On an unassuming road near Victoria Underground Station, this Chinese restaurant takes diners on a whistle-stop tour of China’s greatest gastronomic regions.
70 Wilton Road
Victoria, London
Contact Details
  • 0207 828 8931
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  • A Wong
    70 Wilton Road, Pimlico, en-GB, Victoria, London, SW1V 1DE
    0207 828 8931
    Restaurant reservations
    Open Table Logo

    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.

    Three things you should know
    A Wong also offers a Peking duck feast, which must be ordered forty-eight hours in advance. The kitchen makes its own Peking duck in-house, before serving it as part of an eight-course banquet.
    Unlike many other Chinese restaurants, A Wong puts as much effort into its desserts as its savoury dishes. There are three desserts on the menu which combine Chinese flavours with the technical precision of French patisserie.
    One of Andrew’s main aims is to educate the British public about the diversity of Chinese cuisine across the huge country, and waiting staff are incredibly knowledgeable about some of the more unusual or unheard of parts of China.
    A Wong
    70 Wilton Road, Pimlico, en-GB, Victoria, London, SW1V 1DE
    0207 828 8931
    Restaurant reservations
    Open Table Logo
    The Chef

    Andrew Wong

    After a tour of the kitchens and restaurants of China, Andrew Wong returned to his parents' restaurant in London and transformed it into a temple of regional Chinese cuisine. He now offers diners exciting new tastes and flavours from the country, brought into a fine dining atmosphere thanks to his classical training. Growing up, Andrew Wong would have preferred to be anywhere in the world apart from his parents’ kitchen. The majority of his childhood was spent behind the scenes of the family restaurant, Kym’s, which served up the standard Cantonese fare found at the majority of Chinese restaurants across the UK. He ‘escaped’ to Oxford University after school to study chemistry, but was kicked out after a year and a half – he then enrolled at London School of Economics to study social anthropology, planning to leave the world of hospitality behind, but the death of his father meant he returned to help out his mother with the running of the restaurant. It was while working in the restaurant that Andrew realised there were huge connections between food and culture, and he began to take an interest in the traditional cuisine of China. He decided to enrol at Westminster Kingsway College to gain a grounding in cooking – taking evening classes while helping out in the restaurant and completing his studies at LSE at the same time – and started to think about the direction the restaurant could take. Instead of cooking the same old anglicised Cantonese dishes that could be found in every other Chinese restaurant, Andrew decided to do something different – and spent the next six years working on a concept for a place that would explore, educate and shed light on the regional cuisine of China.