[the real] Mr Wong

[the real] Mr Wong [the real] Mr Wong — small batch preserves, handmade for grown-ups since 2022. Home is the beautiful Southern Highlands, NSW.

Lover of Cantonese & Thai cuisine, gluten-free baking, luxe travel and flavour-filled adventures.

Tau Yu Bak. Winter’s answer to comfort food.Silky cubes of pork belly slow-braised in a deeply savoury soy sauce broth u...
17/06/2026

Tau Yu Bak. Winter’s answer to comfort food.
Silky cubes of pork belly slow-braised in a deeply savoury soy sauce broth until meltingly tender, lacquered in a glossy sauce packed with rich umami. A humble Chinese classic that proves simple ingredients, time and patience are often all you need.
My version is gluten-free, but loses none of the soul. Best enjoyed with steamed jasmine rice, green vegetables, and absolutely no plans for the rest of the evening except going back for seconds.

There are some dishes that don’t need reinvention, only an occasional return.This week, it was Hainan Chicken — glorious...
13/06/2026

There are some dishes that don’t need reinvention, only an occasional return.
This week, it was Hainan Chicken — gloriously silky poached chicken served with fragrant pandan-infused rice, cool slices of tomato and cucumber, and an assortment of dipping sauces that allow each bite to be tailored to your mood.

It’s the sort of meal that celebrates restraint; proof that simplicity, when done well, can be every bit as satisfying as complexity. The chicken is tender enough to surrender at the touch of chopsticks, the rice rich with aromatic chicken fat and pandan, and the combination altogether deeply comforting.

The perfect way to draw a line under the working week and ease into the weekend.
Asian heaven, one delicious mouthful at a time.

King’s Birthday Monday afternoon well spent in the kitchen. 🍊✨A small-batch experiment with Daisy Mandarin & Star Anise ...
09/06/2026

King’s Birthday Monday afternoon well spent in the kitchen. 🍊✨
A small-batch experiment with Daisy Mandarin & Star Anise Jam has officially made its way into jars. I’m pretty happy with the result — a beautiful amber colour, plenty of mandarin flavour, and a lovely set.
The star anise adds a subtle warmth without overpowering the fruit. Now comes the important part… quality control on a toasted sourdough crumpet. 😋

Some people spend a long weekend relaxing. I spend it marinating locally raised beef chuck in a bottle of Penfolds for 2...
08/06/2026

Some people spend a long weekend relaxing. I spend it marinating locally raised beef chuck in a bottle of Penfolds for 24 hours. 🍷
Classic French Boeuf Bourguignon, slow-braised for three hours with carrots, onions and bouquet garni, then finished with mushrooms and served over a mountain of creamy Paris mash with almond and garlic green beans.
Worth every minute of prep. Worth every sip of wine. Worth every calorie.
Turns out the French had winter comfort food figured out centuries ago. Bon appétit. 🇫🇷

Four-day weekend officially activated. 🍻Tonight’s reward: 4-inch thick Aussie scotch fillet steaks, seared hard and bast...
05/06/2026

Four-day weekend officially activated. 🍻

Tonight’s reward: 4-inch thick Aussie scotch fillet steaks, seared hard and basted with Westgold NZ butter, garlic and lemon thyme until gloriously golden and irresistible.

After a week of meetings, emails and deadlines, it’s time to focus on the important things in life.

You could say I’m raising the steaks for the weekend. 🥩

Briny, silky, unapologetically luxurious. Fresh Bluff oysters flown from the deep south of NZ to Bowral and enjoyed exac...
01/06/2026

Briny, silky, unapologetically luxurious. Fresh Bluff oysters flown from the deep south of NZ to Bowral and enjoyed exactly as they should be — ice cold, impossibly fresh, and chased with a glass (or two) of champagne. Some foods don’t need improving… just appreciating. 🦪🥂




A great day out at the Food & Hospitality Expo at Sydney ICC flying the flag for [the real] Mr Wong. Plenty of networkin...
27/05/2026

A great day out at the Food & Hospitality Expo at Sydney ICC flying the flag for [the real] Mr Wong. Plenty of networking, food producers, tastings (strictly research 😄), hospitality trends, café gear and lots of clever ideas under one roof.

Nothing beats being surrounded by people passionate about food and flavour. Left feeling inspired, motivated and quietly plotting what delicious things might be next… 🍯✨

Friday night, Thai style 🌿✨This week’s comfort bowl: green curry chicken, but dialled up with Thai apple eggplant, pea e...
23/05/2026

Friday night, Thai style 🌿✨
This week’s comfort bowl: green curry chicken, but dialled up with Thai apple eggplant, pea eggplant, fresh baby corn and handfuls of fragrant Thai sweet basil. Silky coconut milk, just enough heat, and all the fresh aromatics doing the heavy lifting. Proof that a humble green curry can still feel a little luxe at home 🍛

Easy Friday dinners hit differently.Slow-braised beef chuck cooked low and slow with lemongrass for three hours, then fi...
16/05/2026

Easy Friday dinners hit differently.
Slow-braised beef chuck cooked low and slow with lemongrass for three hours, then finished in a spicy green curry with Thai apple eggplant, pea eggplant, krachai (fingerroot) and fresh fragrant Thai sweet basil. Add fluffy jasmine rice and that’s the weekend mood sorted. 🍚🌿

In 2022, during the quiet uncertainty of the COVID years, I began making small batches of plum jam to share with local f...
07/05/2026

In 2022, during the quiet uncertainty of the COVID years, I began making small batches of plum jam to share with local friends — thoughtful homemade gifts intended to bring a little comfort and joy.

One preserve in particular became an early signature: Plum, Raspberry & Vanilla Bean — a soft-set jam infused with real vanilla bean, with each carefully handcrafted batch producing only a handful of jars.

Curiosity soon led to experimentation. Fine spirits and liqueurs found their way into the preserving pan, creating layered, indulgent flavours designed very much with grown-ups in mind. Encouraged by friends and family, [the real] Mr Wong came to life.

Today, every jar is proudly handmade in the Southern Highlands of NSW in small batches, with a focus on seasonal fruit, rich flavour and a touch of indulgence.

[the real] Mr Wong — small batch preserves, handmade for grown-ups since 2022.




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Bowral, NSW

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