Andrew Wong’s ginger and spring onion relish

Andrew Wong shares his recipe for ginger and spring onion relish. This scallion sauce is a staple of Cantonese cooking.

Andrew says: “This relish is the go-to condiment for soy chicken in Cantonese cuisine, but it’s so versatile, I’ve yet to find a dish that can’t be improved by it. Even plain rice is completely transformed. Pouring the hot oil over the ginger gives it a slight smokiness, while the spring onion adds the savoury umami that’s so prevalent in Chinese sauces. Put it on everything.”

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 black bean sauce.