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Andrew Wong velveting

Behind the Pass with Andrew Wong - Part 2: Velveting

In this episode of Behind the Pass, legendary chef Andrew Wong takes us into the main kitchen at his two-Michelin-starred restaurant A.Wong, to demonstrate and discuss the importance of velveting meat in Chinese cookery. Watch Andrew then use his tenderised beef mince to make an incredible fried rice dish.

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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 offers diners exciting new tastes and flavours from the country, brought into a fine dining atmosphere thanks to his classical training.

Andrew Wong's guide to China

Learn more about China's different cuisines and how they differ in our interview with Andrew, who himself spent six months travelling across China to discover the unknown dishes of the country

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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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