hardly gospel
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We were welcomed in and introduced to Stanly, or depending on who you ask or what you read - Stephen into Me Wah with nothing less than a royal welcome. His attentive attention to detail and warmth was second to none. If good hospitality had a face, it should be his. As a seasoned fine diner who doesn’t look the part, I can confidently say that this gentleman takes a fantastic restaurant and makes it an establishment by highlighting the incredible work of the team that can’t be seen. Neither would be able to shine without the other, but we don’t see the chef - we see Stanly (except to Simon, or whatever his real name is - I say this only because of conflicting reports of Stanley’s name and not because I think they all have another name, but I digress.
On night 1 we arrived for the Jade banquet. We received bad news right before it finished - but agreed it was that good, we’d go back the very next night for the signature banquet. We were blown away. I’ll therefore comment on the signature banquet and not the jade - which was in and of itself incredible.
Our first dish was served not too long after we sat down. It was 3 dumplings. Scallop, prawn and truffle mushroom - separately on the plate with different wrappers. The dumplings were soft, exquisite and fragile. The dumpling wrappers were tender and delicate, the insides packed with flavour. Served with a sweet soy spoon - we enjoyed a hugely refreshing bloody mary to pair with it before we ordered a bottle of local sparkling.
Our 2nd dish was abalone steamed 2 ways. 1 abalone was garlic vermicelli, the other XO chilli. Delicious. My wife loved the abalone shells, I asked Simion (?) if they threw the shells in the dishwasher and re-used them as a light-hearted quip. He said he didn’t, but that he’d wash them and give them to use as a gift if we wanted. My wife said no, but meant yes. Sure enough, 3 minutes later, Simon reappeared with the shells in a takeaway container which my wife loved and will now have a keepsake. This was above and beyond and won’t be forgotten.
3rd, Peking duck and Sang Choy Bao. Tender, flavourful, juicy. The bamboo shoot, onion, and roasted sesame came through in the stir-fried hoi sin sauce in a punchy but appreciated way.
4th, the crayfish with ginger and spring onion. To be honest, the crayfish were hot and delicious, fresh and poppy - but the egg noodle sauce was very take-awake from anywhere in Sydney. That is to say, the contrast between the Crayfish and the corn-starch slurry with noodles it was in was not my favourite. Was it still delicious? Yes. Did it go alongside everything else? No. Why? Because everything outside of this was exceptional. Use the crayfish a different way… but hey, that’s just me!
Now for the K.O.
Wagyu beef, snake beans, fried rice.
This was the most incredible wagyu beef I’ve ever had in my life. I’m not phased with the baking soda hack to get it this way, it was done right. Every mouthful was emotional, and the sauce was eye-watering. My wife and I held hands and looked at each other in the eyes and appreciated our fortune to savour such things in this life upon our second mouthful. I would feed an alien this dish upon their first visit to earth. I’ve had wagyu countless times, from countless farms, prepared in countless ways. None of it held a candle to this. I can confidently say I will never forget this dish.
Not for nothing, but the wine list is the best I’ve ever seen in Australia.
Stanly (or Stephen - you used this name is 2018?) - you steal the show at this restaurant. Your attention to detail, your attentive attitude, your kindness and hospitality. You are 3 Michelin star material and I know I speak for us both when I say we would not have come back if not for you - and then the food.
This is hands down the best Chinese restaurant I’ve been to in Australia. This is also the best restaurant I’ve been to in Australia. Because even though I’ve had more creative dishes from multiple thousands of dollar situations, the sum of all parts did not compete the way Me Wah did.
