ANDREW WONG

Andrew Wong is a chef, anthropologist and cultural observer. British born of Chinese heritage, his environment and nurture have had an equal impact. The marriage of both, combined with a solid academic background, has led to a cooking style that has one foot placed firmly in the future and the other inspired by the past.

In 2014 he met with Dr Mukta Das – a food anthropologist and graduate of Chinese and Indian History from SOAS (School of Oriental and African Studies). While Mukta worked towards her doctorate, Andrew pushed ahead with the restaurant. He released his debut book A.Wong: The Cookbook, in 2015, and was awarded a Michelin star in 2017, along with a chef consultancy in 2018 at Baoshuan restaurant within the 5* Oberoi Hotel in New Delhi.

Chef Andrew Wong’s cuisine has always been an intuitive expression of tradition, authenticity and craft. He garners inspiration from the work of past ancestors and present masters with equal respect, celebrating their truest form with a fresh perspective and subtle innovation. He is looking forward to discovering the possible future of Chinese gastronomy and its potential as it evolves.