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Mr. Wong does Cantonese-style food in a larger than life way. Seating 240 people over two levels and serving a selection of up to 80 dishes, it’s a big affair. Yet somehow the restaurant still manages to feel intimate, with nooks for two, dim lighting and moody jazz. At the helm is our 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, arrive prepared to make some tough choices. Located within an easy walk of trains, buses and parking stations, it’s perfectly placed for a quick lunch time snack, pre and post theatre suppers, late night dining, large celebratory events and family get-togethers. Video Credit: Merivale Image Credit: Mr. Wong Facebook Page :Mud Crab, Singapore style - wok fried with black pepper.
