Tucked away in Mitchell Street in the heart of Glasgow is Chinese restaurant Chop Chop, which opened its doors in May nine years after it first started up in Edinburgh.
Owned by Jian Wang and her husband Roy King, Chop Chop serves up natural, authentic Chinese cuisine in tapas style dishes against a beautiful backdrop of artificial cherry trees and Oriental decor.
The restaurant has gone from strength to strength over the years, even making it to the finals of Gordon Ramsay's The F Word in 2009.
Chop Chop was also twice voted Britain's Favourite Chinese Restaurant in 2010 and 2012, and has a loyalty membership of over 20,000 people.
Born and raised in Chanchung in north-east China, the region famous for its dumplings, Jian enjoyed cooking new meals for her family as she grew up – but it became a labour of love for her when she moved to Scotland to become a chef in 1997.
Looking at Jian, it's difficult to believe that she is 54-years-old; Roy jokes that her youthful looks are down to her diet of dumplings, but she insists that the Chinese diet is generally delicious and healthy.
Jian said: "For Chop Chop, I always try and cook meals that we would eat back in China. We use all natural ingredients, no additives or MSG.
She added, laughing: "I think that's why I don't put on weight or age much."
The pair painstakingly curate their menu by visiting China once a year to research new dishes with their own spin on it – aiming for simple, wholesome flavours like spring onion, ginger, garlic and chilli.
Though Jian and Roy say that pan-Asian restaurants and Western cultures have changed the face of Chinese dining over the years, they believe that Chop Chop's food is best enjoyed by ordering a variety of small dishes – rather than three set courses – and sharing them with good company.
Watch how Jian makes fried vegetable dumplings, green beans and aubergine stir fry.
Chop Chop is based on 43 Mitchell Street, Glasgow.
To book call 0141 221 9799
Lunch and dinner prices are £16-22.
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