Born and brought up in London, Andrew Wong has been immersed in the world of restaurants since childhood. At the age of 22 Andrew’s father died. By this point, his mother ran three other establishments in London. Determined to assist with and build on the family business, Andrew enrolled in a London culinary school to learn classical French cookery and culinary science. Technically accomplished but dissatisfied with his knowledge of true Chinese cuisine, he left London in 2010 and set out on a working tour of China, from Qingdao to Sichuan, and from Beijing to Hong Kong, to learn banqueting skills, the specialized techniques of Chinese roasting, the ancient skill of traditional Peking duck, and the famous Cantonese dim sum. With his wife Natalie, Andrew opened A. Wong, a homage to his parents, which was awarded its first Michelin star in 2017. Now, Andrew has turned to friend and food anthropologist Dr Mukta Das in order to create new dishes using Chinese history and ethnography.
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