'Touching the Heart' experience at A.Wong - a long-time dining wish achieved

Andrew Wong's travels in the provinces of China have truly inspired his cooking and his menu; he has a reputation for constantly enhancing his dishes and now holds 2 Michelin stars. I'd wanted to try the restaurant situated in Victoria for a year or so, and was very fortunate to be gifted a meal for my birthday (a significant one this year).

The restaurant is a short stroll from Victoria station, so very convenient whether you're travelling by rail, tube or bus.

We were seated in the conservatory at the front of the restaurant; a clever design on the glass meant that the diners can watch the world go by, but the world can't watch the diners. We could also see into the restaurant and watch Andrew and his busy team working in the open kitchen.

We were warmly greeted and given a menu for reference, this helped us keep track of the many dishes that were to come.

The Touching the Heart experience includes a wine flight, the Sommelier explained his choices to us, which included some that we wouldn't have necessarily chosen for ourselves e.g. a demi-sec Nyetimber was amazing with the delicate scallop puff.

The first set of dishes with 2 of the wine pairings

As the dishes arrived they were explained by the staff, who were clearly enthusiastic and proud of the food. Attention to detail is everything, including immaculately pressed table cloths!

I'll let the photos do the talking now apart from to say that my favourite dish was the 999 layered scallop puff with XO oil, whilst Alex's was the Xian 'lamb burger' with sesame, satay sauce, chilli, and a pomegranate salad.

Chilled 'smacked' cucumber with trout roe, chilli and garlic vinegar

Pork and prawn dumpling with duck crackling, clear shrimp dumpling with sweet chilli sauce and a rice vinegar cloud

Shanghai steamed dumpling with ginger infused vinegar, Crispy won ton with sweet chilli jam

Won ton with garlic, chilli oil and soy poached yolk - we were instructed to break the yolk and stir it into the sauce to thicken the sauce

Rabbit and carrot glutinous puff

'Memories of Peking Duck' - the dilemma was whether to start at the caviar end or the truffle end!

999 layered scallop puff with XO oil

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

'The Cantonese Kitchen' barbequed pork crackling with prawn, plum and truffle

Xian 'lamb burger' - a little self assembly was required for this dish

Steamed duck yolk custard bun, before and after cutting.

This was followed with ice cream made from bean curd, sorbet, petit fours, caramelised walnut and blue cheese served with fruit vinegar to drink.

It was a wonderful birthday present, and highly recommended for a treat.

The Touching the Heart experience is only available at lunchtimes, it costs £150 per person including the wine flight.

Booking is essential.

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Address: 70 Wilton Road, London, SW1V 1DE, United Kingdom