Photo copyright: Danny Elwes
Andrew Wong
Agent: Juliet Pickering
Assistant: Finlay Charlesworth
Biography: 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 restaurant A.WONG to rave reviews from the Evening Standard, Guardian, Independent andTimes. Just nine months after opening, the restaurant's modern exploration of regional Chinese cuisine has already 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. He opened a second restaurant, Kym’s, in 2018, to rave reviews.
A WONG THE COOKBOOK
Cookery, 240 pages
Octopus 2015
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.