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Andrew Wong - Laminating

Behind the Pass with Andrew Wong - Part 1: Laminating

In our first ever episode of Behind the Pass, the UK's only two-Michelin-starred Chinese chef, Andrew Wong shows us around the dim sum development kitchen at his lauded restaurant A.Wong. Watch Andrew demonstrate the art of lamination - an imperative part of making the pastry for many of his legendary dim sum - as he creates a scallop dim sum from scratch.

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Andrew Wong

After a tour of the kitchens and restaurants of China, Andrew Wong returned to his parents' restaurant in London and transformed it into a temple of regional Chinese cuisine. He now showcases the techniques and flavours from his home country, blended with fine dining approach that nods to his classical training.

Dim sum

Feeling inspired to try creating some dim sum of your own at home? Check out our fantastic collection of dim sum recipes including Andrew's very own char siu and scallop cheung fun mille-feuille, as well as Tong Chee Hwee's har gau.
 

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About Behind the Pass

Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.

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