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Sydney Chef Dan Hong has turned his magic to places like Ms.G's and El Loco, injecting the scene with a sense of fun and liveliness. This time, Dan has teamed up with Jowett Yu (Ms.G's) and Eric Koh to bring you Mr. Wong - a classic Cantonese restaurant in the CBD with a contemporary edge.
The underground laneway space is huge (240 seats over two levels) with timeless colonial furnishings including timber floors with tiled inlay, bamboo framed French woven chairs and slow turning ceiling fans.
As much effort goes into each dish as it has into the interior - try the dim sum (at lunch only), Mr. Wong’s crispy skin chicken (Half $28, Whole $49), Wok fried mud crab with black pepper 'Singapore style' (market price), Stir fried chilli king prawns ($32) or go for a banquet, starting at $68pp for a minimum of 4 people.
But beware, it is very popular. You can book at lunch but over dinner, you can only book for parties of 6 or more, and the wait can be long. Never fear though, grab a drink at a local bar and they will call you once your table is ready.
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