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Coles A. Wong – The Cookbook: Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan at Bayshore Shopping Centre in Ottawa, ON
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DECLARED "NO. 3 RESTAURANT IN THE UK" - 2017 NATIONAL RESTAURANT AWARDS
'a gorgeous cookbook filled with passion and soul' - Ken Hom
From Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.
Praise for A.Wong:
'The joy of A. Wong...and it is a joy - is in the detail' - Lisa Markwell, *The Independent
'You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen'* - Giles Coren, The Times
'Presentation is delicious. A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder. If that's not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it' - Marina O'Loughlin, Guardian
DECLARED "NO. 3 RESTAURANT IN THE UK" - 2017 NATIONAL RESTAURANT AWARDS
'a gorgeous cookbook filled with passion and soul' - Ken Hom
From Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.
Praise for A.Wong:
'The joy of A. Wong...and it is a joy - is in the detail' - Lisa Markwell, *The Independent
'You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen'* - Giles Coren, The Times
'Presentation is delicious. A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder. If that's not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it' - Marina O'Loughlin, Guardian
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