Reviews A.wong

What an experience!!
Went there with my gf and sat at the bar facing the kitchen, ordered every single item from the dim sum lunch menu and loved almost all of them !
I’m going there every time i’m in london, that’s for sure..

This is probably the highest rising restaurant in town at the moment complete with a recent Michelin star. London has generally been quite poor in Asian food for me however the high end places seem to have good offerings. The now closed HKK was my first taste of this finer cuisine in London many years ago and I hoped A. Wong would be the second.

I'm not a massive fun of dumplings - the bread and butter of this restaurant - but with that being said I quite enjoyed my Friday lunch here. Small space, but tables fairly distributed, me and my guest had a sampling of some of their dumplings, but boy they were quite good!Try the foie gras sticky sesame dumpling and the crispy duck with pancakes!

Plenty of posts will be coming up in the next couple of days as I try to catch up with all the eating that I have been doing. As part of my birthday celebrations, the ‘Pies’ were kind enough to take me for lunch at a restaurant of my choosing in London. After much discussion, the consensus was to go to a Chinese restaurant, so we could partake in some noodles. It is Chinese custom to eat noodles on a birthday as it represents ‘long life’. This is when we then decided on A. Wong, a restaurant I have been meaning to go to, and have heard plenty of good things about from Felix and Kang. Chef Andrew Wong actually read Chemistry at Oxford University and Social Anthropology at LSE before setting out to cook in a kitchen. He subsequently went to Westminster Kingsway Catering College, and after a 6 month tour around China, took over the family business presenting his own style of modern Chinese cuisine.

Located just around the corner from my flat in Victoria, and much lauded by bloggers and critics alike, I’d been meaning to visit A. Wong for a long time. One sunny lunch time the opportunity finally arose and I made the short ten minute walk to the innovative Chinese restaurant on Wilton Street. At lunchtime the restaurant serves a dim sum menu and each heavenly piece can be ordered singularly, meaning that you can try as much as possible…and trust me you’ll want to!

Last night I had a delightful evening with friends at A.Wong in Victoria. The food was perfect, every dish was mouth-watering delicious, I loved the modern twist on your normal prawn crackers. Service right from when we arrived was excellent, all the staff are super friendly and helpful. Possibly one of the best meals I've had recently.

Modern twist on a traditional dim sum! Dim sum is normally served in a portion of 3 or 4 but at a.wong it's is mainly 1 per portion so you get to try more stuff! No sharing needed! The food is really tasty and it is nice to see how they incorporated some new component into the dish. However the menu isn't easy to understand, personally I prefer having photos... Service was good and the place was comfy but I would recommend booking in advance especially for weekends.

The first to arrive was the Shanghai steamed dumpling, ginger infused vinegar.  I ordered two pieces of these as I knew we cannot share this nor would I want to share this,  When we usually have Shanghai steamed dumpling, we will need to dip it into vinegar ourselves, however A.Wong has infused the ginger vinegar into the dumpling which means that this was super juicy and you will need to pop this into your mouth all in one go! Remember to pinch the top of the dumpling with your dumplings and not the middle part to ensure you won’t pop the dumpling and spill the juices!

restaurant was quite busy when we arrived but service was very fast. And food definitely yummy!!

We ordered sweet and sour Ron to start with and the chengdu tofu. The tofu especially was sublime - served in tiny cup, very pretty. Taste of tofu was so silky and the balance of flavor and texture was fantastic.

For mains we had Singapore noodles, Sichuan aubergines and the chicken wing stuffed with prawns. All of them were very tasty. Particularly like the chicken wings - already deboned and when u bite into them - surprise surprise .. Prawns inside.

Only thing to note is the portion size is quite small.

Best Dim Sum in London. This has to be the best dim sum is London, the quality is amazing and presentation is outstanding. Even my 4 year old daughter loves it here! You can order by the dumpling so it easy to accommodate different tastes. For fun get the chocolate banana desert thing.

Great food. Good quality fresh ingredients - authentic Chinese food , expertly cooked. All food was freshly cooked in front of us - The atmosphere was relaxed and informal.

This is now one of my favourite Chinese restaurants in London. I absolutely love it. My friend Paul, who beats me in knowing where the new trendy and good restaurants are in London, took me out for dinner here. A Wong is located in Victoria and owned by Andrew Wong (hence the name) who works in the kitchen and runs the place with his wife who seats and takes care of guests. Andrew’s wife had just given birth so I did not see her during my last visit. I saw Andrew though, working hard in the open plan kitchen (so rare for Chinese restaurants to have a trendy modern open plan kitchen) and he was lovely and had a conversation with us in the middle of his cooking. Andrew at first studied chemistry at Oxford before becoming a Chef and he has travelled and worked in China. The food and the menu are seriously exciting. You can order food a la carte, from

Believe it or not, there’s now a tasty little restaurant within five minutes of Victoria station that’s starting to change Londoners’ perceptions of Chinese food...

While the service was a little slow, the quality of the food more than made up for it – i’ll definitely be back for more! It’s a welcome addition to the neighbourhood and I can’t wait to sample the rest of the menu!

Stand out dishes for us included: the refined ‘100 year egg’; the ‘shrimp dumplings’ with a zingy citrus foam and the ‘prawn balls with chilli and abalone’. The desserts were the best I’ve had in any Chinese restaurant.

We went to another Asian restaurant for more Dim Sum. This time A Wong in Victoria. Modern twits, techno music, a bit empty for Saturday lunch, dim sum menu only at lunch, service a bit slow but probably due to the presentation of the dishes, which was spot on

I'll be back, if not for the tasting menu, certainly for a more detailed examination of the evening menu and some more of that super sized dim sum. The sun was out, and the open plan airy space will be gorgeous come the summer. Let's hope that the locals can tear themselves away from Nando's and the infinitely inferior Dim T just up the road and support the new kid on the block.

Londoners, here’s a chance to Taste Macau. We get to experience this unique centuries old fusion cuisine at A Wong where Macanese Foopd Ambassador Florita Alves has collaboration with Andrew Wong to create an 8 course tasting menu.

The Macau Tourism Board held a lunch to preview this menu recently. At A Wong, the main dining room is packed and oddly, I catch a few odd snatches of Cantonese conversations. It appears that among the guests at this lunch to launch the Macanese menu are some transplanted Macanese and representatives of the Macau community. For a moment there, I thought I was back in Hong Kong.

When I lived in Hong Kong, I used to visit Macau just to play golf. I don’t remember ever having a typical Macanese meal when I visited Macau. This would be a new experience for me.

About Macanese cuisine

Macanese food a true fusion cuisine, a result of the Portuguese explorers making strategic trading ports en route from Europe in Goa, Melaka and Macau during the spice trade. Macau was a Portuguese colony for several centuries and was one of the last remaining ones until their handover back to China on 20 December 1999. The first Macanese woman was a Malaysian woman from Melaka. The influences can be seen in some of these dishes on the lunch menu. There is still a strong Portuguese slant to some of the dishes and the liberal use of olive oil for cooking.

Macau does not have a large population but their community keeps their old cultures and traditions alive with many festivals. A lot of the locals left prior to the handover back to China but like Hong Kong, many have returned. Macanese cooking is kept alive by grandmas and mothers cooking with their daughters for these events. Recipes are still passed down by word of mouth through the generations.

The 8 course tasting menu was designed to showcase dishes which epitomise Macau and is served tapas style. The highlight of the lunch menu at A Wong was the African Chicken dish, a richly flavoured succulent chicken. It is usually marinaded in the spicy sauce for over 24 hours before being cooked.

The Bacalha married a Potruguese ingredient with Chinese Dim Sum techniques, resulting in a very tasty dumpling. Gambas a Macau, smothered in garlic was an easy winner.

Loved the pudding of the Pasteis des nata wiht flaky pastry and the coffee jelly with coconut pudding was a great combination.

If there was one cuisine I'm still not quite up to scratch with, or knowledgeable about - it's Chinese food. I think in part it has something to do with the the takeaways and cheap 'British style' Chinese restaurant that are still abundant in London. The cuisine has so much more to offer, and every time i dine at a Chinese restaurant with a Michelin star, cutting edge chef in the kitchen or just street food snacks which are new to me - i realise i haven't seen anything yet. But I'll make it my mission to do discover it all, in the name of food.

A.WONG as the name suggest, is named after the chef behind the kitchen, Andrew Wong - who took over the restaurant from his father a year or two ago now. Since then, i keep hearing only good things on Twitter and social media - i just had to check it out myself. Pitted along the Wilton Road in Victoria, which is probably the most filthy and uncharacterizable part of the area - the slum of Victoria if you like. The one thing that does of course help this restaurant stand out from the crowd, is its delicious dim sum.

Now, there is no point in beating around the bush but the dim sum here at A.WONG is bloody good, some of the best I've eaten in London. But - there is no doubt a lot of room for improvement, and i think the chefs here have all the skill needed. Looking at previous reviews, it seems that even monthly the restaurant is only improving as time goes by. Our epic lunch time divulgement started with some prawns balls with abalone (perhaps the oddest thing I've ever eaten) and a light chilli vinaigrette. They were a one bite of beauty.

The next mouthful of food was such a delight that if you don't order enough of it- the pleasure can end far too quickly. And that's something you won't want to happen. Crab, seafood and bean curd cannelloni with pickled cockles. All paddling away in a soy based sauce - it was heaven. Quite literally, one of the best dim sum dishes i have ever eaten. Loads of different textures, a ton of seafood and bags of flavour - what a dish.

Pork and prawn dumplings, which are concealed below a thin layer of pork crackling was actually one of the least exciting dishes of our lunch. The crackling was inventive, light and airy but the dumpling just didn't quite have all that flavour i was hoping from it, especially compared to all we just ate.

Social media had a particular love for the sweet and sour Blythburgh pork ribs but I'm afraid my love affair wasn't quite the same. The sauce marinade was excellent - delicate and rich with a real depth of flavour but the meat was a little chewy and didn't come away from the bone as easy as I'd hoped.

Hungry? Read more - http://www.londonfoodaholic.co.uk/2014/04/review-awong-wilton-road-victoria.html

‘Oh, you’re joking. You are joking. Why didn’t you tell me?’; cue the accompanying dramatic fall of head into hands. This was the response I received from Zeren Wilson of Bitten and Written when I informed him that, upon recently finding myself in the barren culinary landscape that is Victoria, I was stumped as to where I could go for a good lunch.

A quandry easy in which to find yourself in this part of town. During lunch and the commute the streets ripple with pressed-for-time suits, fading to an equally boring lull for the remainder of the day. It has a big train station, a massive bus garage, a few huge glass-fronted offices, seemingly unending runs of Wicked and Billy Elliot at the Victoria Palace and Apollo Victoria theatres, and some not-too-terrible fashion stores.

By way of places to eat, it’s about as dry as the eastern Sahara: ubiquitous sandwich and coffee chains, Giraffe, Dim T, Yo! Sushi, a Sainsbury’s ‘Market’ (whatever that is) - it’s all underwhelmingly meh. Except, that is, for A. Wong on Wilton Street.

‘A. Wong. A. Wong! You should have gone to A. Wong; it has some of the most innovative modern Chinese cooking in the city. You need to go for lunch, for the dim sum lunch.’ As Zeren continued to lament over my missed opportunity, I feverishly finger-swiped my way through my Google calendar to find a free lunch spot. To reinforce the decision, and by some well-placed coincidence, both Richard Vines and Andy Hayler tweeted about visits in the following days. Bumped to the top of my restaurant hit-list, it was.

The name above the door is that of London-born Andrew Wong, a chef that has travelled and worked in China, and responsible for transforming the old family restaurant (known as Kyms) into the slick, double-fronted, bright-eyed offering it is today.

The kitchen has moved away from well-represented British-Cantonese cuisine, now focussing on creative dim sum and regional dishes. It is both open and fenced in by a bar propped up mostly by solo diners in for a quick dim sum fix, with the tabled-seating available generously spaced. Each morsel from the 25(-ish) dim sum plates offered at lunch are individually priced allowing for relaxed and unfettered finger-pointing at whatever dumpling takes your fancy. And most, if not all of them, will.

Pork and prawn were delicate siu mai embellished with a light and crispy pig skin hat. Scallop puffs on a beach of pearly tapioca powder looked like burnished-orange flowers mid-bloom, drizzled with potent XO sauce, revealing succulent meat within. Balls of sticky sesame foie gras were so near-perfectly round that on delivery, one duly rolled off onto the table; quickly administering the 3-second rule for fear of a waiter meltdown, they had a pleasing chew but there was little detection of fattened liver.

Quail egg croquette puffs on scattered crispy seaweed concealed still-runny yolks beneath golden quiffs of light batter, accompanied by a really good and salty ginger and spring onion dipping sauce; one of my favourites. Shanghai steamed dumplings placed on spoons were consumed whole, the thimble of ginger infused vinegar within released in the confines of the mouth - also very good, although the Taiwanese has had them with slightly thinner skins (in Hong Kong).

The unmistakable aroma of a truffle dumpling registered with our olfactory bulbs before the basket reached the table - Yunnan mushroom and pork sporting generous gratings of the black stuff - a touch of earthy and very well-received dim sum indulgence. Crab, seafood and beancurd cannelloni with pickled cockles, whilst a picture, didn’t match the rest of the offerings.

The dandan noodle dish with striking egg-yolk colouring was like an Asian bolognese with a rich minced beef sauce and pickled vegetables; the type of food where, anything less than bringing the bowl up to your lips to sink the last bits of gravy, would be an insult.

Then there was a chocolate sphere concealing tobacco smoked banana, revealed with theatre as the shell disintegrated under the hot soy caramel sauce poured over it; accompanied by a nutty scattering of crumble, it’s just about everything I look for in a dessert. A playful plate of coconut ice cream, glutinous dumpling, apple, pandan jelly and peanut cream came furnished with some candy floss and was too, very agreeable.

I now understand the flurry of recognition associated with A.Wong - not only are the things coming out of the kitchen very good indeed, they’re different. I haven’t had dim sum like this before, and the Taiwanese (who has had a great deal in her time) declared it as ‘possibly some of the best I’ve ever had’. Not to mention that during our visit a photographer from Tatler Magazine was snapping away for their 2014 restaurant guide. With accolades piling up all around, Andrew and his team are set to go places. I’ll be returning for the few remaining dim sum I didn't gobble on my first visit, and that 10-course tasting menu.

Liked lots: dim sum, dandan noodles, desserts, full view of Andrew and team in the kitchen, individual and very reasonable pricing of dumplings, more unusual ingredients, waiting staff, a corker in an otherwise quagmire of poor eateries
Liked less: seafood cannelloni
Good for: great takes on classic dim sum, venturing to Victoria for, business lunches, lunch on a whim (sit at the bar), great bites before embarking on a long train journey, dates, view of the kitchen (sit at the bar)

My rating: 4/5

"I find your review way out of kilter with the meals I have eaten there, as well as several friends. Maybe they did have a bad day. Why not try again?"

This appeared below my post on A Wong from April last year, based on a visit shortly after it opened. In itself, comments like this are not unusual - you're never going to get a complete consensus about a restaurant (not even Tayyabs) and under ordinary circumstances I would have shrugged my shoulders, carried on and never gone back to A Wong. Each to their own, no harm done, let's move on.

Except in the 18 months since my visit, the one thing London hasn't done is move on from A Wong. What was once a murmur of happy contentment from early adopters has turned into a roar of overt approval, from critics, foodies, close friends, basically anyone ever taking the time to eat there. But chief amongst these influencers, as far as I'm concerned, is wine expert and general restaurant spod (I'm sure he won't mind me saying) Zeren Wilson, whose instagram feed from countless dinners there is as good an advertisement for the place than pretty much anything else.

So finally this week, breathlessly expectant along with my five other dining companions (all the better to cover more of the vast menu), I returned to A Wong. And with any luck over the next few paragraphs I'll give you some of the reasons why it's pretty much the best Chinese restaurant in London.

Of course, most of those reasons are the food. It's all about the details, such as these two different types of chilli oil, one with tofu and one with some kind of seafood I think. To dip in them, house prawn crackers like nothing you've seen before, studded with interesting spices, topped with finely-diced cubes of astonishing pickled vegetables. Pickled vegetables are something that A Wong does very, very well indeed.

Two whole, soft, sweet steamed Scottish langoustines which would have been swoon-worthy enough even if they hadn't been a bargainous £3 each. You can barely find them much cheaper wholesale, and even if you did, would you be able to cook and present them as well as this? I doubt it.

These miraculous dumplings, Shanghai steamed with ginger vinegar, contain - it hardly seems possible - a pork soup, which releases its complex, fragrant flavour once you've carefully hoisted them out of the steamer (hint: use the spoon) and burst them in your mouth. Alongside, as part of the dim sum trio, are these prawn and porky things each topped with a square of crackling and more pickled veg, and prawn dumplings coated in a clever vinegar-citrus froth which rushed through the sinuses like Vicks Vaporub. Could these really have been the same items I dismissed so easily as "frothy spittle" back in April?

We were only just getting started. "Honey roasted foie gras with candied pork jerky and pomelo" looked almost like a Simon Rogan presentation in its thick earthenware bowl and use of form and texture, but no clever technique came at the expense of taste. The foie was declared by more than one of our group to be the best they'd ever eaten, and it's testament to the quality of yet more amazing vegetable pickling that the neat curls of carrot brought just as many gasps. This was clearly world class stuff.

Even the nominally "straightforward" dishes still impressed. Singapore noodles had a lovely deep flavour from a clever "shellfish vinaigrette" and little bits of crunch on top for texture. And barbecued lamb chops, coated in a spice mix that would be the envy of any Whitechapel grill, came with a chilli and pomegranate salad, shades of the Indian subcontinent.

And the desserts! An afterthought in most Chinese restaurants, but here a chilli roasted pineapple with Sichuan pepper ice cream came topped with an impossibly light ball of marshmallow of some kind, and "tea smoked banana, nut crumble, chocolate, soy caramel" was pure theatre, a sphere of chocolate collapsing dramatically into a sweet, rich puddle of banana and nuts as sauce was poured on top. Both technically impressive, and a joy to eat.

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, and I'm sure I possess very few of the skills to sufficiently explain why even if there was, 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.

As for what's happened between my first visit and now, who knows. Perhaps they did have a rare "off day" that some have suggested. Maybe I accidentally chose all the dishes that have benefitted from tweaking and improvement over the last 18 months. Perhaps - and I have to allow for this possibility - perhaps I was just plain wrong. But really, it doesn't matter what happened the first time, because all that matters is what's happening now. If there's a single more innovative, exciting and enjoyable way to enjoy Chinese food in London I'd be very surprised indeed.

10/10

**Huge thanks to Grant Hawthorne for organising such a brilliant evening, and to Adrian, John, Dave and Julie for being such great company. For yet more photos of yet more of the menu we ordered that night, here's a Flickr set.**

---April, 2013---

Under ordinary circumstances, I would applaud anywhere trying to do something different. God knows London already has enough places whose ambition runs no greater than to do what MeatLiquor/Hawksmoor/Polpo are doing, only with bigger profit margins, and genuine innovation is generally to be welcomed. A Wong are, for better or worse, genuinely innovating, and the meal I had last night was, in all kinds of ways, unlike any I've had before.

But innovation comes with associated risks. It's all very well convincing yourself that what the world is missing is a Surströmming Hot Dog stall or a Polish-Mexican Bistro, but overestimate your customer base's capacity for experimentation and you could be staring down the barrel of humiliating failure.

A Wong is not - quite - a failure. But where it is experimental, those experiments are more likely to shock than delight, and where it is more mainstream, it can't compete on price. Take a dish of "Yunan fried cheese", for example. I use the quotation marks deliberately, as had I not been assured by the menu that this was a regional Chinese delicacy, I would have quite naturally assumed it was a block of halloumi cheese. Because that's literally what it tasted like.

But let's assume for the sake of argument that it was, in fact, a regional Chinese delicacy and not a small slice of the kind of thing you can pick up in Asda, because this may explain why they saw fit to serve it accompanied by a small bowl of salt. Now, I don't know about you, but the first thing that comes to mind when eating some halloumi - sorry, "Yunan fried cheese" - is not "if only I had a small bowl of salt to dip this in". It's "blimey this halloumi is salty". This may be how they do it in the Yunan, but I'm not convinced. Not convinced at all.

At the other end of the experimentation scale is something titled 'Seaweed'. Given the price point - £3 - and the unpredictable nature of offerings elsewhere on the menu, you may be forgiven for expecting a little more than a small pile of the kind of sugary deep-fried cabbage available in every Chinese restaurant in the country. But that's exactly what arrived. Don't get me wrong, I love the stuff, but it's hardly cutting-edge.

Everything else fell somewhere between those two extremes. 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.

Far less edible was Gong Bao chicken which was so utterly drowned in Sichuan peppercorns it was like eating a bowl of liquid mercury. Too often Sichuan dishes are toned down in London but the other extreme is just as unpleasant - this was completely unbalanced and pretty careless. And a small "dim sum" taster showed some skill, I just wish they hadn't seen fit to coat one of the dumplings in a layer of frothy spittle; if they thought it was an improvement, they were wrong.

But there were a couple of dishes that - annoyingly for a food blogger trying to make his mind up one way or other about the place - showed flashes of genius. Steamed-to-perfection seabass spiked with ham was, if you ignored the hideous grease-soaked deep-fried pieces of skin on top, proof that someone in the kitchen knew how to properly treat a piece of premium fish. And razor clams, sweet and fresh and studded with dainty discs of salami, were similarly impressive, and with two large specimens for £5, something approaching value.

So I can't, and I won't, totally write off the place. For one thing, plenty of people whose opinions on restaurants are pretty reliable have nothing but good things to say about it so there's always that chance that I somehow chose the ten worst items on the menu or that the kitchen was having a disastrous off-day. There is that chance. But £40 with a couple of beers each in a soulless, beige room plagued with airflow issues (it was like having dinner in a wind tunnel; I found a terrified child trapped in the corridor to the toilets because they couldn't prize the door open) is not an experience I'm in a hurry to repeat. As fearless experiments go, A Wong had me longing for the mainstream.

4/10

Wonderful, my favorite Chinese restaurant of all time, new food, whole new place absolutely fantastic

Andrew and team made us feel very, very special during our dinner at A. Wong. They had written my girlfriend a personalised happy birthday card, with the whole team signing on it. The food was presented really well, in a traditional Chinese sharing dining manner. The food was flavourful, diverse and well cooked. Couldn’t complain about lack of truffles, caviar and wagyu beef. The interior, despite it being a 2 Michelin starred establishment, stays true to its Chinese diner roots. The food, whilst elevated, feels authentic, and Andrew coming out the kitchen to talk to us about the menu and what inspired him to build it the way it is, was the cherry on top. Service was personal, wine list was extensive, and food was to die for. Need to visit again for the dim sum lunch experience.

This was our first Michelin Star meal and we were blown away. We had the A Touch Of Heart lunch menu and the flavours were truly incredible. We hope to come back for the dinner menu soon.

I understand some of the other reviews about the lead up to actual reservation being a little impersonal (1.5 hour slot, quite a high minimum spend, not catering for food allergies etc). But by the time we walked through the doors it’s a high quality service (and we were asked if we had any dietary requirements after all!) and all is forgiven. Food was great. We were recommended between 9-10 dishes. Which was spot on. Nice little carafe of Riesling and a couple of cocktails. £125 a head. Highlight for me was the clear shrimp dumpling with “rice vinegar cloud”, honey roasted Iberico croustade … and the steamed duck yolk custard bun for the finale! It’s a special occasion place for sure … pricey but considering the quality of the food and that it is 2 ⭐️ ⭐️ … kinda makes sense.

😍💖Wow. The flavours. The choice. The presentation. The service. Im so grateful to my wonderful partner who managed to get a booking here. We got the lunch. It was stunning. The waiters were charming. The bamboo noodles was my favourite, i think. Urgh and the smacked cucumber. And the wonton dish. The atmosphere at the bar (where we were sat) was a bit overwhelming as there was constant service traffic, and we were right in front of the entrance door.

I am always worry about Michelin starred Chinese restaurants outside of China, they are usually just expensive and not authentic. So I have put off coming to A Wong for ages. Some dim sum dishes are good, but some are Westernized that just doesn’t taste right. The winner of the day is definitely the Xiao Lung Bao and it is better than Ding Tai Fung, the worst dim sum on the menu is the Cheung Fun with black bean sauce, the rice skin was too thick and the sauce is over powering and you can’t taste the prawn nor the asparagus, the crab main was also a disappointment, Wagyu beef fried rice has no love and under season, don’t bother to try the Hau Gau nor siu mai, they are just expensive and nothing special. If I come back next time, I will just order loads of Xiao Lung Bao, for our monthly dim sum craving, we will just stick to our regular place

Four of us enjoyed the Taste of China evening tasting meal a few months ago and I’ve been meaning to drop a review for a while. It was magical, from the narration, to the education in Chinese food, to the glorious taste bud work out. The thought and care that has gone into this experience is obviously immense. Textures, smells, mouth feel and TASTE we topped with the visual feat of the presentation. We chose the deeply intuitive wine pairing, and all rolled out of the restaurant like very happy weevils. I will definitely do this again, brilliant!!!!

Hats off to the chef and team for the excellent experience and modest, non pretentious attitude. He really took us on a journey from his childhood memories to all his China trips and the flavours travelled us to all those spaces. The spices, techniques, flavours were all impeccably bound together and resulted in unique dishes that provoked feelings. The wine pairing was excellent, as well as all staff. The chef was always in the front line, working with the team with polite dedication. The space is so different from other michelin restaurants that enjoy exposing their avant gardness, it was rather his childhood home, much more modest and true. Thank you for the amazing experience!