'Asian tapas and noodle bar' -- is a bit a misnomer, in that what they are really trying to say is 'pan-Asian', which for the British brings to mind 'across Asia' instead of Asian, which would include India, Nepal or Pakistan.
Mee & offer, in fact, noodles from China, Vietnam, Japan and Korea, along with some eclectic starters, for which they use the fashionable term 'tapas.' They also promise 'craft beers' consisting of four most popular Chinese and Southeast Asian beers. Nothing 'crafty' about that.
The 'tapas' is described on the menu as 'small/sharing plates', but you could certainly consider them starters -- which is how our waitress described them.
They include Japanese tempura prawns, salt and pepper squid from Canton, Taiwanese steamed buns with fillings, Chinese pork dumplings, Vietnamese rice rolls; a Malaysian satay and Korean ribs. For good measure they offer 'Fair Lee Crispy Shredded Chicken', described as 'a classic anglicized dish'. We enjoyed the edamame soya beans.
As for noodles, Mee & I do 17 or so types plus three rice options and a few curries, all priced £10-£12, and each with a few variations, such as options for the basic dish with pork or beef, prawns or shitake mushrooms. Also be thoroughly up to date (but confusing) these are called 'Big plates'.
The choices include 'noodles in enriched soup' with mainly the thick and chewy udon or ramen style noodles or rice vermicelli in various broths, or 'wok tossed' with similar choices.
Some of the interesting choices included 'Angry mee' and 'Satay mee', with chili sauces and satay sauce respectively, and Tonkotsu Ramen, which is described as 'a traditional recipe taking 10 years to perfect' and 'requiring 12 hours of intensive boiling'.
We tried the Awase Dashi Broth, described as 'deep ocean-flavoured' but we found fishy, but in a pleasant way.
The dish came with shitake mushrooms, pak choi, thick kelp and 'Chinese leaf' which looked very much like spinach to us. The other variations included 'miso infused salmon belly', duck breast and teryaki beef.
We also tried the Yaki Udon with beef. This comes with a tasty and rich yakisoba sauce, and a smattering of vegetables and sliced beef, which was altogether satisfying.
The dishes came quickly to our table in the very light and spacious setting with unadorned tables, and a sparse interior that has not much changed from the previous owners, the prominent feature being a glass stair case and walls painted in minimalist white or of brick.
For years this site was the Indian restaurant, Cafe Naz, distinguished mainly painting the entire building black. The new owners, thankfully, have chosen a more stylish light green.