Spanish mackerel takes centre stage in Xi Home’s autumn menu, A Fish’s Journey, running until 30 November 2026, inspired by founder Wenjun Xiang’s childhood in Dalian. Crisp potstickers and excellent stuffed aubergine make a strong impression, although dry braised fish and heavy soup dumplings mean the cooking does not quite deliver across the board.
The ambience
The space is a hive of activity on a budy Friday night with tables packed with diners picking over plates piled high with steaming dumplings, crispy fried things and hand-pulled noodles. Neon signage, colourful décor and wall murals give the room an almost animated quality, while the bustle of the front-of-house team and the semi-open kitchen keep it in constant motion. The vibe is electric and slightly futuristic, playfully juxtaposed by cooking rooted in tradition and turned on its head.
The food
In Dalian, the Spanish mackerel is an everyday ingredient, finding its way into family kitchens and dumpling fillings when in season. At Xi Home Dumplings Bay, that association provides the starting point for this journey celebrating this versatile fish. The fried Spanish mackerel potstickers are a very good place to begin, disappearing quickly from our shared plate. Pan-fried until golden, they are crisp and light, with juicy filling providing a pleasing contrast to their browned bases. A steamed version is equally satisfying.
The Di San Xian dumplings are equally enjoyable, combining creamy aubergine and potato with savoury pork. Each bite tastes fresh and bright. The unexpected highlight is the crispy aubergine stuffed with Spanish mackerel. Initially, these fried discs of aubergine might not be an obvious partner, but the combination works beautifully, bringing vegetable and fish together in a dish that we remember long after eating.
Tomato-braised Spanish mackerel with cornbread is less successful. The flavours are appealing and the piece of mackel is dense and meaty, but both the fish and cornbread end up being a bit dry. The sauce provides something to dip into, yet cannot quite compensate for the textures. It’s a promising, homely dish that needs more care in its execution.
The black truffle soup dumpling also falls short of its promise. The wrapper is thick, while the pork filling has a slightly gluey consistency that makes each mouthful feel heavy. The truffle is difficult to pick out, leaving little of the distinction its inclusion suggests. The concept is strong, but a lighter wrapper and a better texture to the filling would make a considerable difference. Beside the much more enjoyable mackerel and dumplings, it feels like the weaker choice. A side order of crispy Chongqing chicken with chillies is another success. The golden batter has a wonderfully craggy crunch, with plenty of little crisp edges to enjoy. Piled high with dried red chillies, it’s a punchy and fun to the table.
The verdict
There is plenty to like about A Fish’s Journey, particularly its use of Spanish mackerel in dishes that might tempt diners beyond their usual dumpling order. The pan-fried and steamed versions are thoroughly enjoyable, while the stuffed aubergine is the standout. Execution is uneven: the braised fish and cornbread need more moisture, while the soup dumpling would benefit from a more delicate touch. Nevertheless, the strongest dishes and the lively atmosphere make the menu worth exploring.
The details
Menu: A Fish’s Journey
Dates: 1 September–30 November 2026
Website: wjxfoodculture.co.uk
Instagram: @xihome.dumplingsbay