A. Wong By Andrew Wong

A. Wong By Andrew Wong

33.36 (incl. tax)

In 2017 A.Wong was declared the No. 3 restaurant In the UK at the National Restaurant awards and the Michelin guide gave A.Wong a star confirming once and for all that Andrew Wong’s unique take on modern Cantonese cuisine is a winner. Why not try some of his award winning recipes at home with his new book. Simply titled A.Wong.

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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.

At Modern Cooking we think that A. Wong is just about the best cook book around in terms of modern Chinese cuisine and so we have created a cookery kit to help you get started with Andrew’s famous Dim Sums. Check out the Dim Sum kit which includes a copy of A. Wong along with everything you will need to prepare and serve your delicious Dim Sum at home.

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

About the Author

Growing up, Andrew Wong would have preferred to be anywhere in the world apart from his parents’ kitchen. The majority of his childhood was spent behind the scenes of the family restaurant, Kym’s, which served up the standard Cantonese fare found at the majority of Chinese restaurants across the UK. He ‘escaped’ to Oxford University after school to study chemistry, but was kicked out after a year and a half – he then enrolled at London School of Economics to study social anthropology, planning to leave the world of hospitality behind, but the death of his father meant he returned to help out his mother with the running of the restaurant.

It was while working in the restaurant that Andrew realised there were huge connections between food and culture, and he began to take an interest in the traditional cuisine of China. He decided to enrol at Westminster Kingsway College to gain a grounding in cooking – taking evening classes while helping in the restaurant and completing his studies at LSE at the same time – and started to think about the direction the restaurant could take. Instead of cooking the same old anglicised Cantonese dishes that could be found in every other Chinese restaurant, Andrew decided to do something different – and spent the next six years working on a concept for a place that would explore, educate and shed light on the regional cuisine of China.

The most important part of the project was Andrew’s six-month journey across China – a country bigger than the whole of Europe – to get a better understanding of just how versatile the food is. The majority of Chinese restaurants in the UK are Cantonese because only those in Hong Kong could emigrate to the UK until relatively recently, and the recent influx of Sichuanese restaurants shows how different the food can be. But what about the cuisine of Hunan, Fujian, Xinjiang, Shandong, Anhui and all the other provinces? Andrew wanted to bring these places to the attention of British diners, and worked with chefs and cooks across China to learn their recipes and techniques (which sometimes required a bribe of cigarettes or cold, hard cash).
Andrew returned to London and reopened his parents’ restaurant as A Wong in 2012. Named after his parents Albert and Annie (rather than himself), it was completely refurbished and instantly set itself apart from all other Chinese restaurants in the UK. In 2017, it was awarded a Michelin star. With Andrew’s vast knowledge of regional Chinese cooking techniques, he is able to offer dishes ranging from dim sum to Lanzhou’s famous hand-pulled noodles and Peking duck alongside the skills he picked up at Westminster. This means a dish of gong bao chicken might be served on a misty bed of perfumed dry ice, the finest produce is sourced for every dish and plates are presented with beautiful, artistic style.

While Andrew heads up the open kitchen at A Wong, the restaurant’s front of house staff – managed by his wife Nathalie – are just as important as the chefs. There’s a huge focus on educating diners and explaining to them where a particular dish is from, why certain flavours are present and the cooking techniques needed to create it. That’s why many of the dishes on the menu say where they are from and why many are designed to be shared; to give people the chance to taste their way around China.
Three things you should know

The only Anglo-Chinese dish left on the menu at A Wong are the crispy duck pancakes – something Andrew wants to remain as it shows another aspect of how Chinese food has evolved over its 2,000-year history.

Andrew is working with anthropologists to try and start to archive the regional traditional cuisines of China, many of which were lost during the Communist revolution.
While the food at A Wong is an homage to the regional cuisine of China, Andrew is keen to point out that it isn’t 100% authentic – it is his interpretation of Chinese food.


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