I first heard about Mr Wong when I attended a talk by Brendan Fong at the Sydney Living Museum. He said cool stuff, and there were fish tasters.
I was sold.
Roasted Angus beef shortrib “Shandong style”, soy, chilli and shallot dressing $38
I love the whole “you think it’s something but it’s not” experience, and the menu at Mr Wong is fantastic, creative representation of that.
“Char-Siu” roasted Australian toothfish $38
The Roasted Angus Beef Shortrib had an amazing sweet/sour sauce to be had on rice, but the Char Siu Roasted Toothfish was a clear favourite of the night. It was pretty much all the char siu flavours, but on amazingly soft and flaky tooth fish, which was reminiscent of cod. They even had the signature red ring around the white meat that char siu usually has!! Very well executed.
Sweetcorn, English spinach and woodear mushrooms stirfried with garlic butter, $19
And of course, veggies, because EAT YOUR VEGGIES! This simple dish of Sweetcorn, English spinach and woodear mushrooms stirfried with garlic butter was light and delicious, and was light enough touch to balance out the richness of the other dishes. It did feel a touch out of place in a mostly Asian-influenced menu, but it was still a delicious fit to the meal.
Strawberry ice, sheep’s milk yoghurt sorbet, strawberries, shiso and honeycomb $15
And what do you do on a lady date? Order two desserts, of course! The Strawberry ice, sheep’s milk yoghurt sorbet, strawberries, shiso and honeycomb reminded me of the Taiwanese milk ices, and was just so refreshing! Strange thing to say because a dessert is meant to signal the end of the meal, but for some reason the strawberry ice acted as a palette cleanser and I was just ready to eat more food.
Huh. Maybe it’s just really good strategy.
The food was absolutely excellent, and the service was pretty good too. Not in a “they clearly love food” sorta way, but a “they’re really trained so well” sorta way. AND we weren’t charged for rice, which is a nice surprise since, well, it IS Sydney, after all.
Amazing experience, and actually worth the Sydney price tag. Yum.