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DECLARED "NO. 3 RESTAURANT IN THE UK" - 2017 NATIONAL RESTAURANT AWARDS''a gorgeous cookbook filled with passion and soul'' - Ken HomFrom Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong''s philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably ''Wong'' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London''s Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.Praise for A.Wong:''The joy of A. Wong...and it is a joy - is in the detail'' - Lisa Markwell, The Independent''You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen'' - Giles Coren, The Times''Presentation is delicious. A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder. If that''s not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it'' - Marina O''Loughlin, Guardian