We're always looking to add that next great restaurant to our list and when we're in London next, we have 2 Michelin-starred A. Wong as one of our stops! We took some time to chat with Chef Andrew Wong to talk about his passion for food, his culinary background, what led to him launching this restaurant and what we should have in mind when we come in for an epic meal. We also talk about what he does outside of the restaurant.
When my father passed away, I needed to step up and help my Mum run the family business. Over time, I became more interested in the history of Chinese cuisine. I spent some time travelling around China and perfected and honed my new skills before deciding to close Kym’s and open A Wong.
AM: You launched A. Wong in 2012, why did you want to open this restaurant and what was your approach to the ATHLEISURE MAG: When did you first fall menu? in love with cooking? CHEF AW: My parents had been runCHEF ANDREW WONG: I grew up in my ning their restaurant on that site since parents' restaurant, and cooking wasn't the 1980s. The restaurant had sentisomething I was interested in. I went to mental value and a good location in university to have fun and escape work Victoria. There was no reason to open for a while, but I was drawn back in. It was anywhere else, and I’m pleased we when I decided to learn how to cook and didn’t. enrolled in culinary college that I became more engaged with the whole thing and Our approach at A.Wong is to celebrate saw it as something I could make a go of. Chinese culture, craft, history, and techniques. Over time, the menu and AM: What was the moment that you real- cuisine have become more personal. I ized that you wanted to be a chef? would describe it as ‘A.Wong cuisine.' This reflects my heritage, our exploraCHEF AW: After graduating from culinary tion, and how we approach dishes. college, I travelled through China on a working tour to learn more about the roots The menu celebrates techniques, of Chinese cuisine. This was eye-opening, some very old and some more modas I discovered the vast regional differenc- ern. We draw on the vast array of ines in cuisine and understood the cultural gredients from the Chinese kitchen— context and history behind dishes and fermented, dried, and salty—with techniques. Once returning to London, I vegetables, seafood, and meat to crecontinued learning and researching Chi- ate a balanced and harmonious dining nese cuisine, where it all began. experience. AM: What was your culinary background AM: Tell us about the ambiance of your in terms of what led you to going to culi- restaurant and what guests can expect nary school as well as kitchens you trained when enjoying their meal here. in? CHEF AW: Fun, unpretentious, explorCHEF AW: When I was younger, my par- ative, inquisitive, researched, and a ents ran a Chinese restaurant called Kym’s. celebration of culture, still keeping up It was an old-school Cantonese restau- with modern ways while keeping our rant and takeaway, filled with brightly co- techniques and cooking methods traloured sauces, dragons, and everything ditional. you would imagine an eighties Chinese takeaway to be. I worked in their kitchen AM: For lunch, what are 3 Dim Sums as a teenager but always said I would nev- that you suggest that we should have er want to be a chef. in mind when we come in?