Andy Wong (Portland) is an internationally-recognized master Chinese chef. As a child, Wong developed a love for cooking standing at his mother’s side in the kitchen. He and his son now cook together in his Portland restaurant where he has trophy cases full of awards attesting to his culinary genius.
Bio
Andy Wong is an internationally-recognized master Chinese chef. As a child, Wong developed a love for cooking standing at his mother’s side in the kitchen. He and his son now cook together in his Portland restaurant where he has trophy cases full of awards attesting to his culinary genius. Born in China in the late 1950s, Wong loved cooking and being in the kitchen with his mother as she prepared family meals. When he got a little older he started helping with small tasks that his mother gave him. Wong was only eight years old when he started cooking for his parents and some of his neighbors who had heard how good his food tasted. His culinary reputation spread rapidly; at the age of 16, Wong began cooking traditional foods for large community events and high governmental officials. He pursued his passion to be a chef, and at age 25 he entered a culinary school in Canton Province. Upon graduation, Wong got his first job with the top hotel in the Canton region. Wong came to Oregon in 1988 and owns his own restaurant, Wong’s King Seafood Restaurant, on SE Division. The restaurant, which is popular for banquets and weddings, serves a wide array of dishes (not all from seafood) as well as over 100 different varieties of (small plates), from steamed rice to dumplings to chicken. Over the years, Wong has regularly gone back to China to enter cooking competitions, and he has trophy cases full of awards that testify to his talents. He has received many international awards, including winning the World Golden Chef award several times. In 2006, his restaurant received the Best Chinese Restaurant award from the American Chinese Restaurant Association, and it continues to be listed in the top 100 Chinese restaurants in the U.S.
