Amazing to see Andrew on this. He taught me and my dad Wing-Chun in London when I was around 11 years old (I'm now 21). Even on a busy Saturday night when we would visit his now-closed restaurant Bumbles, him and his wife Natalie (who handled FOH) would always take the time to show me the kitchen during service, and I thought it was incredible. My parents never let me have fizzy drinks, but Natalie would always give me Sprite and we'd pretend it was water. The memories I have of Andrew and Bumbles shaped the love I have for food and cuisine today :)
You wanna get a life, breathe in some fresh air, meet interesting humans and see glorious nature. But then I guess I've probably had more dim sum (Chinese / Japanese food) than most...
@@theoverlord1925 right and the way this guy said that, as if it was just to show off that he's been there in a different wording. It shows the culture behind these type of restaurant's
@@JustSomeGuyWithAMustache886 so true some people just can’t accept that other people had a great experience at a restaurant and that they can afford it. He’s just mad that he doesn’t have the money to taste such exquisite and special cuisine.
It's just a difference in style/culture. Most Chinese restaurants, although they serve delicious food, don't fit into the "fine-dining genre" that the michelin reviewers are looking for.
@@fredsun9496 But there' a guy in Singapore who sells street food that has a michelin star. So I highly doubt fine-dining has anything to do with giving out michelin stars.
Makes sense - the OG Michelin guide was meant for French drivers. Over time it has become a general standard of fine dining, so naturally over time there is more and more diversity.
@@Nick-wp8qy Not really the first star is only towards the food and the 'fine dining experience' is not a huge factor for 1-star. Its all about the taste and consistence over several visits.
I've been going to the gym and lifting weights to get bigger biceps. I didn't know I was doing it wrong and the key was making lots of dim sum each day.
@@tanmapoy6687 Any chef worth their salt has insane knife handling skills. With the amount of precision they need while cutting through meat and bone, they basically train like sword wielding warriors. Might be part of why they get so ripped.
You do realize the amount of muscle it takes to work in a restaurant right? Carrying equipment, ingredients, chopping, slicing, etc. You have to have some type of muscle.
@@king_ltc_Those muscles are not from working in a kitchen. They are gym muscles. If working in a kitchen required muscles like that then all chefs would look like that. The person commenting is referring to the humor of them all being buff like body builders because it’s highly unusual for a chef to look like that, let alone multiple chefs in the same kitchen. They clearly workout together lol.
The amount of work and detail that goes into something that seems so simple is absolutely mind boggling. The complexity of Chinese cooking always surprises me
We have been twice to A Wong and we can't but highly recommend it. Not featured here it's their main menu, Taste of China, which is inspired by his travels around provinces. As the menu progresses, the diners travels through the eight Chinese cuisines (Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, Zhejiang). In any case, the dim sum lunch is truly excellent and probably the best value for money option.
@@Lunatix246 Since El Bulli in the 90s, we live in an era where chefs have creative freedom. I don't think that Andrew does traditional Chinese either. It's his take on Chinese cuisine. Good evidence of this is the name of the restaurant - A. Wong.
This series is by far the best thing on RU-vid, The stories and personalities of each chef and their staff is simply amazing not to mention the delicious food each creates.
The food in this video looks so delicious. A lot of the Michelin starred places, it's sorta like, "Oh, that looks interesting," but this all just looks absolutely delicious. I felt the same way about Hélène Darroze's food. She seems to remember that at the end of the day, the food needs to be appetizing lol
We keep losing more and more traditional Chinese restaurants. I have been working in Asia and Europe and USA on this and would appreciate his insights. Your insights also. Hong Kong chefs and chefs from Shanghai taught me a lot. More to learn. We have lost a lot of the Chinese culture in the kitchen. Lots of Chinatowns also discussing this - ongoing. Thank you chefs everywhere especially the dishwashers !
having tried to make my own gyoza dumplings, i can appreciate how hard and labour intensive this must be. The end product must be divine, i must make a point to book a table.
I was lucky enough to go here as my sibling took me for my birthday dinner, he did a take on a classic UK take away dish crispy chilli beef, it was inverted so it was crispy on the outside but the sauce with in the middle with the beef, blew me away, chinese/cantonese cooking imo is completely underrated
It may be underrated in the west but all over asia, chinese food is everywhere. Japan, korea, vietnam, thailand, philippines, malaysia, indonesia there are a lot of chinese food restaurants and chinese food street vendors. Every asian country has a traditional noodle dish and all noodles originated from china, other countries only modify it.
Visited several times when I lived in London about 7 years ago. The dim sum was truly exceptional and I still dream about their knife-shaved noodles to this day. Can’t wait to revisit.
Gotta love seeing how Michelin starred chefs elevate dishes 🎉 We only know homecooking techniques so enjoy watching these videos to learn how to be better
Huge respect for dim sum chefs! many in Hong kong traditioal restaurants start working at 4 am so that customers at 7am could have breakfast. That's why most finished work at 4 pm. There s distinctive subtlety in the best dim sum over ordinary dim sum, and the quality dim sums are often hard to be consistently good. And Andrew's dim sums look extraordinarily innovative even in Hong Kong.
Michelin star dim sum seems contradictory. Not all food needs to have a gourmet version. Some foods are amazing simply because they aren't fancy ass foods. Examples: Tacos, lobster, oxtails, steamed buns, sushi, etc. all used to be poor people food, even to a point of being used as animal feed in some cases. I really wish rich people would stop eating our good stuff. That's not for you.
Hands down the best Chinese restaurant in London, and one of the best restaurants I’ve ever been to. Never had such a pleasure experience and for a guy who grew up in China, was extremely surprised that I can get such quality Chinese food in a foreign country.
The dough rolling machine... Need to peel off the protective film from the stainless steel :D I'm definitely checking in to here next time I pass Victoria
you normies will never understand the dedication, skill, patience and time it takes to perfect dough, any kind of dough. Let alone having multiple styles on one menu, mind you its a 2 Michelin star place.. it takes way more than you can imagine. these chefs work ALL DAY LONG you have no clue. Please please respect the restaurants you go to, respect the staff. Restaurant work is tough, its even harder to get to this level and more importantly stay consistent and continue growing over the years. Good work chef.. AMAZING work chef. Bravo to you and your guys/gals, as a man who has spent way too many hours over the last 14 years in kitchens, my respects.
I miss the days when the 10 course taste of China menu was £55 a head. Eating that while sat at the chef's table on the pass was a beautiful experience
It was very amazing and emotionally invoking to see dim sum in such a setting and hearing the chef talk about the food and the culture behind it. Cantonese food is probably my favorite cuisine in all of China, aside from maybe Xi'an food... It's just so diverse in what they make. When he talks about the future generations, I get a little sad because I remember there used to be many Cantonese chefs that are now gone from where I live and they never found the apprentices needed to uphold their cooking.
that was kinda epic. i always wondered if dim sum could be elevated without making it completely different. still to me, it seems incredibly hard with how small dim sum dishes are already. and yeah, the cooks that do dim sum normally still charge an affordable price for the amount of work they do.
6:50 is that the plastic anti-scratch film protecting the stainless steel still on the machine? 6:15 I don't doubt the food is good there, but looks like adding some expensive out of reach ingredients will always help get a star or two from the snobbery tyre man.
I agree with him. Right now a lot of people associate Chinese food as being cheap, in the same price range as fast foods, when Chinese food is so much more. I can be homey, or it can be very elegantly and artfully prepared and served
Mise En Place is one of the handful of RU-vid series I make a note to set time aside for. What extraordinary talent and art to present so beautifully and with such excellent scope. It isn't just the food you focus on, it's the people behind it, their dedication and expertise in sync with their values presented cleanly and succinctly. Thank you.
I love watching the making of Asian food. It's such an art and they use so many different ingredients It's amazing. And the food is always delicious with different textures and flavors. They master their cooking techniques.
The one thing I love about food. Is that it always brings people together no matter where they from. If I ever become rich, I would love to open up a restaurant that would serve free food. All to bring people of different places and backgrounds together. Just to have a great time eating and talking peacefully.
No serious dim sum connoisseur will ever rate A. Wong above proper authentic dim sum, just goes to show most of these michelin star places are style over substance
Let's be real. Wok percentage of the UK population will have the money to go to these sort of places? It's a place for the elite minority.Most average people will go to Chinatown or their local restaurant.
Good to see the Chef actually working in the kitchen. A lot of these award winners nowadays don't actually touch the stoves themselves. As Marco Pierre White has shun light on. Good vid :)
Man Chinese food is delicious but what this restaurant is doing is just making it expensive. Yours is fine dining and there’s a big difference in $$$ that’s all
@@JulieWallis1963 It's not about jealousy or if i like the visuals of his jewelry. It is about hygiene in the kitchen. There are regulations about it that have been broken by him wearing it.
Coudl you guys please check the quality of the audio next time you mic’d someone up for recording? This video didn’t have crystal clear audio coming from the guy talking. Sounded like he was in a room next door
the problem with these Michelin restaurants is they all use a lot of foam and shi shi garnishings that add absolutely nothing to the food taste. Also, to me Chinese food is / should be cheap comfort food, I would never pay Michelin price for Chinese food. All they're trying to do is to 'dress up' Chinese food to make it appear upper-class European which it certainly is not.
Great content. It's amazing to see how HKese/Cantonese cuisine are taking spots in the international stage and the professionals are taking it to the next level. Meanwhile in HK, a lot of chain dim sum restaurants in the city order their dim sums from a factory, probably located in mainland China, and only steam/reheat them in-house. You can tell from the visual, taste and quality, which is a shame.
