In the bustling culinary landscape of Hong Kong, a young chef named Andrew Wong is making waves with his remarkable culinary skills. At just 20 years old, Wong’s Instagram feed is a testament to his talent, displaying an array of aesthetically pleasing and intricate dishes. Despite his young age and self-taught background, he has mastered the art of cooking, hosting biweekly eight-course private dinners from a private kitchen.
Wong’s culinary journey began at the tender age of eight when he made his first batch of chocolate chip cookies. This early foray into the kitchen ignited a passion for cooking and baking. With guidance from his family’s domestic helper, Dada, he expanded his repertoire to include breads and French macarons, overcoming the challenges these intricate recipes presented. His culinary ambitions grew, and by 13, he was preparing complex dishes like beef Wellington, inspired by Gordon Ramsay, for family dinners.
During school breaks, Wong’s culinary skills became a source of entertainment and income, as he cooked for his family’s guests in exchange for pocket money. These experiences deepened his passion for cooking. Influenced by shows like Netflix’s Chef’s Table, particularly Massimo Bottura’s episode, Wong was drawn to the artistic and storytelling aspect of fine dining.
Wong’s aspirations to become a professional chef led him to Le Cordon Bleu New Zealand at 16, though his studies were interrupted by the Covid-19 pandemic. Unable to return to New Zealand due to strict travel restrictions, he turned his focus to hosting private dinners at his family home, starting in spring 2021. His initial attempt was admittedly a disaster, but it fueled his determination to refine his skills and understanding of fine dining.
Through visiting various fine-dining establishments, Wong absorbed the nuances of storytelling through cuisine. He drew inspiration from chefs like Eric Räty of Arbor, admiring the omakase-style menu and Nordic influences. Wong’s culinary style evolved to incorporate fusion cuisines and storytelling, with each dish on his seasonally changing menu narrating a unique tale.
One of his notable creations, “Dada,” pays homage to his family’s helper, featuring a refined version of her sweet and sour pork. Other dishes, like “Life in Pink” and “Broken Hearts,” draw from personal experiences and emotions, showcasing Wong’s ability to translate life into culinary art.
Beyond cooking, Wong’s ingenuity extends to crafting his own tools and serving platters. He hand-built a pizza oven, modified a grinder for chocolate making, and created handmade nests and concrete plates for presenting his dishes.
Wong’s private dinners, hosted at his family home, have garnered a loyal following, with regulars eagerly awaiting each new menu iteration. Looking ahead, Wong has plans for collaborations with other chefs and venues in Hong Kong, and a significant project slated for unveiling in late 2024, hinting at a focus on baking.
Through his innovative approach and dedication to culinary arts, Andrew Wong stands as a shining example of how passion, creativity, and self-teaching can lead to exceptional achievements in the culinary world. His journey from a young cookie baker to a fine-dining chef in one of the world’s most dynamic food cities is a story of determination, innovation, and the transformative power of food.
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