Janet Liu shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Jianan Liu, more commonly known as Janet, is the owner of the award-winning and beloved Eatyard food stall, Janet’s, specialising in dumplings, fried chicken and bao buns. A deep-rooted family history in the food industry fuels her enthusiasm for cooking and sharing authentic Asian flavours.
In 2022, Janet won RTE’s Takeaway Titans, competing against 15 top restaurants across Ireland. As well as running the food stall, Janet is also a culinary instructor at the Dublin Cookery School, where she teaches Chinese cuisine, bringing authentic Chinese food culture to Ireland and sharing her culinary heritage with a wider audience.
This year, Janet is among the incredible line-up of chefs appearing across the weekend at WellFest. Here, she shares her life in food.
What are your earliest memories of food?
Growing up in Dalian, China, my earliest food memories are of my grandmother making dumplings from scratch. The smell of dough, the sound of chopping vegetables, and the warmth of the kitchen during cold winters are all etched in my mind. Dumplings weren’t just food—they were tradition, family, and love.
How would you describe your relationship with food?
Food is my language of love and connection. It’s how I express creativity, culture, and care. It brings people together, and I believe it’s one of the most powerful ways to share a part of yourself with others.
What was the first meal you learned to cook?
Stir-fried tomato and egg—a simple, comforting Chinese dish. It’s one of those meals that almost every Chinese kid learns to cook at some point!
How did food become your career?
When I moved to Ireland, I started cooking for friends, and soon people began asking for my dumplings. That small beginning turned into Janet’s, my food business, where I now share the flavours of my home through wontons, bao, and dumplings. Food has become my way of storytelling.
What’s your go-to breakfast?
Usually a steamed bun or scallion pancake with soy milk—something quick, warm, and satisfying to start the day.
If you’re impressing friends and family at a dinner party, what are you serving up?
When I’m cooking for family or friends, I usually prefer to keep it cosy but special with a few well-loved dishes. I’ll make soup dumplings, steamed fish, Shanghainese-style braised prawns, sweet and sour pork ribs, braised pork belly, a mix of seasonal vegetables, and a comforting chicken soup. It’s all about balance and sharing a meal that feels like home.
Who is your culinary inspiration?
My mother and grandmother. They cooked from the heart, and everything they made had a story behind it.
What would your last meal on earth be?
A big family-style meal with dumplings, noodles, and all the sides—surrounded by the people I love most.
What’s your go-to comfort food?
Wonton soup—it warms the soul and reminds me of home.
What’s the go-to quick meal you cook when you’re tired and hungry?
Fried rice with whatever’s in the fridge—eggs, veggies, and a splash of soy sauce.
What is one food or flavour you cannot stand?
I can’t stand animal organs like liver—the texture and flavour are just too strong for me.
Hangover cure?
Spicy noodle soup.
Sweet or savoury?
Savoury all the way.
Fine dining or pub grub?
I do love a good pub meal, but I have to say—fine dining now and then feels like a treat! It’s fun to try creative dishes and be a little fancy once in a while.
Favourite restaurant in Ireland?
I love Rong Cheng in Blackrock—especially their Hong Kong-style snacks and afternoon tea. It’s such a nostalgic taste of home!
Best coffee in Ireland?
I don’t usually drink a lot of coffee, but recently I’ve been visiting Scéal Bakery quite often. Their coffee is great—and their bread and pastries are absolutely amazing!
What are your thoughts on the Irish foodie scene?
It’s growing fast and becoming so exciting. There’s a real openness to global flavours and a strong sense of community among small food businesses.
What’s your favourite thing about cooking?
Watching people take the first bite and seeing their eyes light up. That moment of joy is everything.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s about presence and connection. Food isn’t just fuel; it’s ritual, bonding, and an expression of care.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
I think there could be more diversity in the types of cuisines represented, especially in smaller towns. It would be amazing to see more support for authentic, independent spots rather than just big chains.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I recently visited Hong Kong Wonton on Fade Street in Dublin 2, and their wonton noodle soup was absolutely incredible. The broth was clear and deeply flavourful, the wontons were delicate and perfectly seasoned—it genuinely brought me back to the street food stalls of Hong Kong. A simple dish, done with real heart and precision.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
My mum! She could create a feast out of scraps and always made everything from scratch, with so much love and patience.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Warm hospitality. No matter how good the food is, it’s the feeling of being truly welcomed that makes the experience unforgettable.
Janet Liu is among the incredible food personalities making up the lineup for this year’s WellFest, taking place from 10-11 May in IMMA at the Royal Hospital Kilmainham, Dublin. Find out more here.
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