Andrew Wong’s black bean sauce

Andrew Wong shares his recipe for Chinese black bean sauce. Serve as relish, folded into fried rice or loosen to use as a stir-fry sauce.

British-born of Chinese heritage, as a child Andrew helped at his parents’ Pimlico restaurant. Determined not to go into hospitality, he went to university to study social anthropology but, after his father died, returned to help his mother. In the restaurant, intrigued by the connections he could see between food, culture and history, Andrew became determined to learn more about regional Chinese cuisines. He then spent six months travelling in China, learning local recipes and techniques, and returned to re-open the family restaurant as A Wong in 2012 (a nod to his parents, Albert and Annie). The restaurant has become a must-visit destination for food lovers. Follow Andrew on Instagram @awongsw1

Check out Andrew’s other must-make Chinese condiments: beef ‘XO’ sauce and ginger and spring onion relish.