Mr Wong, Sydney CBD

Mr Wong is a new venture by the Merivale team led by Executive Chef Dan Hong, Head Chef Jowette Yu and Head Dim Sum Chef Eric Koh. It is the new kid on the block offering modern Cantonese-Chinese food, ranging from your dim sum (or yum cha) to roasted meats to chinese influenced main dishes.

The restaurant has taken over what was known formerly as Tank Night Club on Bridge Lane. I didn’t even realise Tank closed down. It was impressive to see the transformation from a night club to a restaurant that now caters for 240 diners.

I make a booking for lunch service. There are allocated tables for walk ins but I wasn’t interested in waiting especially since I was on a lunch break. We get seated down stairs to an incredible decked out restaurant.

I loved the atmosphere, the decor, the setting – it really set the mood as if it was a taste of Shanghai. Though at the same time I really wouldn’t have minded being upstairs so I could peek into the open kitchen.

I love how the tables are set up. Feels like I’m ready for a dim sum feast!

Pan-fried Pork Bun $9.80

Our dim sum feed begins with some pan fried pork buns. Upon arrival I completely forgot they were meant to be pork buns and was expecting a dumpling of some sort. It’s so pretty and neat that I’m sure I wouldn’t be the only one to think that.

The bun itself is just amazing. The dough is a cross between your normal pork bun found at an asian bakery, and a dumpling. It was filled with a tender and juicy pork mixture that had bags full of flavour. Be weary of the juices as they can spit out and hurt a little. The pan fried bottom adds texture to the pork bun and that slight caramelised flavour.

Foie Gras Prawn Toast $12

Oh my word, this prawn toast is the absolute bomb diggity! I now blame Chef Eric Koh as I no longer will be able to have prawn toast that is made out of regular toast.

A bite sized piece of bread is topped with prawn mince and a dollop of foie gras in the middle (pity I ate my portion in the first bite so couldn’t get a photo of it). It has a crunchy yet light crumb coating and is topped with sesame seeds. Freaking amazing, I tell you.

Lobster Mei Si Roll $11

This may not be the best photograph of this dish. Lobster meat (and I swear there was some sort of cheese in there) was wrapped beautifully in delicate thin noodles and would have been deep fried. I actually enjoyed the texture and flavour that came through, though the cripsy, light and thin noodles went everywhere!

Chueng Fun – Steamed Rice Rolls with Prawns $10.80

As the last of our dim sum dishes we get the ha chueng fun, that is, steamed rice roll with prawns. I’ve never seen this dish presented so beautifully before! The steamed rice roll is perfect – it’s soft and delicate yet can hold its form until it reaches your mouth – it melts when eaten. Oh my! Prawns were flavoursome and plump. That sauce on the plate was what made it fantastic – it has so much body to it. Well done Eric Koh.

It may not be a pretty sight but imagine how much goodness will come out of them…

Half a Chinese Roasted Duck $34

With all the ducks on display, how could we not have ordered some? Instead of ordering the peking duck, we opt for just the chinese roasted duck. How good does it look?! The skin is freaking delicious – it’s golden brown, thin, crisp and has so much flavour. It really would be perfect for the peking duck. How the chefs cooked it is beyond me. I bow down to them. Best thing as well is the duck meat itself remains juicy and well cooked. Simple but delicious!

Mapo Tofu $24

I have to admit this was the first time I’ve had mapo tofu. Steamed soy milk custard (tofu) is served with a stir fry of minced pork, chilli and sichuan pepper on top. It’s a winner for me. Every spoonful was different. I loved the texture of the tofu – it was soft, delicate and light. The chilli and pork was definitely a contrast but it worked well perfectly. A great dish to be shared with others.

Roast white chocolate ice cream, yuzu curd, longans, and raspberries $14

It’s always a YES when it comes to dessert. We only select the one because, well, did you not just see what a feast we had? The dessert blew my mind! I was in awe over the roasted white chocolate flavour – it was clearly there but yet didn’t over power the whole dish. The yuzu curd was just beautiful – citrus-y and smooth. There was also a crumb that gave much needed texture and was delicious. The longans and raspberries gave the freshness element. Wow, just wow. It was the perfect way to end our superb feed.

I am very impressed with Mr. Wong – service is impeccable and the food is fantastic! Although it is a bit steep for dim sum prices, you cannot expect any less in the Sydney CBD. You do get what you pay for though, and I’d happily pay the price for that foie gras prawn toast. Love! I am already planning my next visit, but this time for a dinner service. I rub my hands together in excitement. I really think Mr. Wong is going to be one of those go-to places for everyone; it’s particularly exciting to know that they will be trading until late to cater for those that need a late night snack/feed after them drinky drinks.

Mr Wong
3 Bridge Lane
Sydney NSW 2000
Tel: +61 2 9240 3000
http://merivale.com.au/mrwong/

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