Andrew Wong on Chinese food and why he won't serve spring rolls - metal serving dish at chinese restaurants

How did you learn from chemistry at Oxford University and anthropology at the London School of Economics to follow your parents?
My father always encouraged me to do some academic work instead of working in a hotel, so I went to college because of him.
My father died when I was 22, which made my mother run four London restaurants at the time-a big burden.
I want to help the family business continue to grow, so this is the beginning of everything.
Will you plan to go back to any of these subjects or do you feel like a world away from the world now?
I think it would be great to go back to college and re-learn, but I can't see this happening in the near future.
Of course I would love college more than when I was in my twenties.
You never know, I think I will go back to study one day.
When did your dislike of hospitality and cooking become a profession?
It's not a dislike because I'm just not very interested.
I grew up in a restaurant and got used to it;
This is not exciting for me.
Only when I really made up my mind to learn cooking, that's what happened when I signed up for the cooking academy, and I was more engaged in the whole thing and thought it was something I could do.
Is it important for you to open your own restaurant on the same website as your family?
This seems to be an obvious decision.
My parents have been running their restaurant on that website called Kym since they were in their 80 s.
This restaurant has a good location in Victoria and is very emotional.
There's no reason to be open anywhere else, and I'm glad we did.
Although it's the same website, what's the difference between your menu and your parents' menu?
Kym used to offer mostly Cantonese menus, the type of food that the British would expect from typical Chinese restaurants, so there are a lot of dishes with fresh orange sauce!
Chinese food is much more diverse than many people realize, and that's what I want to show people through my menu at a Wong.
We serve China as a whole, not just a region.
You said that your restaurant is going to put 3,000 of China-
Food History-how did you start this mission?
We offer a menu of Chinese flavors, each of which comes from different parts of China.
It provides a little story, an interesting piece of information, and we hope that it will allow people to think for a second about the heritage of each dish.
Given the size of China, is it difficult for diners to have a holistic view of Chinese food?
Its scale and amazing variety of food make Chinese food so exciting and charming.
What's more challenging is trying to change people's perception of Chinese cuisine.
What makes you want to do this instead of focusing on a particular dish?
I can't just focus on one and I will limit myself to providing so many amazing dishes.
How important is it for you to go to China to learn cooking style?
I don't think there is a better way to learn than to see these dishes ready in the heart of their origin-the only way to really master authentic Chinese cooking.
It took me about six months to travel around the country, including studying in Beijing how to make Beijing roast duck and learning dim sum in Hong Kong, the most valuable study time of my career so far.
Why did you decide not to include spring rolls in your menu, do you think people will miss spring rolls?
We have not received any complaints so far!
There are many other delicacies in a yellow shop, and I hope people don't mind too much.
Will people still think of the "classic" Chinese cooking you don't offer?
I can't think of it.
We still serve many classic changes.
We serve duck meat and pancakes, and a lot of people are happy.
The Chinese are known for eating dishes that are not visible on the British Chinese restaurant menu.
Do you think it would be more attractive for you to do something like chicken feet here?
Maybe there's time. . .
But it will never be the simplest sale.
How did Jay Rayner describe your creamy bread dessert as "the best dessert in London" last year?
Well, others are good.
Although my team must not be able to keep up with the demand now!
What do you think is the key to the success of your first restaurant, and what would you do differently?
I think the desire to keep learning and developing is the key.
I have never stopped exploring new content for Chinese cuisine, but have also spent a lot of time exploring ancient Chinese history-something I am currently working with food anthropologist Mukta Das to help develop some new dishes.
I have been reading and studying the food of this country and looking for ingredients that I have not used before.
Summoned a great team of chefs and front desk staff to make sure everyone who works there has the same goal-creating the best possible experience for our diners, and finally make our guests happy.
Strive to improve every day.
I can't change anything.
Your new restaurant is in the city of orongton.
Why do you choose to open a restaurant here, it is difficult to fill your stomach on weekends?
I have heard that Bloomberg building will be an important new development in the city and I like it as an opportunity to bring my food to different parts of London.
The location is also cool among many other great restaurants.
What can people expect here, and what's the difference with your first restaurant?
Details are still being finalized, but it will be like Huang Guangyu's brothers and sisters.
The dishes will be simpler and the menu will be smaller . . . . . . But I can only tell you that now.
What else can you do besides cooking in a restaurant
Let family and friends eat together?
In fact, I try not to cook at home, and to be honest, I am not the best home chef.
You become so dependent on working in your restaurant kitchen with access to many different ingredients and the staff will help you.
Cooking is completely different at home.
We spend most of our time eating near London and usually in Chinatown with our family on Sunday.
Where are you looking for inspiration? Everywhere;
Travel, music, art, what other chefs are doing.
Awang's food is a combination of ancient technology and modern innovation.
What can we get from you in 2018?
Well, A Wong has just gone through A bit of A shift to make it more comfortable and we are very happy with that.
There is also a new restaurant in the Bloomberg building that keeps me busy.
I am also going to Hong Kong for the great innovation festival I am looking forward to very much-I hope to learn a lot while out there and meet some interesting creative people.