A. Wong DECLARED „NO. 3 RESTAURANT IN THE UK“ – 2017 NATIONAL RESTAURANT AWARDS’s
A gorgeous cookbook filled with passion and soul‘ – Ken Hom
From lotus root crisps, Taiwanese popcorn chicken with basil and baked pork buns to crispy aromatic duck, chilli barbecued five-spiced Dover sole and Singapore noodles, A. Wong – The Cookbook offers a host of new and exciting authentic Chinese recipes.
Andrew Wong’s philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably ‚Wong‘ spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London’s Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.
Praise for A.Wong:
‚The joy of A. Wong…and it is a joy – is in the detail‘ – Lisa Markwell, The Independent
‚You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen‘ – Giles Coren, The Times
‚Presentation is delicious. A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder.If that’s not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it‘ – Marina O’Loughlin, Guardian