“Dining has always been one of the most important ways for our Northeastern Chinese families to bond.”
Wenjun Xiang, founder of Xi Home Dumplings Bay, shares her passion for Northeastern Chinese cuisine, family connections, and the joy of communal dining through her culinary journey.
Wenjun Xiang is a passionate advocate for authentic Northeastern Chinese cuisine, making her mark on the vibrant culinary landscape of London. As the founder and director of Xi Home Dumplings Bay, she has transformed her love for cooking into a thriving business, sharing the rich flavors and traditions of her heritage with a diverse audience. Inspired by her grandfather, who instilled in her the importance of family and food, Wenjun began her culinary journey at a young age, opening her first dumpling store at just 17. With three locations and plans for further expansion, she continues to celebrate the art of cooking and the joy of communal dining. This interview offers a glimpse into Wenjun’s culinary philosophy, favorite ingredients, and the heartfelt stories behind her signature dishes, highlighting her belief that food is most delicious when shared with others. Join us as we explore the journey of Wenjun Xiang and her dedication to bringing the taste of home to the heart of London.
Who taught you to cook?
I am self taught and inherited all my knowledge from my grandfather.
In my family, my grandfather cooks mainly and he has really good skills. As dining has always been one of the most important ways for our Northeastern Chinese families to bond, we value every opportunity to share the time together with fantastic home-cooked foods. As a result, I started learning cooking quite early in my childhood.
What has your first job in hospitality?
I’ve never worked for anyone else, my first hospitality job was founding and directing XI home dumplings while I attended university. I opened my first dumpling store when I was 17. I opened the first Xi Home Dumplings Bay at Bang Bang Oriental Food Court on Edgware Road, London.
Current role?
Founder and Director for Xi Home Dumplings Bay. We now have three sites and plans to expand in Soho and Canary Wharf.
What is your favourite ingredient? Why?
Vinegar, especially Chinese aged vinegar and Italian Balsamic Vinegar. A touch of vinegar brings balance to flavors and enhances the taste of food. We serve it aged vinegar at Xi Home Dumplings Bay as a condiment for all of our dumplings.
Which is your favourite season (for culinary reasons)?
WINTER – Winter is the season when food brings the greatest sense of satisfaction. It’s also the season with the most holidays, both domestic and internationally. People gather together to cook, using a wide variety of culinary techniques such as steaming, boiling, roasting, and frying.
In China, winter is a time to reward oneself for the hard work of the past year and to express good wishes for the new year. Different dishes have different meanings; for example, fish represents having surplus year after year. I believe food is always most delicious when shared with others.
Your signature dish?
Tomato beef with cabbage and potatoes. This is also my grandfather’s specialty, a traditional Northeastern Chinese home-style dish. Whenever I miss home, this dish always takes me back there.
Your most important piece of kitchen equipment?
A soup pot. In China, a large pot is always the most important utensil for simmering soups and stews. Occasionally, when friends visit, it can also be used to make hotpot. A high-quality soup pot can bring out better flavors in ingredients. I can’t think of any piece of equipment more important than this.
Which restaurant(s) do you like to eat on your days off?
Casa Do Frango. I love all their dishes.
What do you cook at home?
I can cook cuisines from many countries because I pay special attention to nutritional balance and health in food. Sometimes I combine ingredients and seasonings from various cuisines to create delicious and healthy dishes.
Is there anything you won’t eat?
Coriander, although coriander is also a traditional ingredient used in Chinese, I just can’t get on board with it.
What are your tips for hosting a dinner party at home?
ALWAYS GET THE DUMPLINGS READY !! AND MAKE SURE THEY ARE FROM XI HOME. We offer a range of ready made dumplings you can have dlelivered ot your home on our website.
Who do you most admire in the industry?
Kylie Kwong
What’s your advice for youngsters thinking of starting a career in in catering?
Passion is very important, but don’t let passion guide everything you do. Observe, absorb, experience, and then gradually form your own ideas and methods of handling matters. This will lead you to other talented individuals.
If you were in the condemned cell, what would you chose as your last meal?
Tomato beef with cabbage and potatoes.
