Andrew Wong
2* Michelin Chef, A.WONG Restaurant, London
Andrew Wong: Between heritage and culinary innovation
A visionary chef blending Chinese tradition and modernity to reinvent the art of gastronomy.
Andrew Wong, chef, anthropologist and cultural observer, was born in Britain and is rooted in his Chinese heritage. His upbringing and environment have played a key role in his journey, influencing a culinary approach that combines tradition and innovation. With a strong academic background, he has developed a style of cooking that explores the future while honouring the past. His cuisine reflects an instinctive interpretation of tradition, authenticity and culinary art. In 2012, with his wife Nathalie, he founded the A. Wong restaurant in London, a tribute to his parents, Albert and Annie, represented by the letter “A”.
Getting our first star was not only a personal achievement, but also a huge recognition for the entire team at A. Wong Restaurant. As for our second star, it came as a complete surprise to us. But when it happened, it felt like a victory for the entire Chinese community in the UK.
Chef Andrew Wong is the first Chinese chef to receive two Michelin stars outside of Asia.
Andrew Wong is renowned for his innovative 'The China Collections' menu, which explores the culinary richness of China's 14 borders, and his 'Touch of Heart' menu, offering some of the best dim sum in London.
Born into a family of Chinese restaurateurs, Wong initially studied anthropology at the London School of Economics before returning to his roots to take over the family restaurant after his father’s death. A trip to China in 2010 profoundly influenced his view of cuisine, revealing the rich history and diversity of Chinese cuisine.
In addition to his culinary successes, Andrew Wong has published a cookbook in 2015, collaborated on international projects, and co-hosted a podcast about Chinese cuisine. His career is a tribute to his family heritage and his ambition to redefine the world's perception of Chinese cuisine.