Mr Andrew Wong 黃震球先生
|Date||22 February 2013||Interviewed by||Laura Pitkin|
|Language||English||Audio Edited by||Ben Fielden|
|Venue||A. Wong Restaurant, London|
Andrew Wong grew up in kitchens and restaurants. His parents, Chinese immigrants to the UK, were entrepreneurs who established four restaurants in London. Andrew's original goal was never to be part of the family business. He was accepted into Oxford University and spent a year studying Chemistry before transferring to the London School of Economics (LSE) to earn his degree in Social Anthropology.
This alternate career path was cut short with the death of Andrew's father during his second year at LSE. Andrew then managed the restaurants and enrolled in Westminster Kingsway College culinary school. While there, he discovered a natural aptitude for cooking and a genuine passion for the craft. Later he started entering Chinese cooking competitions and eventually won the Chinese Masterchef competition in London.
Andrew's philosophy focuses on taking original Chinese recipes and giving them a unique spin without changing their ultimate flavor profiles.
Awards & Recognition:
Chinese Masterchef Winner;
Roux Scholarship Finalist;
National Chef of the Year Finalist 2010, 2011, 2012, 2013;
British Airways 'Great Britons' Culinary Competition Finalist
Teaching & Demonstrations:
Westminster Kingsway College - demonstration of classical Chinese cookery to final year students (aged 17);
Craft & Guild demonstration at restaurant show - demonstration in noodle pulling and modern dim sum;
As part of Ming-Ai (London) Institute's Healthy Chinese Cuisine Ambassadors Project, Andrew demonstrates Chinese cooking in schools, and leads training workshops teaching food technology teachers how to prepare healthy Chinese dishes;
Demo and private lunch for executives of Westmill UK (largest distributer of Chinese ingredients in UK)
Restaurants: A. Wong (London), Noodle Noodle (London)