DECLARED “NO. 3 RESTAURANT IN THE UK” – 2017 NATIONAL RESTAURANT AWARDS
‘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.
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