Michelin Star Chef Andrew Wong's Dim Sum & Egg Tarts - South Westminster BIDs Virtual Events
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Published 2020-05-21
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 hosts 3 online cooking masterclasses as part of the South Westminster BIDs virtual events series. This workshop (P2/3) will teach you how to make Dim Sum and Egg Tarts. Ingredients for both recipes below.
Dim Sum Filling:
250g shelled uncooked prawns
10g sugar
4g salt
pinch white pepper
15g lard
4g sesame oil
100g chives (preferably Chinese)
Ginger Water:
150ml water
small knob of ginger cut into slices
1 spring onion cut in half
Pastry:
150g high gluten flour (italian 00 flour)
60g water
Egg Tarts
Dough:
120g shortening
120g butter
120g high gluten flour
pinch of baking powder
120g high gluten flour
15g shortening
1/2 an egg
pinch of baking powder
Filling:
167g sugar syrup (made from 180g sugar & 270g water)
22.5g evaporated milk
2 eggs
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.