By JEREMY COLLINS

Mr Lai in Neutral Bay is a restaurant with authentic Hong Kong roots and a wok-master extraordinaire at the helm.

Eric Lai took over the former Mr Yip and Ginger & Spice site just over one year ago and has rapidly built a loyal following of regulars.

A leading Chinese seafood chef, Lai has built a stellar reputation and has kept the passion burning for more than 20 years, creating every dish with flamboyance and authenticity.

He sources the highest quality fresh produce, and everything is made in house, ensuring his seasonal blackboard menu is always evolving.

One of my favourite starters is the Chicken and Prawn wontons with chilli oil ($20), and the signature house-made chilli oil is so good I always ask for more.

Some of my other must-haves are the Hong Kong style beef with flat noodles ($22) and the Beef Cubes (diced and super tender) in honey and black pepper sauce ($35).

I also love the spicy Kung Pao Chicken with cashews ($27), the Black Pepper prawns ($32) and the Stir Fried Seasonal vegetables with garlic ($20).

The weekend (Friday to Sunday) Seafood Specials are where Eric Lai’s menu is elevated to the next level.

One of his regular diners missed eating the Singapore Chilli prawns (previously at Ginger & Spice) so much that he asked Eric to create his own version.

In my opinion, Eric’s Singapore Chilli prawns ($32) are one of the best dishes on the menu, with a little sweetness to counteract the mild chilli hit, plus some top secret ingredients. So good!

Another must-try is the weekend mud crab, which is spectacularly presented and can be pre-ordered at market price ($128 for 1kg at the time of review).

The mud crab comes with a choice of Ginger & Shallot, Singapore Chilli or Black Pepper sauce.

Mr Lai has also recently started offering pre-ordered Lobster, served with ginger and shallots on a bed of e-fu noodles.

This is a special occasion dish, and the generous serving can easily feed at least six people ($380 for 1.5kg, market price at the time of review).

Eric Lai’s Hong Kong XO Sauce Pipis is another dish too good to miss, with a generous serving of pipis on a bed of fried vermicelli ($50).

The house-made XO sauce is another Mr Lai secret recipe, made with dried shrimp, scallops, bacon and chilli.

For dessert, the seasonal mango pancakes ($10), made by Eric’s wife Sophia, are the perfect way to finish the meal: fluffy, light crepes wrapped around sweet mango and fresh cream.

Sophia heads up the front-of-house team and is always happy to guide you through the menu.

Mr Lai is fully BYO wine or beer (not licensed).

Hours: Tuesday and Wednesday 5.30pm to 9pm. Thursday to Sunday 12pm to 2.30pm and 5.30pm to 9pm. Closed Monday.
Location: 240 Military Road, Neutral Bay.
Phone: 0468 494 168.

Would you like Jeremy to visit your local cafe or restaurant? Email [email protected]

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