Eight years ago, London-based chef Andrew Wong, who runs two flourishing restaurants in the British capital including the Michelin-starred A. Wong, travelled to regions of mainland China and Hong Kong to learn local culinary traditions and gain experience from the masters of the kitchens there. And today, almost a decade later, Wong is treating patrons to masterpieces in New Delhi at Baoshuan, The Oberoi’s rooftop Chinese restaurant.
Continue Reading with Magzter GOLD
Log-in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories and 5,000+ magazines
READ THE ENTIRE ISSUE