In this instalment of the CB1 interviews, we spoke with Ling Ling Parnin of the Regalstar Catering Group that includes Ling Ling’s Steam Kitchen, Saucisse mon Amour and La Maison du Steak as well as other businesses. In this interview, we focus on Ling Ling’s Steam Kitchen which has recently moved to the old Supercomputer site at Mill Park (outside Aston House).
What are your most popular dishes?
Some of our most popular dishes at Ling Ling’s Steam Kitchen are the pork and vegetable dumplings, our chicken and our Vegan dumplings (vegetarian and tofu). We pride ourselves on proper cooking and we put lots of our passion into the food we serve to our customers.
How are you finding your new location at Mill Park?
Rather windy at this time of year! Our previous location on the junction of Mill Park and Station Road was very good for passing trade but now, we are very much at the center of the community and we feel part of the community here.
What changes have you seen taking place since you first started trading here in CB1?
We’ve been in this area for 18 years and the Steam Kitchen has been here since 2015. There have been huge changes on the estate over the time we’ve been here but it is nice to see the estate attracting larger businesses where you have big names just a stone’s throw away from each other. That is quite unique.
How are the community cooking classes going?
It has been really good to mix with other members of the community and share my skill with new people. It is great showing people how cooking can be so simple and so worthwhile. I have really enjoyed the cooking classes and it would be good to continue doing them as a regular thing!
What do you most like about CB1?
The estate is very clean and our location is at the center of the community near the newly reopened park. With the park and other spaces on the estate, there is lots of potential for community events, competitions and other things that can bring everyone together.
Does your business feel part of the community?
We do feel part of the community and we’re grateful to be here. We’re happy to help with the growing of the community and we want to continue sharing our cooking with local people in the area.
What do you hope for the future of your business and the CB1 Estate?
We would like to extend our opening hours to 6pm/7pm so people after work and after school can enjoy our cooking at teatime. As for CB1, we would like to see the community continue to grow and for people across the estate to come together in the community.
Many thanks to Ling Ling for giving up some time to be interviewed.
If you’d like to read previous interviews: