A.Wong, SW1

What you need to know: A.Wong is holds 2 Michelin Stars, and offers 3 tasting menus and a la carte dim sum. I would recommend a tasting. If you’re in a party of 2 or less I strongly recommend requesting seats at the bar where you can enjoy the kitchen theatre. It can be difficult to book a table, but cancellations are posted every so often on their Instagram Page.

Verdict: One of the best dining experiences in London, and to date my favourite Chinese restaurant (China Tang and Kai closely following. Days later I find I’m still recovering from the most impressive dim sum tasting for lunch – 14 courses of amounting to not much more than a bite each – but every bite a true joy to eat. Chef Andrew Wong himself stands at the helm of the kitchen making sure nothing leaves the pass that isn’t short of perfection.

My personal favourites from the lunchtime tasting:
– “Memories of Peking Duck”. Class at the front, party at the back, Chefs luxurious take on the Chinese classic.
– Isle of Mull seared scallop and honey glazed Iberico pork cheung fun. Another Wong reinvention – a textural masterpiece, combining the finest crisp pastry with sweet scallop and pork – bought to life by a dash of chilli sauce.
– Won Ton with garlic, chilli oil, soy poached yolk. Less a reinvented classic, more a classic made as perfectly as a human could make it. Big, bold, borderline spiritual.
– Shanghai steamed dumpling with the vinegar inside so as to give you the perfect amount.
– Xian lamb burger with sesame, coriander, chilli, and Xinjiang pomegranate. A build your own “burger” of pulled lamb and aromatics piled into a pillow soft bun.
– 999 layered scallop puff with XO oil. The best thing on the menu, and the most tasty bite of dim sum I’ve experienced to date.
–  Isle of Mull seared scallop and honey glazed Iberico pork cheung fun Isle of Mull seared scallop and honey glazed Iberico pork cheung fun Isle of Mull seared scallop and honey glazed Iberico pork cheung fun. The sort of course that could tempt vegan. Squished between chopsticks and devoured whole. Crisp pork fat, with sweetness and acidity from plum and a little truffle because that’s how A. Wong gets down. Yum!
– Steamed duck yolk custard buns. The lightest buns that ooze rich, bright yellow custard when pulled open. Not too sweet. Not too anything. Perfection.

I appreciate this list amounts to more than half of the tasting menu but it was really that good – should you go for a la carte dim sum, you can’t go wrong with any of the above list. Service was mostly very good, although a little clumsy at times. The room is comfortably uncool.

It’s a very strong recommendation from me. My expectations were high (this is a restaurant with an amazing reputation), but this was truly a meal to remember – and one I can’t wait to repeat.

Sabrina Goodlife