The setting inside is modern and sleek, with beautiful Chinese lanterns hanging from the ceiling (not the cheap nasty paper ones).
They have pre-theatre bar snacks which are basically entrees of 3-4 pieces of dimsims, pork buns, spring rolls, hargow (prawn dumplings) etc. The most expensive item is the butterfly king prawn toast at $11.50 for 2 pieces.
We ordered three pre-theatre snacks to start with. The rock salt chilli squid came out ($10.50 for 4 pieces). These were small, just one mouthful each, and looked and tasted like they came out of a box in the frozen section. It didn’t taste bad, but I could easily go to Coles/Woolies for the same quality.
|Rock salt chilli squid|
|You can see the discrepancy in colour - the very white part (hard) and the more translucent part (cooked)|
The Honey Black Pepper and Mustard Mint Fillet Steak ($26.50) had been cooked with seeded mustard all the way through, giving the steak the full flavours of mustard and a hit of spice. The chunks of beef eye fillet were soft and easy to gobble down. This was the strongest dish in terms of flavour, but not too overpowering. I'm not the biggest fan of mustard but it was surprisingly pleasant. This was served with some onion, capsicum and snap peas. I would've liked a bit more veg but it was still a great dish.
We asked for the Yu Xiang Pork ($22.50) to be mild and it came out in small long slivers of pork backstrap stir fried with sliced carrots, mushrooms, bamboo shoots and bit of chilli. This was another very tasty dish filled with flavour and yummy spicy Yu Xiang sauce. I loved eating this and letting the sauce absorb into my steamed rice. I would order this dish again.
|Yu xiang Pork|
I like how they have vegetarian, vegetarian alternatives, gluten free, and gluten free alternatives available on the menu. Mr Wei's have lunch and dinner menus, some with only a minimum of 2 people, starting from $22.50 per person up to $55 per person. They also do takeaway with steamed rice included in all dishes for around the $12.50 mark.