In the early 1950s egg waffles first appeared in Hong Kong to avoid wasting broken eggs that could not be sold to customers; industrious stall-owners created an egg-shaped iron machine and blended the broken eggs with milk and flour to make this meaningful and tasty waffle.
It has since become a popular street snack in Hong Kong and now London with the opening of Bubblewrap on Chinatown’s Wardour Street.
This March will see the opening of what started as an Imperial College Business School MSC Innovation project. Despite three rejected site offers, three sites falling through, nearly two years of trading on weekend markets across London and catering for three festivals Tony Fang is finally seeing Bubblewrap, the egg waffle company, in its first permanent home.
Example flavours: Classic Waffle with Peach, Pistachio and White Chocolate, Cocoa Waffle with Berries, Sea Salt and Dark Chocolate and Hong Kong favourite Matcha Waffle with Mochi and Red Bean.
Video of Bubblewrap
About the Msc Project
Bubblewrap was conceived as an entry for the 2015 Msc in Innovation, Entrepreneurship and Management Awards and it soon became clear following marketing testing and winning second place (the only f&b project in the history of the course ever to be awarded) that this modern take on a traditional Hong Kong product was more than a conceptual project.
Supporting Market Traders
Like many market traders Tony Fang found it very hard to find a landlord who would not prioritise a low risk tenant, a sign of the times, but securing a site is equally a sign of hope. In view of this extremely arduous transition from market to site Bubblewrap have made a space to showcase and support their market trader friends who have not been so lucky.
Bubblewrap in Chinatown
Bubblewrap will open close to Wardour Street’s Chinese Gate into Chinatown with a sleek modern interior. Customers can completely customise their Bubblewrap with the choice of three flavours of waffle, six varieties of gelato, fourteen toppings and nine sauces from a menu designed to suit localised tastes (full details below). The ingredients are of the highest quality, locally sourced where possible and chosen based on freshness, appearance and taste. Customers are offered guidance with suggestions of flavour combinations such as; Classic Waffle with Peach, Pistachio and White Chocolate, Cocoa Waffle with Berries, Sea Salt and Dark Chocolate and Hong Kong favourite Matcha Waffle with Mochi and Red Bean.
Media Preview Dates:
Media are invited to meet Tony and Sunny to preview Bubblewrap at Berwick Street Market on February 18th and 25th from 12-2pm.
Public Preview Dates:
Public are invited to meet Tony and Sunny to preview Bubblewrap at their Berwick Street Market stall. Every Saturday from 10am-5pm until the opening in March. Mention their new store and you will receive a pre-stamped loyalty card for a complimentary extra topping for use in-store after the launch.
Soft Launch Offer:
Bubblewrap will offer 2-4-1 on their Bubblewrap for the first fortnight of opening.
24 Wardour Street
Web & Social:
23 square meters
some standing room & a few seats
Approximately £6/£7 for each Bubblewrap depending on ingredient.
How To Eat A Bubblewrap
- Hold the card wrapper at the bottom with your hand
- Use your spoon
- Take a bite
What is Bubblewrap made from?
Flour, Sugar, Baking Powder, Eggs, Milk, Butter and the addition of Matcha and Cocoa Powder for the flavoured waffles.
+ Seasonal to be added
Nuts: Hazelnut /Pecan / Pistachio
Fruit: Strawberry / Raspberry / Peach / Banana / Berries / Avocado
Dark Chocolate Chips
Milk Chocolate Chips
White Chocolate Stars
Red Bean (semi sauce)
All waffles can be served with or without cream.
Hong Kong inspired soft drinks:
Silky Milk Tea
+ a range of traditional soft drinks