Vermicelli Spring Rolls
Sui Mai with Crispy Pork Crackling
Steamed Dover Sole
Crispy Duck… paintbrush for Hoisin Sauce
The Pancake with filling
Stir Fried Market Greens
Slow Cooked Pork Belly with Lotus Root
Gang Bao Chicken with Roasted Peanuts
New Year Rice Cake with Bean Sprouts
Now that heading sounds a bit weird I know but all will be revealed…
I am for my sins a graduate from what is now Oxford Brookes School of Hospitality Management (Was Oxford Polytechnic in my days!) at Oxford Brookes University.
I am also actively involved with their Alumni Association and get to go to assorted functions and events their Oxford Gastronomica organise throughout the year.
Well recently one of their esteemed ambassadors was in the UK for Chinese New Year and he was hosting a luncheon at A Wong a much lauded and on trend Chinese eaterie in Wilton Street Nr Victoria Station London. Ken Hom was in town and well I needed little persuasion to book my place at a lunch he was hosting at Andrew Wong’s gaffe!
It was quite an intimate affair with some two dozen diners ensconced in the basement bar of this restaurant. An introduction to the proceedings by head of School Donald Sloan was followed by a few words from Chef Patron Andrew Wong who informed us we were lucky to have him there as he wife was scheduled to have her baby that very day but in fact ended up having their baby on Christmas Day!
Any way we settled down to a real feast with firstly some Dim Sum style starters appeared – Sui Mai and Har Gau as steamed dumplings. Then a plate of crispy prawn filled Wan Tuns and a Mushroom spring roll coated in Vermicelli… very delicate but also very tasty. The steamed dim sum had some great embellishment The Sui Mai with crispy Pork crackling and the Har Gao with some delicate citrus foam.
Then came a whole steamed Dover Sole – zingy fresh and expertly removed from the bone and garnished with the trinity (garlic, ginger & spring onion) Some lusciously pink prawns with a crispy fried garlic and spring onion topping were beautifully sweet tasting – shame it was only one prawn each!
Next came a Crispy Duck course that had some wonderfully novel twists on the standard restaurant serving. A paint brush came standing up in a shot glass ready to paint the steamed pancake with the Hoisin sauce. The normal cucumber and spring onion garnish was added to by small slivers of smoked duck and then some crispy fried pieces of dried bean curd. It was a clever and well thought out addition that gave the whole dish a new flavour dimension and texture.
Once the duck was cleared away we then had a slight pause before rice bowls arrived and then a plethora of main dishes. First a seared beef dish described as Yunnan Seared 40 day aged beef with mint chilli and lemon grass. (It got demolished before I could take a picture!) A masterful combination that had a real zing and freshness to it with quite an after kick to it.
A bowl of Singapore Noodles then arrived along with stir fried market Chinese greens. Then a really unctuous slow braised pork belly with lotus root and then another bowl arrived with Gang Bao Chicken with roasted Peanuts and a good chilli kick and then apparently a classic new years dish of a rice noodle cake with a bean sprouts. This was a real classic of flavour combinations and textures that was soft and chewy – in fact it was a bit of a “Marmite” dish amongst the other diners but I have to say I loved it.
To complete the meal once all was cleared away wooden boards arrived laden with what looked like little white peaches. These were in fact what could be described as one of Mr Wong’s signature dishes. The recent Jay Rayner review on the establishment describes the dessert as possibly the best current dessert in London at the moment! It was I have to say quite honestly an amazing dessert. A crispy base to the dumpling that had a gorgeous duck egg based custard hidden inside a soft delicate casing that beautifully oozed out of the bun as you bit into it!
This was a truly magnificent meal to celebrate Chinese New Year and the company of Mr Hom was equally welcome. I am in awe of Mr Wong and now am keen to go back… I am celebrating a significant birthday this year and am already trying to plan as many return visits as I can.
My long time friend Chef Kam Po But who has guest cooked a couple of times with me is one I want to eat here with as I know he appreciates Andrew Wong’s talents and knows him well. If anyone wants to join me and But as this is very much a must visit establishment! Please just let me know and I will add you to the list! (You will have to pay your own way though!)
You can tell I enjoyed myself and when I finally left at nearly 5;30pm you just now when it has been a great lunch as much as great company!
Gong Hay Fat Choy