3 Unique / Unconventional Things About A. Wong, London

• Dim Sum Charged Per Piece, Not Per Basket
  Unlike traditional dim sum restaurants where dishes are typically ordered by the basket, A. Wong charges for each individual piece of dim sum, allowing for a more customized and potentially experimental tasting experience.
• Table Embossed with Michelin Stars
  The restaurant features a specific table physically embossed with two Michelin stars, a literal and proud celebration of their rare double-star status, with Michelin-themed decor extending even to the bathrooms.
• Culinary Anthropology on the Plate
  Chef Andrew Wong, also a research associate at SOAS, infuses dishes with historical context—for example, referencing imperial banquets of the Forbidden City, where hierarchy dictated the number and complexity of dishes served, and translating this concept into modern presentations that play with status and portion.

• Abalone: Served in the Abalone Flaky Tart with Aged Balsamic Vinegar, a signature dim sum dish where the abalone’s briny, oceanic flavor is accentuated by the tart’s crisp pastry and the acidity of aged balsamic, creating a luxurious bite that is both texturally and flavorfully complex.
• Cherry-Smoked Duck: Used in the Crispy Aromatic Cherry-Smoked Duck and Pancakes, a reinvention of Peking duck that highlights the duck’s rich, smoky notes through cherry wood smoking, served with thin pancakes for a modern yet deeply traditional experience.
• Foie Gras: Grated over Cantonese Honey Roasted Pork alongside Wind-Dried Sausage, adding a decadent, buttery contrast to the sweet, caramelized pork and the intense savoriness of the sausage.
• Caviar: Topping Peking duck pancakes, where a tiny heap of caviar adds a burst of salinity and luxury to the classic combination of duck, pancake, and hoisin, elevating the dish’s texture and umami profile.
• Black Truffle: Paired with ham on Peking duck pancakes, the truffle’s earthy aroma and the ham’s savoriness create a layered, umami-rich garnish that transforms a familiar dish into something distinctly refined.

Tasting Menus

• Collections of China (3-hour culinary voyage): £175

Signature Dishes

• Shanghai Steamed Dumpling: £4.50
• Crispy Spring Roll: £8.00
• Pork And Prawn Dumpling: £3.50
• Clear Shrimp Dumpling: £3.50
• Quail Egg AfroTexture With Ginger Relish: £3.50
• Chinese Chive Pot Sticker Dumpling: £3.50
• Salt And Pepper French Bean Fritters: £7.50
• The Cantonese Kitchen Barbecued Pork Crackling: £16.00
• Steamed Duck Yolk Custard Bun: £8.00
• Wagyu Tart With Black Beans: £4.50
• Crispy Soft Shell Crab Rice Roll: £15.00
• Abalone Flaky Tart: £15.00
• Won Ton With Garlic, Chilli Oil And Soy Poached Yolk: £8.00
• 999 Layered Scallop Puff: £6.50
• Crispy Won Ton With Sweet Chilli Jam: £3.50
• Wild Mushroom And Truffle Steamed Bun: £3.50
• Rabbit And Carrot Glutinous Puff: £3.50
• Laughing Budha Bun: £3.00
• Isle Of Mull Seared Scallop And Honey Glazed Iberico Pork Cheung Fun: £15.00
• Memories Of Peking Duck With Seared Foie Gras: £15.00
• Bamboo Pole Noodles With King Crab: £15.00
• Chilled Smacked Cucumber With Trout Roe: £8.00
• Sweet And Sour Rib With Toasted Sesame: £10.00
• Soy Chicken With Ginger Oil And Oscietra Caviar Wrap: £15.00
• Chengdu Street Tofu, Soy Chilli, Peanuts: £6.00
• Crab Claw With Tomato And Wasabi: £3.50