Snack Course is a new feature where we chat, informally, to the country’s best chefs to find out everything from their favourite restaurants to the fridge essentials they can’t live without at home.
First up is Andrew Wong, of London’s A. Wong, the first Chinese restaurant outside Asia to hold two Michelin stars. Wong opened the restaurant, which has been lauded for its elegant dim sum and exploration of regional Chinese cooking, with his wife Nathalie in 2012 on the former site of his parents’ Cantonese restaurant in Pimlico. The name A. Wong is a tribute to them: Albert and Annie.
Hi Andrew, what’s your go-to quick and easy comfort food dish?
Instant ramen. I add everything that’s left in the fridge to it. Leftover lettuce leaves is one of my favourite things to add.
What’s one thing that you always have in your fridge at home?
Fermented tofu. I like to eat it with congee. My wife likes to spread it on toast, but I find that a little bit too strong. I prefer to have it with various different congees that we might make.
What food trend is past its sell by date and what would you like to see return?
Something which I never really quite understood is the obsession with sourdough. There are so many different types of bread in the world. For example, the bread that I love most comes from various different Indian kitchens – tandooried bread, whether it be a naan, a chapati, a bahtura, a roti, rumali roti. The world has so many different types of bread, yet for some reason in this country, everyone is completely fixated with sourdough and sourdough only. Sometimes I feel like, how did this happen?
In the UK now, one of the trends I would like to come back is quite traditional, family-run Chinese restaurants. I think they're dying out so quickly, or they're changing so quickly we're losing a solid starting point on particularly Cantonese food, but all kinds of regional Chinese food.
What’s the best restaurant you’ve been to recently?
I went to Luca last night. Their pasta was amazing. I thought it was really nice, delicious yet light, but really lovely texture and flavour. And then the dining room is beautiful. Service is chilled and amazing. It's the type of restaurant I enjoy going to, especially with my kids, who are 11 and nine.
What’s your favourite food city?
I love Hong Kong, I love Shenzhen in China, I love Melbourne. I’m a bit biased, they’re heavily saturated with Chinese restaurants; not just Chinese, but Chinese, Vietnamese, Thai restaurants, Singaporean.