Best Dishes at A. Wong
Xiao Long Bao (XLB)
Dim SumA superb rendition of this time-honoured Shanghai dish. The dough is thin but sturdy enough to hold the filling without tearing. Inside is tender meat and a gelatinous filling that becomes broth when heated, warming as you bite down. A. Wong serves these with rice vinegar foams adding acidity. The simplicity of the execution and the precision of the technique is what makes this version notable. It appears on both lunch à la carte and tasting menus.
Shaanxi Pulled Lamb Bao
BaoFrom Shaanxi province, this bao features moist and meaty strands of cumin-infused lamb inside a soft, gently toasted bun. Crisp salad and shallots provide texture contrast. The cumin is aromatic without being overwhelming. This is part of Andrew Wong's regional progression across China — Shaanxi has a different culinary identity than Guangdong, and this dish shows it. The warmth of the lamb, the brightness of the salad, the toasted exterior of the bun all work together.
Anhui Province Red Braised Fermented Wild Seabass
MainsA signature dish from the Collections of China tasting menu. The seabass is wild and delicate, braised in a sauce built on fermented condiments — soy, paste, rice wine — that provide umami depth. The braising liquid becomes the sauce, coating the fish. This is fine dining Chinese cooking: respecting the ingredient (wild seabass), showcasing a regional technique (Anhui braising), building complexity through fermentation rather than heaviness. The umami-rich sauce and delicate fish texture make this a standout course on the menu.
Peking Duck with Caviar and Truffle
MainsAndrew Wong's luxurious take on the Peking duck. The duck is roasted so the skin crisps and the meat stays tender. It's served as thin pancakes — so delicate you eat them in two bites. The luxury comes through caviar and truffle, which add elegance without masking the duck. This is contemporary fine dining: respecting the classical dish, elevating it with premium ingredients, keeping the core technique intact. It appears on the Collections of China tasting menu.
Isle of Mull Seared Scallop and Honeyed Iberico Pork Cheung Fun
Dim SumCheung fun — broad, silken rice noodle rolls — filled with a combination of seared scallop and honey-glazed Iberico pork. The scallop is sweet and briny, the pork is rich and slightly sweet from the honey. The rice noodles are delicate and tender. This dish exemplifies Andrew Wong's approach: using British ingredients (Isle of Mull scallops, Iberico pork sourced from Europe) with Chinese technique (cheung fun rolling and steaming). It appears on tasting menus.
About A. Wong
Andrew Wong opened this restaurant in 2012 on the site of his parents' Cantonese restaurant, Kym. Two Michelin stars. The 30-dish Collections of China tasting menu (£200) takes you through regional Chinese cuisine — from Shaanxi pulled lamb bao to Anhui fermented wild seabass to Peking duck with caviar. Lunch features dim sum ordered à la carte or as part of the 15-course Taste of the Heart with wine pairings (£175). The restaurant has redefined how London — and the world outside Asia — approaches fine Chinese dining.
Top 5 dishes at A. Wong:
- Xiao Long Bao (XLB) – 93% recommended(Signature)
- Shaanxi Pulled Lamb Bao – 91% recommended(Signature)
- Anhui Province Red Braised Fermented Wild Seabass – 95% recommended(Signature)
- Peking Duck with Caviar and Truffle – 92% recommended(Signature)
- Isle of Mull Seared Scallop and Honeyed Iberico Pork Cheung Fun – 88% recommended
Details
- Cuisine:
- Chinese
- Price Range:
- £££
- Phone:
- +44 20 7828 8931
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Bar, Wine List, Lunch, Dinner
- Reservations:
- Book a Table
Hours
- Friday:
- 12:00 PM - 10:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 PM - 10:00 PM
- Tuesday:
- 12:00 PM - 10:00 PM
- Wednesday:
- 12:00 PM - 10:00 PM
- Thursday:
- 12:00 PM - 10:00 PM
- Saturday:
- 12:00 PM - 10:00 PM
Booking is difficult — typically requires six months lead time. Follow their Instagram page for cancellation postings, which happen occasionally. The restaurant's FAQs have a cancellation policy: £100 per guest for lunch, £220 per guest for dinner if you cancel within 72 hours.
Three main menu options: Collections of China (30 dishes, £200 dinner), Taste of the Heart (15-course dim sum with wine, £175 lunch), or à la carte dim sum at lunch (order about 8 per person). Collections of China is the full Andrew Wong experience.
Lunch is dim sum à la carte (individual prices per piece, typically £100+ per person for a full meal). It's accessible without committing to a full tasting menu. Service is attentive and can guide selections if you're overwhelmed by choices.
Downstairs is the Forbidden City Bar — a dark, intimate space perfect for A. Wong's signature cocktails before or after dinner. Different vibe from the bright, open restaurant upstairs, and worth experiencing.
The menu progresses through Shaanxi, Anhui, Guangdong, and other regions. If you want to understand modern Chinese fine dining through regional cooking techniques, this is the education.
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