A. Wong - (Near Westminster, South East)

5 /5 Pun: Loved it. Great staff, amazing food, traditionally perfect restaurant. Came on my own for lunch on my birthday and they were so welcoming and hospitable. Every course blew my mind. Dim sum is my favourite food, and this did not disappoint one bit. The non-alcoholic drinks pairing complimented each section nicely. Compared to other Michelin star restaurants, this is well worth the money. I would totally recommend A Wong to anyone celebrating a special occasion. Superb!

5 /5 Shumy: Securing two Michelin stars in London as a Chinese restaurant is an achievement in itself, but this place truly earns every bit of its acclaim. As a frequent Michelin-starred restaurant diner, I can confidently say I was impressed from the moment I stepped inside. The welcome was warm, calming, and deeply relaxing—instantly putting me at ease. Dining alone can sometimes feel daunting, even at fine-dining levels, but the team here changed that narrative. The servers took turns chatting with me throughout the meal, keeping me company with genuine warmth rather than formality. Despite being my first visit, they made me feel like a regular—something I’ve never experienced in a Michelin-level restaurant before. The cuisine is a brilliant harmony of East meets West, combining traditional Chinese flavors with refined Western techniques. Each dish preserved its Chinese soul while delivering modern excitement and elegance. Bold yet balanced, familiar yet thrilling—the flavors linger long after the last bite. A memorable dining experience not just for the palate, but for the heart. Highly recommended.

5 /5 S Lou: A.Wong is one of those places in London that simply cannot be replicated and are considered an institution for a reason. I think there are so many Michelin rated restaurants in London - or actually, even many without any stars or accolades - that feel incredibly underwhelming / overpriced. This is not one of them. The food was truly delectable. The craftsmanship and attention to detail shines through in every dish. The flavors, textures and layers come together in a way that very few chefs could engineer, and thus honors its original heritage yet redefines it simultaneously. Every bite was delicious, and whilst I enjoyed every single dish, the standouts were as follows: of course the duck yolk custard bun (don’t skip these), the black pepper beef pastry (which we re-ordered after finishing our first serving), the wild mushroom truffle bun, the sweet and sour rib, and the crispy aromatic duck. The service was very personable and professional, making you feel right at home. A special thanks to Iris who was such a delight throughout our meal, she guided us through everything perfectly and made sure we were looked after at all times. Overall a wonderful experience that I regret not having sooner, but that I certainly will return to again in the future. Especially in the grand scheme of London dining prices, this place feels like a steal and is well worth it.

5 /5 Christine Kim: We visited for a weekday lunch and enjoyed the meal. While it’s on the expensive side, the quality was high, with refined dumplings and a nice level of creativity. For the dim sum and smaller dishes, we had the chilled ‘smacked’ cucumber with trout roe, chilli, garlic vinegar (unexpectedly good as the flavour was spot on), the shanghai steamed dumpling with ginger infused vinegar (lovely bite), pork and prawn dumpling, pork crackling, black bean relish (good), honey roast Iberico pork croustade with liquorice and dehydrated raspberry (good but not my favourite as it was a little too sweet), clear shrimp dumpling, sweet chilli sauce, rice vinegar cloud (a creative take on the har gau), three treasure dumpling with king crab, smoked tofu and lemongrass broth (great flavour and clean broth), Memories of Peking duck’ with seared foie gras and plum sauce (this was so good), wonton with garlic, chilli oil and soy poached yolk (great flavour), Isle of Mull seared scallop and honey glazed Iberico pork cheung fun (delicate and delicious), 999 layered scallop puff with XO oil (this was the weakest one out of the dim sum). We shared the garlic steamed Wild tiger prawn, mung bean noodles, superior soy and the prawns were cooked well and the sauce was amazing - I was glad our waitress recommended this. We ended it with the steamed duck yolk custard bun which you cant go wrong with.