The majority of his childhood was spent behind the scenes of the family restaurant, Kym's, which served up the standard Cantonese fare found at the majority of Chinese restaurants across the UK. Planning to leave the world of hospitality behind to focus on his studies, Andrew returned to help out his mother with the running of the restaurant when his father died. It was while working in the restaurant that Andrew realised there were huge connections between food and culture, and he began to take an interest in the traditional cuisine of China. He decided to enrol at Westminster Kingsway College taking evening classes while helping out in the restaurant and completing his studies at LSE at the same time ' and started to think about the direction the restaurant could take. Andrew spent the next six years working on a concept for a place that would explore, educate and shed light on the regional cuisine of China.