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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.


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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

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