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Henry Wong recently held an event at the restaurant to launch its new gluten-free menu. The intimate dinner was attended by regional bloggers and those with an interest in gluten-free menus and recipes.

The new menu is packed with tasty traditional and signature Cantonese dishes including steamed scallops with ginger and spring onion, duck with ginger and pineapple, loin of lamb with chilli and garlic and honey lemon chicken.

The menu on the evening included a delicious chicken and shiitake mushroom yuk sung and soft shell crab with chilli and garlic. Main dishes included honey pepper king prawn, sweet and sour chicken, steamed sea bass as well as sizzling beef in black pepper sauce. And to satisfy those guests with a sweet tooth, a slice of Alabama fudge cake, strawberry cheesecake and an exotic fruit platter (all gluten-free of course), finished the meal off perfectly.

To see the full gluten-free menu visit our menu page.

(L-R) Parm Rai, Ricky and Marianne Wu (Henry Wong), David Green (Laurent-Perrier) and Mike Hammond (QEHB).

Harborne-based Cantonese restaurant, Henry Wong welcomed over 70 guests recently for a Laurent-Perrier Champagne taster event in support of QEHB Charity’s Fisher House.

Diners were treated to a selection of the restaurant’s finest cuisine with each course being partnered with a carefully selected accompaniment from the luxury Champagne house.

The event raised £8,500 for the restaurant’s chosen charity for 2016, which is a ‘home away from home’ for injured military personnel based at Birmingham’s Queen Elizabeth Hospital.

Mike Hammond, chief executive of QEHB Charity, says: “It costs the charity £250,000 a year to run the facility and we rely entirely on the generous support of individuals and companies. We’re extremely grateful to Henry Wong and its continued support and are delighted at the success of this recent event. Since its opening in 2013, over 2,000 people have used Fisher house, providing the equivalent of over 11,000 nights of free accommodation to military patients and their families. The money generously raised by this fantastic event will go a long way in supporting more families in their time of need.”

Owner of Henry Wong, Parm Rai, added: “We’re really pleased to be able to support a local charity which does such important work. The evening was a huge success and we look forward to working with Mike and the team again on the next event.”

Henry Wong invited top Birmingham based bloggers to an exclusive VIP event, recently. Guests were treated to cocktails and Laurent Perrier champagne upon arrival and seated at a special table reserved just for them.

Birmingham’s blogger elite sampled Henry Wong’s signature dishes with a menu consisting of a mouthwatering trio of king prawns in honey pepper, wasabi cream and garlic and lobster and spare ribs in chilli and pepper to start. It was a delicious opening to the night, with accompanying wines flowing as beautifully as the conversation.

Main dishes included long horn sirloin steak in teriyaki sauce, seabass with sweet chill sauce and Cantonese crispy chicken, all with a side of fried rice and Singapore noodles. The atmosphere was relaxed and fun, with the entire restaurant at capacity, allowing bloggers to immerse themselves in a true reflection of the Henry Wong experience, with satisfied customers and a live singer covering the classics in a soft and breathy voice. Finally, the pièce de resistance of the night was a stunning ice sculpture surrounded by tropical fresh fruit, mixed fruit fritters and vanilla ice cream.

Bloggers left full and happy, with an Oriental inspired goodie bag in hand, filled with traditional Chinese beer and food.

With one year anniversaries, you celebrate with Paper; with thirty it’s Pearl, which seems appropriate as, like the pearl itself, the Henry Wong dining experience is opulent, exquisite and a thing of rare beauty. That’s what we’ve been told anyway!

Owned by Birmingham businessmen, Parm Rai and Bal Badesha, Henry Wong of Harborne was launched in 1985 at a time when Chinese finedining was in its infancy in Birmingham. Over the ensuing three decades, the restaurant and menu have adapted with the times and as tastes have changed. But one thing that has remained steadfast is the watchful eye of husband and wife team, Ricky and Marianne Wu – Executive Chef and Front of House Manager respectively, who have been at the helm since the outset.

Parm Rai commented; “I’m incredibly proud that Henry Wong of Harborne continues to stand the test of time and is celebrating its 30^th Anniversary. We wanted to host this celebration, which is inspired by the pearl, so that we could say a huge thank you to customers and friends past, present and future for their unwavering loyalty in Henry Wong of Harborne”.

VIP guests at this invitation-only event included Veronica Kumeta of Ladies Fighting Breast Cancer – a local Cancer charity based at the Queen Elizabeth Hospital – which is the Henry Wong chosen charity of 2015.

Guests were able to purchase tickets for a Grand Raffle, which raised over £2000 for the charity. Drink sales at the event were also donated to the cause. Lucky raffle winners won, amongst other prizes, a magnum of champagne courtesy of Laurent Perrier, pearl earrings; necklace and bracelet courtesy of Johnson Jewellers in Nuneaton and dinner for four at Henry Wong of Harborne.

In addition to the raffle, guests were treated to a sumptuous Chinese banquet by Ricky Wu, which included contemporary dishes alongside signature staples. Champagne house, Laurent Perrier, created a special Pearl inspired champagne cocktail for the event.

We hope you like our new website.  Should you have any comments or suggestions, please email info@henrywongharborne.co.uk.

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