泡菜 PAO CAI - The Opening Note
Our sharp and tingly pickled luóbo (radish) and donggu mushrooms are the only way to start your meal at WANGS… A firing up for your palette and the kind of plate that tells you exactly what we’re about!
#neighbourhoodchinese #bristolfood #bristolrestaurant #chinesepickles
麻将室 MAHJONG ROOM
Our converted Georgian fruit and veg shop is an intimate restaurant but we have more seating in the Mahjong Room downstairs, larger groups, quieter date nights, KTV parties and more.
We’re always thinking of ways to bring home the good times - keep your eyes peeled for news around nights spent in the mahjong roomX
#bristolrestaurant #bristolfood #mahjong #lazysusan
在餐桌上 AT THE TABLE
WANGS X @themaziproject - we’re excited to be collaborating with the MAZI project to tackle food insecurity, reducing isolation and building confidence in disadvantaged youth through food.
@xin.xin.chan and MAZI will be hosting a one off, surprise 3 course sharing menu on Thursday 4th June 2026 @ MAZI, Bedminster, with proceeds going to this important cause.
Limited spaces available. Tickets available via the link in our bio X
#bristolrestaurant #bristolfood #maziproject #bristolevents #bristolfoodevents
THE WANGS CANTO BBQ SERIES
After months at sea, our Cantonese ovens have finally docked in Bristol and are ready to go! For a limited 6 Sundays this summer we’re teaming up with the siu mei man himself - @oishinboy - to bring juicy, crispy, smoky, delicious charcoal roasted char siu, pork belly, duck and salt roasted root vegetable skewers to Montpelier!
The first Sunday event has SOLD OUT, but bookings for the event 002 on Sunday 7th June are NOW LIVE! Please head to our website booking page to book a table, stating whether you would like the roast duck, pork or skewers in the comments. We can’t wait to see youX
#cantonesebbq #bristolfood #bristolfoodie #chinesecuisine #bristol
煎箩卜糕 Pan Fried Turnip Cake w/ XO Sauce
We love how many people that come to WANGS try turnip cake for the first time.
Our take on the dim sum classic. Grated and diced lobak (mooli/daikon) combined with a rice flour batter, shiitake and spices before steaming for 2 hours. It is then rested, sliced and pan-fried until crispy on the outside and soft on the inside. Like an armadillo.
We finish with either our scallop roe and lap cheong XO sauce or a deep, savoury vegan mushroom XO.
A nightmare to make at home, but a dream to come down to WANGS and enjoy with a glass of gruner!
#bristolrestaurant #bristolfood #lobakgo #turnipcake #dimsum
乾杯 GANBEI - CHEERS!
Chinese lager from Qingdao, local pale ales, bio dynamic wines and cocktails infused with Chinese ingredients like black goji berries, smoked tea, lychees and osmanthus.
Our baijiu isn’t on the menu but is most definitely available on request and ready for a GANBEI!
#bristolrestaurant #bristolfood #cocktails #bristolcocktails
豉汁烤西冷排 SHAOKAO SIRLOIN
Our latest shaokao (BBQ) on the menu and our take on the Chinese classic, beef with black bean sauce.
Local South West sirloin from @buxtonbutchersbristol seared over the coals making it both smoky and juicy. Served with @xin.xin.chan ’s modern take on fermented black bean sauce, cooked from scratch combining black garlic for depth and complexity. As moreish as it is tender…
📷: @annalisakarina
#bristolrestaurant #bristolfood #sirloin #blackbean
豆豉 FERMENTED BLACK BEANS
Chinese fermented black beans, called dòuchǐ, are small soybeans that have been salted and fermented, giving them a deep and savory flavour. They are used as a base flavour ingredient in Chinese cooking, whether on steamed fish or simply stir fried with pork, beef or chicken.
At WANGS, these pungent little beans are fried off with plenty of minced garlic and black garlic to add even more depth of flavour, alongside our @buxtonbutchersbristol sirloin X
📷: @annalisakarina
#bristolrestaurant #bristolfood #blackbeans
LOCAL SUPPLIER // BUXTON BUTCHERS
Aside from complex flavours, we differentiate our Chinese menu by sourcing the best quality meat, fish and produce that we can get our cleaver into.
Our beef is from @buxtonbutchersbristol - based in Bristol, the Buxton’s have roots in butchery dating back to the 1800’s and have been trading for 40 years. Their beef is pasture fed and comes from within a 10 mile radius of their facilities; right on our doorstep here in the South West.
Here we finish this beautiful cut of sirloin over high-grade binchotan oak charcoal. A cooking method that we reckon does this mega cut of beef justice. Arguably the GOAT on our shaokao menu… or is it the sous vide, soy glazed pork belly with fresh plum sauce?
📷: @annalisakarina
#bristolrestaurant #bristolfood #sirloin
CAPER & WANGS
Yesterday evening our very own @xin.xin.chan joined forces with Caper & Cure’s @chefmattygrove to combine European and Regional Chinese flavours with seasonal produce. A true neighbourhood collaboration right on our doorstep in Montpelier.
The sold out 7 course tasting menu was absolutely delicious and came together very naturally as Chef Xin Xin tapped into her European cheffing background and Matty tapped into his Malaysian Chinese heritage.
Huge thank you to the team at @caperandcure and to everyone that came through, including @gilescoram with his wine flight that landed perfectly - a very special collaboration! Same time next year?
#bristolrestaurant #bristolfood #collab
烧烤 SHAOKAO
Shaokao is Chinese barbecue, built around charcoal, smoke and bold seasoning. It’s based in street food, cooked over open flames and eaten late into the night, ideally with good-time-people!
We’ve always incorporated elements of Shaokao from our pop ups, all the way until now. The charcoal konro has become an integral element at WANGS… juicy pork belly, seared sirloin and smoky aubergine all over fire.
📷: @annalisakarina
#bristolfood #bristolrestaurant #shaokao #chinesebbq
廣式蒸蛋 CANTONESE STEAMED EGG
We’ve added a Cantonese steamed egg to our Spring menu, a silky set egg custard served hot with first press premium Taiwanese soy sauce, and for a limited time a vibrant green wild garlic oil and wild garlic flowers.
The perfect way to start your meal at WANGS, the only dilemma is choosing between this or our glass noodle scallop X
📷: @thelazybowl
#neighbourhoodchinese #bristolfood #bristolrestaurant #wildgarlic #steamedegg
