A Wong
What they say
“I want to make people happy and make sure everyone in my restaurant is having a good time. On top of that, if I can get people to try new things and perhaps look at Chinese cuisine differently, I consider that a success. Chinese food is naturally low in waste and is known for utilizing all parts of the produce, for instance chicken feet or blood. We use a lot of dried ingredients, too, as well as pickles and ferments so next to nothing gets thrown away.”
Signature Dishes
Shanghai steamed dumpling; egg custard bun; and soy chicken.
What we say
The first truly modern British Chinese restaurant, this place sources topquality sustainable produce from local and British suppliers – almost unheard of in the genre. A Wong makes provenance a high priority with a strong understanding of sustainability in seafood and informs customers of this on menus. Most importantly, this is a secret favourite of the best restaurant critics and is where they go on their own money.
What
An innovative take on traditional Chinese cuisine showcasing the diversity of China’s food culture
Who
When
Address
Telephone
Website
Bookings
Price guide
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