I thought the longest queues in Wynyard were at Jamie's. I was wrong. Only 3 weeks in, newly opened Merivale restaurant Mr Wong has been a huge success of late run by executive chef Dan Hong as well as a few other big names in Chinese cooking. Located in literally what is a back alley, Mr Wong is easy to miss for those who aren't directly looking for the restaurant. For those who are, be prepared to brave through some serious stench from opposing restaurant's wastes as well as massive queues.
It's a beautiful, well-considered fit out; reminiscent of a sprawling Hong Kong tea houses of old and it's evident that a crazy amount of money has been put into it. Menus are both in Chinese and and English, surprising given the clientèle being non-Asian dominant.
|Seafood Dumpling Consommé 9.8|
|Baked Venison Puff 10.8|
|Foie Gras Prawn Toast 12|
|Abalone and Chicken Shumai 12|
|Lobster Mei Si roll 11|
|Sichuan steak tartare 18|
|Stir fried egg Noodles with king prawn and prawn roe 18|
|Roast white chocolate ice cream, yuzu curd, longans and raspberries 12|
|Green apple ice, osmanthus jelly, water chestnuts and coconut sorbet 12|
An hour between courses is just utterly appalling when considering it's a Merivale establishment, new restaurant or not. A contrasting experience to most of others that have eaten; service was just aloft and inattentive and failed to apologize at all. It's a remarkably produce driven menu, respectful to the classics that's just let down by a lacklustre and forgettable service and meagre portions that leaves much to be desired. It's pleasing that Merivale do care and have since apologized over phone and invited us to come back, however, I find myself hesitant although optimistic. To newcomers, go for the more unusual items and dim sum and dessert items. However, expect inconsistency. You won't be disappointed for the most part.