Aimed at the home cook, each episode will focus on one dish guiding viewers through the techniques that have made Chinese cuisine one of the most popular in the world.

Viewers will learn techniques behind the art of dim sum, how to maximise control of a wok and a new world of produce and store cupboard ingredients.

From knife skills and velveting to pulling noodles and folding dumplings, he will demonstrate each skill step by step in easy-to-follow instructions, interspersed with entertaining stories and first-hand accounts from his personal and professional life.

Growing up in central London, Wong has been immersed in Chinese cooking since childhood. He first observed the chefs in his parents’ restaurant as a child, then as a young chef he worked in kitchens in China before taking command in 2012 of his restaurant, A.Wong in Pimlico, London.

Wong was awarded two Michelin stars in 2021 and remains the only Chinese restaurant holding this accolade outside Asia. New videos will be posted every month from Andrew’s YouTube Channel: Studio Awong.

The first three episodes are live now, taking viewers through the process of creating special fried rice, the art of steaming seafood and Cantonese spring rolls.