Back when Oprah used to be on television, she had a series of shows on how to get what you want in life. My wants are fairly basic. Apart from food, shelter, affection and world peace, I only really wished for small, not so serious things. One thing that I used to wish for was food related: a range of good yum cha dumplings in Sydney beyond the usual range that you may find (which truthfully all seem like they were made from the same place). I longed for something like Hong Kong’s Tim Ho Wan.
Patience delivered a new Chinese restaurant called Mr Wong. Part of the ever expanding Merivale empire it is headed up by Hakkasan’s Erik Koh along with Ms G’s Dan Hong and Jowett Yu. Lots of dollars later and a fit-out by Dreamtime Australia, the enormous two level space that seats 240 is buzzing and full this lunch time. The decor is about exposed walls, jade green floor tiles and placemats and an old school plastic coated Chinese menu.
Getting there is like following a maze, well especially if you just put in Mr Wong into Google Maps in which case it will send you to Chinatown which is where I was when I rang Joan Holloway and had to confess that I was at the wrong Mr Wong-oops! A cab ride later, I was being deposited down the Tankstream Arcade at Bridge Lane, just off Bridge Street. There was a spray painted sign and I followed the girls in the spindly heels clutching heavy designer bags in the crook of their arms. Bookings can be made for lunch. However, for dinner, you can only book for tables of six or more. I understand no bookings policies for small restaurants but as Mr Wong seats 240 people, I’m not sure what the logic is there.
Joan Holloway waves from a table which is near one of the kitchens. There are two kitchens, both open plan; the one right in front of us and another kitchen which holds the ducks. Oh did I mention the wall of ducks? No? It’s like China rather than Chinatown there are so many. The atmosphere at lunch time is very masculine and most diners are large groups of business men and Joan reports feeling a tad intimidated when she first walked in.
The steamers of dim sum are available at lunch time but there are dim sim platters at dinner. With a wave of her porcelain hand, Joan said “you should order, go crazy!” and I gladly acceded. We decided on a range of dim sum, some roast duck and some vegetables with some rice. All easier said than done and in rather ambitious quantities given the small size of our table and the fact that we were just two people. The service is very friendly and accommodating although one item ends up not turning up either on the bill nor the table.
Foie gras prawn toast $12
We’ve sip the tea and the dumplings come out quickly. I’m a sucker for prawn toast but combine it with foie gras and what do you get? A completely addictive little mouthful or two. The foie gras flavour is light and gives the prawn toast just that little added extra richness and a final coat of white and black sesame seeds.
Prawn har gau $9
I ordered these as they are always a favourite but I should have perhaps gone for the more unusual dim sum. Nevertheless, the prawn har gaus are good, made with a paper thin skin and plump, fresh prawns.
Xiao long bao $9
We’re veering from the Cantonese morsels into Shanghai territory. The xiao long bao come four to a serve and are pleasingly full of hot soup. Just nip at the corner of one and drink the soup out.
Baked venison puff $10.80
Even though Joan and I both generally prefer steamed dumplings, this and the prawn toast were two of our favourites. Normally, a char siu triangle, this venison version is filled with slow cooked, softly textured venison meat covered in a flakey short pastry outer.
Lobster Mei Si roll $11
The lobster mei si roll is a deep fried morsel covered in fine noodles. It’s nice but hard to eat without getting shards of noodle everywhere and it seems mostly made up of noodle with a small centre of lobster.
Scallop and prawn shumai $9.8
The scallop and prawn shumai are lovely, springy, spongey little numbers with prawn meat and a whole scallop on top and tiny poppable dots of roe. And although the dumplings are more expensive than what you would find in Chinatown, this along with Spice Temple are places that you could do a nice, long leisurely business lunch with good service and the ability to book ahead. Just shout a little as it’s quite noisy 
Chinese roasted duck (half) $34
By the time this arrived, I was already quite full from the dumplings but it’s funny how the stomach finds the space for roasted duck served with a sweet plum sauce. The duck is plump with plenty of fleshy dark meat and juicy skin. A nice touch was that when we couldn’t finish it as it was such a big serve, they offered to pack it up takeaway for us.
Twice cooked green beans, pork mince and XO sauce $16
The green beans are paired with a generous amount of pork mince and a spicy XO sauce. It’s almost a dish in itself rather than a vegetable side dish and it has a good balance of flavours to it.
Mr. Wong’s deep fried ice cream served with butter scotch sauce, vanilla or chocolate $14
Dessert time! After uming and ahing over the dessert menu – to scoop or not to scoop the deep fried ice cream or go for one of Dan Hong’s desserts, we finally went with the deep fried ice cream as curiosity got the better of us. The vanilla bean ice cream scoop was covered with Japanese panko crumbs and coconut, the coconut giving most of the flavour. It came with a choice of butterscotch sauce, vanilla or chocolate and we opted for the thick butterscotch. And whilst it was good, I think that we should have gone for one of the other desserts.
So tell me Dear Reader, do you prefer steamed or fried dim sum? And what do you think of no bookings policies? Do you mind them or does it not bother you?
Mr Wong
3 Bridge Lane, Sydney NSW 2000
+61 2 9240 3000
Open Tuesday – Sunday from 12noon til late.
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58 Comments | Add your own
Mr Wong!!!! I so want to go soon. Thanks for such a comprehensive review of all that the restaurant has to offer – dim sum, duck and a la carte.
SSG xxx
I think the no bookings policy helps them create a hype around the restaurant. Maybe it also looks good when there is a really long line out the front. I’m thinking of Jamie’s here. Perhaps they are also sick of people booking small groups or couples and not turning up. A group of 6 may be less likely to cancel. I don’t actually know:)
I ADORE Dim Sums – fried steamed…..in any which way.
The food looks GREAT Lorraine.That fried ice cream? Yummmmmmmm!!!!!!!!
The older I get, the more a no-bookings policy irks me. Having said that, the food here looks like it’s worth queuing up for!
Ohhh nice new place for Yum Cha
WOO HOO! Definitely going onto my list when I go to Sydney next hehe ~ I know what you mean Lorraine, you just want a nice dim sim place! But it’s so hard to find sighh
I loveeee steam dimsims and not really a fan of the fried and the whole no booking policy is driving me NUTS… lol i hate waiting all the time
Beans with xo sauce is always one of my favourite simple dishes at yumcha
Steamed is my preferred option – flavours seem more subtle and there is always that “doing the right thing” for healthy eating feeling! Absolutely hate no booking policies. As well as a penchant for being as organised as possible, with a two hour trip from home to the city, one likes to be assured of a table!
Steamed, I don’t mind no booking policies because it gives me a chance to eat there without having to wait forever if it’s a nice restaurant. However, if it’s a special occasion (like my birthday) I want to be guaranteed a spot or if your showing relatives around you really don’t want the hassle of quickly having to think of another place nearby.
Steamed dumplings are my fave by far and as many as I can ear! Loved Mr Wongs when we went for dinner recently and can’t wait to go for lunch. This, China Lane and Chefs Gallery have given me cause for happiness as to how Sydney eateries have just taken a turn for the better. But on subject of no bookings – a big thumbs down
What a feast! Perfect place for a lunch or dinner with family and friends. I am amazed by the hand work on those Xiao long bao, it’s almost an art! I want to learn one day how to make it…
Steamed dim sum all the way but I do love Japanese gyoza.
Telling you to ‘go crazy’ ordering was a risky thing to say!
The no booking thing drives me insane. I was in Melbourne a few weeks ago and we were all dying to go to a new Mexican. The wait was 2 hours so we didn’t go. Happened to me at a new place in Brisbane too. I gave up after the 2nd attempt to get a table and still haven’t tried the place.
I like the textural difference between soft silky steamed dim sum and crispy crunchy fried ones, I think both are necessary for the best experience
I don’t like no booking policies at all, especially if its a sought after restaurant that turns its tables around a couple of bookings a night, and I HATE the group only idea even more- what about an intimate dinner for two? There should be same daddy confirmation policy instead, and a later than 15 minutes and you lose your table penalty as well. That would also train diners to be more considerate
Damn auto correct, same DAY confirmation is what I meant!
I feel a work lunch coming on…..
Foie gras prawn toast??? OMG. This food looks great.
Fried or steamed, I like them both, but I always get a guilty thrill out of eating something fried. And I don’t mind no booking policies–sometimes a restaurant just has to do that to survive.
We went to Mr Wongs yesterday, and my favourite was their “grandmother beancurd” (forgot its proper name), it came with the silken tofu baked in the bottom of the bowl, and with the magnificent spicy and hot pork topping above. MAGNIFICENT! their mushroom side is to die for too! we went away feeling wonderful !!!
Foie gras prawn toast! How wonderful! I’d try that, even though I’ve never really been interested in normal prawn toast.
I really dislike no-booking policies, as I’m an obsessive-plan-aheader early eater, although I can understand why they exist in smaller restaurants.
All of the food at Mr. Wong looks lovely, especially that duck! I may have to organise a lunch there soon
Oh Lorraine! This look SO good! I can’t wait to go. I am firmly in the steamed dumpling camp ; )
It’s 8.45am and I want all of these gorgeous little morsels! I love this type of food more than any other I think. Will go next time I’m in Sydney, but going to make a version of the pork and beans tonight xo
Wow, just how many restaurants are there in the ever-expanding Merivale Group? However,you have to give it to them, they do everything with style and bring a uniqueness to the Sydney eat scene.
Depending on my mood, I either opt for steamed or fried dim sum. Love the look of the Foie Gras Prawn toast,prawn har gau,scallop & prawn shumai and the twice-cooked green beans. Never have been a great fan of fried ice-cream and am curious as to the other desserts on offer.
No, I dislike a no-booking policy and always fear that I will end up not getting a table.
:0hhh ahh, fancy looking yum cha. Definately worth a visit.
no booking policies suck! Especially when you have kids or elderly that shouldnt need to line up in long ques. No bookings seems outdated now with all the new tech, should be able to book ahead.
i prefer fried then steam like chicken feet method, but different textures are a must.
Once again good review
I used to work in Bridge Street so I’m sure I could find my way there. I love the look of the fit-out and it does remind me a bit of Jamie Oliver’s restaurant with the small round tables and exposed timber and rough walls and two kitchens and no booking policy for small groups. I do like the look of the duck with plum sauce. I prefer fried dim sums but I suppose at my age I should be going for the better health option xx
I’m going there on Thursday, can’t wait!
Isn’t it funny how sometimes as soon as you decide to go somewhere, all of a sudden you see reviews of the place everywhere – I read a TimeOut Sydney review of Mr Wong yesterday and now your one today.
Very excited to try it!
Booking policy like that might make sense if the place is always standing room only but I suspect it’s not. The food looks good but for some reason I don’t think I’d feel comfortable there.
What fabulous looking food! Our local Chinese restaurant is run by a couple by the name of Wong – perhaps I should show them these pictures. I’d be very happy indeed with this food.
Amazing.. totally amazing.. I have to check it out this place. Great review, Lorraine.
I’ve read so much about Mr. Wong’s, but I can’t decide if I really want to go. Like most yum cha, it seems like Mr Wong’s would be fun with a big group. I’m impressed that you managed to try so many dishes in one meal… you always do the best research for your humble readers!
This place looks wonderful: well, what have the Hemmeses ever done which does not ‘reek’ of special good taste
! Bettina went to class with mine, so had the great pleasure of seeing them grow from nought!! Love the food, tho’ foie gras in anything these days seems ‘politically incorrect’ 
! And I don’t associate it with dumplings 
! All other looks absolutely delicious, tho’ one pays for the luxury!! I definitely prefer steamed to fried, tho’ also like the gyoza, which, to the best of my knowledge actually originated in Shanghai?! No bookings, stand in a Q – not in my book 
!
I prefer steamed. No booking doesn’t bother me as long as there isn’t a wait to get in.
i’m going to have to try their Foie gras prawn toast next time
Arrgh! I keep hearing so many good things about Mr Wong’s, want to go there soo much! The dumplings all look divine..as does the duck! Kinda weird that you can’t book for less than two people though.. Not much of an issue if there aren’t huge lines but its kind of a turn off if there are…
*less than six people – i mean! whoops.
That foie gras prawn toast is the best thing I’ve eaten this year. I love Mr Wong!
WOW indeed, TRUE!
GOT my attention right from the Foie Gras prawn toast through to the fried ice cream too!
Am a steamed kind of gal, mostly,
And the no bookings policy doesn’t even faze me!
These days from a restauranteur’s point of view, HOW many people simple don’t call to cancel, is a courtesy,
HOW much money and food is wasted…maybe my opinion is just from me!
Isn’t the exeprience at Mr Wong just fantastic? I must admit I was a bit stunned by the rpices, but I do believe you get what you pay for. I do prefer steamed over fried dumplings, only because it doesnt feel so oily going down the throat. and I’m not phased by the no booking policy – i can understand how many people cancel last minute and therefore the restaurant loses out.
The decor here looks slightly ancient but still elegant. We’re lucky tht we get quite a good variety of dim sum here, but nothing too unusual unless we visit hotel restaurants.
Ohhh I’m craving dumplings so bad right now. This place is definitely on my to-do list, can’t wait to try it!!
Wow that FG Prawn toast is calling my name! Everything looks so good. I generally like steamed goods at Yum Cha and also the braising dishes. But one or two fried stuff won’t hurt either. Though I must say, no booking policy doesn’t sit well with me, as I hate queues. I don’t know if it’s laziness or they are just trying to be ‘hip and trendy’…..
Steamed & fried, just gimme, gimme,gimme.
I like to be organised so I like bookings.
Can’t use try Mr Wong, cheers.
Looks good looks exciting as all things Merivale do
I tried all of Mr Wong’s desserts (don’t you just LOVE being in a big party and being able to order one of everything) and have to say, the fried icecream with the butterscotch is pretty much the best of the lot (apart from the fresh jackfruit in the $18 fruit platter)!
With all the hype surrounding this place, I have been wondering if it’s worth it. Probably a tad overpriced, but that end of the city is needing a little taste of Chinatown.
$34 for half a duck, my Chatswood BBQ King owner would be weeping!
Those dumplings look delish! I’m heading to Sydney this weekend, maybe I’ll have to check this place out!
I love he cavey brick deco and I cant wait to go
Steamed and fried both! (Did they have any ‘thousand layer cakes’ ? those are so yummy)
Preferred if there was booking available but if the food is really good and worthy of waiting in line, then so be it!
steamed dim sum please.
That Chinese Roasted Duck looks to die for!
Oprah is a genius and this place looks AMAZING!
I prefer a steamed dumpling. The duck walls looks ominous, I don’t like dead things staring at me.
I prefer restaurants with reservations as I am opposed to waiting in line.
Im def a steamed kinda girl
those buns look fab! I think that with something like yum cha, no booking is ok as it normally seats plenty of people and has a high tur over. But with regular restaurants its annoying.
Yum, can’t wait to go there!
Oh yum! It looks divine! Yet another Sydney food destination to add to my list. As for no bookings, it does frustrate me a bit even if I can understand the reasoning behind it. I just think restaurants should do half/half…..maybe that’s the answer?
Did someone say dumplings??
I am a sucker for steamed dim sums over fried ones. I love love love Xiao Long Bao.
I’m with you Loraine in regards to what I want in life. Mine are pretty basic too & have to admit that I realised recently that a lot of my thoughts are about food
This place looks amazing! I’ve been wishing for a good yum cha place too! Now i just need to find where to send the kids for half a day! 
We had lunch there last week and were amazed. The food was sensational as was the atmosphere.
Have now decided to catch the train all the way to Sydney and Mr Wong when the dumpling urge next strikes.
Mr Wong gets it wrong. A spectacular space but being denied the table we wanted despite many being empty left a lingering sour taste. Food is okay but not special, whereas the prevailing snobbish attitude is sadly so Sydney.
Pretentious, expensive restaurant serving Chinese staples of questionable quality to ‘trendy’ so-called ‘foodies’…
Let’s be honest, all of the food shown above can be had for half the price and better quality than what Mr Wong served. You don’t need to travel far, a quick bus ride down to China Town/World Square will do just fine.
As they say, you judge a Chinese restaurant not by service, but by how many Asian faces there are in the queue…
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