Andrew Wong’s new mouth-watering cookbook secures its place on cookery bookshelves today, published by Mitchell Beazley.

Reinventing modern British Chinese cookery, this is a book full of Andrew's extraordinary dim sum, exceptional street food and unexpected dishes from across China. From Lotus root crisps, Taiwanese popcorn chicken with basil and baked pork buns, to crispy aromatic duck, chilli barbecued dover sole and Singapore noodles, A. WONG: THE COOKBOOK offers a host of new and exciting authentic Chinese recipes. Andrew's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. His cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his unassuming restaurant in Victoria, London, is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.

With A Wong declared one of 2013’s best restaurants, by both Fay Maschler of the London 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 enrolled at Westminster Kingsway College 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, Guardian, Independent and Times. 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 recently winning a coveted Bib Gourmand in the 2014 Michelin guide. 


Praise for Andrew Wong:

"This book will give you a distinctive flavour of his ground breaking cuisine with all its special twists and turns...  just like his restaurant, it will make Andrew Wong a pioneer in Chinese cooking, not only in London but in the global world of food." – Ken Hom

"Brilliant stuff, traditional skills, modern applications, very modern environment… you know what this is? This is Modern British Chinese, and I think the first of it I have ever seen." – Giles Coren in Sunday Times

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