At dawn, before customers arrive at Brockley Market, a vintage German fire engine pulls into place. Steam curls from its windows, and inside, dumplings are stacked and noodles fried. This is Chubby Dumpling, the father-and-daughter food truck run by Joe and Chantel Yeung.
For Chantel, the day begins even earlier. “Now that I have a baby, my day starts several hours before the market even opens,” she says. “I wake up at the crack of dawn to get all the dumplings, noodles, and sauces ready, then scramble to get my baby fed before hustling to the market.”
The mornings at Brockley and Victoria Park markets are about more than just prep. “I love the early morning vibe with fellow traders before anyone else arrives – there’s a real camaraderie,” Chantel says.
Joe’s story begins much further back, in Hong Kong. Raised in a family of five, food was central to his upbringing. Street hawkers, wontons, and squid balls were part of daily life. “We didn’t have much money, but my mum always made sure we ate well,” he recalls.
Arriving in the UK, Joe dreamed of serving authentic Cantonese food. After working three jobs, he saved enough to open a restaurant, which he ran for 31 years. Fresh seafood filled his kitchen, a testament to his commitment to quality.
Retirement didn’t slow him down. Chantel suggested a food truck, inspired by her dad’s constant dumpling-making. The name was obvious: “Chubby Dumpling,” the nickname he had affectionately given her as a child.
Their unique choice of venue—a vintage fire engine—happened by chance. “We wanted something interesting and not huge – a happy accident,” Chantel laughs. Now, it’s a familiar sight at London’s weekend markets.
The business is truly a family affair. Chantel’s mother makes the chilli sauce, her brother advises on strategy, and her sister helps in the van.
Recipe testing often takes over family meals. “Everyone has to try the same dumpling ten times over with slight variations – no chilli allowed until we decide on the final recipe,” Chantel explains.
Their cooking styles complement one another. Joe is a traditionalist, focused on authenticity, while Chantel is open to experimenting. “Dad couldn’t understand why I wanted a vegan dumpling on the menu,” she says. “But I think it’s important to try new things.”
Together, they’ve created a menu that balances heritage with innovation. Prawn dumplings with bamboo shoots and chives remain a customer favourite – simple, fresh, and flavourful.
Joe insists that making dumplings is both an art and a practice in patience. His tip: roll wrappers so the edges are thin but the centre slightly thicker. “Pinch the edges tightly – that’s how you keep the filling inside,” he advises.
For the Yeungs, Chubby Dumpling is more than a business. It’s a celebration of culture, family, and the joy of sharing food. As Chantel puts it: “The best part is spending this time together.”
