A. Wong’s homage to Chinese cuisine

A brightly lit, open kitchen is one of the most inviting features of A. Wong’s homage to regional Chinese cuisine in upmarket Southwest London. This is where you’re likely to see the restaurant’s mastermind, Andrew, working – be it carving out intricate patterns in a scallop dumpling or adding the finishing touches to one of his renowned custard tarts.

The kitchen is devoid of any futuristic gadgetry and the team works at a rhythmic pace. Expect the restaurant to quickly fill up for lunch come midday, and for seductive aromas of fiery chilli, coconut, and Shaoxing rice wine to intensify.

Dim sum worshippers are seated in stylish wishbone chairs, which complement subtle accents of decor that nod to A. Wong’s modern take on recipes, influenced by 2000 years of culinary history and 14 national borders – from Sichuan to Yunnan to the Imperial kitchens of the Forbidden City.

The ‘A.’ in A. Wong is not a dedication to himself but to his mother and late father, Annie and Albert. Andrew is a welcoming and approachable host, and it’s not out of the ordinary to see him shake hands with any familiar face that walks through the door. This really translates into A. Wong’s relaxed atmosphere; something you wouldn’t expect when what hits your table is so artistically plated up.

The dim sum menu boasts a range of cutting-edge interpretations including quail egg croquette puffs, foie gras sticky sesame dumplings, and of course the steamed duck yolk custard buns which aren’t far from earning cult status in London’s Chinese food scene. All can be bought by the piece at lunchtime.

And then there’s a menu of snacks, sharers and dishes featuring the likes of Yunnan fried cheese (yep, that’s right), Chengdu street tofu and Grilled five spiced Dover sole.

Can’t decide? We recommend the unapologetically fiery Sichuanese aubergine.

A. Wong
70 Wilton Rd
London
SW1V 1DE