Angela Hui | |
|---|---|
 Hui at the British Library in 2023 | |
| Born | 1991 Beddau, Wales |
| Alma mater |
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| Years active | 2015–present |
| Website | www |
Angela Hui (born 1991) is a Welsh journalist and author. Her memoir Takeaway: Stories from a Childhood Behind the Counter (2022) was shortlisted for the 2023 Jhalak Prize.
Hui was born 1991 in Beddau, [1] a Welsh former mining village next to Pontypridd, to a father from Sai Kung and a mother from Shenzhen. [2] Her parents had left Hong Kong for Britain in 1985, working at Chinese takeaways in Bournemouth, Reading, and London [3] before settling in Beddau, where they opened their own takeaway called Lucky Star in 1988. It operated out of a converted terrace house on Commercial Street, and Hui lived above the shop with her two older brothers and helped out from the age of 8. [4] Their relatives also opened takeaways in Pontlottyn, Bargoed and Blackwood. [5]
Hui graduated from the University of Glamorgan in 2012 with a Bachelor of Arts (BA) in Journalism. She won a scholarship to pursue a Master of Arts (MA) in Magazine Journalism at Cardiff University. During her time at Cardiff, she was part of the magazine Feast. [6]
In 2020, Hui joined HuffPost UK as a lifestyle reporter, writing about food, travel, and other topics. [7] In 2021, Hui became a food and drink editor at Time Out London . [8] She also contributed to the likes of Eater London , Vice , The Independent , and gal-dem . [9]
In 2022, Trapeze (an Orion Publishing Group imprint) acquired the rights to publish Hui's debut book and memoir Takeaway: Stories from a Childhood Behind the Counter, [10] delving into Hui's experiences, positive, negative and bittersweet, [11] growing up in a Chinese takeaway in rural Wales, which her parents sold in 2018. [12] Hui had written the memoir during the COVID-19 lockdown, and said the rise in anti-East Asian racism at the time was a motivating factor. [13] Georgina Leung provided the illustrations. [14] The book also incorporates Cantonese recipes. [15] [16] Takeaway was shortlisted for the 2023 Jhalak Prize and a Fortnum & Mason Award in the Debut Food Book category. [17] [18]