Susie Wong, found next to an adult book shop down the Dandenong Road end of Chapel Street, is a new venture from owner Peter Capurso and Executive Chef Jerry Mai (ex Red Rice, Chi, Saigon Sally, Hanoi Hannah, and The National Hotel).
The space is all exposed brick, wooden details including cages hanging from the roof, and sans communal tables. We like. We also like the knowledgeable staff. They’re helpful and lack pretence.
When it comes to the food, Jerry Mai along with 22 year old head chef Daniel Sullivan have created an affordable menu that nods to a number of Asian influences.
Start with Kingfish tartare, finger lime, and crispy betel leaf, or Chang Mai sausage and vegetables. An in between, section covers Ox tail dumplings and scallop dumplings with abalone and goji berries. Mains proffer a choice of 7 Hills Goat Som Lar curry with apple eggplant and pumpkin shots as well as the Pho spice F1 flank with rolled pho noodles. End on a sweet note with a Durian tart and jasmine sorbet, or Kanom babin and coconut sorbet.
The wine list is concise sitting at just under 20 bottles. You won’t pay more than $13 for a glass and nearly everything is from France or Italy. Start with a rich earthy NV Gosset Grande Reserve Champagne from Ay, France. Move to a dry and refreshing 2010 Rossi & Riccardo Pinot Grigio from Veneto, Italy, or perhaps the deep floral 2010 Salomon Syrah-Viognier from Fleurieu Peninsula, SA.
It’s a solid offering, with a no fuss attitude. We like Susie Wong. You will too.
Susie Wong
12 Chapel Street Windsor
www,susiewong.com.au