Chu The Phat

Chu the Phat is Brisbane’s coolest Asian restaurant and bar - a stunning glass-enclosed 2-storey affair with an exotic menu and killer cocktails, backing on to South Brisbane's Fish Lane.

Décor is a striking blend of industrial chic and old world orient, with a giant copper entry door, funky curved metal-railed staircase leading from the downstairs bar to the upstairs restaurant. Booths and dining tables are separated by old wooden facades and along one wall colourful Asian parasols hover above tables.

A huge wrap-around kitchen takes centre place, conjuring up a bustling street gathering of hawkers and to the rear on one side is a bar terrace upstairs and a laneway overseen by stunning street art downstairs.

Food-wise, Chu the Phat takes diners on a culinary trip through the streets of Asia, with dishes given a creative and refined twist by the chef, who took inspiration from his travels through Korea, Taiwan, central China and Hong Kong to come up with the menu. The Asian fusion menu is divided into Snacks, Bread, Starters, Vegetables, Stir Fried, Noodles and Rice and Main Fare.

Recommended Snacks include Pork and Kimchi Spring Rolls served with anchovy mayo, Smoked Trout Fritters with chilli black vinegar and delectable Chicken and Mushroom Dumplings with coriander and sunflower.

From the Breads, must try is the fluffy Steamed Duck Bun while other choices include Potato Bread (smoked brisket, kale and salted egg) and Brioche (lions head meatball, cabbage and aioli).

Starters include Smoked Beef Tongue with celery, poached egg and black garlic, Mung Bean Pancake with kimchi caramel and soy pickled onions or Yusheng (prosperity) – salad of raw fish and shredded vegetables with yuzu and miso dressing.

Not to be missed from the Stir Fried selection is the delectable spicy Nanna Annas Chilli Chicken while other options include the likes of Diamond Shell Clams, wok tossed with bull head sauce and rice cakes or King Prawn and Eggplant ‘ma po’.

Noodles and Rice choices range from Sweet Potato Noodle with squid and fish, stewed in a jorim broth to Dan Dan Noodles with pickles and stewed pork cheek to Fried Rice with peas, carrot, corn and egg.

Then from the Mains, diners can choose from the likes of Fried Chicken with chilli buttermilk, L.A. cut Beef Rib ‘Kalbi’ with shiso leaf, ssamjang and assortment of kimchi or Cone Bay Barramundi with creamed spinach and sweet vinegar sauce.

Lastly, for dessert, there’s deep fried ice cream with raspberry caramel, milk chocolate custard with macadamia crumble and green tea ice-cream or fruit plate with coconut sago and osmanthus jelly.

Chu the Phat’s wine list is extensive and offers a top quality selection of more than 55 wines (approx. half available by the glass) from the leading wine-growing regions of Australia, with ‘Feature Wines’ (red, white and sparkling) from one state to rotate regularly (at the time of visiting, Tasmania).

Included in the mix are Moet and Veuve French champagnes as well as Villa Sandi Prosecco from Italy, a small selection of Australian ports and Demon Slayer Sake from Japan.

And, from the luscious cocktails, not to be missed is their signature Madame Chu.

Need to know – Tasting banquets for the entire table are available.

The menu may have changed siince our visit.