A. Wong

Restaurant A.WONG | A. Wong | Comtemporary Chinese Restaurant

China has 14 national borders with each one offering a diversity and richness to the cuisine.

Our menu is a little thank you to all those kitchens from across China who were and have been so generous in sharing their secrets with me over the years

http://www.awong.co.uk

A Wong

China has 14 national borders with each one offering a diversity and richness to the cuisine.

Our menu is a little thank you to all those kitchens from across China who were and have been so generous in sharing their secrets with me over the years

Review: A Wong, 70-71 Wilton Road, London SW1 | The Independent

London has its fair share of adequate Chinese restaurants but few exemplary ones – ones that match quantity and finesse.

They were plotting a lunch at A Wong, which sounds like a joke but is the name of a newish Chinese in Victoria, and the name of its chef, too – Andrew Wong, who took over the restaurant from his father late last year.

After a few rounds of duck pancakes (where the still-juicy shredded meat has not just the usual accompaniments of cucumber and spring onion, but minced ginger with slivers of green chilli), we clear the decks in preparation of a deluge of dishes.

Not least to check out the lunchtime dim-sum menu and some other dishes that sound great: Singapore noodles with a shellfish vinaigrette, and razor clams with braised sea cucumber, wind-dried sausage and soy butter.

About £70 for two, including drinks SCORES: 1-3 STAY AT HOME AND COOK, 4 NEEDS HE LP, 5 DOES THE JOB, 6 FLASHES OF PRO MISE, 7 GOOD, 8 CAN ’T WAIT TO GO BACK, 9-10 AS GOOD AS IT GETS OTT, glitzy-yet-gloomy, this authentically Hong Kong dim-sum institution in Marylebone has a menu that's as unusual as it is impressive A gem in the gloom of a fading high street, this is the best Chinese for miles around for its sensational cooking and authentic textures and flavouring The top dim sum in the North; Harry Yeung's warehouse-style Chinatown institution has been around since 1977, and remains Manchester's most famous (and best) dining destination

review of London Chinese restaurant A. Wong by Andy Hayler in ...

I often come to A. Wong at lunch for the terrific dim sum, and you can still get a selection of these at dinner.

The pancakes themselves were particularly thin and delicate but the star was the duck itself, not overcooked as it often can be in Chinese restaurants in London, the meat having very good flavour (15/20).

This had excellent flavour and the vinegar from the pickled carrots nicely offset the richness of the meat (15/20).

Singapore noodles were a world away from the clumpy, hard concoctions that frequently appear under this name.

Here the noodles were distinct and had excellent texture, enhanced by a shellfish vinaigrette (15/20).

A. Wong, London

Review: A Wong, 70-71 Wilton Road, London SW1 | The Independent

London has its fair share of adequate Chinese restaurants but few exemplary ones – ones that match quantity and finesse.

They were plotting a lunch at A Wong, which sounds like a joke but is the name of a newish Chinese in Victoria, and the name of its chef, too – Andrew Wong, who took over the restaurant from his father late last year.

After a few rounds of duck pancakes (where the still-juicy shredded meat has not just the usual accompaniments of cucumber and spring onion, but minced ginger with slivers of green chilli), we clear the decks in preparation of a deluge of dishes.

Not least to check out the lunchtime dim-sum menu and some other dishes that sound great: Singapore noodles with a shellfish vinaigrette, and razor clams with braised sea cucumber, wind-dried sausage and soy butter.

About £70 for two, including drinks SCORES: 1-3 STAY AT HOME AND COOK, 4 NEEDS HE LP, 5 DOES THE JOB, 6 FLASHES OF PRO MISE, 7 GOOD, 8 CAN ’T WAIT TO GO BACK, 9-10 AS GOOD AS IT GETS OTT, glitzy-yet-gloomy, this authentically Hong Kong dim-sum institution in Marylebone has a menu that's as unusual as it is impressive A gem in the gloom of a fading high street, this is the best Chinese for miles around for its sensational cooking and authentic textures and flavouring The top dim sum in the North; Harry Yeung's warehouse-style Chinatown institution has been around since 1977, and remains Manchester's most famous (and best) dining destination

Grace Dent reviews A. Wong | London Evening Standard

ES Food Newsletter A week when two ES fashion stylists fought heroically to zip me into a long-length vintage Biba gown made me ponder my recent Grace and Flavour habits.

The dress in question was designed for someone of Gwyneth Paltrow’s proportions; her of the cookery book filled with recipes for fresh air and bracken, her whose children have limited access to carbs.

A. Wong promises to serve exemplary dim sum at lunchtime and classical dishes in the evening.

Right now, if I’m doling out tips for dim sum, belly pork, Xiao long bao and suchlike, I chivvy in the way of the dark-panelled, shack-style Leong’s Legends on Macclesfield Street, W1.

On his return, I made the error of ordering the eight-course tasting menu, which to the hungry, cold eye offered a selection of dim sum, soup, razor clams, white corn-fed chicken in gong bao sauce, rib eye in truffle and a variety of authentic sweet things.

A Wong: restaurant review | Jay Rayner | Life and style | The Guardian

A custard bun might just be London’s best dessert, says Jay, when he visits A Wong.

The prawn cracker is identifiably so, but is a single large piece, the size of a plate, and used as a platform for a tangle of finely knotted deep-fried seaweed (or whichever brassica they’re using), a dollop of their own sweet chilli sauce, some pickled daikon, a smear of satay and a few other things besides.

I begin to think deep-fried things could be a lost health food.

But now we are at the sweet end of the meal, which naturally enough begins with pork, a sweet fragrant stew of the stuff, inside a sugar-crusted bun.

So it is with the deep-fried pork ribs crusted with salt and chilli, in a huge pile of chillies and fried peas, served at Baiwei, a café on Little Newport Street in London’s Soho, and part of the Bar Shu Sichuan restaurant group.