Is it possible for one restaurant to truly capture the essence of a cuisine as vast and ancient as China’s? Right here in Pimlico, A. Wong embarks on that ambitious journey. A. Wong might seem unassuming at first glance, but don’t let that fool you. This two-Michelin-starred restaurant is a love letter to Chinese cuisine, penned by chef Andrew Wong.
Wong, a third-generation London restaurateur, could have easily continued his family’s legacy of traditional Cantonese cuisine. Instead, he embarked on a culinary pilgrimage, immersing himself in diverse regional cooking styles across China. A. Wong’s menu is a testament to his dedication, featuring modern interpretations of classic dishes that span the length and breadth of China.
You won’t find the ubiquitous sweet-and-sour chicken balls here. A. Wong challenges preconceived notions of Chinese food, pushing boundaries with innovative dishes. Have you ever tried a “Why We Don’t Eat Shark Fin Soup”? This thought-provoking dish utilizes agar to mimic the texture of shark fin, raising awareness about the destructive practice of shark finning.
Andrew Wong’s culinary journey is as fascinating as the food he creates. He abandoned a career path in chemistry at Oxford University to revitalize his family’s restaurant business after his father’s passing. His dedication to honoring his heritage while innovating for the future has earned A. Wong the distinction of being the first Chinese restaurant outside of Asia to receive two Michelin stars. A. Wong invites you to experience the true essence of Chinese cuisine, a journey for the senses that celebrates both tradition and innovation. Be prepared for a symphony of flavors, textures, and aromas that will leave you craving more.