Establishment's Basement Cantonese
Mr. Wong on Bridge Lane is Merivale's Establishment-basement Cantonese — and one of Sydney's most architecturally complete dining rooms. The interior is unmistakably colonial-era Hong Kong, the dim sum programme is taken seriously, and the roast meat counter handles the format at restaurant-grade standards.
The cooking is modern Cantonese at proper standards: refined dim sum, properly-roasted barbecue meats, careful seafood, and the wider regional Cantonese tradition handled with discipline.
What to Order
Dim sum at lunch — har gow, siu mai, char siu bao, all properly executed. Roast suckling pig when on; Peking duck; steamed seafood from the kitchen's daily programme. The wine list is unusually deep on Burgundy and Champagne.
The Setting
The basement dining room is the experience. Dim lighting, hanging lanterns, the considered colonial-Hong-Kong architectural staging that the Merivale group has built its hospitality reputation on.
Best Occasion: Team Dinner
Mr. Wong handles a Sydney team dinner with practised authority. The dining room scale absorbs a large group; the dim-sum-and-roast-meat format provides shareable centrepieces; the wine list lets the dinner ascend at whatever rate the celebration requires.