A Wong


Top 50 Accolades
  • Chef of the year 2021

This, on first inspection at least, unremarkable-looking Chinese restaurants is one of the capital’s most interesting and progressive restaurants. Oxford graduate Andrew Wong took over his parents’ common-or-garden Anglo Chinese in 2012 following the death of his father. Originally planning a life far removed from restaurants, Wong says it was pure luck he ended up falling in love with cooking.

Run by Wong’s wife Nathalie, the 42-cover dining room is relaxed and unpretentious while a downstairs Forbidden City bar is a darker, more atmospheric space. 

Wong's menus showcase a mix of the familiar – there are takes on Cantonese restaurant classics such as sweet and sour chicken and crispy duck with pancakes – with Chinese flavours and dishes that are virtually unknown in the UK. The restaurant points to the fact that China has 14 international borders with each one offering a diverse cuisine, and at A Wong the intention is to give a flavour of them.

Menu options include multi-course Taste of China, Five Movements and, at lunch, a Touching the Heart experience but for those wish to be in total control there is a dim sum lunch menu with dishes starting from just £3.50 and featuring signatures such as Wong's 999 layered scallop puff with XO oil.

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