The story
Lung Wah delivers straightforward Chinese cooking in Antwerp, a direct approach that secured its place on the 2026 Le Fooding list. Chef Chan Chi Lap treats every batch of meat like a study in precision, relying on time and temperature rather than complex sauces. You will find neither stiff service nor sprawling menus here. The kitchen simply lets the roasting technique speak for itself.
The menu narrows its focus to five house specialties that draw regular crowds from Chinatown and the wider dining scene. Lacquered roast duck and char siu share counter space with spare ribs, while crackling suckling pork and crispy pork belly arrive straight from the rotisserie. Each cut receives a careful glaze during the final minutes of cooking. Skipping the sauced alternatives reveals the true character of the meat in this Chinese kitchen.
Paper tablecloths and a faded menu placed near the window establish a deliberately unpretentious tone throughout the dining room. A regional broadcast hums quietly in the background while guests carve into their plates under bright overhead lighting. The approach to Chinese cuisine strips away pretense in favor of honest heat and crisp skin. Many locals pack leftovers to eat along the Scheldt River instead of lingering indoors.
Recognition
