A. Wong
A. Wong
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SquareMeal Review of A. Wong

Gold Award

“Simply the best modern Chinese food in London”, insists a fan of Andrew Wong’s “inspirational” Pimlico restaurant, while another convert reckons it’s “the most exciting Chinese to open in Europe since Hakkasan”.  We’re also very fond of the place and weren’t surprised when Wong picked up a Michelin star in 2018.    

At lunchtime, we suggest plumping for some “perfect” dim sum in the unpretentious ground-floor space overlooking the open kitchen: esoteric items such as ‘aerated’ sesame dumplings, scallop puffs with dried scallop oil or steamed duck-egg yolk custard buns are presented with real panache and an eye for detail: the “lit cinnamon sticks” (deployed for added fragrance) impressed one diner.

By contrast, evenings are more suited to tasting menus amid the “sheer opulence” of the basement dining room. Here you can expect accomplished but relaxed service, plus some “truly great” dishes culled from China’s diverse regions: a 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.  

Both “quality and quantity” are mightily impressive, while crossover desserts also deliver a “big wow” in the shape of, say, poached meringue with fruit textures or coconut water ice with blackberries, Xinjiang mulberries, yoghurt and mochi rice cake. It’s all about “flavours, textures and sensations”.

The restaurant is spot-on when it comes to drinks too, whether you’re in the mood for one of the Chinese-inspired cocktails or want to stay with the list of well-chosen and “surprisingly well-priced” wines. For something completely different, try Kym’s – Andrew Wong’s homage to roast and BBQ meats in Bloomberg Arcade.

Good to know

Average Price
££££ - £30 - £49
Cool, Cosy, Fun, Lively, Quiet conversation, Traditional
Other Awards
One Michelin star
Alfresco And Views
Outside seating
Special Features
Counter dining
Child friendly, Group dining [8+], Special occasions, Special occasions

Location for A. Wong

70 Wilton Road, Pimlico, London, SW1V 1DE

020 7828 8931


Opening Times

Tues-Sat 12N-2.30pm Mon-Sat 5.30-10.30pm

Reviews of A. Wong

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7 Reviews 

Roderick James

Outstanding service and food
22 November 2019  

Dined here on 21st November.  The staff and food were both outstanding. One of the friendliest restaurants we've been to recently and the food was uniformly delicious. Wine, although expensive, was also superb. I don't understand how anyone could leave a poor review of somewhere so good; one can only presume it's fake news or sour grapes. GO!.

Food & Drink

MIchelle L

No nut allergies allowed in this restaurant!!
05 November 2019  

I would give a review but I have not been able to visit this restaurant because of my nut allergy, despite dining at a number of other Michelin star restaurants. My husband booked the reservation and explained that I have a nut allergy, to which they responded, “due to nature of our menu, our kitchen operates in the nut oil environment. For this reason, we are not able to accommodate a guest with a nut and nut oil allergy.”
I have to say that in this day and age where allergies are very common, I would have thought a restaurant of this type would find alternatives to cook food other than nut oil. A real shame - by insisting that you only cook food in nut oil means you effectively outcast those with allergies.
Come on A Wong - you can do better than that!

Food & Drink

Paul A

A great culinary journey
13 January 2019  
The open kitchen, with Andrew Wong at the pass calmly checking every single plate, was just about the quietest place in the restaurant, something we’ve remarked on before in popular restaurants in London. While the dining room had the feel of a typical, traditional Chinese restaurant, the food was anything but, as we discovered on valiantly, and successfully, making our way through what amounted to a 15-course Taste of China experience, a memorable culinary trip round the country with surprises galore and the sequence of dishes properly balanced and served at the perfect pace for our appetites. Cured scallop and stuffed crab with wasabi in a sort of “scotch egg” was the first of a pairing along with honey barbecued pork, grated foie gras adding to the many different taste explosions. A dim sum duo from the restaurant’s specialities, both with a slight chilli kick preceded a “street food” dish, the chilli sauce and Szechuan pepper matching the coriander tofu and backed up with peanuts and preserved vegetables. Brilliant steamed pork dumplings with pickled tapioca, ginger vinegar and spring onion were followed by a delicious Peking duck wrap enhanced with caviar and hints of foie gras which led us into fermented wild sea bass with super crunchy skin perched on a smoked duck and fried kale “birds nest” with cod’s roe. A sort of mid-menu palate cleanser of Chinese broccoli discs, braised abalone, and shiitake mushrooms introduced the meat dishes, the first of which came in the form of a pulled lamb burger (bao bun) with a pomegranate salad providing a striking burst of freshness, and the next, genuine Japanese seared wagyu with lardy, “magic” (oyster) mushrooms, crispy ultrafine noodles, mint and lemongrass gave us an amazing demonstration of chef’s skill. And it didn’t end there - we had soy chicken in a caviar wrap and made to a millennial soy recipe with ginger oil exhibiting an almost sweet side and a second chicken dish with an intriguing mild, sweet and spicy sauce. Coconut water ice with black fruit and creamy yogurt was the ideal palate cleanser before the two desserts, a poached meringue looking like an egg with a passion fruit yolk and pomelo and a sugar crisp, and the finale of mandarin sorbet with ginger, raspberry, and white and plain chocolate. Altogether an excellent evening with first-class cuisine, although we did ask ourselves whether bowls rather than plates would have made our inexpert handling of chopsticks any more successful, but we generally managed, at a rather slower tempo than some of the other diners, and came away unscathed. The service was absolutely top-class and it was a pity that the ambient noise level made it virtually impossible, on occasion, to understand everything in the very detailed explanations of the dishes.
Food & Drink

Mr. Alban R

Feast of flavours in quantity
12 February 2018  
My mother, in town from the south of France for my birthday, wanted to treat us to good cuisine so I chose A. Wong and it was my first time there. My mother is used to 2-3 Michelin stars in France but I decided to still run a risk (no risk no return) and take the three of us there. We went there on 7th Feb and when we entered the place I was a bit apprehensive because of the settings and decoration of the ground floor but was relieved when they brought us downstairs to our basement table. I have read they will open another restaurant in the new Bloomberg building complex so will look forward to this. The staff accommodated that although we had a table for a short slot, we still wanted the tasting menu and we are so grateful for this. Both the quantity and quality were impressive. The abalones were perfectly cooked (still soft) and so were the meat and fish. From the beginning to the end the courses were a feast of flavours. I cannot remember the number of dishes as there were so many. Our expectations for the deserts were low as one usually is with Asian continent restaurants but A. Wong delivered a big "wow" factor even on deserts which not only could very well have been created by a French chef but also the flavours were relevant to the Chinese cuisine; some chocolate yes but also non-European flavours. One minor "but" in the shape of fried noodles which none of us liked as they were just greasy without anything special. I would suggest to just take them off the menu (enough food already) or revisit the dish. Our Uzbek waitress clearly knows her job at the Michelin level. Although she was in charge of quite a few tables, she seemed to be always with us topping up our tea cups and teapots (yes without us having to ask, checking we were fine, introducing each course, etc. I don't know what she runs on but I'll have the same please. At this level of quality of food and service, you usually don't get this much quantity. Thus, I definitely recommend you to go to A. Wong before prices go up because at this restaurant quality level, prices are usually higher. Yes, they also gave me a little bday cake that I could barely finish because we were already so satiated on all levels :)
Food & Drink

Mr. Alex G

Hard to go w(r)ong
06 October 2017  
For as long as I’ve lived in London, Victoria is a place from which to catch trains and little else. Most of the time, the area resembles (as it does today) a building site. In other words, not somewhere one would consider coming for lunch. Things are admittedly changing, and for the better, but it was not to one of the newer places in the district to which I recently ventured, but instead to A Wong, a superb find worth seeking out. Blink and you might miss it: go five minutes south of the station and there the restaurant stands, opposite a branch of Sainsbury’s supermarket. Had it not been for the recommendation of the friend with whom I dined, I would never have set foot in the place. The eponymous Mr. Wong cooks with a passion and self-consciously draws his menu from all regions of China. The emphasis is both on variety and presentation. While the dining room itself could be described as somewhat functional, guests can see the chefs in action and the place certainly did not lack atmosphere on our lunchtime visit. We opted for dim sum and asked the waiter to bring us a selection of dishes. This was a great way in which to see the kitchen at its best. From the ten we tried, not one was a disappointment. The dishes ranged from the conventional (honey-baked pork buns, for example) through to the genuinely innovative. The latter is perhaps best epitomised by the ‘rabbit and carrot glutinous puff.’ Here, minced rabbit meat comes served in a piece of lurid orange rice-paper, shaped like a carrot and topped with green herbs to enhance the visual effect. Among the other highlights was the won ton with garlic, chilli oil and crispy bean curd dish – so good, we ordered a second round. Service was efficient and helpful and with a bill of only £27/head (with tea to drink), we came away not only pleased with the food, but also the value for money. Next time you need to catch a train from Victoria, build in some time to eat here first.
Food & Drink

Alice S

Great food, shocking service!
13 February 2015  
Some of the best Chinese food I have ever experienced in London. The restaurant is fairly small, but has a nice atmosphere to it. It's a shame that you could not select some dim sum from the lunch menu for dinner, so the options were slightly limited. After having finished our starter, we had to wait over 30 minutes for our main course. When I spoke to the manager to see where our food was, he said it was our fault because we took too long to order! They did not apologise or offer us anything to compensate for the wait. Appalling. Luckily the food made up for it... I had the chili beef as a main, which was full of so much flavour and had a beautiful sweet tang to it. Accompanied with some egg fried rice the portion size was perfect. The dessert is the best dessert I think I've ever experienced. The Tea smoked banana, nut crumble, chocolate, soy caramel is not one to be missed. The caramel and melted chocolate mixed so well with the ice cream hidden within and the nut crumble mix. I'm still dreaming about it! I can't wait to go back, but hopefully this time the service will be better!
Food & Drink

Mr. Rich M

Quality new Victoria dim sum lunch
28 February 2013  
The feng shui inside might be stunning but it's difficult to imagine many less auspicious locations in zone 1. A Wong sits like a slightly out of place squat granite and glass monolith among the mediocre lunchtime options and sandwich chains of Wilton Road. Laid back decor inside, a clean mix of Scandinavian woodwork and soft straight stone lines. There are three menus, a lighter dim sum focussed lunch menu, a more substantial evening list and a tasting menu spanning the both. They all dip in and out of a range of regional specialisms, so Sichuan standards like Gong Bao chicken and dry fried beans rub noses with braised lettuce, Imperial dishes and Yangzhou fried rice. Prices are reasonable across the board, though at £1.50 a piece the dim sum will mount up pretty quickly. It isn't the place for a weekend blow out, but then you're unlikely to see many people round here during the weekend other than the confused tourists disembarking from Victoria station. Of particular note is the express menu, with two courses, a drink (and two lovely salted caramel petits fours) for a very reasonable £12.95. A trio of dim sum wouldn't usually come close to satisfying me, even as a starter, but these are monsters. That classic shrimp har gau, here at least half again as big as the tiddlers I'm used to in Chinatown, came with an innovative twist, a protective bubble coat of sharp citrus and yuzu foam. That other stalwart pork and prawn siu mai came with its own welcome innovation, a tiny sliver of puffed pork crackling, texturally complimenting the freshly steamed and freshly made parcel. A grease free and delightfully crispy pork wonton completed the set, as delightful a dim sum experience as I've had in this country. Of the four or so mains offered with the express menu, I went for Sichuanese speciality dan dan mian, or peddler's noodles, named after the distinctive cooking pots they were served from by wandering street sellers. Whenever I've had it before, the soft minced beef, seasoned with those numbing Sichuan peppercorns, mixed with chunks of chilli, veggies and noodles has come in a spicy broth made of noodle water, Shaoshing rice wine and stock. Here it comes, with a few beansprouts and a single vegetable, in a thick meaty gravy, dumped over pedestrian noodles. Not unpleasant per se, but unexpectedly dry, overly rich and not much to my taste. I'll be back, if not for the tasting menu, certainly for a more detailed examination of the evening menu and some more of that super sized dim sum. The sun was out, and the open plan airy space will be gorgeous come the summer. Let's hope that the locals can tear themselves away from Nando's and the infinitely inferior Dim T just up the road and support the new kid on the block.
Food & Drink

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