A.Wong Menu

Shanghai steamed dumpling, ginger infused vinegar *

Pork and prawn dumpling, pork crackling, black bean relish

Clear shrimp dumpling, sweet chilli sauce, rice vinegar cloud

Three treasure dumpling with king crab, smoked tofu and lemongrass broth (Vegetarian option available)

Chinese chive pot sticker dumpling with hot and sour sauce

Salt and pepper French bean fritters

‘The Cantonese kitchen’ barbecued pork crackling with prawn, plum and truffle*

Steamed duck yolk custard bun *

Coconut ice cream with caviar, olive oil and Patchun vinegar

Honey roast Iberico pork croustade with liquorice and dehydrated raspberry

Black pepper beef wispy pastry with tamarind and dried shrimp caramel

Abalone flaky tart with aged balsamic vinegar

Wonton with garlic, chilli oil and soy poached yolk

999 layered scallop puff with XO oil

Crispy wonton ‘prawn cocktail’

Wild mushroom and truffle steamed bun

Rabbit and carrot glutinous puff

Laughing Buddha bun

Isle of Mull seared scallop and honey glazed Iberico pork cheung fun*

‘Memories of Peking duck’ with seared foie gras and plum sauce*

Bamboo Pole noodles with King crab and spring onion oil

Chilled ‘smacked’ cucumber with trout roe, chilli, garlic vinegar (Vegetarian option available)

Sweet and sour rib with toasted sesame, grape and pork floss

‘Soy chicken’ with ginger oil and Oscietra caviar wrap *

Chengdu street tofu, soy chilli, peanuts, preserved vegetables *

Crab claw with tomato and wasabi (c. Zhou Dynasty)

Barbecued forbidden city sweetcorn, wagyu beef meat paste and black truffle

Crispy chilli aubergine with star anise glaze

Garlic steamed Wild tiger prawn, mung bean noodles, superior soy

Velvet egg white with crab and aged rice wine

French beans with XO sauce

Stir fried market green vegetables, spring onion oil and truffle

Wagyu beef and lettuce fried rice and oyster essence

Steamed rice

Crispy aromatic ‘Peking duck’, London 1963, sticky rice, cherry smoked duck and pancakes. (10g Oscietra caviar accompaniment £25)

‘Moo Shu’ pancake wraps of bean sprouts, egg and wood ear fungus

Shanxi City ‘lamb burger’ with sesame, coriander and chilli and Xinjiang pomegranate salad *

Cantonese honey roasted pork, wind-dried sausage and grated foie gras *

Chilled ‘smacked’ cucumber with trout roe, chilli, garlic vinegar

Clear shrimp dumpling, sweet chilli sauce, rice vinegar cloud

Pork and prawn dumpling, pork crackling

Shanghai steamed dumpling, ginger infused vinegar

Honey roasted Iberico pork croustade with liquorice and dehydrated raspberry

Wonton with garlic, chilli oil and soy poached yolk

Rabbit and carrot glutinous puff

Memories of Peking duck

999 layered scallop puff with XO oil

Isle of Mull seared scallop and honey glazed Iberico pork cheung fun

The Cantonese kitchen’ barbecued pork crackling with prawn, plum and truffle

Bamboo Pole noodles with King crab and spring onion oil

Shanxi ‘lamb burger’ with sesame, coriander and chilli and Xinjiang pomegranate salad

Steamed duck yolk custard bun

Petits fours / pistachio/ cheese / fruit vinegar

Zhou dynasty cured scallop, stuffed crab claw

Chilled ‘smacked’ cucumber with trout roe, chilli, garlic vinegar

Cantonese honey roasted pork and grated foie gras

French beans, wasabi soy and osmanthus jelly

Isle of Mull seared scallop and honey glazed Iberico char siu

‘Tiger salad’ with cumin lamb and split buttermilk

Scalded oysters with ‘fish fragrant’ aubergine sauce.

Yunnan sweet potato with tamarind and shrimp caramel

‘Tangerine Fish’ with Chiu Chow beef broth and Caviar

Wood ear fungus

Raw wagyu, fermented meat paste

Dim sum duo

Shanghai steamed dumplings, ginger infused vinegar.

‘Memories of Peking Duck’, foie gras and smoked duck

Anhui province red braised fermented wild sea bass

Braised abalone, shitake mushroom, sea cucumber and abalone butter

‘Why we don’t need to eat shark’s fin soup’

Garlic steamed wild tiger prawn, mung bean noodles, superior soy

Shanxi pulled lamb ‘burger’ with Xinjiang pomegranate salad

‘Soy chicken’ with ginger oil and Oscietra caviar wrap

Pulled noodle cracker with Pomelo Salad

Gong Bao chicken, roasted peanuts and ‘hot pot’ essence

Nashi pear with Sichuan pepper

Yunnan seared beef with mint, chilli and lemongrass

Sweet and sour corn-fed chicken, Thai basil, pineapple and candied walnuts

Chrysanthemum tofu, lemongrass broth

Squid flower, abalone sauce and cashew nuts spiced squid ink

Honeycomb tempura with two sauces

Coconut water ice, bird’s nest, fermented coconut, dried mulberries, yoghurt and mochi

Cheese/fruit vinegar

‘Fruits’ – Homage to Enigma

Chilled ‘smacked’ cucumber with white balsamic pearls, chilli, garlic vinegar

Compressed soy milk skin with candied walnuts, macadamia, and bluecheese

French beans, wasabi soy, fermented glutinous rice and osmanthus jelly

Forbidden city sweetcorn with pickled ginger relish and black truffle

‘Tiger salad’ with toasted cumin and split buttermilk

Yunnan sweet potato with black bean relish

Dim sum duo

Braised Daikon with Chiu Chow broth and caviar

XO peas with pear

Wood ear fungus

Shanghai steamed dumplings, ginger infused vinegar

‘Memories of Peking Duck’

Anhui province fermented red braised leek with egg custard and dried tofu

Braised Abalone and Shitake mushroom with gai lan and brown butter

‘why we don’t need to eat Shark’s fin soup’

Garlic steamed Wa Wa cabbage, mung bean noodles, superior soy

Shanxi pulled bean sprout ‘burger’ with Xinjiang pomegranate salad

Soy ‘puffed quail egg’ with ginger oil wrap

Pulled noodle cracker with grilled king oyster mushroom and lime chilli dressing

Gong Bao ‘New Year cake’ with roasted peanuts and ‘hot pot’ essence

Nashi pear with Sichuan pepper

Yunnan aubergine fritters with mint, chilli and lemongrass

Sweet and sour jackfruit, Thai basil, pineapple, and candied walnuts

Roasted cashew, tamarind and coriander Cheung fun

Young coconut with Madagascan black pepper sauce

Chrysanthemum tofu, coriander and lemongrass broth

Coconut water ice, bird’s nest, fermented coconut, dried mulberries, yoghurt and mochi

Cheese/fruit vinegar

‘Fruits’ – Homage to Enigma