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.
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
This series is by far the best thing on RUclips, The stories and personalities of each chef and their staff is simply amazing not to mention the delicious food each creates.
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.
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.
Agree! A Wong is an absolute, not to be missed experience if you're looking for alternative things to do in London. Check out our chat with the dim sum master himself - or or our alternative travel guides to London on the More Corners channel
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.
Mise En Place is one of the handful of RUclips 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.
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.
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.
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
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
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.
pretty much tears in my eyes by the end of the video, chefs have such immense capacity of love, and it seems food is the only way to portray that, why else do you do this for 20 years, it's unbelievable, it's beautiful!
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.
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.
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 !
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.
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.
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
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.
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 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
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 :)
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.
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.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
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 :)
aw this is so wholesome 💗
🤔
Well that explains one of the earlier comments asking why he looked so buff for a chef lol this dude is also a martial artist???
That’s awesome
Absolutely amazing. Good people who take time maybe fail, they go a long way
Requirements for working in Andrew's kitchen: 1) expert culinary skill 2) be jacked AF
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😂
Lol top comment
😂
The white house chef is jacked AF as well.
don't ever stop this series, you don't know how appreciated it is
I'm simply overwhelmed by how many videos there are- can I even complete them all in my lifetime?!
Mise En Place is a fantastic series! Every single episode is amazing.
Thank you for watching! More episodes coming soon.
These dudes hit the food and hit the gym. Respect.
Their dim sum is genuinely exceptional. It's phenomenal and I haven't stopped thinking about it in years
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...
Yeah, I bet the bill is exceptional too …..
@@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
@@trash6960you both sound super jealous that this guy had an amazing memorable experience that you will probably never have
@@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.
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
L
@@colarma BRO IS THINKING‼️❗️❗️❗️‼️INSIDE THE BOX 🔥🔥🔥🔥🗣️🗣️🗣️🗣️
Just stop. It is cringy and unnecessary.
some of the items look so fiddly and hard to make
This series is by far the best thing on RUclips, The stories and personalities of each chef and their staff is simply amazing not to mention the delicious food each creates.
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.
That's not Chinese food, though. It does look nice and I'd like to try it :)
@@Lunatix246how is it not Chinese?
@@Zirdma They do put their own twists on the dishes. Where in China do people eat garlic butter?
@@Zirdma So in a sense I would say it's not Chinese food but an adapted and internationalized cuisine less defined by cultural boundaries.
@@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.
It's absurd that there aren't more Michelin-starred Chinese restaurants. Chinese food is freaking delicious!.
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.
@@NyangisKhan exception to the rule.
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.
Both of these guys are absolute units
Dim Sum really does touch a person's heart when they eat it.
Touches my wallet
A. Wong is a phenomenal experience. If you're in London and haven't been - the taste of china menu is worth the price of admission and more!
Agree! A Wong is an absolute, not to be missed experience if you're looking for alternative things to do in London. Check out our chat with the dim sum master himself - or or our alternative travel guides to London on the More Corners channel
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.
Mise En Place is one of the handful of RUclips 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.
This is not food, it’s art. The amount of details in every bite is just phenomenal. (I watched whilst I was hungry…oh boy! Lol)
Might be art, but it most definitely is food...
You can see how much love Andrew puts in his food😊 i enjoyed watching this😊
Absolutely fantastic episode. Finally…. Andrew has been a force for many years… so happy to see the process behind his dishes
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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.
I know everyone here is talking about how amazing the food looks and admiring his craft, but damn his voice is so soothing
Agree. Knowing how to *tell* the story adds so much value.
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
and wasted a ridiculous amount of money no doubt
@@christopherthomson1978 wt-f you know, you only know fish n chip, simple minded.
@@yogayoggie2209 what's fish n chips got to do with it lol
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.
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
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Even alot of the 3starred ones are like meh really
Yes and I really enjoy your comment and I agree 90000% good observation I am with you on that all day.
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
Elevate prices aswell 😂
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.
it's not just dim sums. chef arms, forearms markedly, are absolutely huge for no reason. they are second only to brickies and lumberjacks
@@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.
Considering the amount of work and the long hours, they're basically working out literally all day.
I guess dim sum is very anabolic
I reckon he hits the gym in his downtime
I love the fact that two jacked dudes are having fun making delicate shrimp dumplings
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"What's your workout routine?"
"Dim Sum."
pretty much tears in my eyes by the end of the video, chefs have such immense capacity of love, and it seems food is the only way to portray that, why else do you do this for 20 years, it's unbelievable, it's beautiful!
Dedication, passion and professionalism! What else? 👨🍳 💪 🍲
Cheers from San Diego California
That kitchen is absolutely claustrophobic. I can't breathe just looking at it.
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.
Editing for this video was on point. Especially the collage at the end!
While I applaud the chef and his resturant. I am more impressed by the camera shots with some amazing angle, awesome job by the cameraman
Thank you!
what an incredible display of mastership in a craft. the discipline and how tirelessly he works alongside with his staff is just amazing. bravo sir.
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.
Thanks for the love and support,I got a Gift 🎁 for you⤴️on the above name⬆️on telegram.🎁🎁🎁🎁
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 !
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.
Thanks for the love and support,I got a Gift 🎁 for you⤴️on the above name⬆️on telegram.
I've fallen in love with Mise En Place! It's my favorite series on youtube.
Pure art, and I am hungry now. I so love this series!!
My favourite restaurant in London. Lovely to see Mr Wong in detailed action. Fantastic.
Why are they all so muscular wtf 😂
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.
Shrimp power.
Actors from golden gym 😅
@@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.
If my chefs don’t bench 315 or squat 5 plate I aint eating there
Absolutely fantastic stuff. Respect to you all!
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
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.
man he really set the bar really high. what a legend
@1:14 Adding folding dumplings to my workout routine, these boys are jacked
hahahaha well great idea, it seems to do the trick for them
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 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
This gives me back the fire in my belly to strive for the best restaurant to choose to suit my 3 Michelin training. Thank you.
A.Wong is amazing. Brilliant experience!
I really wanted to go there on my last trip to London prior to the pandemic but couldn't make it. A must for next time!
@@Obsidian9 Absolutely. You will love it!
Just had the pleasure of eating here, and it is easily the best Chinese restaurant I have ever been to!!!
the xiaolongbao looks so good definitely will try someday
The voice of Tom Hardy on a jacked Chinese master chef is hella intimidating 😅
Dim Sum is my absolute favorite type of Chinese meal. I love lots of little plates, Tapas is right up there with it.
The only food video I never wanted to end
Thank you Eater for filming this genius videos
As a chinese foodie, this guy knows exactly what he's talking about, my only complain is he still deserves one more michelin star
Now that's a restaurant I would like to visit... 🤪 Wong Passion!!
the guy how is making the dough circles is an absolute master!
I need the workout routine for these chefs!
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Dang man, you guys have a gym in the backroom of the restaurant. You guys are jacked!
Either that or they're all juiced!! 😄
I like how the restaurant's name is never mentioned
I was shocked to look at their dimsum menu and most things are between $3.50 and $8 😮 barely more expensive than any regular dimsum place
Its crazy how cheap that is. Even my local plain dim sum place is more expensive than that!!!
I want to book a flight ticket now to go to try!!!
You are only getting 1 piece. Traditional Chinese dim sum places give you 4 pieces.
It’s x4 as expensive
It's GBP, not USD or CAD. Still good price for the quality of food. I'd go for the experience.
@@Samulise Rip off
9:22 No words, genius yet psychotic vibes.
Great job and God bless! That was awesome! Coming from a fellow Chinese in America!
It’s very rare to see a non-Chinese person to make dim sum. It’s great that many people are learning to make dim sum
Them Shanghai dumplings never fail to burn my mouth when eating it in one bite.
Intense work.
Absolutely amazing and inspiring , thanks for all the hard work !!
This is an inspirational episode. Such delicious looking food!
You can tell this takes not just hard work but an ingenious mindn
Mise en place = having everything you need and preparing/ prethinking the cooking process before you start.
Looks super divine
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 :)
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That all looked so delicious and rocking a gold omega on a leather strap in a kitchen is also something.
This chef is jacked!
I love the visuals.😎
Looks amazing 👏
Beautiful presentation
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definitely added to my "to visit list"
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.
Thank you chef! for showing us a day in your kitchen!
That was intense
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.
Yes.
Yes and for that pleasure you know you're gonna be charged ridiculous prices!! 😄😄
Did you guys record the audio with a dumpling?
6:15 SUPER NICE
Visiting London in May booked this for lunch
Artist in your field.
Brilliant video.
Great series. Looking forward to more :)
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Food looks delicious!
Can you guys make these faster please. So interesting.
nice to see eater not throwing shade on chinese cooking for a change
Babe wake up, a new mise en place dropped
Rise and shine!
Such an inspiration to my cooking. Beautiful edible art
Cooking while wearing a ring and a watch ? Very hygienic!
You know the man was raised correctly when he is calling elders Auntie
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Passionate people are very inspiring! 🤘
Outstanding.
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Most jacked Michellin star chef
Jeez Louis drooling right now 😢