Opened recently on Gouger Street, Wong-derful Restaurant Restaurant offers a somewhat unique range of Chinese dishes that are meant to be enjoyed as a snack or as accompaniments to their larger dishes. The ordering of your meal is done on an iPad, where you select your desired dishes, some of which allow for different options.
One of the larger dishes on the menu, the noodles in their Shanghai Noodles was cooked to al dente with the sauce beneath subtly enhancing its flavour. To best enjoy the dish, toss the noodles in the sauce to thoroughly spread its flavour throughout the dish. The mild taste of the dish makes it a good foil to their stronger tasting dishes.
For those wanting to taste a dish not often seen at Chinese restaurants, the Smoked Shanghai Fish is a good choice. The fish had a nice firm texture and the sauce gave it a delectable savoury flavour with a hint of sweetness. There were a few bones in the fish but it was not too hard to separate them from the flesh.
Smoked Shanghai Fish (Photographed by Jonathan Phoon)
If you are after something a bit more 'normal', there are also some dishes that are more in line with those typically seen in Chinese restaurants. The Drunken Chicken we ordered was tender, with enough Shaoxing wine flavour to make eating it an enjoyable experience.
Drunken Chicken (Photographed by Jonathan Phoon)
The spiciness of the Chilled Pork Loin and the sweetness of the Wheat Gluten with Black Mushrooms made them good choices for accompanying the plainer tasting dishes. The Wheat Gluten with Black Mushrooms dish had some peanuts in it to add a bit of crunch. We had them with Shanghai Noodles on our first visit.
Chilled Pork Loin (Photographed by Jonathan Phoon)
Wheat Gluten with Black Mushrooms (Photographed by Jonathan Phoon)
As expected from a place offering Chinese snacks, Wong-derful has a decent range of dumplings. Their Steamed Pork Dumplings had a juicy filling complemented nicely by a skin that was not too tough. It is advisable to take a bit of care when eating the dumplings to ensure the sauce does not squirt all over you. A variation that includes crabmeat in the filling is also available.
Steamed Juicy Pork Dumplings (Photographed by Jonathan Phoon)
Steamed Juicy Pork and Crabmeat Dumplings (Photographed by Jonathan Phoon)
Their Pan-fried Juicy Pork Buns are similar to their Steamed Pork Dumplings but with a slightly stronger flavour and a crisp skin to provide some contrast. While delicious on their own, there are some condiments at the table that you can add to increase their scrumptiousness.
Pan-fried Juicy Buns (Photographed by Jonathan Phoon)
For those that prefer a noodle soup dish as their main, the Noodle Soup with Fried Pork Chop is a good choice. The pork chop was cooked just right with its rich flavour acting as a good partner to the plainer noodles. There was also a bit of bok choy to add freshness to the dish.
Noodle Soup with Fried Pork Chop (Photographed by Jonathan Phoon)
While their Glutinous Rice Ball with Fried Bread Stick may not look like much, it is actually quite filling with much of its flavour coming from the salty mustard pickles. The combination of glutinous rice and bread stick provided a bit of foil to the saltiness of the pickles. There is also the option of having sweet mustard pickles.
Glutinous Rice Ball with Fried Stick (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
Although the name of Salted Soybean Milk with Fried Bread Stick may suggest an intense salty flavour, the degree of saltiness is actually quite mild. We would have liked the soybean flavour to be a bit more pronounced. The soup did have a good number of bread stick pieces, which were perfect for soaking up the copious amount of soup.
Salted Soybean Milk with Fried Bread Stick (Photographed by Jonathan Phoon)
The ambience of the restaurant was very relaxed and causal, with the tables spaced a good distance apart from each other.