A Wong is chef Andrew Wong’s homage to the diverse cuisine of China. What was originally Kym’s, his parents' restaurant serving standard Cantonese food, was transformed into A Wong in 2013 after the chef went on a culinary tour of China and brought back with him an arsenal of culinary knowledge.

Today, the menu combines the cooking techniques, ingredients and flavours of regional China with fine dining. Dishes from Xinjiang in the west sit alongside Jiangsu-inspired flavours and specialities of Yunnan. Almost every one of China’s provinces is represented in some way, which makes the menu much more exciting and refreshing than those found in the majority of other Chinese restaurants, which tend to specialise in Cantonese cuisine.

The restaurant itself – which won a well-deserved Michelin star in 2017 and a second in 2021 – is built around an open kitchen, which means diners can experience all the sights, sounds and aromas the fast-paced environment can bring. The jet-engine-like wok burners can stir-fry ingredients in seconds, and those wanting to get close to the action can book seats right at the bar, giving them a chance to chat to the chef as he prepares the dishes.

Downstairs there is the Forbidden City Bar, a much darker and intimate space compared to the bright, open restaurant above, which is ideal for tasting a few of A Wong’s signature cocktails. The drinks themselves represent various provinces of China, and are designed to be paired with snacks from the bar menu. G&T fans can try the restaurant’s signature gin, infused with Sichuan peppercorns and orange.

The main menu changes throughout the day – at lunch, there is a full dim sum offering which is priced per piece, whereas dinner takes a more formal à la carte route. Those wanting to experience the full wealth of Andrew’s knowledge can opt for the ten-course Taste of China menu, which showcases the flavours found across the country.