Agent: Alice Saunders
Jessica Wang was born in Zhengzhou, China, the Kansas of China. She and her family moved to Los Angeles when she was 6. She remembers being 4 years old and being taught how to knead the dough for dumplings. Growing up, her mother taught her how to make pig trotters in sweet molasses and hand-pulled her own noodles. After graduating from Humboldt University with a degree in journalism, she moved to Beijing where she was the resident restaurant reviewer for The Beijinger magazine. As part of her job, she ate out every night and interviewed top chefs in Beijing, Shanghai and Hong Kong. Inspired by the cuisine, Jessica began to create her own recipes inspired by the regional street food in China. In 2011, she moved to London. Dissatisfied with the Chinese food options in the city and ready to start her own food venture, and Mama Wang’s Kitchen was born. A regular on the lunch market stall circuit, Mama Wang’s trades at sold out supper clubs and pop dinners in London.