Kin Long

The story

Crafted with passion, served with love

A Malmö Original, Reinvented

Kin Long has been a fixture on Rådmansgatan in Malmö since 1964, long enough to earn the kind of quiet reputation that needs no fanfare. Under owner Chien-Chung Wang, the restaurant has recently expanded into the neighbouring premises and taken a quietly bold step: becoming a wine bar. In a Chinese restaurant. It works.

Wang has cultivated a genuine passion for wine over many years, and that enthusiasm now shapes the experience in a meaningful way. The tasting menu comes with an optional wine pairing that roams freely — French bottles alongside North and South American selections, chosen for how they behave alongside the food rather than for any regional logic. When a Californian pinot noir meets Peking duck folded into a super-crisp spring roll with umami-rich plum sauce, the combination makes a strong case for itself.

The Bao Worth Talking About

The dish that draws the most attention is the bao — soft, perfectly formed, assembled at the table. The vegetarian version is the one to note. It arrives with fresh hedgehog-spine mushroom, a variety red-listed in Sweden and imported directly from China, alongside homemade crispy cabbage, thin-sliced scallion, fierce dried chili, and peanuts roasted with powdered sugar for an unexpected crunch. It is the kind of dish that converts sceptics mid-bite.

Recognition and a Relaxed Room

White Guide awarded Kin Long its Fine level distinction in 2026, drawn in part by the restaurant's willingness to take its Asian cuisine seriously without taking itself too seriously. Beer and tea still dominate most tables, and that is perfectly fine — the wine pairings are there for those who want them, never imposed. The atmosphere remains approachable, the ingredients are treated with care, and six decades of presence in Malmö have clearly taught the kitchen something about what people actually want to eat.