MR WONG ONLY ACCEPTS LUNCH BOOKINGS AND DINNER BOOKINGS FOR 6 OR MORE. PLEASE CALL 9240 3000 TO BOOK.
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Every man and his blog has "checked in" at Mr Wong. Foodies, socialites and cashed up executives flock here to experience sexy Cantonese fare and a killer drinks menu that features everything from sake to cider.
Mr Wong is swank central. Spread over two levels, the restaurant is littered with timeless colonial furnishings – quirky lampshades, antique Chinese cupboards and quaint pieces of china – but rather than feeling stale and stuffy, Mr Wong exudes a sultry, ‘I'm-on-the-set of-Sex-in-the City' vibe. Yes, there are token ‘Chinese restaurant' touches, like a couple of waving cats, but design king Michael McCann has ensured the end result is all glamour and style.
Mr Wong is cleverly geared for group dining – bookings can only be made for six or more and the restaurant is furnished with mostly round and rectangular tables. The menu, too, is best approached with a horde of hungry friends to ensure you get a taste of at least a few of the 80 dishes on offer.
Mr Wong embodies all the assets of a truly great restaurant. From the moment we walked in the doors, we were met with efficiency and courtesy. We soon forgot about the fact that we had to wait for an hour to get a table, thanks to the two ‘complimentary cocktail' vouchers we received to use at their sister venue, Palmer and Co, just around the corner. The food refuses to play second fiddle to the restaurant design, with classic dishes such a Chinese roasted duck and soy braised chicken with ginger scallion sauce taking centre stage. Steamed, poached, pan-fried and baked dim sum make up the lunch menu while dinner dishes are graced by roasted meats and live seafood from the tank. We recommend the XO twice-cooked green beans with pork mince and the stir fried chilli king prawns. Both are outstanding. The food doesn't come cheap but when you consider that Justin Hemmes put in a casual $4 million to give life to Mr Wong's, the bill isn't quite as outrageous. The service is smooth enough, perhaps a few more men in tuxedos would help, but the "people-watching" is unparalleled – especially if you nab a table on the top floor with views of the entire restaurant.
The no-bookings policy has meant a visit to Mr Wong has, in hindsight, been regrettably long overdue.