The Masterminds Behind Rick Shores And Southside Have A New Brisbane Restaurant
Dim sum, dim yum!
Hong Kong is a foodie’s paradise. The bustling atmosphere, the delicious street food, the incredible fine dining…there’s something for every palate. And now, Hong Kong is coming to the CBD.
From the culinary masterminds behind Burleigh’s cherished Rick Shores and the acclaimed Southside in Fish Lane comes Central – an underground dumpling bar set to whisk you away to the bustling, nostalgic dining scene of 1980s Hong Kong. Named after the frenetic Central district in Hong Kong, Central will sit beneath the storied Piccadilly Arcade building on Queen St.
The subterranean space that once hummed with the tunes of jazz and poetry at the Primitif Cafe is undergoing a chic transformation. In-demand architect and designer Jared Webb of J.AR OFFICE – best known for his work on the refurbished Gerard’s Bistro – has been charged with transforming this underground space into a moody, low-lit restaurant of granite and timber, with original exposed-rock walls, and the venue will be built by Lowry Group.
The underground space
Central promises an exciting blend of the classic and the contemporary. Picture an atmospheric underground venue, drenched in retro allure, where dim sum takes centre stage. Think prawn har gao, Peking duck potstickers, and ‘Old Hong Kong’ chicken steam buns that will make you feel like you’re meandering through the lively streets of Kowloon.
But the delights don’t stop there. Central’s menu is a treasure trove of gourmet surprises. Savour drunken chicken with a hint of aged Shaoxing rice wine, or indulge in smoked foie gras paired with crispy Chinese fried dough. For a truly special experience, don’t miss their grilled and barbecued dishes, presented Hong Kong-style – suspended enticingly in the window before they arrive at your table.
Wok-tossed creations are equally irresistible. Imagine ginger and shallot lobster with e-fu noodles, or Goolwa pipis with prosciutto XO sauce and crispy egg noodles. Central also emphasises premium local produce, bringing an authentic Hong Kong flair to every dish.
Exposed-rock walls will be a feature of the restaurant
As far as beverages go, Peter Marchant is curating a wine list that’s as eclectic as it is intriguing. With around 30 options available by the glass, half glass, and half bottle, you’ll have a fantastic array of choices to complement your meal – from classic selections to cutting-edge discoveries.
“The thing about Hong Kong, you eat out just about every night of the week,” says Chef Benny Lam. “Maybe you leave the office about 7pm, but you don’t go home. You go to a dumpling bar or noodle restaurant – they’re that third place.”
Now, Lam aims to make Central the go-to third space for Brisbane office workers and locals alike. Set to open this October, Central is poised to become a must-visit destination for Brisbane’s food enthusiasts.
