![]() The “Abalone flaky tart with aged balsamic vinegar” is drizzled at the table with a few drops of aged balsamic. Here, the Cheung Fun noodle in frayed form is the coating of a sandwich with scallop and Iberico ham. I have never felt such associations in any of the local Chinese restaurants.Īnother very elegant course follows with “Isle of Mull seared scallop and honey glazed Iberico pork cheung fun”. This is spicy, hot, extremely deep, and impressively delicious, bringing back memories of a very similar (but much spicier) dish I tried a few years ago during a trip to Quzhou in Zhejiang Province in China. On a very soft won ton, you’ll find plenty of roasted garlic and crispy chili flakes alongside an egg yolk lightly cooked in soy sauce. The next course “Won ton with garlic, chilli oil and soy poached yolk” is after the very elegant Peking duck more of the classic Szechuan cuisine. This was also very much in line with my ideas for this afternoon. And kindly, every now and then, a small special was incorporated in addition to the regular wines from the accompaniment. Since I was not aware at the outset that the menu already came with a suitable wine accompaniment, I had already entered into a closer dialogue with the sommelier and discussed some Riesling preferences. On top caviar on one side, a slice of winter truffle on the other, meant to be enjoyed in two bites with one of each component in the center of gravity. In addition to the duck and crispy duck skin, there was also some foie gras layered inside. Luxury memories of Peking duck come wrapped in a thin pancake in classic fashion. In a nest of straw and duck feathers, the “‘Memories of Peking duck'” float to my counter space. Great then the “999 layered scallop puff with XO oil”, a tender scallop coated in crispy dough threads on a strong XO oil, whose base is presumably also dried scallop. In Chinese cuisine, the use of different textures, and especially their alternation, plays a major role, and it must be understood accordingly in this context. The pickled slice of carrot balances the sweetness of the artificial carrot somewhat. The nicely crafted carrot, the “Rabbit and carrot glutinous puff” I then find a bit less exciting, overall a bit artificial and the rabbit filling goes down a bit. The crispy pork rind on top adds an extra texture here and makes the treat even more impressive. As befits this form of dumplings, the dough is much heavier and more compact. Much stronger, but no less exciting the implementation of the “Pork and prawn dumpling, pork crackling”. Here again implemented very fine craftsmanship, with an almost completely transparent thin dough and a small cloud of rice vinegar. The second bamboo basket contains a “Clear shrimp dumpling, sweet chilli sauce, rice vinegar cloud,” which is another classic. The “Crispy won ton with sweet chilli jam” presents slight difficulties in elegant handling due to its size, but is all the more fun with a very soft and only lightly cooked shrimp filling. In fact, I don’t know where you can get hold of better Xiao Long Baos in Europe – but any relevant information is very welcome via the comment function. Where directly the “Shanghai steamed dumpling, ginger infused vinegar” reveals a new reference for Xiao Long Bao: Wafer-thin dough encases a tender filling with distinct texture in the pork and a strong, ginger-infused jellied broth. The menu starts with a variety of dumplings, dim sum and wan tans. The total of fifteen small courses of the menu are initially served in combination. First, though, I start the early afternoon with a Wang Negroni. This is offered exclusively with matching wine accompaniment (£175, about €195) – which of course suits me just fine. In the afternoon, in addition to a selection á la carte, the menu “A touch of the heart”, designed around dim sums, can be enjoyed here. ![]() Wong the highest-ranked Chinese restaurant outside of Asia, the typical lead time is about six months. Wong restaurant in London on the second of February. And thanks to serendipity and booking luck, I find myself at the A. During a long and deprived January (a #DryJanuary for me), I kept a close eye out for my first indulgent restaurant visit of the year.
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