A. Wong - The Cookbook
Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan
Published on 3. September 2015
240 pages
978-1-78472-061-2 (ISBN)
Description
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
'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
Reviews / Votes
The joy of A. Wong...and it is a joy - is in the detail - The IndependentAndrew is taking Chinese food to a new level
You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen - 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 - Guardian
'Wong is the owner of A Wong restaurant in Victoria, London, which has been rated as one of the best Chinese restaurants in the country by the Good Food Guide (Waitrose)' - The Bookseller
More details
Edition
Digital original
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Edition type
Digital original
Illustrations
170 photographs & illustrations
File size
66,06 MB
ISBN-13
978-1-78472-061-2 (9781784720612)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Andrew Wong
A. Wong - The Cookbook
Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan
Book
09/2015
Mitchell Beazley
€51.00
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Persons
With his restaurant declared one of 2013's best by both Fay Maschler of the Evening Standard and Nick Lander of The Financial Times, Andrew Wong is doing something extraordinary that is attracting attention and accolades from top critics, chefs and foodies from London and further afield. After studying social anthropology at LSE, Andrew decided to study catering on a whim. Little did he know that this would become a turning point, with food taking over his entire life for the next 13 years through his passion and hard work. After stints in kitchens across London, Andrew decided to travel around China, moving from kitchen to kitchen - from a noodle stand in Chengdu to the Millennium Hotel in Qingdoa. Upon returning to London, he opened A. Wong to rave reviews from the Evening Standard, the Guardian, The Independent and The Times. He also won Chinese Masterchef in the UK in 2013. Just nine months after opening, the restaurant's modern exploration of regional Chinese cuisine resulted in it being rated as one of the best Chinese restaurants in the UK by The Good Food Guide, as well as winning a coveted Michelin Bib Gourmand in 2014. When he isn't at work in his kitchen, Andrew contributes to the Ming ai Chinese cultural project, teaches the art of noodle pulling and occasionally appears on TV (he taught renowned British baker Paul Hollywood how to pull noodles on BBC1). Find out more about A. Wong online at awong.co.uk or on Twitter at @awongSW1.
