Born and brought up in London, Andrew Wong has been immersed in the world of restaurants since childhood. His Michelin starred restaurant A.Wong is situated in Pimlico, 5 minutes walk from London’s bustling Victoria Station.

Andrew’s years of meticulous research has created a cuisine that celebrates the diversity of China’s vast food culture. His dishes are contemporary and artistic interpretations of both traditional dishes and ancient recipes. Using select Chinese and British produce and ingredients, menus are created to celebrate his own pride in China’s gastronomic heritage and the myriad flavours found within this vast country. The cumulation of this is showcased in the restaurant’s menus.

Chef Andrew Wong is hosting 3 online cooking masterclasses. This workshop (P3/3) will teach you how to make a selection of marinades.

The ingredients list - suitable for 300g chicken

Chicken marinade

7g light soy sauce

6g potato starch

4g Chinese wine

2g baking soda

15g water

quarter egg white

oil to cover

Sweet & Sour Sauce

5 tbsp potato starch (or corn flour)

150ml white wine vinegar

100g sugar

35ml tomato sauce

15ml Worcester sauce

1 lemon

1 red pepper

1 green pepper

1 banana shallot

1 tbsp toasted sesame seeds

Black Bean Sauce

50g salted fermented black beans

15g minced garlic

10g minced ginger

200ml vegetable oil

1 tbsp oyster sauce

sugar, black pepper, white pepper (to taste)

1 red chilli deseeded

2 tbsp of corn flour

1 spring onion

1 small bunch of coriander

(Please note, once receiving the Eventbrite confirmation ticket, you will receive access to a Zoom webinar link to take to you the event)

Making the perfect marinades with Michelin Star Chef Andrew Wong