Executive Chef Dan Hong oversees the kitchen team at Merivale’s Mr. Wong, while Head Chef Michael Luo leads the lunchtime dim sum menu.
Mr. Wong is hidden away down quiet Bridge Lane, and while seating more than 240 people, still allows for private nooks across its two floors and plenty of hidden-away surprises. Feeling like something out of 1930s jazz-era Shanghai, and with a secret door through to the prohibition-themed Palmer and Co., bow-tied waiters race steaming plates to tables, while busy bartenders shake up the classics.
There is no hiding the fact that the premier dishes are the Peking duck and the Singaporean-style mud crab, with both of them indulgent, impressive and worth the investment. But with more than eighty dishes on the menu, there is plenty to choose from. At lunchtime, enjoy a selection of dim sum, with steaming specialities like Szechuan-style pan-fried lamb dumplings and deep-fried prawn toast with foie gras and sesame.
PSST! Book a table for lunch on the weekends to sample the Mr. Wong yum cha menu.