A. Wong, short for Andrew Wong, is named for the chef/anthropologist.  With a 2 Michelin star rating, they serve dim sum at lunch Wed. – Sat and “Taste of China” dinner Tues. – Sat.  According to their website, it is the first and only Chinese restaurant outside of Asia with 2 stars.  The place is spread around an L-shaped counter with tables on either end and some outside tables available when weather permits.  The large wood tables are well spaced and we were the recipient of their one table that is embossed with 2 Michelin stars.  This is a real source of pride to them as you’ll find Michelin men statues placed around, even in the bathrooms.  There are tons of people working here but the service felt hovering.  The dim sum menu is on the table when you sit down and they ask you to submit your whole order, although you can add later so that was strange.  The items are charged per piece, except the Peking Duck which was to be shared.  Overall the food was very decorative but not special enough to merit the pricing.  I thought they would have more individual sauces to go with items but instead, you have the container of hot sauce and some mild fish sauce which you can use on everything.  The Char fun did come with a sauce that we elected to keep and use on other items.  It was a disappointment in that I thought it might be more unique.

Set-Up

 

Food

Hot tea was served in a wine/water glass with Goji berries on the side if you wanted to toss one in.  The pots it came in were ridiculously small and the glass was too hot to handle.

 

Rabbit and carrot glutinous puff looked like a fat small carrot.

 

Isle of Mull seared scallop and honey glazed Iberico cheung fun were good and had the best sauce.  Really messy to eat because the thin crisp pastry collapsed.

 

999 layered scallop puff with XO oil was another messy one to handle.  Pretty but dull.

 

Honey roast Iberico pork croustade with liquorice and dehydrated raspberry was okay according to my husband.  I didn’t want all the raspberry dust.

 

Shanghai steamed dumpling, ginger infused vinegar were like a soup dumpling.  Filled with chicken broth they did not fit in the spoon they served them with , but there was a good strong ginger essence.

 

Clear shrimp dumpling, sweet chilli sauce, rice vinegar cloud was a plain shrimp dumpling, Har Gau, topped with foam.  Okay.  They were served with Pork and prawn dumpling, pork crackling, black bean relish were their version of Siu Mai and okay but not that savory.

 

Laughing Buddha bun was a steamed bun filled with a light bbq pork.

 

Wild mushroom and truffle steamed bun was another steamed bun filled with a fairly flavorful mushroom filling.

 

Chinese chive pot sticker dumpling with hot and sour sauce were 2 small piles of egg and chive on a large round thin crisp rice flour thing.  Problem was they didn’t say if the bottom was to eat or not but turned out to be so greasy we passed on asking.

 

Black pepper beef wispy pastry with tamarind and dried shrimp caramel had some sauce underneath that helped the flavor.  The pastry disintegrated with handling but it was well seasoned inside.

 

Crispy aromatic “Peking duck”, London 1963, sticky rice, cherry smoked duck and pancakes was a fun and tasty throw back.  The duck was on top of the rice.  It was shredded for us at the table and mixed in with the rice.  Alongside were 6 thin and soft pancakes to roll it in.  A large paint brush was in a jar to use to spread the plum sauce on the pancakes and a plate of thin cucumber slices and onions.  Additional dishes of salt and ginger were also available.  It was very good and plenty to fill the pancakes.

 

Steamed duck yolk custard bun was filled with very runny custard.  The bottom of the bun had been nicely crisped and it finished the meal with a bite of sweetness.