Uncle Wang — Restaurant in Sydney

This restaurant is… Absolutely mind blowing. Like, top tier, chef’s kiss, soaring-to-the-sky kind of good. Honestly, this has to be the best budget friendly Chinese restaurant I’ve ever experienced.

My friend and I were studying at Green Square Library, and by the time we finished, we were absolutely starving. We looked up nearby food on Google Maps and found this place. At first, we were a bit hesitantit’s tucked away in a quiet corner of a new area and didnt have many reviews. But since we were seriously craving Chinese food and this was the closest option, we decided to give it a shot.

When we arrived, we were super impressed by the setting. The area is new, airy, clean, and peaceful and the restaurant itself was this cute little spot that instantly charmed us. Walking in, we were struck by how clean and fresh everything was. The decor is tasteful, elegant without being over-the-top. It doesn’t feel tacky at all, it actually feels refined, even though the prices are really affordable. The whole space just felt cozy and well kept.

While we were still gawking at the decorations, the owner came over with the menu and gave us the warmest welcome. Uncle Wang was incredibly hospitable and kind! He genuinely chats with guests so warmly. It really made the experience special.

We ordered fried rice, xiao long bao, and meatball noodle soup. The fried rice? 100/10. We got the plain egg fried rice, no extra toppings or anything, and it was insanely good. ($15.80 for a sooo fulllll plate, holy moly.) And the amount of egg? Outrageous-in the best way!!!. I swear, it felt like the kind of fried rice your grandma makes when you come to visit and she just cracks every egg in the fridge out of love. Sooooo comforting. The rice was fluffy, not too oily, and packed with flavor. I’ve tried fried rice from 20+ different Chinese, Thai, and Vietnamese places (both on UberEats and in restaurants), and let me tell you, most of them skimp on the egg and flavor. This place? A spiritual cleanse for your fried rice soul.

Now the xiao long bao… I have no words. Genuinely the best I’ve ever had. Usually xiao long bao have issues like undercooked meat, bland soup, or an odd smell. But here? The soup was heavenly, the wrapper perfectly balanced (not too thin, not too thick. The only thing i dont like is it is a bit sticky, but that is just me if i have to be nitpicky), and the pork filling was insanely flavorful. The first bite had me intrigued. The second bite? I was sold. This is what xiao long bao is supposed to be. Turns out, Uncle Wang was once invited to Germany to teach how to make xiao long bao, and he was even featured in a German newspaper! He has the article framed and hung up in the reétaurant how cute! (Also $15.80 for the xiao long bao btw, in this inflation era?!)

The meatball noodle soup was good too but personally, it didn’t steal my heart like the fried rice and xiao long bao did.

Next time, I’ll definitely try the wok-fried dishes! I really hope this place keeps up the quality and continues to thrive. Huge thanks to Uncle Wang for such a...

The chef hails from Shanghai and formerly served as head chef at the Grand Hyatt in Shanghai. Trained in his hometown, he was later invited to Cologne, Germany, to promote Shanghainese cuisine. He also previously owned a restaurant in Hurstville called Gangnam Spoon, which he has since closed to open this new venture.

The space itself is clean, modern, and airy. When I asked for a recommendation, the chef simply said, “Everything is good”—and he wasn’t wrong. The dry noodle dishes all share a delicious, flavourful base, each topped with unique variations. We ordered the Shandong Chicken, which is essentially crispy fried chicken, but prepared with a Shanghainese twist.

All the dishes are a type of Chinese fusion, from different cuisines in the region. One standout was his recommendation: pork knuckle noodle soup. It was exceptional—both in flavour and value. You receive a generous bowl of handmade soup noodles alongside a full pork knuckle, so tender it falls off the bone. A true collaboration of richness and technique. An amazing option for such a price!

We also tried the dry noodles with cold, salted duck. While not a personal favourite, it paired decently with the noodles.

Other highlights included the salt and pepper tofu (could be crispier IMO), and a sweet eggplant and vegetable stir-fry—both full of flavour and balance. The Xiao Long Bao had a distinct flavour profile, setting them apart from versions at other venues, which I appreciated. A must-try is the dumplings in chilli and peanut butter sauce—plump, juicy parcels bathed in a creamy, spicy dressing. The chilli sauce appears to be made in-house. As the chef puts it, “Everything here is made with heart—that’s why it tastes different.”

The restaurant also offers complimentary self-serve still and sparkling water, and you can fill them into charming koi-inspired jugs. During our visit, the atmosphere was lifted by a lively, elegant jazz playlist—energetic yet refined, much like the...

Our family had followed Mr Wang from his previous restaurant in Hurstville to Mascot. He our favourite to go to place especially his scallion oil noodle which to us was the best in Sydney or anywhere else. No where can compare. When Mr Wang moved we were very disappointed but was over the moon to find that he has opened in Mascot. So we made our way to look for him. Mr Wang no matter how long he hasn't seen us, will recognise us immediately. If I'm not there he too could recognise all my sons. What an excellent service especially to recognise his customers personally. From the first time we ate his food, it was outstanding.. and this new place, my son said his scallion oil noodle was even better if not the same as his old place. Perfection in the al dente texture and taste of the oil. His cumin fried lamb is a must too. I have yet to try out his other dishes but I know it's going to be good because Mr Wang is a man of perfection. If you been to his old place and now this new place Mr Wang I jokingly told him, if he is not into food business he be into interior designing and also artistic work. His personal decorations pieces from the menu, lightings, water glasses to the water bottle, his own ink paintings on the wall, to personal attention of the beautiful and healthy plants, the wall lamp designed by him I was told is actually hagow dumpling 🥟. His trademark of his portrait as his restaurant logo is also his Idea. He shared that the curve of his restaurant was why his furnishings are all round to flow with his restaurant. His own personal table in the entrance way and bits and pieces of personal touch that tied together beautifully. He put efforts and 100% into his food and his surroundings so that not only we feast on his food but we also feast on the beautiful ambience of his restaurant. To found him, then lost him and now found him again with taste in tact.. we are in a very happy and contented place....