Lunch daily noon-3pm;
Dinner Mon-Wed 5.30pm-11pm, Thu-Sat 5.30pm-midnight, Sun 5.30pm-10pm
There's more to Mr Wong than just dumplings. A whole other kitchen produces wonders from its purpose-built duck oven, and it has lately complemented its core offerings (Cantonese classics made luxe alongside the more original likes of the spicy "Sichuan-style" carpaccio with chilli oil and croûtons) with a handful of new hits, including a hotpot of macaroni mingled with strands of crab and enriched with XO sauce and egg yolk. But while modern Chinese food is a competitive field in Sydney, no one comes close to the consistent quality of the dim sum offering at the Wong. Service and pacing may waver worryingly across these two large, attractively appointed and ceaselessly busy rooms, but the prawn dumplings are benchmark, and their scallop- and lobster-filled brethren are the real deal. The sugary desserts don't quite have the same finesse, so divert your funds into the deep and lavish wine list instead.