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.”
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