Executive Chef Daniel Hong, whose resume includes working at some of Sydney’s top restaurants, recently embarked on his newest venture, Mr. Wong.
The restaurant features an Asian-style menu really focusing on Cantonese-style foods.
Mr. Wong seats 240 diners, making it one of the largest restaurants in the northern area of Sydney’s CBD.
With such a large venue, Hong needed high performance, high quality cooking equipment.
In Mr. Wong’s kitchen is the Garland 6 burner range by Comcater . These cooktop burners have the largest cooking surface on the market, and they come equipped with Starfire-Pro Burners for concentrated heat and power.
These cooktop burners provide chefs with plenty of room to multitask.
In addition, the cooking equipment in Mr Wong’s includes fryers by Comcater. These fryers play an important role in the never-ending order or popular salt and pepper calamari.
The kitchen also features Rational combination ovens.
“We mainly use the [combi ovens] for steaming, as the steam from the [combi ovens] is very powerful, which result in shorter cooking times," Hong says.
"The ovens are also really easy to use, and we have over 40 chefs at Mr Wong, so what better way to ensure consistency than to program it in the oven! Then it’s just a case of press and go."