Andrew Wong and Mukta Das
XO SousedEpisodes
Episodes of XO Soused
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For years now , and since Andrew’s visit to the brilliant Albert Adrià in Barcelona in 2017, Andrew and Albert have been talking about collaborating on a menu that meshes the world of dim sum and tapas and upends European industry norms about p
In a new format for XO Soused, we welcome a guest!Susan Jung - arguably the most powerful voice in East and South East Asian food and cookery - sits with Andrew and Mukta to explore; * why apprenticeships are sometimes better than formal culina
Macanese gastronomy is reputedly the oldest fusion cuisine in the world and has been recognised by UNESCO as an intangible cultural heritage. This tiny territory - smaller than Hong Kong, which it neighbours - also has one of the most dynamic e
From being the little princeling in the kitchen during his culinary training to asserting his creative and commercial voice - Andrew’s authority has not always been clearly exercised, reflecting the complexities with succession in family busine
Episode 2 goes inside Andrew’s family as they battle to carve a space in London’s hospitality sector . As Britain’s Asian restaurant sector transformed in the lead up to the new millennium, so too did the ambitions of many a restaurateur -not l
Introducing a special three-episode mini series of XO Soused. One episode per generation, and one episode each day from Monday to Wednesday this week. Andrew’s family have been involved in the Chinese catering trade in Britain for three generat
How do contemporary cooks interpret historically researched cookbooks? How relatable to contemporary dining are Song era historical recipes, and how far do recipe writers, cooks and chefs have to do this translation work? Andrew talks through a
How does a chef cooking Chinese cuisine incorporate bitterness into their dishes? Is bitterness truly necessary as sweetness, sourness, pungency and saltiness in Chinese gastronomy? Or is it trapped in a traditional medicine cul-de-sac? What di
What are braised bear paws doing on a (likely) imperial banqueting menu from the 1700s? What does the appearance of this exotic meat, and other dishes like steamed camel hump, tell us about the changing categories of ‘wildlife’ and ‘livestock’
We kick off season 2 of XO Soused with an update from Andrew about the swap he has made to his evening menu - from à la carte dining to a fixed banquet menu - at his restaurant A. Wong. This has meant changing from catering for a variety of gue
Andrew is taking his restaurant in a new direction in 2022. Gone is his à la carte menu and in its place will be a a dining experience akin to some of the historical Chinese banquets written into court records and novels, and painted on to silk
As we come to the end of the first season of XO Soused, we share a rough cut of a recording by Andrew and Mukta as they look back on almost 8 years of working together —from the very first research Mukta did for Andrew for the launch of his bas
What is Beggar’s Chicken? What are the myths that surround it and why are they important? How has Andrew attempted to bring Beggar’s Chicken - chicken stuffed and wrapped in leaves and clay - into his professional kitchen, and what iterations
What are the differences between family cooking and restaurant cooking? How has lockdown and chef-prepared cook-at-home meal kits blurred the boundaries of home and restaurant? Is there a difference in the way Chinese chefs approached this comp
Why are there so many ingredients in Chinese cuisine that are dried? What is the cultural and culinary importance of these foods? Weaving their way through key dried items such as abalone, bird’s nest and even controversial ingredients such as
Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first to champion raw meats and fish in East Asia? With such a rich culture of preparing raw meats and fish to present to
Why should dessert go at the end? Why have western and westernised restaurants embraced this structure of cooking and eating, while in some Asian cuisines, sweet and savoury dishes are served together? More importantly, why do western professio
Who are the iconic female chefs in Chinese food history? What influence did they have on Chinese cuisine? And why are they not more prominent in the histories? What are the gender dynamics that Andrew encounters in professional kitchens in Chin
How does creativity work for a professional chef cooking Chinese food? What was creative culinary life like in the palace kitchens in China? What was the role of tradition and how did other rules and boundaries either restrict or even elevate i
Chinese restaurants in the UK (and in other places) often offer a hundred or more dishes on their menu. What is the reason for this? Why does Andrew’s restaurant, A. Wong, offer 70 items every day and what has he had to negotiate to get to this
With so many oil and fat substitutes available to the modern chef, what role does lard still play in professional Chinese kitchens? What classical Chinese - and particularly dim sum - recipes require lard? And how is the fat from the pork put t
What is tofu? What reputation does tofu have among western diners and chefs? What varieties of tofu can you find in supermarkets and how does this effect the way that tofu is used and enjoyed? When was soybean curd first formed and pressed into
XO Sauce - a combination of dried seafood, ham, chillies and other seasonings in a stock - has grown to be a Hong Kong condiment par excellence. How is this condiment now used in the Chinese kitchens, and what ingredients does it go well with d
For an ingredient that entered into China in the 16th century - the chilli pepper has become a fundamental part of Chinese cooking. How does a chef learn to use this vegetable and it complex palate and texture? What was Chinese cuisine like bef
Many Chinese dishes use a spiced chicken stock as a building block. This is a meat broth infused with cinnamon, cassia bark, fennel seed, angelica root, liquorice, and star anise. How are these spices used? What use do pre-mixed spice powders h
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