A Wong in London’s Pimlico is regarded by many as one of the best Chinese restaurants in the UK – the Guardian’s Jay Rayner calls the eatery’s custard buns the best of his 'sweaty-palmed dreams' and possibly London’s best overall dessert. High praise indeed.
Andrew Wong, whose father opened Cantonese restaurant Kym’s in London in 1985, debuted A Wong in the same spot in 2012 following an exhaustive tour of the culinary scene in China, studying at the Sichuan Higher Institute of Cuisine, learning the ins and outs of roasting the perfect Peking duck in Beijing, immersing himself in the art of dim sum in Hong Kong – you get the picture. What a complete turnaround for a man who began his career reading chemistry at Oxford University. A Wong pays homage to this incredible variety and diversity of Chinese cuisine.
For three nights only, from Thursday, 30 March until Saturday, 1 April 2017, Chef Wong will take over the kitchen of Hotel ICON’s elegant restaurant-with-a-view Above & Beyond, offering diners a creative multi-regional, multi-course tasting menu. The menu begins with a bevy of innovative bar snacks – prawn dumpling with foamed rice vinegar seems to be the star here – paired with a specially created champagne cocktail, continuing with bigger plates focusing on five categories: egg, seafood, pork, beef and chicken. Highlights include Chef Wong’s interpretation of classical Chinese cooking with his 63-degree tea egg dish, gong bao chicken with hotpot aroma inspired by the fiery flavours of Sichuan province and HK fave smoked chicken and sweetcorn soup, this time kicked up a notch with the incorporation of foie gras cappuccino. A selection of desserts, including the chef’s signature poached meringue and orange sorbet, will round out this very special dining opportunity. No word on if that custard bun will make an appearance…
The A Wong pop-up six-course tasting menu is priced at $688 per person, plus $288 extra for three wine pairings.
28/F, Hotel ICON, 17 Science Museum Road, TST East, 3400 1318