Fancy Dumplings

Tomorrow is Chinese New Year!

It’s the year of the pig and this weekend we thought we’d celebrate the little piglet on its way*…

Oversized shades

Oversized coat – Lux/Highst

Oversized jumper // Leather look trousers

Faux fur boots // Handbag

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*Any excuse really as I’m craving all kinds of Asian food right now, Chinese, Japanese, Thai, you name it. It’s probably the punchy flavours, spices and salt, but Bump and I just cannot get enough!

So off we raced to one of London’s most celebrated dim sum shops.

The Michelin starred A.Wong, in Pimlico.

Where even if you have a booking (which you’ll need) there’s still a scrum to get in when it opens at noon.

So wrap up warm!

Inside all of your layers will be whisked away by utterly charming staff, who’ll show you to a table where you can spy on the chefs hard at work in the open kitchen.

Lunch time is all about the dim sum menu, and you order individual items, rather than in baskets of 3.

Go wild, order everything, it’s all quite simply magnificent.

Quail egg croquette puffs.

Perfectly runny little quail’s eggs wrapped in salty, crisp batter and served with a scallion sauce.

Clear shrimp dumpling with sweet chilli sauce & a rice vinegar cloud.

Pork and prawn dumpling topped with pork crackling.

Rabbit and carrot glutinous puff, potentially my favourite dish of all and one not to miss.

Scallop puff with dried scallop oil.

Sweet and sour rib with toasted sesame and pork floss. A salty sticky classic.

The incredibly beautiful seared scallop cheung fun.

Wild mushroom and truffle steamed bun.

Aerated sesame dumpling, with painbrush for clarting on plum sauce.

Peking duck.

All topped off with…

The custard buns that dreams were made of.

Seriously one of the best desserts I’ve had in a very long time and something you shouldn’t miss. Hell, you should even order another round!

Though you may need to borrow a dog to walk it all off afterwards.

Back with my own Custard bun.

For a much needed waddle around the block.

Followed by a nap.

Well, we might as well start the new year the way we mean to go on!

Gung hay fat choy!

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