This summer and for the first time, Chef Andrew Wong welcomes Chef Albert Adrià to his restaurant for an exciting, creative collaboration exploring the culture, history and art of Chinese dim sum.
Spread over two exclusive evenings, the dinners will take place on Friday 7th and Saturday 8th of July at two Michelin starred A.Wong in London’s Victoria.
Andrew has long drawn comparison between the technique and skill mastered by Chinese dim sum chefs, with their counterparts in fine European pastry. For his part, Albert has long been fascinated by the precision and intricacy required in the craft of dim sum.
By applying Albert’s experience in pastry and Andrew’s dedication to Chinese cuisine, these exclusive evenings will bring together the two great culinary masters, taking guests on a truly memorable, one-off journey of exploration into the dedication, art and craftsmanship and the endless possibilities in the creation of dim sum.
Reservations are on sale now via this link with pre-purchase tickets at £300 per person. Please note reservations can be secured from 17.30-20.00. There is only one sitting per evening, therefore seat numbers are limited.
For more information contact Sophie Macdonald at sophie@lotusinternational.net
About Albert Adrià
Albert Adrià began his culinary career in 1985 after dropping his studies to join the El Bulli team with his brother, Ferran. Together, the Adrià brothers pushed the boundaries of gastronomy, earning El Bulli its status as one of the world's best restaurants. Leaving El Bulli with the Head Pastry Chef title after its closure in 2011, Albert Adrià embarked on his independent culinary ventures, establishing a distinguished reputation for himself. He opened a series of critically acclaimed restaurants, culminating in Enigma. Each of these establishments showcased Chef Adrià's boundless creativity, blending culinary traditions with cutting-edge techniques to deliver extraordinary dining experiences. Today Enigma is the only Albert Adrià restaurant in Spain, with an offer inspired by seasonal products and all the knowledge and experience that the chef has acquired in his more than 35 years of professional career. Enigma follows a four month cycle in line with the local seasonality of the produce used to create a 25 plate tasting menu, which recently accredited the restaurant with the position of 82nd in The World’s 50 Best Restaurants of 2023.
About Andrew Wong
Andrew Wong is an anthropologist, cultural observer, and chef-owner of London’s 2 Michelin-starred A.Wong restaurant. British born of Chinese heritage, his environment and nurture have had equal impact. The marriage of both, combined with a strong academic background, has led to a cooking style that has one foot placed firmly in the future and the other inspired by the past. He trained as a chef in London, travelled to China to study at the Sichuan Culinary Institute in Chengdu, and journeyed across the country through various kitchens learning the methods and artistry of Chinese cooking. In 2012, he opened A.Wong, in the same location as his parents’ Cantonese restaurant – the name honouring his parents, Alfred and Annie. Chef Andrew Wong's cuisine garners inspiration from the work of past ancestors and present masters with equal respect, celebrating their truest form with a fresh perspective and subtle innovation. He is looking forward to discovering the possible future of Chinese gastronomy and its potential as it evolves.
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