There’s some new blood coursing through The Barracks right now. After a couple of quiet, pandemic-dampened years, the historic Barracks buildings have some new tenants looking to inject some life back into the storied precinct’s ground-floor dining array. Late last year Pilgrim by Fogata debuted its Latin American-inspired offering and was followed closely by fellow newcomer Uncle Wang, which is contributing its own modern take on Chinese cuisine. Uncle Wang has taken over the cosy tenancy previously occupied by Euro-inspired bistro The Chelsea, replacing its Parisian decor with colourful umbrellas and eye-catching dragon wallpaper, new furnishings dot the interior, while the kitchen itself has received some shiny new gear to better handle Chinese-style cooking. Conceptually, Uncle Wang looks to make guests feel as though they are part of the family, encouraging groups to crowd around a smorgasbord of dishes much like a large familial gathering. To do that, the kitchen team has crafted a share-style menu that blends modern trends in Chinese cooking with some international flair.

The foodie fun starts with entrees like Shandong-style pan-fried pork-and-wombok dumplings, handmade and juicy pork xiao long bao, crispy fried tofu with plum aioli and Hokkaido scallops marinated in spiced soy. Intriguing eats also include the Sichuan-style pok bakkwa (a Malaysian-style jerky glazed in honey and served with chilli), Wang prawn toast (fresh prawn-filled baby sandwiches with a light sprinkling of sugar) and xinlimi salad (a watermelon radish salad coated in fragrant dressing). Larger plates include Uncle Wang’s signature Peking duck – a smoky-yet-sweet showstopper that boasts a crispy skin outer and juicy meat inside –  Korean-style fried chicken served with Sichuan-style numbing spicy sauce, Mongolian-style lamb ribs and stir-fried prawns served with ginger douban chilli sauce. A range of rice and noodle dishes segue into a sizeable selection of vegetarian and vegan-friendly mains, including smoky hongyou eggplant, ganbian beans with minced mushrooms and tofu, Wang’s special kung pao potaoes, and Buddha fried rice with mushroom mince. Uncle Wang’s bar is amply stocked with an assortment of Australian and international wines, Tsingtao and Snow beer (plus Asahi on tap), a tight cocktail selection and a few imported spirits to sip on.

Uncle Wang is now open to the public. For operating hours and contact details, slide on over to the Stumble Guide.