Mr. Wong does Cantonese-style food in a larger than life way. Spread over two levels of the establishment building and serving up a selection of up to 80 dishes, it’s a big affair. Yet somehow the restaurant still manages to feel intimate, with nooks for two, dim lighting and moody jazz.
At night, executive chef Dan Hong’s roast duck and XO pippies rule, but lunch is all about Michael Luo’s exquisitely fashioned, best-in-show dim sum.
The venue also houses one of Australia’s most respected and extensive beverage lists including a wine list comprising of 1200+ labels.
Without any expense spared...