Mr. Wong

Mr. Wong Restaurant Review:

Mr. Wong does not exist as a person, but Dan Hong, executive chef of a trio of Merivale restaurants, including this one, does. He is assisted by head chef Brendan Fong and head dim sum chef Michael Luo to deliver the Cantonese-style menu. Blink and you could believe you’re in a large two-level Chinese teahouse. There’s room for large group tables, intimate tables for two and seating at the open kitchen. Popular items include offerings from the live seafood tanks and crispy eggplant with fragrant fish sauce, but don’t overlook the upmarket seafood-rich take on fried rice. Choose from plenty of tofu and other vegetarian selections; dim sum is by the platter only at dinner. Chinese desserts are traditionally simple, but not here. Try the green apple ice paired with puffed rice streusel and elderflower jelly, served with raspberries and sheep's milk yogurt sorbet. Cocktails appear with an Asian bent; expect a whisky menu, a well-balanced wine list and saké, as well as Asian beers.