We don’t know about you, but we remember growing up in Australia, where pretty much our only Asian cuisine was Chinese. Many a family dinner was enjoyed at the local Chinese restaurant dining on exotic delicacies such as beef and black bean, lemon chicken and fried rice. As they say with fashion, everything goes in circles and true to form, Chinese is now cool again.
Merivale’s, Mr Wong is bringing Cantonese cuisine back to the main stream, and it’s making it ultra cool in the process. (You just know if anyone can make Chinese cool again, it’s the Hemmes’). In true Merivale style, the decor of Mr Wong is ultra chic. Chinese colonial furnishings, bamboo chairs, wood columns and traditional Oriental ornaments decorate the massive restaurant, giving it an unmistakable Chinese feel, whilst the open stainless steel kitchen keeps it modern. Rows of wine bottles complement rows of hanging ducks.
Executive Chef Dan Hong, Merivale royalty, and also responsible for such establishments as the now defunct Lotus, Ms Gs and El Loco, along with Head Chef Jowett Yu and Head Dim Sum Chef Eric Koh, have created a modern Cantonese menu.
The menu is large and they also offer banquet menus (for 4 or more), ranging from $68 – $148 pp. You’ll notice your old favourites, such as beef and black bean, Chinese roasted duck, fried rice and even fried ice-cream, but the descriptions certainly sound more ‘fancy’ than we remember from our younger days.
Mr Wong is also a great place for a group, and a handy late night dining option.
In a nutshell:
Price – $$ – appropriately priced for the fare.
Fare – excellent. Cantonese dishes with a modern twist.
Service – adequate.
Location – hidden down a laneway at the Circular Quay end of the City.
Ambience – trendy, chic, always busy, with a colonial Chinese décor.
3 Bridge Lane, Sydney
+61 2 9240 3000
Tues – Sun – Lunch – 12 pm – 3pm, Dinner – 5.30pm – late
Category: Eat & Drink