In October 2010, chefs Dan Hong and Jowett Yu launched Merivale’s innovative venture, Ms. G’s in Potts Point. Joining forces this dynamic duo went about creating a fun and unique dining experience combining Vietnamese, Taiwanese, Chinese and Korean influences with – surprisingly – western food-inspired dishes.
Moving up to take the reins at the restaurant are two chefs who have been influencing the style of cuisine and menu since it opened, Patrick Frieson and Paul Donnelly. With an intuitive sense of flavour and texture combinations and an obsession for manipulating Asian flavours, these two chefs will continue to deliver dishes that keep diners on their toes, alongside Dan Hong who remains as Executive Chef.
Did I like it?
Mini bánh mì- crisp pork belly or chicken katsu (AUD$6 each)
They are really mini – enough for one mouthful
Ms G’s grilled corn on the cob, parmesan, lime (AUD$4 each)
This was really tasty – my favourite dish for the night
Assorted drinks which we ordered
“Buddha’s Delight” – A textural vegetarian salad (AUD$14)
Egg noodles with XO sauce, braised duck, soft poached egg (AUD$18)
“Dirty Passion” Passion fruit custard, chocolate, coconut (AUD$12)
“Stoner’s Delight 2.0” doughnut ice cream, peanut butter, raspberry jam, candied bacon, potato chips, mars bar slice, banana fritter (AUD$12)
It was an interesting experience eating Asian cuisine in an ang moh country and city. The food fare served seemed to be mostly inspired by street snacks from different parts of Asian, given a modern twist. The presentations are pretty and the flavours are there too.
Having traveled to many parts of Asia where food prices are generally much lower than in Sydney, Ms. G’s dishes do seem a tad pricey. Nonetheless, it is worth paying for the dining experience and to soak in the night dining scene at Pott Points. 🙂