Low FODMAP at A.Wong - Fine Dining Guide
Navigate low FODMAP dining at A.Wong in London. Tips for this two-Michelin-star Chinese restaurant in Victoria.
✓ Safe Items to Order
| Item | Notes | Modifications |
|---|---|---|
| Steamed Proteins | Fish, seafood, poultry | Request without garlic, onion, or high-FODMAP sauces |
| Plain Rice | Steamed rice is naturally low FODMAP | Request without soy sauce or seasonings |
| Simply Prepared Vegetables | Bok choy, carrots, bell peppers | Request without garlic or oyster sauce |
| Steamed Dishes | Steaming preserves natural flavors | Request sauce on the side or omitted |
✗ Items to Avoid
- • Garlic in all forms (very common in Chinese cuisine)
- • Onion, shallot, or scallion bulbs
- • Oyster sauce and hoisin sauce
- • Black bean sauce (contains beans)
- • Dishes with wheat noodles
- • Dumpling wrappers (wheat-based)
- • Fermented black beans
Example Orders
Dim Sum Adaptations
- ✓ Discuss which dim sum can be modified
- ✓ Rice-wrapper options may be available
- ✓ Request steamed over fried preparations
Tip: Traditional dim sum often contains garlic and wheat
Tasting Menu Approach
- ✓ Contact restaurant 48+ hours in advance
- ✓ The Ten Tastes of China menu requires discussion
- ✓ Many courses may need modification
Tip: Chinese cuisine relies heavily on garlic and alliums
About A.Wong
A.Wong is a two-Michelin-star Chinese restaurant in Victoria, London. Chef Andrew Wong presents innovative Chinese cuisine that spans the regional diversity of China, from Cantonese dim sum to Sichuan spices.
Quick Summary
Important note: Chinese cuisine presents significant challenges for low FODMAP diners due to the fundamental role of garlic, onion, and fermented ingredients.
Best approach: Contact the restaurant well in advance. Be prepared for significant menu modifications.
How to Communicate Your Needs
Before Your Visit
- Call ahead - Chinese cuisine requires extensive discussion
- Be very specific - Garlic is in almost everything
- Consider timing - Lunch may offer more flexibility than the tasting menu
The Chinese Cuisine Challenge
Traditional Chinese cooking relies on:
- Garlic in most savory dishes
- Scallions/spring onions as a foundational ingredient
- Fermented sauces (often containing wheat and beans)
- Oyster sauce and soy sauce bases
FODMAP Considerations
Common high-FODMAP elements:
- Garlic (ubiquitous)
- Onions and scallion bulbs
- Wheat-based wrappers
- Bean-based sauces
- Fermented ingredients
Potentially safe options:
- Steamed fish with ginger
- Plain rice
- Simply prepared vegetables (specify which ones)
- Green parts of scallions only
Fine Dining Strategy
A.Wong’s menu structure:
- Lunch dim sum - Individual items may be adaptable
- Ten Tastes of China - Tasting journey, requires advance planning
- Both require detailed discussion
What to Expect
The team is experienced with dietary requirements, but Chinese cuisine adaptations are complex. Expect:
- Some dishes that cannot be modified
- Creative alternatives where possible
- A reduced but carefully curated selection
This guide provides general FODMAP guidance for fine dining. Chinese cuisine presents particular challenges - detailed discussion with the restaurant is essential.