Born and brought up in London England, Chef Wong grew up in a restaurant family. His grandfather, who moved to London as a Chinese refugee, owned a restaurant in Chinatown. While his father was the first Chinese publican in the United Kingdom. In 1985, his parents opened Kym's a Cantonese restaurant in Pimlico. 

He started to help in the kitchen by washing dishes since he was seven years old. Though he was accepted to law school, he only stayed for a cup of coffee and dropped out very soon after and changed his studies to anthropology instead.

When Chef Wong’s mother wanted to sell the family restaurant in 2012, he and his wife, Nathalie, took over and renamed it A. Wong. In 2017, A. Wong restaurant received its first Michelin star. And in 2021, A. Wong achieved a coveted second Michelin star.

Chef Wong, together with his longtime collaborator Dr. Mukta Das, a distinguished food anthropologist, also host a podcast called XO Soused. The program dives into a wide range of Chinese culinary topics, such as recipes, ingredients, cultural importance, and the fascinating evolution of Chinese cuisine throughout history.

In this Back to the archives episode, Chef Wong talks about the enormous variations and evolution of Chinese food, his take on Michelin stars, how Chinese cuisine compare to Western food and more.

Don't miss these Stoveside Stories - and bon appetit!