Asian
Creative, Desserts
$$
Review
Not your everyday dim sum at A Wong, two Michelin starred modern Chinese near Victoria, where chef Andrew Wong revisits and modernizes traditional regional Chinese recipes. Since taking over from his parents in 2012, Andrew, who studied anthropology, combines traditional family recipes with research into ancient culinary techniques. He celebrates the diverse flavours of China’s gastronomic heritage using a mix of Chinese and British ingredients. In addition to the dim sum served at lunch, more elaborate menus are available in the evening, but I personally prefer lunches at A Wong.
Closed Monday & Sunday
I've written more about my experience at A Wong — discover the full story in the Luxeat Magazine.
Editor’s Highlights
- Salt and pepper French beans fritters
- Pickled cucumber with pepper
- Sweet and sour pork rib with toasted sesame
- Steamed duck yolk custard bun