Part 3/3
On my recent stop in Paris, I hopped to London via Eurostar expressly for lunch at A. Wong, the only 2-Michelin-starred Chinese restaurant outside of Asia.
Was it worth it? Yes! I learnt so much from that meal. While many of the dishes clearly demonstrated rock-solid Cantonese-cooking foundations, their flavours revealed the east/west makeup of the chef’s formative environment and training.
I loved his unique style of weaving in non-Cantonese elements without the slightest incongruity or awkwardness—in fact he made it look effortless. And this playfulness with unique flavour combinations struck me as his identity.
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