Tuesday, 12 August 2014

A Wong, London

For innovative accessible Chinese food A Wong is in my view one of the leaders in the country. Since trying the mindblowingly good Peking duck feast last year I was intrigued with the dim sum and regular dinner menu and it was only until recently that I could return to sample both. The attractive aspect of the dim sum menu is being able to order per individual piece rather than a portion, ideal for lone diners and couples; it may mean it costs more but the quality more than makes up for it.

During a leisurely lunch we tried the following starting with Shanghai steamed dumplings with ginger infused vinegar.


Pork and prawn dumpling, pork crackling, the restaurants take on the classic siu mai.


Clear shrimp dumpling, sweet chilli sauce, citrus foam – har gau, my all time favourite dim sum.  

Quail egg croquette puff


Baked roasted pork buns with a sugared coating



Sesame buttered smoked chicken


Yunnan mushroom, pork and truffle dumpling


Crab, seafood and beancurd cannelloni, pickled cockles – packed with crab with a nice crunch the fried beancurd adding texture.


Foie gras sticky sesame dumpling


Scallop puff with XO sauce


Deep fried prawn ball with abalone and chilli vinaigrette


63 degree ‘tea egg’ with shredded filo – mopping up the oozing yolk with the shredded filo was addictive. 



Smoked duck and jellyfish and pork crackling salad


A week before my dim sum visit I returned for the dinner menu. The dishes we tried were all based on classic Chinese dishes but with Chef Andrew Wongs own twist. They had a homely flavour feel yet retained the restaurant grace in terms of presentation.

Sweet and sour rib with toasted sesame


Dry braised salt and pepper tiger prawn


Crispy duck: Mrs. Chow’s  pancakes and plum sauce



Dong Po slow braised Blythburgh pork belly


Dry fried French beans with minced pork


Scotch beef rump with salsify, preserved plum powder and oyster sauce


Chef Cheng’s prawn stuffed chicken wings with black bean sauce



Crispy chilli, caramelised beef, pickled carrots


Razor clam with braised sea cucumber, pickled cucumber, wind dried sausage


Theres something very comforting about mopping up white rice infused with the sauce from the dishes above. In short, A Wong is a must try.


A. Wong on Urbanspoon

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