A Wong reviews
Cuisine: Chinese
Price:    pound pound_grey pound_grey
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2 users have been
Verdict based on 10 critic, 5 blogger and 1 user reviews and awards
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Address: 70 Wilton Road, London SW1V 1DE

Website: Visit restaurant website

Telephone: +44 20 7828 8931

A. Wong services a dim sum menu at lunch time; at dinner, a la carte as well as an 8-course tasting menu designed as a journey through the distinct flavours of China. Closed Sundays and Monday lunch.

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of A. Wong

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

13 November 2014

There isn’t sadly enough time to go into detail about just how the food at A Wong is unlike anything else I’ve tried, (…), but hopefully you can see by this point that it’s the kind of place that attacks preconceptions about Chinese food from all sides, and combines clever technique and cutting-edge gastronomic theatre to present a version of the cuisine that’s occasionally shocking (some Sichuan-spiced beef left us gasping for air), occasionally challenging (“Smoked duck and jellyfish and pork crackling salad”) but always, always great fun…

Read full review »
RichardVines

Richard Vines, Bloomberg

27 January 2014

I like to go there for lunch and order the entire dim sum menu, which may include a croquette puff where the usual taro is replaced by a soft-boiled quail’s egg; Shanghai dumpling, with vinegar injected into the casing; and a char siu bao pork bun that is honey-roasted, not steamed…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

9 December 2013

This was, however, outgunned by the most fantastic bowl of aubergines. Which were more lip numbing than the chicken, as well as squidgy, caramel sweet and smoky. I would eat these for breakfast, lunch, dinner and #fridgebuffet if I could…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

23 July 2013

I was impressed by A. Wong, which is clearly ploughing a different furrow from the usual Cantonese fare that we have become used to in London. I will happily return and see how the cooking develops, but the best dishes here were already very good indeed…

Read full review »

What the Critics say

RichardVines

Richard Vines, Bloomberg

27 January 2014

I like to go there for lunch and order the entire dim sum menu, which may include a croquette puff where the usual taro is replaced by a soft-boiled quail’s egg; Shanghai dumpling, with vinegar injected into the casing; and a char siu bao pork bun that is honey-roasted, not steamed…

Read full review »
Time_Out

Time Out Editors, Time Out

1 June 2013

Dim sum and snacks inspired by street food can be ordered by the piece, inviting anyone to pop in for a spot of daikon cake with wind-dried sausage and shrimp. Plump pork and prawn dumplings were the best we’ve tried, thanks to the flavour of high quality pork and the strip of airy crackling topping…

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The_Guardian

Marina O'Loughlin, The Guardian

27 April 2013

Scotch beef (the quality of ingredients is notable) comes with Yunnan truffle and fat, wriggly ho fun noodles. Even desserts, rarely a Chinese highlight, are showstoppers, particularly a cloud-light meringue stuffed with lime sorbet on lychee granita…

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giles_coren

Giles Coren, The Times

27 April 2013

On and on and on I ate. Brilliant stuff, traditional skills, modern applications, very modern environment, no annoying international fashionista flimflam… you know what this is? This is Modern British Chinese, and I think the first of it I have ever seen…

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Joe-Warwick

Joe Warwick (Metro), Metro

18 April 2013

At lunch, the supersized dim sum is the draw. Excellent pork and prawn dumplings come topped with pork crackling, and baked roast pork puffs gain points for their unusual cookie-like pastry. A hundred-year-old egg with tofu is made surprisingly accessible via a sweet chilli-soy dressing. A helping of classic crispy duck with plum sauce is as it should be…

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Grace_Dent

Grace Dent, Evening Standard

12 April 2013

The bland chicken in gong bao sauce with a side of powerfully spicy aubergine, then rib eye with Yunnan truffles and noodles featuring an unpleasant citrus kick…

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FT_logo

Nicholas Lander, Financial Times

22 March 2013

My first dinner here, of diver scallops with ginger and spring onions, razor clams with braised sea cucumber and Scottish beef noodles, was so good that I returned the following day with two friends for dim sum…

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LisaMarkwell

Lisa Markwell, The Independent

17 March 2013

That sweet-and-sour corn-fed chicken also works – I’m not sure whether to be disappointed at the lack of batter, but there’s pineapple (yay) and the tender pieces suggest decent poultry and a chef with a spot-on palate…

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AA_Gill

AA Gill, The Sunday Times

10 March 2013

We had Shanghai dumplings, pork and prawn dumplings, and clear shrimp dumplings, which were £1.30 apiece; they were also not terribly good…

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fay_maschler

Fay Maschler, Evening Standard

23 January 2013

The (tasting) menu is designed as a tour of China from Hong Kong dumplings to a Fujing dessert of snowball meringue with lychee granita and lime sorbet. (…) It was quite a showstopper for a dessert from a cuisine that usually retreats to a quiet mumble in that course…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

13 November 2014

There isn’t sadly enough time to go into detail about just how the food at A Wong is unlike anything else I’ve tried, (…), but hopefully you can see by this point that it’s the kind of place that attacks preconceptions about Chinese food from all sides, and combines clever technique and cutting-edge gastronomic theatre to present a version of the cuisine that’s occasionally shocking (some Sichuan-spiced beef left us gasping for air), occasionally challenging (“Smoked duck and jellyfish and pork crackling salad”) but always, always great fun…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

9 December 2013

This was, however, outgunned by the most fantastic bowl of aubergines. Which were more lip numbing than the chicken, as well as squidgy, caramel sweet and smoky. I would eat these for breakfast, lunch, dinner and #fridgebuffet if I could…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

23 July 2013

I was impressed by A. Wong, which is clearly ploughing a different furrow from the usual Cantonese fare that we have become used to in London. I will happily return and see how the cooking develops, but the best dishes here were already very good indeed…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

25 April 2013

Chengdu “street soft” (sounds painful) tofu was unremarkable other than the fact it was served in an irritating tiny glass bowl and contained too much soy sauce. Century egg had a really lovely flavour but for some bizarre reason was chopped up into tiny wibbly cubes which made it totally impossible to eat with chopsticks. And “pickled” cucumber were less “pickled” than “covered in sugary soy” but were reasonably pleasant…

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grumblinggourmet

Rich Major, The Grumbling Gourmet

22 February 2013

That classic shrimp har gau (…) came with an innovative twist, a protective bubble coat of sharp citrus and yuzu foam. That other stalwart pork and prawn siu mai came with its own welcome innovation, a tiny sliver of puffed pork crackling, texturally complimenting the freshly steamed and freshly made parcel. A grease free and delightfully crispy pork wonton completed the set, as delightful a dim sum experience as I’ve had in this country…

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