A. Wong is an interesting version of a 2 Michelin Star restaurant. Walking in you start with very caring and kind service. Every single person you interact with has obviously been trained well and cares deeply about the food and history of the spot. Then you have the niceties of a champagne cart to start with great prices on the champagne, and very wonderful cocktails through and through. Service and drinks never faltered once during my Saturday Dim Sum at A. Wong. We then ordered a lot of food and it ranged from great to very mid. My favorite dish was the aubergine with chili crisps, so light, so fresh, really quite good. Other highlights included the duck yolk bun and the garlic chili wonton with egg yolk. The scallop sandwich was also just divine. Other dishes were completely decent, just not exciting like the shumai. and then somehow the Peking Duck just didn't live up to what would be expected in Beijing. All in all we were happy with the meal but wish it came out to about half of what it ended up coming out to from a price perspective

The biggest problem with eating dim sum is: there could be too many delicious bites to describe. The restaurant itself is pretty big, maybe 60 seats including a dozen at the bar, and almost every seat was full during my weekday prixe-fixe lunch. The servers were knowledgeable and personable... and busy.  A small new item arrived in front of me about every 5 minutes, plus the wines. And the food was excellent: the "999 layered scallop puff," was technically exacting, and beautifully presented... The "Memories of Peking Duck," was also delicious, although I can't ever remember having shaved truffle and caviar on my Peking duck... my local Cantonese restaurant must be in a more "working class" neighborhood. The problem, of course, is everyone, including me, loves each bite, and wants more... but doesn't want to wait for the next visit.  2024 04 30. M2.

Food 4.5/5.0 Service 4.0/5.0 Value 3.0/5.0 Decor 4.0/5.0 Overall 4.5/5.0 Very cool spot in what has become a not-that-cool part of town. The dinner prix fixe pricing was certainly not shy, but the courses were aplentiful and felt okay. A bit disconcerting that few if any diners appeared to be Chinese, though the profile of the kitchen was comforting. The courses are designed to take the diner through certain regions of China. The food in general was reasonably creative and quite delish. Glad to see good Chinese food in town. Would love to come back for dim sum one day.

We made a reservation here for a la carte lunch, and it was a wonderful experience, but not all of the food was a total hit. Everything is priced by the piece, so it does add up. I definitely had some favorites and some I wouldn't order again, but everything was beautifully plated and I had a wonderful experience. One of my favorites was the scallop cheung fun. They had such unique and innovative plays on traditional dim sum food. Like the shumai and har gao were even done differently than usual (and done extremely well!!). The service was also quite nice, but I did have to get their attention a couple times to notice I needed a refill on my tea. The restaurant itself was set up in an interesting way. If you arrive early, they take you to a waiting area in their basement which is quite interesting. However, I'm not a fan of their outdoor dining section--it feels a little makeshift and doesn't feel as upscale as what you might expect a 2 Michelin star place to feel like. I'd love to come back here to do the tasting menu for dinner as I hear it's a bit different from the lunch menu. Overall, will likely be back, but it is pricey with some hits and misses, so won't be a regular occurrence.

It's been 3 months since I visited A. Wong, and the duck yolk custard bun still lives rent free in my mind. I think about it daily and look forward to my next visit.

What an incredible experience. Tashi and Matthew gave my mother and I an incredible dim sum experience. This restaurant is worth every Michelin star.

Not having been back to Hong Kong for some time, I don't know any other restaurant that has fine dining for dim sum. It certainly doesn't exist in NYC. Which makes A.Wong a must go to spot for any fans of dim sum. I wish there were Canto chefs in NY that are as imaginative and innovative as Chef Wong. Scallop puff was simply amazing. It's beyond describing so I won't try. Just get it. Duck yolk custard bun was probably the best thing there. Soft chewy bun with creamy custard inside with a nice toasted bottom. Must get. Prawn roll was good but you could skip. Wagyu tart with peas was a nice one bite wonder. Good but you can pass. The shrimp dumpling with foam and pork shu mai and pork crackling are 1/2 combos you must get. Roast pork with foie gras to share wasn't presented as beautifully but was good. Not a must. Glutinous rabbit and carrot puff was excellent. Shaped like a carrot, it was one of my favorites. Must get. Soft shell crab rice roll was another favorite. Must get. Spicy wonton with fried tofu was good but not a must have. Shrimp dumpling with infused vinegar was wonderful. Must get. Wild mushroom Truffle bun is placed on faux grass and made to look like a mushroom and is executed perfectly. Must get. Scallop rice roll is good and worth a try. Tastes are similar to the scallop puff.

The best dinner dinner we had in London . Amazing experience was from the moment you walk in the door. All The was was awesome . I think everyone Helps each other because you always have someone coming to check on you or to bring your orders . I love their teamwork. For drinks we had cold sake ( very good ) and water ! We shared a bunch stuff and everything was perfect . We wanted to try lore stuff but couldn't we were full . Great experience !! We had a reservation so I recommend to make one before you go !