Sydney’s CBD will host a new dining experience when Mr. Wong, a Cantonese-style restaurant, opens its doors on Friday 10 August. Sprawled over two levels, the 240 seater Mr. Wong located in Bridge Lane, will serve traditional and modern Cantonese for both lunch and dinner until 2am.
Heading up the kitchen are culinary stars Dan Hong (Ms.G’s, El Loco) and Jowett Yu (Ms.G’s), injecting their wealth of experience and renowned knack of creative gastronomy alongside Eric Koh (Hakkasan, London) who will preside over the Dim Sum Bar. This impressive trio has spent the past six months developing and perfecting the menu, inspired by their individual life experiences growing up in Asia, authentic local street food and classic favourites.
The end result is over 60 distinctly Cantonese dishes including Chinese roasted duck, faux shark fin soup and abalone served steamboat style – all with Hong and Yu’s unique take on flavours and presentation – as well as an unrivalled dim sum selection created by Koh.
Mr. Wong will be one of the largest restaurants in the northern end of the Sydney CBD, offering a range of dining options varying from private dining rooms and large group tables, through to intimate tables for two and seating at the open kitchen. Located within an easy walk of trains, buses and parking stations, it’s perfectly placed for a quick lunch time snack, pre and post theatre suppers, late night dining, large celebratory events and family get-togethers.
Set within the existing raw fabric of the old Tank Nightclub, Mr. Wong embodies the elegance of 1930s Shanghai, infused with a modern essence. Layered with timeless colonial furnishings such as timber floors with tiled inlay, bamboo framed French woven chairs and slow turning ceiling fans, the restaurant pays homage to classic influences from the era in a contemporary style.
Mr. Wong was conceptualised by Merivale CEO, Justin Hemmes, and brought to life by a design team consisting of Sibella Court, Bettina Hemmes, Dreamtime Australia and Justin himself.
Mr. Wong is the third venue Merivale has opened in 2012 and joins the notable Establishment portfolio which celebrates its 12th birthday this year. As one of Sydney’s most inspired and expansive venues, Establishment has long held a reputation with travellers and locals alike for providing a diverse range of bars and dining options set within the timeless building.
Mr. Wong will take bookings for lunch, as well as group bookings of six or more for dinner.
3 Bridge Lane, Sydney
For reservations, please call: +61 2 9240 3000
This month, Ms.G’s welcomes back Patrick Friesen and Paul Donnelly as Co-Head Chefs.
Patrick and Paul know the cult Ms.G’s style inside and out having both been Junior Sous Chefs at Ms.G’s under Dan Hong and Jowett Yu for the best part of 2011. In October last year, Paul moved to El Loco to head up the kitchen while Patrick spent the winter in Whistler.
Dan Hong remains Executive Chef at Ms.G’s and El Loco, as well as new Merivale restaurant, Mr. Wong, while Jowett Yu has left Ms.G’s to focus on his new position as Head Chef at Mr. Wong.
In other news…
David O’Brien has been promoted to the role of Merivale Group Events Executive Chef and broadened his responsibilities across the group.
In addition to overseeing the catering for all events held at Sydney’s premier bar and restaurant complex ivy, David is now responsible for all events catering at the historic Establishment venue. David has also been tasked with managing the food menus and kitchens at ivy bar, Royal George, the pizza kitchen at Pool Club, ivy, and the Merivale Group pastry kitchen.
David’s skill lies in seamlessly blending the classical and contemporary, producing intensely flavoured dishes that nod in the direction of his British roots. Shunning overtly fussy or over-styled food, David creates food to be eaten and enjoyed, not merely looked at.
Throughout his culinary career, David has presided over many high profile and large-scale events including catering for the wedding of Nicole Kidman and Keith Urban and being handpicked to prepare decadent canapés for Oprah Winfrey’s visit down under. David has also had the opportunity to mix his love of sport and cooking with stints as a head chef at three Olympic Games events where he cooked for the Olympic Committee and their esteemed VIP guests.