Andy Hayler

"Classic har gau was good, the dumpling coating reasonably thin and the prawn filling nicely cooked."

Condé Nast Traveler

"Sweet and sour crispy pork hock will delight carnivores."

Lonely Planet

"Lunchtime dim sum offerings bristle with flavour."

Andy Hayler

"Overall I enjoyed Mr Wong, with its lively atmosphere and pleasant dim sum."

The Food Diary

"Mr C said the har gau was pretty ordinary however I personally loved it! The prawn pieces were quite chunky, definitely worth the price for seafood."

Jen Pollack Bianco

"I very much enjoyed the pork and prawn shumai."

Terry Durack

"The deluxe scallop-topped shumai with their icing of flying-fish roe are beautifully put together."

Eat the Globe

"The freshness of the ingredients and the delicate balance of flavours were superb, the best dim sums I have had so far in Sydney."

Lee Tran Lam

"So when the dim sum arrives, the opening of the bamboo steamers leads to quick plate-piling – each person air-lifting their share of Steamed Barbecue Pork Buns , Xiao Long Bao or Dumplings encasing mushrooms or asparagus and scallops – and all this activity turns our table into an echo chamber of “that’s amazing!” and other remix versions of such praise."

Lieke Pijnappels

"During the day, you can enjoy fantastic creative dim sum."