In the mcwhirter’s food court, there is a filipino takeaway shop the locals recommend. I tried the fish head soup, it was awesome!
Never knew this gem existed. Authentic yakiotri restaurant in the heart of Surfers. Yakitori skewers are very moorish and I can get carried away on an empty stomach but if you mix up rice dishes etc, the overall menu is very very cheap. Everything is good but the veggie skewers with cheese is a hit for me. In the rice dish section, sampara don (chicken namban ie karaage with vinagerrete and taretare with rice) is one you can’t miss. The curry they had on special was very nice too.
There are a number of eateries in the Boundary Rd strip now serving dinner.
Little Mykonos Taverna is a nice souvlaki place and Bishamon is popular Japanese restaurant.
And a new found favorite is Red Hut Hunan restaurant. Tucked away from the street is a spacious restaurant specializing in authentic Hunan cuisine. Awesome with beer. The prices are cheap and so space for our kids and pram.
Felt like trying something different. Ethiopian food at Yeshi Buna. I ordered veggie combo and meat combo. Very clean and tidy interior shop situated in a modern shopping complex. Good mix of flavors and textures. The injera a traditional sour dough crepe / flat bread is fluffy but distinctly sour and goes well with the stews. We are suggested to eat with hands as per the tradition. Enjoyed the experience and the taste. Would like to try some other types of food next time.
Had a catch up weekday dinner with our regular customer the T family.
Being guided by Taiwanese RT San, I was in good hands.
There are many Chinese restaurants in Brisbane but it was my first time to come across one that serves proper Taiwanese style.
RT San did the ordering and we were blessed with beautiful food from beginning to the end.
Seafood and tofu soup with a good sprinkling of chopped coriander.
Black pepper steak dish.
Simmered pork belly with preserved pickles and plum.
Kuushin Sai. Hollow vegetable with garlic.
Sweet soy Chicken.
Crisp fried soul with mild spices.
Always inspiring to talk and never ending discussion about cultural differences and food adventures. Thanks T family!
Gowan Road Chinese Restaurant
Shop 10, 156 Gowan Road
SBH Qld 4109
Head chef Wayne has worked with Shin and many other chefs in numerous high end restaurants as well as gaining some experience in Japan.
I saw the future of Brisbane dining scene. Haute cuisine techniques and beautiful presentation in a casual atmosphere and less formal service and cheaper prices. Much more food focused and slightly easy on the wallet making it a more usual affair rather than for special occasions.
We had Wayne serve us his recommendations. He started us off with three chilled dishes. The artisan cured salmon, pickled beet root, poached chicken in master stock.
To follow, the mains. Grilled spatchcock with salsa, slow cooked lamb shoulder, sautéed mushroom with onsen tamago.
Desserts, blueberry merengue with lemon curd and passion fruit parfait.
The savory main of lamb shoulder had been slow cooked in a garlic and EVO minimalist marinade and finished with a chicken juis based sauce. Tender and juicy with contrasting different meat stock was inspiring and delicious. More delicate and subtle contrasting chicken based sauce enhancing the lamb flavor.
My favorite was the poached chicken. Cooked at a low temperature keeping 100% of the inherent moisture . Any bad smells of raw chicken is non existent and a slight firmness and saltiness and umami from the stock has been transferred as well as firmened texture. Matches nicely with a creamy cauliflower purée. Personally I might prefer a slightly bolder acidity hit rather than the accompanying creme fraiche. But anyway the texture is wonderful and such a delightful way to start the meal.
Thanks Wayne and Shin for a wonderful time.