Mr. Wong does Cantonese-style food in a larger-than-life way. This two hat venue seats 240 people over two levels and serves a selection of up to 80 dishes, it’s a big affair. Yet somehow, with nooks for two, dim lighting and moody jazz the restaurant still manages to feel intimate.
At the helm is Executive Chef Dan Hong, who brings his energy and creative flair to the kitchen. Barbecue ducks are a crowd favourite (we have a whole room dedicated to them), as is our lunchtime dim sum menu by Michael Luo. With such an extensive menu and wine list to match, be prepared to make some tough choices....