Mr Wong, Cantonese restaurant in Sydney, Australia.
Mr Wong occupies two floors in a converted warehouse building, retaining original loading docks and industrial features alongside Chinese design details throughout. The space seats roughly 240 guests across both levels, blending its past function as a storage facility with contemporary dining aesthetics.
The restaurant opened in 2012 and quickly earned two chef hats in the Sydney Morning Herald Good Food Guide, maintaining this recognition across many years. This early acknowledgment solidified its standing as a leading Cantonese establishment in the city.
The kitchen works with specialized chefs who prepare dim sum, fresh seafood, and Peking duck using traditional Cantonese methods that visitors can see in action throughout the meal.
Located in Sydney's central business district, the restaurant operates for both lunch and dinner service throughout the year. Advance reservations are strongly recommended, as seating fills quickly during peak dining times.
The interior was designed in collaboration between the Hemmes family and Australian designers, drawing inspiration from 1930s Shanghai aesthetics. This specific historical reference adds an unexpected cultural layer to the space that extends beyond typical contemporary restaurant concepts.
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