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Don't let this ice cream's cool exterior fool you, there's fire inside!

Chinese chef and restaurateur Andrew Wong has a new cookbook out, named for his renowned London eatery, A. Wong. Follow in the celebrated chef’s footsteps as he revisits his culinary travels through China, selecting his favorite recipes to share along the way. You may have had ice cream before, but you’ve definitely never had Wong’s sichuan pepper–spiked version.

I am not going to pretend to you that you will sit cuddled up with your partner in front of a movie feeding each other mouthfuls of this ice cream for an entire evening, especially if you don’t much appreciate the mouth-numbing sensation of Sichuan pepper!

Reprinted with permission from A. Wong Cookbook