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. The restaurant itself – which won a well-deserved second Michelin star in 2021 – is built around an open kitchen. 

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. The main menu changes throughout the day – at lunch, there is a full dim sum offering 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.

Ideal For

Modern Chinese cuisine

Signature Dishes

Crab claw with cured scallop and wasabi; sweet-and-sour corn-fed chicken with smoked meat and marinated pineapple; ‘gold fish’ dumplings with seared foie gras, dried pork and chive-flower oil.