Chef and entrepreneur Jianxing Xiao, founder of YEYE, has been featured on the cover of Taste Asia magazine in recognition of his culinary journey, dedication to traditional Chinese cuisine and success in bringing authentic handmade dishes to London.
The cover feature includes an exclusive interview exploring Xiao’s lifelong passion for cooking, his professional training in Yangzhou and Shanghai, and the family recipes passed down by his father that continue to shape YEYE’s identity.
The interview also reveals how Xiao combines the refined traditions of Huaiyang and Shanghai cuisine with thoughtful adaptations for London’s diverse dining community. From handmade noodles and pan-fried soup dumplings to slow-cooked beef broth and seasonal Chinese specialities, his approach is guided by craftsmanship, carefully selected ingredients and respect for culinary heritage.
“My goal is to help more people discover the wonderful flavours and culture behind Chinese food,” Xiao says in the interview.
Alongside the cover feature, Xiao has been honoured with the Flavours of Asia Award by Taste Asia magazine. The award celebrates his contribution to Asian food culture, his commitment to preserving traditional techniques and his achievement in introducing distinctive Chinese flavours to a wider international audience.
With three decades of culinary experience, Xiao has established YEYE as a destination for generous, comforting and carefully prepared Chinese food. He personally visits the restaurant’s four branches to oversee standards of flavour, preparation and presentation, helping ensure a consistently high-quality experience at every location.
Among YEYE’s signature dishes is the Golden Supreme Beef Rib Noodle Soup, featuring a 23-centimetre prime rib simmered for three hours and served in a homemade broth without powdered flavour enhancers. The restaurant is also known for its pork soup dumplings, which combine a delicately steamed upper wrapper with a crisp, triple-seared base and a rich, juicy filling.
The Taste Asia feature presents Xiao’s story as one of family heritage, professional discipline and cultural connection. It highlights how YEYE brings together traditional recipes, handmade craftsmanship and contemporary London hospitality.
Available in print across more than 190 countries and through more than 40,000 platforms, Taste Asia introduces Xiao and YEYE’s story to an extensive international readership.
The cover appearance and Flavours of Asia Award mark an important milestone for Xiao, recognising both his personal culinary journey and YEYE’s growing place within London’s vibrant Asian dining scene.
About Jianxing Xiao
Jianxing Xiao is the founder and head chef of YEYE. Professionally trained in Yangzhou and Shanghai, he holds a professional chef’s certificate from China and has approximately 30 years of culinary experience. After working in London’s fine-dining sector, he founded YEYE to share traditional Chinese noodles, dumplings and regional specialities with a wider audience.
About YEYE
YEYE is a London restaurant group specialising in handmade Chinese noodles, dumplings and comforting dishes influenced by Huaiyang and Shanghai cuisine. Its food combines family recipes, traditional techniques, high-quality ingredients and carefully balanced flavours for London’s diverse dining community.
