Andrew Wong: A Life Through Food
\u201cIt\u2019s about trying to paint pictures \u2013 of different places, different moments in time, throughout China\u2019s past.\u201d
Andrew Wong grew up helping out in his parents\u2019 Chinese restaurant in central London, convinced that he would never work in hospitality himself. \nBut the \u201cmagic\u201d of the industry drew him in \u2013 and today he\u2019s chef-patron of a restaurant on the very same site as his parents\u2019 place, but totally transformed.
In the decade or so since its launch, A.Wong has built a reputation for lunchtime dim sum, with an evening menu showcasing imaginative interpretations of regional and historical delicacies: from \u2018Barbecued Forbidden City Sweetcorn with Wagyu Beef Meat Paste and Truffle\u2019 to \u2018Toasted Sweet Potato with Salted Black Bean Sauce, Black Tapioca and Liquorice Soy\u2019. It\u2019s also the first Chinese restaurant outside Asia to have earned two Michelin stars.
Jaega Wise visits the Pimlico restaurant to find out how Andrew\u2019s fascination with China\u2019s food heritage has inspired this unique dining experience; one that seeks to bring to life a rich and diverse culinary culture.
We also hear from cook and food writer Fuchsia Dunlop, who specialises in Chinese gastronomy and has written six books on the country\u2019s cuisine; and Dr Mukta Das, a research associate for the Food Studies Centre at London\u2019s SOAS University, focusing on Chinese food and culture \u2013 who collaborates with Andrew to dig into dishes and delicacies from the past.
Presented by Jaega Wise\nProducer by Lucy Taylor in Bristol