Best of the Gold Coast 2019: Gold Coast’s 13 best Asian restaurants
Saucy, spiced and everything nice — these modern Asian eateries put a twist on tradition. Amber Macpherson has found the 13 best Gold Coast restaurants inspired by the orient.
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SAUCY, spiced and everything nice — these modern Asian eateries put a twist on tradition. Amber Macpherson has found the 13 best Gold Coast restaurants inspired by the orient.
Mamasan Kitchen and Bar
3 Oracle Boulevard, Broadbeach
Mamasan is a melting pot of flavours from the orient expertly modernised to suit a present day palate.
Co-owner JP Duitsch says the Broadbeach bistro takes influence from southeast Asian cuisine but experiments with contrasting flavours and ingredients for an experience that’s as diverse as it is delicious.
“Mamasan is a blend of modern Asian cuisines,” JP says. “We don’t just present one particular style of food like Chinese or Thai or Japanese.
“Our head chef is Korean, but we have a blend of Chinese, Japanese, Thai and Korean flavourings. What we’ve done is twist those flavours a little bit, or a lot, and modernise the dishes.”
Sweet meets savoury in the half shell scallops dish, a small plate that represents what modern Asian is all about.
“The half shell scallops, they have a black sesame and umami chilli dressing, with palm sugar toffee shards,” JP says.
“(Toffee shards) is usually something you’d put on ice cream, we put the sweet cuts through the spice.”
Another two dishes that turn the traditional tables are the Mamasan KFC and broccoli and cauliflower with a delectable dressing.
“One of our more popular dishes would be the Mamasan KFC, or Korean fried chicken,” JP says.
“The chef has made his own sweet and spicy sauce, it’s topped off with a parmesan cheese almond snow.
“They’re almonds that have been ground down to fine powder.
“We also have cauliflower and broccoli that has beautiful Japanese sesame dressing on it that you don’t normally see.
“Our bar manager has created amazing cocktails as well, which all reflect the menu, which also try and use Asian flavours.
“Little things like that are how we modernise our food.”
Chop Chop
3113 Surfers Paradise Boulevard, Surfers Paradise
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Food markets are the new black, and Chop Chop in Surfers Paradise capitalises on the next generation’s cravings for variety. The alleyway houses more than a dozen eateries offering chow from a number of countries, including Japan, Thai, China, Indonesian, India, Korea and Taiwan. Chop Chop spokesman Harold Kopelowitz says the degustation option allows diners to try fares from all corners of Asia. “Our degustation pairing menu offers a new twist on street food, where locals can taste food from across Asia paired with expertly matched cocktails from Bangla Road bar,” Harold says. “I had the pleasure of trying the Wagyu beef and believe dishes that integrate western ingredients with Asian flavour capture the essence of Chope Chop’s modern Asian food.”
Kiyomi
The Star, 1 Casino Drive, Broadbeach
Izakya may date back hundreds of years, but Kiyomi’s offerings are far from archaic. The refined restaurant at The Star Casino blends contemporary influences into its food, decor and service with share style plates and intimate dining areas. “Our interior design and menu development is particularly modern,” executive chef Chase Kojima says. “We encourage creative expression through food while respecting Japanese traditions.” Chase says the Hiramasa Kingfish dish with miso ceviche and crispy potato captures the essence of modern Asian food with new-age flavours and textures. “Our ceviche sauce has hints of sweet, sour and spiciness which is a popular flavour profile for modern Asian food. The crispy potato changes the texture of the dish and is loved by those who are initially reluctant to try raw seafood.”
Yamagen at QT Gold Coast
7 Staghorn Ave, Surfers Paradise
Yamagen at QT Gold Coast brings traditional Japanese cooking to the 21st Century by incorporating Australian ingredients and cutting-edge cooking techniques. Yamagen executive chef Adam Lane says the restaurant often combines the cuisines of different countries to create a unique, contemporary dining experience. “The sashimi taco (is) my modern twist on onigiri,” Adam says. “We like to showcase our culinary collaboration between different cultures. The modern elements are in cooking and ingredients that are not regularly found in Japan. Yamagen dishes are designed to be experienced with family and friends, sharing is caring. We like to take the traditional Japanese ways with our Australian twist.”
Hideaway
2657 Gold Coast Hwy, Broadbeach
Hideaway takes Asian street food to new heights by keeping a close eye on the hottest food trends. “We just move with the times,” owner Scott Imlach says. “We look at whatever’s trending at the time. We make regular trips to Melbourne and Sydney, we recently spent two days in Melbourne and ate at about 30 different restaurants.” So what does such intensive, ah, study produce? Scott says baos are big, as are Hawaiian seafood salad bowls and all inclusive menus. “Around 10 years ago no one knew about baos but they’re trendy as now,” Scott says. “The poke dishes, the raw seafood dishes are on trend, and food that incorporates all the gluten free stuff.”
Mr Hizola’s
3/1730 Gold Coast Hwy, Burleigh Heads
Tradition takes a back seat at Mr Hizola’s, a Cantonese food restaurant that creates more progressive and approachable dishes for diners. Scott says Cantonese is a modern twist on Chinese food, with less spice and a lot of flavours. “It’s a lot of more easier to eat for the Western people,” Scott says. “You’re looking at that Westernised-style Chinese. Not as spicy, but it’s all about flavours — the chef makes all his own sauces. There’s a lot of dumplings there, they’re our biggest seller. Then you’ve got the chicken chow mein, lemon chicken, those are very popular.” You can expect dim sums and salt and pepper squid, minus the peculiar parts. “We don’t do ducks feet,” Scott says.
Lucky Bao
6/90 Markeri St, Mermaid Waters
These guys were one of the original operators to jump on the bao bandwagon. Starting out as a food stall, the bricks and mortar Lucky Bao opened in 2016 and offers a contemporary twist on the pillowy Taiwanese street food snack. Daud Kendall, who owns the business with partner Emmi, says the baos are given a present day influence with innovative recipes. “If you eat a bao in Taiwan, it’s different to what we do,” Daud says. “We have a modern approach. Pork is a popular filling in baos, but we confit the pork belly which gives it some crackling, add some quick cucumber pickle, hoisin sauce. The sashimi that we do has a little bit more of a modern bent, too. We do a kombu jelly with sashimi, muck around with some water melon radish and add some nice sauce.”
Kemuri
3/124 Pappas Way, Carrara
Kemuri owner Hiroyuki Okuno says Japan has a culture of diligence, so you can guarantee his restaurant is at the forefront of hospitality. “Japanese people are very keen to study, very focused on what they’re doing,” Hiro says. “They’re trying to find every day what’s best and making it better.” Hiro says this can mean borrowing and putting a twist on other countries’ staples. “Gyoza is dumpling, you see dumplings everywhere in Chinese food,” Hiro says. “Japanese learn the wrapping (of dumplings) from China, but gyoza became Japanese food. We also have bao buns — you don’t see many in Japan. We have a bao stuffed with karaage chicken, so we’re still expressing Japanese cooking.”
Jimmy Wah’s
1724 Gold Coast Hwy, Burleigh Heads
Jimmy Wah’s takes the most enticing aspects of Vietnam and blends it with Australian persuasions. Co-owner Shelly Greaves says the communal dining style is a friendly approach to a cuisine based in custom. “We’re modern Vietnamese, share style food, using the beautiful flavours of Vietnam but with modern Australian and French techniques,” Shelly says. Shelly says one of the best dishes is the bug tail beetle leaf. “With the bug tail, it has a super light tempura, you’ve got the beautiful betel leaf which we pick ourselves. It has these layers of flavour, and it keeps lingering and lingering.”
Rick Shores
3/43 Goodwin Terrace, Burleigh Heads
Rick Shores’ food is inspired by a broad scope of Asian cuisines redeveloped in interesting ways. The clever interpretations of cuisines from Thailand, Vietnam, Japan and Korea on its refreshing menu are polished and mature, rivalling the incredible ocean view for attention from your senses. Rick Shores’ menu transitions from easy bar snacks including the signature fried bug roll or the kingfish sashimi, through to fares cooked over coal, meat, curry plates and salads. For a wholesome and nourishing meal try the layered red duck curry with Sichuan caramel, lychee and crispy duck skin, or the charred wagyu with miso hollandaise, crispy kale and smoked pickled onions.
Etsu Izakaya
2440 Gold Coast Hwy, Mermaid Beach
Opening the white barn door illuminated by a red lantern into Etsu Izakaya transports you to a different world. The aromas of sizzling smoke spark thoughts of old school street vendors in Japan, but the mood-lit, well stocked wall of spirits, neon signs and lively rock music definitely plays into this decade’s obsession with gastronomy with a side of pop culture. For a feed that captures the essence of Etsu, start with a nibble of seven piece sashimi from the raw bar, followed by the robata grill’s kushiyaki skewers of teriyaki salmon and tsukune (chicken meat ball with egg yolk), finished off buta no kakuni — Bangalow pork belly, apple ginger salsa and spicy miso.
Iku Yakatori Bar
1730 Gold Coast Hwy, Burleigh Heads
Once a delicious secret of Japan, the Gold Coast’s only yakitori restaurant is drawing crowds with its authentic Asian grill. Owners Mitch and Nerissa McCluskey have an infatuation with Japan’s creative cooking and are recreating the sizzling skewers for locals in Burleigh with delectable results. Yakitori entails cooking pieces of chicken over Japanese Binchotan charcoal, resulting in moist, juicy meats devoured straight from the stick. The art of yakitori demands no part of the chicken to be wasted — so with the typical thigh, wings and skin skewers, there’s also gizzard, liver, heart and much more for the adventurous. If roasted flesh isn’t your jam, Iku also offers a selection of raw and cooked seafood, vegetarian and vegan nosh.
Ally Chow
2215 Gold Coast Hwy, Nobby Beach
Quirky and casual, Ally Chow’s menu traverses the whole Asian continent to deliver a far-reaching experience that’s eclectic and exciting. Designed to be shared with friends, family and even “your cat” (note: cats struggle with chop sticks), Ally Chow provides a pan-Asian experience with spirit and vigour. There’s three banquet options if you’re overwhelmed by choice, and the menu boasts a selection of baos, dumplings and sashimi for the unfamiliar. The more stimulating dishes include the grilled giant Port Lincoln octopus with pineapple and fresh coconut and the pulled duck with “63 degree egg” (that’s a slow and steady poach method), noodles and XO sauce.
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