Wangs

The story

Wangs Bristol: A Modern Chinese Kitchen in Montpelier

The Chef and the Kitchen

At Wangs in Bristol, head chef Emily Xin Xin Chan steers a tightly focused contemporary Chinese kitchen that blends classical technique with regional storytelling. Previously leading the line at Tare, she now applies that disciplined foundation to a rotating twelve dish menu built around local meat and fish suppliers. Every plate leaves the open kitchen designed for communal tables rather than individual courses.

Plates Built for Sharing

The dining format abandons traditional starter and main courses in favour of a guided sharing experience where guests typically select a pair of signature plates, one charcoal grilled course, and a shared side. Local produce anchors Chinese cooking staples like hand rolled wontons, Cantonese poached chicken, and Brixham scallops tossed in fragrant sauces. You will also find earthy Sichuan aubergine preparations and delicate wood ear mushroom salads dressed with chilli and sesame oil.

The Room and the Vibe

This compact space occupies a converted fruit and vegetable shop along Bath Buildings, where exposed brick and artfully distressed plaster create an intimate corridor feeling. The layout splits into three distinct zones, offering bench seating for larger parties, standard chairs, and bar stools facing the pass. A Good Food Guide Very Good recognition reflects how reliably the team balances this energetic neighbourhood energy with precise execution.