Chef Andrew Wong of two-Michelin-starred A.Wong reveals the places in Hong Kong he never fails to feast at when in town, and what he loves most about the city that truly never sleeps
For chef Andrew Wong, food has always played an important role in his life. From 1985, his parents ran Kym’s, a Cantonese restaurant in London, where he would help out, while trips to Hong Kong would see him savour the many flavours of the city. Later, a more extensive trip across China introduced him to the regional culinary diversity within the country and was the inspiration for a new direction for his parents’ restaurant.
In 2012, Wong took over Kym’s, re-opening it as A.Wong where he aimed to highlight dishes and traditions from across China. In 2017, A.Wong received its first Michelin star, and three years later, at the start of this year, garnered a second, becoming the first Chinese restaurant outside Asia to hold two stars.
A regular visitor to Hong Kong, Wong tries to travel to the city annually when in just a few days he will pack his time with trips to dozens of restaurants. However, due to Covid-19, he hasn’t visited since 2019 when he was mostly in Macau—a place he believes is home to the best dim sum restaurant. With a deep affection for Hong Kong, he reveals some of the places he loves to go and what it is about the city and its dining scene that sets it apart from anywhere else.
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