The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

39
Mr Wong
Chinese
  • 3 Bridge La,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au
  • Lunch daily noon-3pm

    Dinner Mon-Wed 5.30pm-11pm, Thu-Sat 5.30pm-midnight, Sun 5.30pm-10pm

Mr Wong
-33.864066,151.207988

No matter how tough the queues, don't be tempted to say you're a friend of Mr Wong: he's only as real as the fantasy of 1930s Shanghai that informs the artfully detailed look of this sprawling, town-level eatery. You might have more luck dropping the names of Mr Hong and Mr Koh, heads of the kitchen and dim sum section. But they have many friends, drawn by the mingling of fine technique and luxe ingredients in the dumplings made by the latter, and the smart takes on Chinese classics overseen by the former. They know when to play a straight bat (crisp-skinned chicken is typical of good things from the oven, and crab is excellent) and when to throw caution to the wind. Desserts are more Sydney than Hong Kong; no bad thing if you're talking about the lychee and ginger ice with coconut sorbet and water chestnuts. Prices are a big step up from Chinatown, but so too are the wine (what a list!) and service.

Photography: Chris Chen.


You might also like:

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome hi...

At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $10-$22

    M $25-$38

    D $14 

     

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Booking:
  • Bookings essential for lunch; for 6 or more only at dinner
  • Chef:
  • Dan Hong & Eric Koh

MOST VIEWED IN OUR RESTAURANT GUIDE

Aubergine

Griffith, ACT
The grey-whiskered Ben Willis could pass for a maturing, but certainly not jaded, rock st...

Porteno

Sydney, NSW
Get the skirt steak. Sure, the fire-licked pork and lamb offerings from the asado pit are...

Smolt

Hobart, TAS
Smolt manages to be most things to many people. With its welcoming, mid-century-modern in...

Lebrina

Hobart, TAS
A mainstay of the Hobart culinary experience, Lebrina offers a unique kind of quiet comfo...

Dainty Sichuan

Melbourne, VIC
The Dainty Sichuan fleet continues to expand, but the South Yarra mothership still lures ...

Stillwater

Launceston, TAS
Bearings count at Stillwater, nearly two decades old and with a venerability that matches...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Stokehouse Q

Brisbane, QLD
Stokehouse is the best of both worlds. Its river frontage and glam seafood and meats make...
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×