Meet Andrew Wong – the Michelin-starred mastermind behind the renowned London's restaurant A.WONG. We are delighted to bring the heart of his kitchen into your home. Sauces are the core of Chinese cuisine, with the earliest royal meat pastes and fermented sauces dating back almost 3000 years. As a starting point, we would recommend using these sauces as a condiment to eat alongside your Japanese Wagyu or Iberico Presa. However, let them evolve, let them become your gateway into the exploration of Chinese flavours. They also make an incredible accompaniment to any grilled meat or as a base for stir fries or dressings as part of your home banquet.
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