Brisbane CBD to get cool new underground Chinese restaurant

It seems dumpling bars are popping up everywhere, and now an underground one is coming to one of Brisbane’s landmark inner-city venues.

DESPITE recent coronavirus concerns, the taste for authentic Chinese restaurants has grown in Brisbane, with a new player set to heat up the woks in the city next month.

Mei Wei Dumplings will launch at Treasury Brisbane in the CBD as a sister venue to the highly popular restaurant at The Star on the Gold Coast.

Bar food fails to hit the bullseye

Taking over the site below street level previously occupied by Bite, the new eatery will gain its own entrance off George St with murals lining the walls as diners walk in, before opening to a 116-seat space with booth seating, communal tables, dark woods, stone finishes and glass through the centre so patrons can see into the kitchen.

“We’ve got a big community of Chinese in Brisbane, and we want to cater something that meets their tastes,” Treasury Brisbane executive chef Steven Jones says.

While the restaurant will offer many of the same dishes as its Broadbeach sibling, including the popular dumplings, a host of bespoke offerings will keep things fresh for Brisbane diners, says Jones, who is consulting with The Star Gold Coast’s coveted Chinese chef Song Yao Su on the menu.

Expect the likes of bang bang chicken, lo mein noodles, Sichuan beef and kung pao chicken. There’ll also be a bigger emphasis on barbecued meats like char sui pork, crispy pork belly and crispy duck.

“It’s (the restaurant) got a big calling on the Gold Coast and we want to keep on brand with that while still offering something that’s unique to Brisbane,” Jones says.

Specialty menus – possibly including the likes of live-kill fish, lobster and crab – are also planned for the private dining room, which seats up to 16.

Treasury Brisbane executive chef Steven Jones. Picture: Mark Cranitch

With seven Chinese chefs in the kitchen, Mei Wei also plans to offer a number of specials developed by the staff reflecting their local regions.

The drinks list is still being developed but Jones says there will be a collection of Asian beers and Australian reds, alongside a strong focus on non-alcoholic options such as bubble teas, green teas and Chinese teas.

The restaurant is set to open on March 12, which will also bring about an exciting reboot for celebrity chef Luke Nguyen’s upstairs eatery Fat Noodle.

“We’re taking Fat Noodle back to its original concept which is Thai, Malay and Vietnamese and street food,” Jones says.

“It lost its identity a little bit because it was our only Asian outlet but it’s going to be brought back on to brand.”

The likes of dumplings and roasted duck will be removed from the menu – only available at Mei Wei – in favour of street food specialities like barbecued quail, chicken satay, laab, Vietnamese salads and Thai curries.

“It’s going to be like when you’re walking the streets of Thailand and you’re hit with all those wonderful smells,” Jones says.

Nguyen has been in Brisbane the past few weeks consulting with chefs and plans to introduce many of his most popular recipes from his cookbooks into the offering.