Growing up in Dalian, how did your childhood influence your passion for food and the concept behind Xi Home?
Growing up, we expressed love through food in my family. As we lived next to the sea, seafood was a big part of our meals. My grandfather was the main cook in the family, and every morning before I left for school, the forever question was, “What’s for dinner, Grandpa?”. Different dishes represented different occasions and festivals—each meal held its own significance, whether it was a simple family gathering or a special celebration. Food has always played an essential role in my life—it was how we connect, share moments, and show care. That deep connection to food, especially seafood, has definitely influenced the concept behind Xi Home, where I want others to experience that same warmth, tradition, and love through every meal.
What inspired you to bring Dalian’s dumpling culture to London, and how does the city’s energy resonate with the vision you had for Xi Home?
In North China, dumplings represent reunion, festivals, and happiness. The process of making dumplings often involves many family members, coming together like a team, chatting and bonding while wrapping the dumplings. It’s more than just food; it’s a way to connect and celebrate. For me, dumplings symbolize the idea that they can “wrap everything”—love, tradition, and togetherness.
Bringing Dalian’s dumpling culture to London felt like the perfect way to share this meaningful part of my heritage. London, with its diversity and vibrant energy, resonates with that same sense of community and shared experiences. At Xi Home, I wanted to recreate the warmth and connection I felt growing up, using dumplings as a way to bring people together. Just like how making dumplings in North China is about teamwork and family, Xi Home is about blending tradition with the energy of the city, creating a space where people can come together, share stories, and enjoy food in a place that offers a homely space.
The design of Xi Home reflects Dalian’s fishing heritage. How did you work with Blacksheep to translate that into the restaurant’s interior?
I have vivid memories from my childhood of gathering seafood on the beach every summer when the tide was ebbing. I loved experiencing what the sea had to offer us, and I was always excited by the fishermen arriving with the day’s catch—it was a new surprise every time. These moments were colourful and happy, and they shaped my deep connection to the sea and its bounty.
When I first approached Blacksheep, I told them I wanted to bring my memories of Dalian to London. I wanted to recreate that sense of wonder and joy I felt growing up by the sea. Together, we worked to capture the spirit of Dalian’s fishing heritage in the design of Xi Home. We focused on elements that reflect the natural beauty and vibrant life of the coast—incorporating materials and textures that evoke the sea, and the colours for festivals and celebrations. The goal was to create a space where people could not only enjoy seafood but also feel the warmth and excitement I experienced as a child by the sea.
Opening a restaurant at 27 is a huge achievement. What challenges did you face as a young restaurateur, and how did your background help you overcome them?
I would say I got a lot of support along the way, but at the beginning, it was hard to get people to trust a 17-year-old entrepreneur. Convincing people to take me seriously in such a competitive industry was one of the biggest challenges. However, my background and education played a huge role in helping me overcome these obstacles. Growing up in a family where food was central to our lives—learning from my grandfather, who was the main cook, and experiencing the richness of fresh seafood in Dalian—instilled in me a deep passion and resilience. My degree from Imperial College added credibility and gave me valuable skills, showing others that I was committed and equipped to make this vision a reality. Over time, this dedication helped people trust me and support my journey.
You’ve brought in Dalian chefs to ensure authenticity. What qualities were you looking for in your team, and how do they help maintain the traditions of Dalian cuisine at Xi Home?
The first thing I looked for in my team is whether they truly understand Dalian’s culture or were open-minded enough to embrace it. Authenticity is key, so I want chefs who not only have the technical skills but also a deep respect for the traditions of Dalian. I also look for passion—because I believe that to cook well, especially in a way that honours tradition, you need to love what you do. Passion brings out the care and attention to detail that’s required to make the food truly special.
By bringing in chefs who understand both the culture and the craft, we are able to maintain the traditions of Dalian cuisine at *Xi Home*. They help ensure that every dish reflects the flavours, techniques, and heart of Dalian, from the careful selection of ingredients to the way each dish is prepared and presented. It’s this dedication to authenticity and passion for food that makes our team the perfect fit for creating an experience that stays true to the Dalian I remember.
The cocktail menu includes unique drinks like the Lychee Gimlet and Brandy & Osmanthus. Can you share the inspiration behind these cocktails and how they complement your dishes?
The inspiration behind the cocktail menu, including unique drinks like the Lychee Gimlet and Brandy & Osmanthus. it comes from a desire to blend familiar flavours from my heritage with a modern twist.
The Brandy & Osmanthus cocktail draws from the floral notes of osmanthus, a flower commonly used in Chinese cuisine and tea, known for its delicate fragrance. Its warmth complements richer dishes on our menu, creating a balanced dining experience. These cocktails are designed to evoke a sense of nostalgia for me while offering something new and exciting to our guests. They add an extra layer of flavour that harmonizes with our dishes, creating a complete sensory experience that reflects both tradition and innovation.
You’ve incorporated an open-plan kitchen where guests can watch the dumpling-making process. How important is this interactive element to Xi Home’s overall concept?
The open-plan kitchen with dumpling-making demonstrations is key to creating interaction between our guests and the Xi Home brand. I wanted to show people that our dumplings are not just simply food—they represent so much more. It’s about the experience, the tradition, and the culture behind every dumpling we serve.
By allowing guests to watch the process, we’re inviting them to connect with the craft, to see the care and skill that goes into each dish. This interactive element helps to create a deeper appreciation for Dalian’s culinary traditions and allows our guests to feel more engaged in the dining experience. We’ve now introduced dumpling masterclasses, where guests have the chance to get hands-on and learn the art of dumpling-making themselves. It’s a fun and immersive way to share the culture behind our dishes and offer guests a memorable, personal experience. The classes take place every other Sunday at our Liverpool Street Xi Home Dumplings Bay.
With so many handmade elements on the menu, how do you maintain the authenticity and quality of dishes, especially for takeaway and delivery orders?
To maintain the authenticity and quality of our handmade dishes, especially for takeaway and delivery, we follow strict guidelines. Since we offer so many different types of dumplings, we have specific rules for each one—how big the dumpling wrappers need to be, how many grams of filling go into each, and the exact cooking time required for each type of filling. This attention to detail ensures that we maintain the quality, texture, and flavour, even outside the restaurant.
We also use only the finest ingredients and make our dumplings fresh daily to preserve their freshness. Whether dining in or ordering for takeaway, we want our customers to experience the same high standards and authentic taste that Xi Home is known for.
The breakfast menu at Xi Home features a blend of traditional and contemporary dishes. What inspired you to offer this, and how do these items reflect your personal taste?
The key to breakfast for me is satisfaction. In my family, we always serve a big breakfast because we believe the first meal of the day is the most important—it gives you the energy and happiness to start your day right. This philosophy inspired me to offer a blend of traditional and contemporary dishes on Xi Home’s breakfast menu.
Your menu includes both traditional dumplings and more adventurous offerings like Sea Cucumber. What motivates you to push the boundaries of what’s expected in a dumpling restaurant?
I think this approach comes from my personal character. I was an art student before, so I naturally have a lot of creative ideas. That creative mindset has definitely influenced what we do at Xi Home, especially when it comes to our dumplings. I’ve always loved the idea of taking something traditional and giving it a fresh, fun twist—offering guests something unexpected while still honoring its authenticity.
For example, incorporating Sea Cucumber into the menu pushes the boundaries of what’s typically expected at a dumpling restaurant, but it’s still very rooted in the flavours and traditions of Dalian. It’s about giving people something new to explore while maintaining a connection to traditional flavours and techniques. This balance between creativity and authenticity is what drives me to offer a more adventurous dining experience at Xi Home.
What are your favourite dishes on the menu?
One of my favourite dishes is guo bao rou. Many people mistake it for sweet and sour pork, but there’s a big difference between the two. Guo bao rou and sweet and sour pork may look similar at first glance, but they have distinct differences in taste, texture, and preparation. Guo bao rou is a classic dish from the northeastern region of China, especially popular in Dongbei cuisine. Traditionally, it’s made with thinly sliced pork, which is coated in a potato starch batter and deep-fried until crispy. The sauce is light and subtly sweet, with hints of vinegar that give it a delicate tang. The dish is known for its perfectly balanced flavours and the satisfying crunch of the pork, which stays crisp even after being coated in sauce.
How did your upbringing in Dalian, combined with the modern flair of London, shape your approach to hospitality and the customer experience at Xi Home?
Growing up in Dalian, my approach to hospitality was rooted in a deep respect for tradition and the simple pleasures of sharing good food with family. Gathering seafood on the beach, enjoying the daily catch brought in by fishermen, and watching my grandfather’s dedication in the kitchen taught me that hospitality is about creating warmth, community, and a sense of place. These colourful summers in Dalian made me realise that a meal is more than just food—it’s an experience that brings people together.
When I moved to London, I was inspired by the city’s modernity and its openness to new ideas. London’s dining scene showed me the importance of presenting traditional flavours with a contemporary twist, appealing to a global audience. My art background, which spans over 15 years, has also been instrumental in shaping Xi Home. I believe aesthetics are essential, and I wanted to create a visually captivating space that adds to the dining experience. Every detail, from the presentation of dishes to the design of the restaurant, is crafted to evoke both the beauty of Dalian and the modern flair of London.
At Xi Home, I wanted to blend all these influences, creating a space that honors the essence of Dalian—its fresh, vibrant ingredients and heartfelt hospitality—while delivering it with the sophistication and innovation that London embraces. This combination shapes every aspect of the customer experience, creating a dining experience that feels both familiar and refreshingly new.
What’s next for Xi Home in the future?
I would like to expand Xi Home and bring our flavours to even more people, especially through our dumplings, which are a staple of our menu and deeply rooted in tradition. I’m also excited to explore blending different cuisines, developing new concepts that introduce unique flavours while staying true to our roots. By incorporating diverse culinary influences, I hope to create an even more dynamic dining experience that reflects both the spirit of Dalian and the modern tastes of a global audience. This expansion would allow more people to enjoy the comfort and creativity that Xi Home represents. At present however we are committed to serving up the best dumplings London has to offer.
Wenjun Xiang founder/ owner – Xi Home Dumplings Bay
https://www.wjxfoodculture.co.uk
Questions compiled by Amelia Braddick
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