A short walk from Victoria Station, Andrew Wong has created a temple to regional Chinese food in his parents’ old Cantonese restaurant. Wong’s vast knowledge of different specialties – which he accumulated from months of traveling around China to research the cuisine – results in superlative lunchtime dim sum (including a much-photographed rabbit and carrot glutinous puff), hand-pulled Lanzhou noodles, gong bao chicken, braised abalone and a Shaanxi pulled lamb “burger.” The eclectic “Taste of China” tasting menu is served in the evenings.