Mr Wong: Restaurant review

The idea that bigger is better most definitely applies to Mr Wong: Merivale's answer to Cantonese cuisine. Spread over two levels – with up to 80 dishes, a dedicated Peking duck kitchen and a grand, glassed-in staircase that doubles as a wine cellar – the cavernous establishment is still a favourite CBD eatery even after nine years. Yes, it may play to the Western palate, but that doesn't mean it's any less delicious. Kick off a luxe lunch with a selection of technically faultless dim sum – a serve of sophisticated lobster and scallop dumplings, or prawn toast pimped with foie gras, perhaps? – before progressing to more classic, crowd-pleasing plates of kung pao chicken and pipis doused in XO. If you're looking to go bigger still, proficient waitstaff will happily steer you towards the pointier end of the menu, which features Glacier 51 toothfish, whole roast duck and grade-9 wagyu. Just don't forget to leave some room for deep-fried ice-cream.

Mr Wong
3 Bridge Lane, Sydney, NSW
(02) 9114 7317
merivale.com/mrwong

Chefs Dan Hong, Johnny Jiang & Michael Luo
Price guide $$$
Bookings Essential
Wheelchair access Yes