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An article on Chef Andrew Wong winning his second Michelin Star featured in Mint Lounge.

In the article titled “Food needs to tell a story: Michelin-starred chef Andrew Wong” Ms. Pooja Singh highlights, "Yes, food needs to be delicious. It’s the core…but food also needs to tell a story.” That’s the Andrew Wong philosophy to food-making. For close to two decades, the 38-year-old chef has been taking diners at A. Wong, his south London restaurant, through China’s 3,000-year gastronomic history, making people think about the heritage of the Laughing Buddha Bun or the Peking Duck on their plate. Recently, the restaurant won a second Michelin star—it’s the only Chinese restaurant outside Asia with two stars.”

Coming to Baoshuan at The Oberoi, New Delhi, the article highlights that “Even at Baoshuan, the two-year-old restaurant at Delhi’s Oberoi hotel where he is the “chef-patron”, Wong has been trying to nudge visitors to take interest in the region or period the food they are ordering comes from. “Food is related to history. I find it interesting since it allows us to bring in other influences from a similar time to make a new interpretation of a classic dish…to paint a fresh picture,” Wong tells me over Zoom, cooped up at home during the lockdown in London.”

Mint Lounge is a premium weekend magazine that focuses on intelligent lifestyle. Mint Lounge has won multiple awards for its journalism and is widely accepted as the country’s best Saturday magazine with features and opinion pieces that go beyond the daily grind. It is a one-stop guide geared for a full spectrum of reader interests, offering an authoritative and original spin on subjects like technology, culture, food, fashion, movies, books, health, and relationships—with trademark long-reads on things that matter. The website reaches out to 18,90,000 Unique Monthly Visitors.

The London chef talks about winning the second Michelin star, Chindian food, and his love for golgappa Food needs to tell a story Michelinstarred chef Andrew Wong Mint Lounge

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