds, ready to be cooked and served fresh to you.

You may not see them while you’re dining, but they’re an essential part of what makes our Clouds system work. We’re proud of the people behind the scenes who help bring every dish to life.

Clouds Bristol

13/07/2026

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27/06/2026

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