Celebrating East & Southeast Asian Heritage Month
We are celebrating East and Southeast Asian (ESEA) Heritage Month, which starts on 1st September, and ends on 30th September. ESEA Heritage Month is focused on providing positive and inclusive content. It uplifts and champions ESEA communities in the UK and the vital contributions they make to society.
In celebration of the month, we are introducing you to six businesses, all of which have been finalists at BIH Spotlight Awards over the past three years.
Mandy Yin, a Malaysian-born Chinese Peranakan Nyonya heritage chef, founded Sambal Shiok in London in 2013. She is one of the few Malaysian chef-owners in the UK, bringing influences from her upbringing in Kuala Lumpur. She draws inspiration from the flavors of her childhood, focusing on Malaysian cuisine.
Mandy opened her flagship restaurant, Sambal Shiok Laksa Bar, in Highbury and Islington in 2018. The restaurant quickly gained attention for its signature Peranakan Nyonya curry laksa, earning critical praise.
Mandy blends traditional recipes with a modern touch, gaining a loyal following for her laksa and other Malaysian dishes. Sambal Shiok has won several awards, including Ching-He Huang’s Best Innovation Award and Timeout’s North London Best Loved Restaurant. Her work continues to contribute to London’s diverse food scene.
Maginhawa Group, founded in 2018, is focused on bringing new ideas to the London food scene. Mae Maglanoc and Omar Shah lead the group, gaining recognition for their fusion of Filipino and British cuisine. Their restaurants, Donia, Guanabana, Bintang, and Ramo, have developed a solid following and received positive reviews. Mae and Omar shared a goal of introducing the flavours of the Philippines to the UK,. As a result their first restaurant quickly became popular.
Over the years, they have expanded their business with seven distinct concepts across nine central London locations. More than just a collection of restaurants, Maginhawa Group creates spaces where communities gather, blending tradition with modern culinary techniques.
Poon’s London
The Poon family’s culinary history spans generations, with roots in both Hong Kong and Macau. In 1973, Poon’s parents opened their first restaurant on Lisle Street in Chinatown, London. By 1976, they had launched the iconic Poon’s of Covent Garden, which quickly became a favourite among celebrities. The restaurant earned a Michelin Star in 1980, further establishing its reputation.
The family’s culinary presence remained influential after retiring from the restaurant business in 2006. Poon herself decided to continue the family’s legacy, launching her modern Chinese kitchen. She focuses on preserving her family’s traditional recipes while adapting them for a contemporary audience. Her Chinese Wind Dried Meats have received praise, earning her a solid following and critical recognition in London’s food scene.
Liu Xiaomian was founded by two friends from Chongqing, a city in southwest China known for its spicy cuisine. In 2017, they launched Liu Xiaomian to bring authentic flavours from their hometown to the London food scene.
Xiaomian is a flavourful noodle dish seasoned with a blend of soy sauce, garlic, chilli oil, ginger, and Sichuan pepper. The dish’s essence is its signature spicy chili oil, made at home using a secret recipe passed down through generations.
Since its launch, Liu Xiaomian has gained a loyal following for its bold and authentic flavours. It offers Londoners a true taste of Chongqing street food. The founders continue to innovate, sharing the unique flavours of their hometown with an ever-growing audience.
The Dumpling Shack Group
Dumpling Shack is a London-based food vendor renowned for its fresh, handmade dumplings and street food inspired by authentic Chinese flavours. Founded in 2014, Dumpling Shack has quickly become a destination for food lovers seeking high-quality, flavorful dishes such as their signature Sheng Jian Bao (pan-fried soup dumplings) and other delicious items like spicy Dan Dan noodles.
With humble beginnings as a market stall, Dumpling Shack has expanded its presence to include a permanent location in Spitalfields and continues to draw long lines of loyal fans. Its focus on using premium ingredients and creating bold, satisfying dishes has made it a beloved staple in London’s street food scene.
Old Chang Kee
Old Chang Kee started in 1956 as a small street stall in Singapore, serving its now-famous curry puffs. Over the years, the family-run business has grown to more than 100 locations across Singapore, Malaysia, and the UK while maintaining its commitment to traditional Singaporean flavours.
Located at the crossroads of diverse cultures, Singapore showcases a unique blend of Chinese, Indian, Malay, and Western culinary influences, often called “rojak.” Old Chang Kee’s signature curry puffs exemplify this fusion, combining Western pastry with Southeast Asian spices, making them an ideal grab-and-go snack.
In addition to their popular curry puffs, the menu includes comforting curry dishes, noodle bowls, and specialities like Nasi Lemak (coconut rice) and Singapore Laksa, offering a full meal experience. Dedicated to bringing the flavours of Singapore to a global audience, Old Chang Kee takes pride in sharing its rich culinary heritage with customers worldwide.