Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

40
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
-33.713048,150.978497

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.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $10-$32

    M $19-$82

    D $16-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential

    Bookings essential for lunch; for 6 or more only at dinner
  • Chef:
  • Dan Hong & Michael Luo

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