Interview with Debbie Wong from Debbie Wong’s Wok and Gong

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Interview with Debbie Wong from Debbie Wong’s Wok and Gong
Wednesday, April 30 2014

The Backstory

I met Debbie Wong a long, long time ago. Back when eatvancouver was still a thing and “phodown” a word that had crossed nary a set of lips.

This was back in Vancouver, where Debbie was an actress and culinary professional. Now she’s living in Montreal (but makes frequent trips to mainland China), and has combined her passions into a hit online cooking show. Rare it is that one finds an outlet for all of one’s passions and so I’m absolutely over the moon that Deb’s doing this.

The Interview

Toronto Phodown (TPD): Hi Debbie, thanks for doing this interview.
Debbie Wong’s Wok and Gong(DWWaG): My pleasure!

TPD: I love your Wok and Gong, and I watch every episode. What caused you to conceive of such an idea?
DWWaG: Thanks so much! I appreciate the support. Food and entertainment are both a huge part of my life and who I am. I’ve always felt like they go hand in hand. I am a professional actor and a former professional cook, and for me, it was a natural thing to combine my passions.

TPD: Why a wok and a gong? Isn’t one or another good enough for you?
DWWaG: Debbie Wong’s Wok and Gong was a name that an old friend spouted out while we were cooking together about 10 years ago; and it stuck with me this whole time. For me, the Wok refers to the food, and the Gong is the entertainment; the gong show, if you will. (TPD: I will)

TPD: What’s the biggest challenge in producing an episode?
DWWaG: The intro. We always have to do several takes to get the right tone and energy. It’s the first take, so it’s the warm-up in a way. The rest of the filming is pretty smooth. Also, coming up with recipes that are true to my style, and the Wok and Gong brand.

TPD: You’ve recently introduced a new feature where you infiltrate your friends’ pantries and cook them a dinner with their own food. Are you worried you’ll draw a blank one day and just have to order pizza?
DWWaG: Not really. I truly enjoy the challenge. The idea is that they have a full fridge and pantry, and I’m just offering a new pair of eyes, using their ingredients in a way that they may not have thought of.

TPD: I recently finished a feature on my dining adventures in Hong Kong. What are you favorite tastes from that city?
DWWaG: I love Hong Kong. I’ve only visited a few times, but it’s the place I was born, and has become really close to my heart. It’s truly a crossroads of the world. You can get any kind of food, but my FAV is Cantonese BBQ. HK does it the best. The perfect Char Siu Fan (BBQ pork and rice). I love all food, but simple food done well is my go-to.

TPD: What’s the best pho you’ve ever had?
DWWaG: It’s not exactly a Pho. It’s sort of like a deconstructed Bun. It’s effing amazing and like nothing I’ve had before. It’s the Number 38 at Montreal’s Pho Tay Ho.
Grilled lemongrass pork in that fish sauce/vinegar broth, a pile of rice noodles and a mountain (I kid you not) of Vietnamese herbs—some I’ve only seen at this restaurant. –I’m talking 3 kinds of cilantro, mint, basil, green and purple shiso… I like dipping the noodles in the broth and eating it like a Zaru Soba.

Deconstructed Bun

TPD: What’s next for the Wok and Gong?
DWWaG: World domination. Lol. I would love to film a traveling food series. Debbie Wong’s Travel-along…?

TPD: What’s next for Debbie Wong, in general?
DWWaG: Exciting things. I can feel it. 😉

TPD: Rob Ford is coming home for dinner. What do you cook for him?!
DWWaG: Oh god, I’m thinking he’s not that adventurous… Spaghetti and meatballs?—That’s actually my favorite dish, believe it or not!

TPD: Thanks again Debbie!

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One thought on “Interview with Debbie Wong from Debbie Wong’s Wok and Gong

  1. Pingback: A Brief History | Debbie Wong's Wok and Gong

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