Hong Kong’s culinary scene has welcomed an innovative force in Andrew Wong, a young, self-taught chef who has swiftly made his mark with Foodhub, a private kitchen that’s attracting attention beyond its modest beginnings. Wong’s journey, which began with a childhood fascination for cooking, under the guidance of his family’s long-time helper Dada, has blossomed into a refined dining experience that masterfully combines traditional techniques with modern creativity.
At only 21 years old, Wong is already expanding his horizons, teaming up with Fortnum & Mason for their summer chef series at 181 in K11 Musea—his first official brand partnership. This collaboration showcases Wong’s talent for reimagining the classics, presenting a three-course menu that perfectly encapsulates his modern approach to timeless dishes.
In this interview, Wong shares insights into his culinary inspirations, the challenges of managing a private kitchen, and his vision for the future as he continues to carve out his niche in Hong Kong’s dining landscape.
Wong in the kitchen at 181 Fortnum & Mason (Photo credit: Mike Pickles)
When and why did your love for cooking begin?
It’s all a bit cloudy, as it began when I was very young. Watching cartoons like Snow White baking her apple pie and Chowder [an American cartoon series] making his purple nurples sparked my curiosity about food. That led me to binge-watch cooking videos on YouTube. I remember seeing a video on how to make chocolate chip cookies and realising I could do that. I asked Dada [my helper] to help, and we got the ingredients and baked them. That was 14 years ago. From then on, I was hooked.
A major turning point was trying to make macarons. I failed countless times, but I became obsessed with perfecting them. Dada never let me give up, and that experience made me meticulous in researching recipes and determined to master every dish I tackled.
What inspired you to start Foodhub?
My parents always supported my cooking passion, even giving me a Kenwood stand mixer for my birthday. When I was 13, we moved to a bigger apartment with a dream kitchen that I’d asked for. That Christmas, I cooked a three-course dinner for my family, including Gordon Ramsay’s Beef Wellington, and that’s when I knew I wanted to cook for the rest of my life.
During middle school, my dad and brother would pay me to cook full-course meals for their guests, laying the foundation for my private kitchen. I was eager to attend culinary school, and we found Le Cordon Bleu New Zealand, which accepted students at 16. But six months into my studies, Covid-19 hit, and I was stuck in Hong Kong.
Unable to return to New Zealand, I decided to host weekly dinners at home. That experience taught me more than culinary school ever could, and nearly four years later, I’ve never looked back.
Wong at the start of his journey in Feb 2014
Beef Wellington development in Dec 2017
In your own words, how would you describe your cuisine?
If you asked my guests what cuisine I cook, they might not give you a definitive answer. My inspiration comes from everywhere—songs, nostalgia, even heartbreak. I use traditional and modern techniques from around the world, so I suppose you could call it fusion cuisine. But more importantly, my food’s identity comes from the creativity, the soul, and the stories behind each dish.
Do you have a favourite dish to make for Foodhub?
My favourite dish to make is the signature beef Wellington. It’s the dish that started my cooking journey. It features A5 Wagyu tenderloin and is stuffed with foie gras, wrapped in mushroom duxelles and prosciutto, and encased in hand-rolled croissant pastry. I think this dish really captures my soul, and I can tell that guests feel it too.
What are the challenges with Foodhub?
I’m blessed that so many people want to book, but since it’s still in my home, there are limits on how many people I can host. It’s hard to please everyone, and I hate turning people away. I also feel guilty at times for taking over the living room and kitchen, but I remind myself to be grateful. This private kitchen is a temporary investment that will pay off in the long run. I’m motivated by the people around me—friends, family, and guests who have invested in my journey. That sense of responsibility pushes me to grow and succeed.
Are you the only one who cooks at home?
Funnily enough, I rarely cook at home. We’re all accustomed to Dada’s food—it’s comfort food for us. I typically only cook during our family Christmas gatherings, making traditional British dishes like roast chicken, potatoes, gravy and salad. My parents studied in the UK, and I grew up watching Gordon Ramsay, so it just feels right.
Read more: Gordon Ramsay on making the most of every moment
What is one thing that many people do not know about you?
Most people assume my biggest dream is to open a restaurant and get Michelin stars, but that couldn’t be further from the truth. I’m not a chef—I’m just a really good cook. I won’t reveal my actual dream just yet, as I prefer to achieve it before talking about it.
Which movie (or book) do you think every chef should watch (or read)?
Aspiring chefs often ask me this, and I always recommend the same few YouTubers. These days, you can learn so much online. If I had to pick one, ChefSteps is the channel that taught me the most about professional modern cooking techniques. To this day, I still learn from them.
Which chef would you most like to cook with—dead or alive?
I have a bucket list. Off the top of my head: Byron Talbott, Grant Crilly and Nick Gavin from ChefSteps, Jun from JunsKitchen, Alex French Guy Cooking, SortedFood, Chef John from FoodWishes, Guga, Gordon Ramsay, and BingingwithBabish. They’re all YouTubers, and they’ve all been my heroes and teachers.
Wong’s Broken Hearts dish, a reflection of the cliché post-break-up scenario
What is the one ingredient you can’t live without?
Eggs. They’re the most versatile ingredient in the kitchen. The yolk is rich in flavour, emulsifies, stabilises, thickens, enriches, and can be transformed in countless ways. The egg white, full of protein, aerates, coagulates, and filters out tannins. Just think of all the different ways you can cook scrambled eggs.
What is the best restaurant you have ever eaten at?
Tak Hing Lung, a very old tofu restaurant in North Point, holds a special place in my heart. My dad went there as a kid, and it’s nostalgic for me. I always get a cup of ice-cold soy milk, a bowl of tofu-fa, and some pan-fried pork dumplings—they’re huge and full of meaty goodness. It’s family-run, and I’m not sure who will take over when they retire, so I try to visit as much as I can.
For fine dining, one of the most memorable experiences was at Racines. I went there when they first opened. Watching them cook, I could see they were genuinely happy and passionate about what they did, even after so many years. As someone who cooks for a living, it fills your heart to see others who share that same passion, especially when you can feel it through their food.
What is your favourite food city or foodie travel destination?
Like many people in Hong Kong, my favourite food city is Japan. The Japanese treat their food with such professionalism and respect, not only in their cuisine but in others as well. That’s something that makes every Hong Konger obsessed with Japan, including me. I want to go back someday—I haven’t been in many years.
The Life in Pink dish is inspired by the French song La Vie en Rose
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