Gong Bao chicken course
you need to eat in one go because there's a lot of sauce in there
Mr Andrew Wong welcome to us
Xinjang cocktail elements 8 gold rum, mint. Lemongrass, sadam lime nyerimber class cuvée and still water
Amuse bouche smacked watermelon
this would be a very kind of a traditional japanese salad
we have a smack cucumber and the watermelon
and then on top of the coriander leaf
Amuse bouche barbecue pork belly char sui and grated foie gras
Zhou dynasty cured scallop, stuffed crab claw, wasabi
so we're also serving you the crab claw
here with the formula on the top you've got a
roasted vermicelli and then you've got the dotted wasabi sauce
at the base of it you will should be having the cured scallops
for you inside you'll also be having the butter garlic sauce
so when you usually think about kyoto seafood
for instance you're thinking about raw seafood for the reason
you always associate that with the japanese cuisine
but there's a school of thought which believes in that the origin of
sushi and sashimi could have actually be Chins so this is a dish
that kind of basically celebrates that unique aspect
of the Chinese tradition i'll just go ahead and put this back inside
Taste of china menu
Dim sum duo course
clear shrimp dumping, sweet chili and rice vinegar cloud
pork and prawn dumplings, black bean relish with pork cracking
so the next one is Chengdu street tofu course
soy chili, peanuts, preserved vegetables
Eating all the way to the bottom
Shanghai steamed dumpling (Xiang Long Bao) course
at the restaurant they must have vinegar and ginger
on the side for the city but here i'll just decide to inject
the right amount of vinegar inside for you
so you get the perfect balance taste of it talk with top roe
Memories of Peking duck course
on the top is black truffle and caviar
Anhui province red breasted fermented wild sea bass course
this thing is we call unquestioned well seabass
until you know it's the inlet from the sea the people there
took the fish either from the river or from the lake weaver fish
also very nice to do the fermented
the fermented fish our chef also love it a lot but we can't do it here
the aroma won't be present with a strong smell so he made a twister
using this of the strong small here,
steamworld seafood topped with fermented tofu sauce
so you can taste that affirmative fish figure
on top pickle daikon
there's a white one at the side there is a steamed egg white
with chicken stock so just blend up a little bit
and a chili sauce on the side for you in too
deep brush on for extra so this is probably the city sweet corn
Barbecued sweetcorn, wagyu beef meat paste and truffle course
why our chef name is Victor in this thing because he likes to picture
themselves having dinner with the king and queen in the palace hall
you're sitting in the banquet with a long table at the champions seat
of all the the king and quincy and chairman
that they have organized dishes so to symbolize that we got truffle
24 carat gold and of course sitting by ranking from top to bottom
so bottom part like a small position or small potato
and this is butcher so might get the spring onion and the oven
but of course all the guests got the meat and vegetable dish
so we got pickle corn and the meat we got japanese A4 wagyu beef
Braised abalone, mushroom, sea cucumber and soup course
today we're going to send you one of the most delicate chinese dish which is an abalone
perhaps believe the more abalone you need to know the more money you give so
we can with you tonight our greatest shiitake mushroom
and feed the shark cream soup so usually the shark fin soup is tasty
so chef pater for you and our shark fin soup that we don't have any animals of course
and all that you can taste this with some honey mustard
Shaanxi pulled lamb “burger” course
over here i'll just let you know i'll tell you a little bit about the region as such for where
we take inspiration from this dish you're looking at a region
that’s around seven different muslim countries and henceforth it's like a very predominant
so what we have over here would be traditionally you should be
having a lamb mix over here which is made without an egg so here we are doing the
vegetarian mix which is going to be with the mushroom
the one here that should be a traditional salad it's called xinjiang salad it's basically made
from raw onions and pomegranate then you've got your sesame paste in the lettuce crispy
onions there's just the seeds and the coriander i recommend you to open the pans once you spread
make your own, enjoy
Yunnan seared beef with mint course
Yunnan is near Thailand because it was by the neighbor country
so they also like to eat a lot of lemon rice chili means raw salad and raw meat
so we got two platforms this is the first part
noodle cracker plate of this lantern mushroom japanese and chinese
to show you how our chef make the handful noodles
so you do a lot of stretching pulling so like you can see two to four
eight sixteen thirty two every time you pull the noodle
little bit thicker so you can get fine and thin at the end of the day so this one you travel
Soy chicken course
when it boils we put the whole chicken in and powder
straight away we turn the heat off so let it cook by itself an hour
the chicken meat will be tied up i'll share pretty soy chicken reflux like a taco side
with the chinese skyline leaf wrap with the soya chicken topped with ginger green onions
Oscietra caviar and coriander and the center piece that is the dry skin with the extra layer
Gong Bo Chicken course
is popular with popcorn so i'll check them for for you
this at the middle part is a kung pao chicken with peanut and peanut foam on top
in a mini cut size so this one you need to eat in one go because there's a lot of sauce in there
Glutinous rabbit dumpling course
it seems like the carrot eating the rabbit inside
this is Ma Po Tofu beef mint topped with fried onion and sesame
and our chef like to add some the extra to the maple tofu this recipe bone marrow
this bone marrow has been baked in the oven with some salt and pepper and steam jasmine rice
so now this is coconut water ice with bird’s nest course
an island near vietnam because of the warm climate so you can enjoy
our Chinese like to give like a present oily and also for black collagen
so our Chinese won't also like to consume this daily for the beauty so what we have here is the
coconut ice water shaving top with the bird’s nest that has been cooked a few hours to get it done
some lemon zest with mulberries inside you will find the yogurt mochi wild berries
mango punning, mango puree course like an ice cream it will pressure
almost at the bottom so like one two three just crack it mix it and enjoy
Cheese course: this is our chef very adventurous you like to try new things so he found this one quite interesting
like our guest surprise this is cheese some sort of blue cheese on the walnut candy
the water caramelized with sugar with some sesame with the vinegar, vinegar like Northern part of China
people do drink vinegar for daily for the healthy reason so it's good for the body so you have this
ice cream on chocolate cone is our Chinese colleague is happy nut (pistachio) toy so ourselves
like to have the happy moment right
now the end of your journey will come the petit fours
a lot of casino gambling so we present you the Chinese favorite gift macho this is my journey of
white chocolate outside inside with breakfast sorbet with ginger biscuit bottom cloves
with some dark chocolate peppermint leaf this chocolate chocolate is very unique you can taste
black bean and ginger in chocolate
Enjoy
Last is fruit sorbet
Michelin 2stars 18 Course contains 26 Dishes Fine Dining in London ‘A.Wong Taste of China' menu $275 (£205) - Modern tasting menu
Bill
A Wong inspiration comes from his travels through the provinces of China and he presents his own unique interpretations
of dishes form all its regions. Which takes you on a 3+ hours culinary voyage around the China country.