If you love dumplings and want a sweet twist on a Chinese classic, Ning Ma’s coffee and butter icing filled Wake Up Wanton is the perfect breakfast treat.

Raised in Beijing, the chef behind Mamalan, London’s favorite Beijing street food restaurant, wanted to bring an unexpected buzz to the classic dumpling to celebrate the opening of W Shanghai.

Adding coffee jelly, a vanilla butter icing, and some sugar to a fried wonton recipe, the innovative chef celebrates the coffee culture of London while being true to the tradition of dumpling making. “In China, we can make dumplings out of anything.” Chef Ma says, “I remember at a young age trying to identify what type of ingredients were inside. It’s a big part of our culture.”