A Collaboration Where
Chef Meets Author
We’re Angelina and Andrew - siblings who grew up sharing stories and treats that bring us back to our childhood. Andrew may be a chef who needs no introduction, but for this collaboration, he's been roped in as our taster-in-chief so we can invite you into our world where memories come with the joys of chaos that only siblings understand.
Honouring the Winter Solstice Season with an Asian Dessert
Biting into mouthfuls of sticky rice pearls — better known as
tang yuan / 汤圆 — in sweet, ginger‑infused soup, always brings me back to the winter holidays spent with my paternal grandparents in Warwickshire.
I could romanticize these memories, but I won’t lie. We didn’t make tang yuan from scratch. We bought the frozen ones from the Chinese supermarket my grandparents would drive to in Birmingham after Dim Sum in Chinatown.
I loved that we could pick and choose from all the different fillings — red bean paste / 红豆沙, black sesame / 黑芝麻 to crushed peanut / 花生.
Yeah, there are far more fun flavours around today, but let’s be honest, the traditional ones will always trump any latest variation. Nostalgia just does that to you.
A
Sibling-shared Story
Exploring heritage through language and food
So while our own memories of eating tang yuan never involved making them, it still felt right to bring my brother along for the ride. We wanted to help families create memories of their own by making these glutinous balls of delight with their little ones.
Learning to sing a song about tang yuan at the same time made the experience all the more special.
Also available at:
Charing Cross Road
