White + Wong’s ‘east meets west’ cuisine takes classic street foods from China, Hong Kong, Vietnam, Malaysia and Thailand – the noodles, soups, curries and delicious dumplings – and created an eclectic menu to pick and choose from to suit.

Flavoursome massaman and red curry pastes made from scratch. Oysters, and sashimi with freshly ground wasabi root. We’re not purists, so if it’s tasty, White + Wong’s are steaming it, frying it and serving it up fresh and fast. In some dishes you’ll find untouched classics like the bang bang chicken, and BBQ pork buns, while others, whole Peking Ducks, numbing & fragrant prawns and BBQ meats are our take on Chinese street food, tweaked and re-imagined. White + Wong’s brings big and fresh Asian flavours to the rooftop on Broadway, Newmarket.

  • Dennis Dela Cruz // Venue Manager

    Dennis is a seasoned Venue Manager with over a decade of management experience in the hospitality industry. His career is distinguished by a commitment to excellence and a passion for exceptional dining experiences globally.

    Dennis began his career with Romano’s Macaroni Grill under Brinker International in 2008, playing a key role in the openings in Egypt (2009) and Bahrain (2010). In 2011, he moved to Singapore to join Chili's Bar and Grill, where he quickly advanced to Venue Manager. He oversaw operations at the Resorts World Sentosa and Clarke Quay locations, honing his skills in managing high-volume establishments over a nine-year tenure.

    In 2020, Dennis joined Meat Smith under the Burnt Ends Group, contributing to the opening teams in Doha, Qatar, and Jakarta, Indonesia. He also collaborated on prominent events like “Fire and Ice” with Mercedes Jakarta and Burnt Ends Singapore.

    By 2022, Dennis became the first Venue Manager and a vital part of the pre-opening team for Ristorante Di Verona in Swissotel Clark Philippines, under the Accor Group of Hotels. His leadership ensured a successful launch and ongoing excellence of the venue.

    Dennis holds a WSET Level 2 Award in Wines and Spirits and studied Hospitality Management at Holy Angel University in the Philippines, with culinary training from the Centre for Culinary Arts Manila.

  • Brian Choi // Head Chief

    Brian was born in Gwangju, South Korea “The Hometown of Korean food”, where every family creates restaurant-quality food in their homes. Brian was lucky enough to have a dad who loved cooking as a hobby. Naturally, Brian was exposed to cooking, often helping him prepping meals as a child. The way raw ingredients transforms to different dishes always fascinated him and this lead to where he is today. Having achieved a bachelor degree in architectural engineering but was not happy to work as an architect, Brian followed his passion and curiosity back to the kitchen. Studied culinary arts at CPIT in Christchurch in 2004 and has worked with reputable restaurants and hotels, including The French café, The George Hotel and Sofitel, among others. Brian will be a great addition to our White + Wong's Newmarket team.