> Chefs

Andrew Wong

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.