Mr. Wong Sydney Restaurant

Nestled in the heart of Sydney’s bustling CBD, Mr. Wong is a culinary gem that blends Cantonese flavors with modern sophistication. Located at 3 Bridge Ln, Sydney NSW 2000, this dim sum haven offers an elegant yet lively atmosphere, perfect for both casual lunches and upscale dinners. The restaurant operates from 12 PM to 3 PM for lunch and 5:30 PM to 10 PM for dinner, with extended hours on weekends. For reservations or inquiries, call (02) 9114 7317 or visit their website. Whether you’re craving crispy Peking duck or delicate dumplings, Mr. Wong promises an unforgettable dining experience.

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Menu Highlights

Mr. Wong’s menu is a celebration of Cantonese cuisine, featuring everything from street-style snacks to lavish banquet dishes. Here’s a curated list of must-try items:

Dim Sum & Small Bites

Steamed Pork & Prawn Dumplings: Juicy prawns and pork wrapped in silky, translucent skins.
Crispy Duck Spring Rolls: Shredded duck with hoisin, fried to golden perfection.
Scallop & Chive Dumplings: Sweet scallops paired with fresh chives in delicate wrappers.
XO Sauce Turnip Cakes: Pan-fried radish cakes with spicy XO sauce.
Prawn & Coriander Dumplings: A zesty twist on classic har gow.

Roasts & Grills

Peking Duck Pancakes: Crispy-skinned duck with house-made pancakes and hoisin.
Char Siu (BBQ Pork): Sticky, caramelized pork with a smoky glaze.
Crispy Salt & Pepper Squid: Tender squid tossed with chili and garlic.
Honey-Glazed Pork Ribs: Fall-off-the-bone ribs with a sweet-savory glaze.
Tea-Smoked Duck: Aromatic duck breast with jasmine tea undertones.

Noodles & Rice

Wok-Fried Lobster Noodles: Succulent lobster with egg noodles in rich sauce.
Beef Ho Fun: Wide rice noodles with tender beef and black bean sauce.
Yangzhou Fried Rice: Classic fried rice with prawns, char siu, and egg.
Dan Dan Noodles: Spicy Sichuan noodles with minced pork and peanuts.
Vegetable Lo Mein: Stir-fried noodles with crisp seasonal veggies.

Seafood Specialties

Steamed Barramundi with Ginger: Fresh fish with light soy and ginger dressing.
Chilli Mud Crab: Sri Lankan crab in a fiery tomato-chilli sauce.
Salt & Pepper Prawns: Crispy prawns with a punchy seasoning blend.
Abalone with Mushrooms: Luxurious abalone braised in oyster sauce.
Stir-Fried Pipis with XO: Plump pipis tossed in spicy XO sauce.

Vegetarian Delights

Stir-Fried Eggplant with Basil: Silky eggplant in a fragrant basil sauce.
Buddha’s Feast: Mixed greens, tofu, and mushrooms in light broth.
Fried Salt & Pepper Tofu: Crispy tofu with a spicy-salt kick.
Vegetable Dumplings: Spinach, mushroom, and bamboo shoot fillings.
Mapo Tofu: Soft tofu in a numbing Sichuan pepper sauce.

Desserts

Mango Pudding: Creamy mango custard with fresh fruit.
Deep-Fried Ice Cream: Vanilla ice cream in a crispy wonton shell.
Sesame Balls: Chewy glutinous rice balls filled with red bean.
Lychee & Rose Sorbet: Refreshing floral sorbet with lychee bits.
Chocolate Spring Rolls: Warm chocolate and banana wrapped in pastry.

Restaurant Details

Step into Mr. Wong, and you’re greeted by a moody, vintage-chic interior reminiscent of 1930s Hong Kong. Exposed brick walls, leather banquettes, and dim lantern lighting create an intimate vibe, while the open kitchen adds theatrical flair. The service is polished yet warm—staff expertly guide diners through the expansive menu. Pricing leans toward the premium side (mains average $30–$50), but portions are generous. The crowd is a mix of suited professionals, foodie tourists, and celebratory groups, all drawn by the buzzing energy and impeccable flavors.

Conclusion

Mr. Wong’s fame rests on its Peking Duck, XO Pipis, and Dim Sum platters—dishes that balance tradition with innovation. Ideal for business lunches, date nights, or adventurous eaters, this restaurant delivers consistency and flair. A mini-review? “A Sydney institution where every bite feels like a celebration.”

Some of the images and information are taken from other sources.

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