The idea behind Mama Wang’s Kitchen was hatched by two friends slurping noodles and spearing dumplings in the hole-in-the-wall eateries of Beijing. As a child, Jessica was taught to pull noodles and marinate pig trotters by her mother, Mama Wang. Chris developed a love for eating and experimenting with Chinese food through his work as a journalist in Beijing. They run market stalls, supper clubs, cookery classes and private catering. Check out their latest at www.mamawangskitchen.com.
