Member Spotlight: Blow Water

Blow Water is more than a café. Tucked into the Birmingham neighbourhood of Kings Heath, the cozy Chinese spot has become a place where food, conversation, and community overlap. We sat down with its founder to talk about authentic cooking, running a business solo, and why genuine connections matter more than polished branding.

Hi Sabrina. You pop up frequently on our Instagram – who handles all of Blow Water’s social media?

It’s just me doing everything. I mainly use Instagram because I think I’m too old for TikTok, and Facebook has really fallen behind. I check Instagram every day, but I don’t overthink it. No fancy photos, just real updates. People don’t really care about perfection anyway.

Does Instagram effectively reach your customers in your experience?

It’s mixed, honestly. A lot of people – especially locals – aren’t really on social media anymore, which makes it harder to reach them. Most of my interaction happens in person. Because the business is so personal, people often already know me or recognise me when they come in.

How would you describe your relationship with your customers?

Very personal and very community-based. People want to know who’s behind the brand. I know a lot of my customers personally, and word of mouth plays a huge role. Local people often bring friends here to show it off and it’s become a cool spot to take people.

What sets your food apart from others in the area?

We focus on homemade Chinese food – the kind of food we actually eat ourselves. There’s a lot of pan-Asian food around, but not much authentic Chinese food. We want people to experience the real thing, not food adapted purely for the market.

You’ve described Blow Water as your “public living room.” What does that mean?

That’s exactly what it is. I do everything here, including workshops, parties, gigs, even baby item swaps. Those swaps are chaotic but amazing. People bring baby items they don’t need and take whatever they want. It’s free, practical, and very community-focused. This space is for everyone.

Would you describe Blow Water as a community hub rather than just a café?

Definitely. From the beginning, it was community-based. I crowdfunded the café, so people trusted me with their money. My background is in events, so creating experiences has always been part of the vision.

Tell us about your journey to opening Blow Water.

I used to work in events and retail, and I got bored of juggling creative and commercial jobs. When I couldn’t go home for Lunar New Year, I started cooking big Chinese meals for friends. They encouraged me to sell the food. I had no hospitality experience, I worked in fashion. I started with pop-ups in pubs around 2019, learned on the job, and had friends guide me through the basics.

How did COVID affect the business?

I started delivery straight away. I’d already experienced COVID in Hong Kong, so I knew it wouldn’t be short-term. The brand grew massively during lockdown, and afterward I quit my job to focus on it full-time. I opened the physical shop post-COVID. It was risky – I signed the lease before I had the money – but luckily it worked out.

Why do you keep the menu small?

A small menu usually means better quality. We cook what we want to eat ourselves, so the menu is flexible and changes depending on what’s available. Some people launch with huge menus, but I think smaller is better. If you do a few things properly, that’s enough.

Do you have a signature dish?

Yes, dumplings. You need something people remember you for.

How do you balance bookings with walk-ins?

I started taking bookings a year or two ago because walk-ins weren’t reliable. People assumed we were always busy, which wasn’t true. Bookings help us plan and reduce stress. I use Resy – it’s simple, affordable, and easy to use.

Your social media feels very personal rather than polished. Is that intentional?

That’s just who I am. What you see online is what you get in person. Big brands often miss that personal touch. I have a marketing background, so I was comfortable doing everything myself from the start.

Do you use paid advertising on Instagram?

Occasionally, small amounts like £20 or £30. But it’s not hugely effective on its own. It’s more about repeated exposure than one-off ads.

What drives your biggest bookings?

Lunar New Year, Valentine’s Day, and our Secret Film Club usually sell out quickly without much promotion. I also run supper clubs whenever I have time but there’s no fixed schedule.

Are you planning to expand?

No. I want to keep it cozy and manageable. Growing bigger would mean more pressure, VAT registration, and losing what makes it special.

How do you turn first-time visitors into regulars?

It comes down to the first experience. The space is intimate and some people love it, some don’t. If it’s your style, you’ll come back and bring friends.

What do you enjoy most about working in hospitality?

Eating is part of the job. I love visiting other places, learning how people do things, and taking inspiration. We swap food a lot; that’s the currency of hospitality.

How did you come up with the name Blow Water?

In Cantonese, “blow water” means “chit chat.” It’s a direct translation. I didn’t want to create just a restaurant, I wanted a space. Chit chat can be about art, food, music. Under one brand, I have food, fashion, music, and events. That was always the intention.

What advice would you give to someone starting a food business today?

Start small. Do pop-ups, build your audience, and get known locally. Social media should come before opening, not after. Make sure your menu, prices, and photos are clear on Instagram. Keep it personal and simple. Let people get to know you.

Finally, how many people run the business day-to-day?

Usually just me or Joe, my chef. Sometimes I help in the evenings, but with a baby I can’t do nights as much. Joe’s amazing, we’re both from Hong Kong, so we share a lot of food knowledge.

Blow Water continues to serve authentic Chinese food while fostering real community connections, proof that the most meaningful hospitality spaces are built on trust, personality, and care, not expansion plans.

Follow Blow Water:

Website

Instagram

Facebook