Salt’n’Soy

UPDATE - Kitchen is Now Closed

I am sorry to inform you that I’ve decided to pause my food business.
Due to the cost of running a food business, as it was a part-time passion, it was not financially viable. So, for now, my kitchen is closed. I now have a new regular job and an art business to run, and sadly I can’t juggle cooking too.

I wanted to send a heartfelt thank you to everyone who has been with me on the journey—followed me on socials, taken a cookery course, or ordered a takeaway. I can’t tell you how much your support means to me. It has been a joy to meet so many passionate local foodies. I had a great time sharing my love of modern Chinese food.

I won’t be completely disappearing. I will still be posting on Salt ’n’ Soy about food-related news and updates. Thank you for your generous support and I hope you have gained some ideas and tips along the way for your own cooking.

Best wishes,
Wendy

These are snaps from my last takeaway in November — homemade potstickers from scratch, jasmine tea–brined chicken, and mini bao buns.

I’ve been a bit quiet here lately as I took some time off for minor surgery. Unfortunately, I won’t be cooking a takeaway this month. Cooking is a part-time venture for me, and sometimes other work takes priority.
I absolutely love cooking for you all ❤️ and I’m currently available for private dining and cookery classes. Please DM me if you’d like more details!

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chives, while the vegetable dumplings have rehydrated shiitake mushrooms for extra flavour and texture.
They are similar to Japanese gyozas but the wrappers are hand rolled, based on a traditional family recipe. The dough has a satisfying bite, rolled as thin as possible and filled generously.
Orders officially closed last night, but I still have 2 more of each Meat and Vegetarian menus available, plus extra portions of these dumplings. DM me for details if you’d like to order the 4 course menus.

This Friday’s takeaway special: Oolong Tea Marinated Tofu
Firm tofu is first deep-fried, then braised in a fragrant blend of oolong tea, soy, and Chinese spices. After that, it marinates for a further 24 hours in the fridge, soaking up all the flavour. The outside has a firm, textured bite, while the inside stays soft and silky. The oolong tea brings real depth, beautifully balanced by the soy and light warm spices.

Last chance to order your Moon Festival Takeaway!
The order book closes midnight tonight, Monday 15th September.
DM me with any questions or to place your order with this order form.
https://forms.gle/6SgVegA6CWGB4x3eA

Dessert for 19 September takeaway is Hong Kong style custard tarts. It's such a nostalgic treat for me.

As a kid, once a year my parents would travel to London on a day trip. We would somehow spend the whole day in Chinatown. I didn't mind because it was a day all about food. The Chinese bakery was so special to me. My favourite item from the Chinese bakery was this Hong Kong custard tart. Everything about it was perfect. As a pre-teen, I tried recipes to replicate the flavour but none were quite get it right. (This was before the web – that makes me feel quite old).

FRIDAY 19th SEPTEMBER 2025 - Salt'n'Soy Moon Festival Menu - Takeaway Order Form https://forms.gle/s7SYEz1A4nsME28A8

The Moon Festival is all about family, the harvest, and the full moon’s magic. Legend says Chang’e, the Moon Goddess, drank an elixir of immortality and floated to the moon. People celebrate with mooncakes, lanterns, and gatherings, sharing gratitude, delicious treats, and a little moonlit magic. I've developed the perfect menu for sharing with your loved ones and friends.

This is a brand new 4-course menu for only £16 per person if you order for 2 or more people. Choose from meat or vegetarian options. (£17 for one person, due to extra packaging costs). Jasmine steamed rice is included with every set meal.

Takeaway is pre-order only, last orders by Monday 15th midnight. You can collect in person from me in Combe Down, Bath, or I can offer free delivery in BA1 or BA2.

Just to let you know, I won’t be cooking in October — the next takeaway will be sometime in November (TBC).

FRIDAY 19th SEPTEMBER 2025 - Salt'n'Soy Moon Festival Menu - Takeaway Order Form
https://forms.gle/sr23WpnaeqQegpD66

Welcome to my test kitchen. This week, I was inspired by the classic Hainanese Chicken—a beloved comfort food across the Far East, and the national dish of both Hainan and Singapore.

I brined the chicken in Jasmine Green Tea for 24 hours before slow-baking it, which gave it the most delicate flavour and subtle scent of jasmine. To complete the dish, I tested a range of sauces and finally landed on the perfect match—soy, spring onion and a touch of chilli. If you love chicken, I think you’ll really enjoy this.

This dish is part of my new 4-course takeaway menu for Friday 19 Sept, with last orders closing Monday 15 Sept. As a home cook, I prepare everything to order—ensuring freshness and no wastage.

Note: I won't be cooking in October, my next takeaway is likely to be some time in November.

You can find the full menu and all the details here. If you'd like to join my mailing list you'll be first to get updates:
https://forms.gle/ErbdSe9WypdZqRuJA

The most exciting part of cooking is developing new recipes. New ideas evolve through testing and fine tuning. I’ve been working on the best flavour combinations and experimenting with dipping sauces for the bao. They are super fluffy and you can taste the flavours, most of all they are really fun to eat.

The green bao is a coriander and chive mix, the white bao is coconut with coconut cream and desiccated coconut, and the grey bao is black sesame. After testing, the original plain bao is still best for this trio combo.
All three mini baos will feature as one of the four courses in the next takeaway on Friday 19th September, served with a toasted sesame and soy dipping sauce.

There will be a link for the takeaway next week, I'll keep you posted. Testing a Jasmine Green Tea brined chicken next. Very excited about this.

I'm back in the kitchen after a wonderful summer break!
Excited to launch a fresh and flavourful new menu for my next Friday Night Takeaway on Friday 19 September.

✨ Collection or free delivery
✨ Pre-bookings only (I cook fresh to order from my certified home kitchen – no waste!)
✨ 4-course set menu: £17 for one / £16 pp for 2+

On the test menu:
New bao flavours with spicy sesame dipping sauce (you get all 3 bao flavours!)
Smoked jasmine tea chicken
Vegetarian option: tea-brined tofu with braised shiitake & pak choi
Spring onion oil noodles
Hong kong custard tarts.

If you’d like to join my mailing list and be the first to know when orders open (about 10 days before the 19th), drop me your email.

I usually make batches of Asian hotdog milk-breads but decided to try something extra special. I combined a classic Cantonese pork floss bun and a hotdog bread with nori. They freeze really well too, so I made a large double size batch.

It was so worth it! My kids love this, much more exciting than sandwiches (when I can be bothered).

I rolled out the bread dough to a 5mm thick long rectangle, brushed on mayo, topped with pork floss and nori seaweed, rolled up, cut in half lengthways and twisted them around hotdogs. Left to rise for 30–45 minutes, brushed with egg yolk, sprinkled on sesame seeds and baked at 180°C for 15 minutes. Yum!

Asian bread dough recipe:

350 g white bread flour
250 ml milk (plant or dairy)
50 g butter (or oil/plant butter)
25 g sugar
5 g salt
Knead for 5–10 minutes, leave to rise for 1 hour (until doubled in size), knead out the bubbles and roll to a 30 x 80 cm rectangle. Follow the instructions above.

Have you heard of an Italian-Japanese restaurant? This is the new sister branch with a different personality .london This was such an interesting and delicious experience — food made with real expertise and creativity. I’d never tried a tempura tomato before, but it works. Not your usual light, flaky batter — this one had a harder, crunchier texture, likely made with a different mix of flours.

I love figuring out all the flavours and how things are made — it’s like research and inspiration for me.

The second dish was a mini pizza with a smoky BBQ sauce base and prawns. Totally delicious and such a treat.

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