Uncle Wang is a Chinese restaurant and bar located in the heart of Petrie Terrace’s The Barrack dining precinct. The cosy eatery specialises in modern interpretations of Chinese cuisine, incorporating contemporary trends and international influences across a menu of share-style eats. Entrees like Shandong-style pan-fried pork-and-wombok dumplings, juicy pork xiao long bao, Sichuan-style pok bakkwa (a Malaysian-style jerky glazed in honey and served with chilli), and Wang prawn toast (fresh prawn-filled baby sandwiches with a light sprinkling of sugar) make for great starters or simple snacks to have with a drink or two. Larger plates include Uncle Wang’s signature Peking duck, 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. Groups are encouraged to order Uncle Wang’s banquet, with includes seven courses for $55 per person. 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.