Chinese restaurant group Phoenix Restaurants from Sydney has burst onto the Brisbane scene, opening a brand-new eatery in the heart of Brisbane Quarter and serving up traditional Chinese Yum Cha and an impressive à la carte menu.

I was lucky enough to experience Phoenix for myself at their impressive new digs and there are three words to describe the restaurant: colour, taste and aroma. It’s the perfect trifecta experienced through every bite of their delicious and carefully curated yum cha and à la carte menu. Specialising in seafood, you’ll find prawns a highlight on the menu, delicately dancing with traditional Chinese flavours and textures. “All ingredients we use are fresh and every item is made in-house daily,” says Phoenix Restaurant Group CEO Anita Fung. And it’s no surprise, with how delicate each dumpling wrapper feels as I bite through to the rich and balanced house made fillings.

Treated to ten tantalizing dishes from both menus including yum cha to braised duck, each dish to arrive at the table’s embellished gold lazy Susan was more flavoursome and succulent than the last.

 

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Starting with scallop and caviar shumai, my first impression of Brisbane Phoenix Restaurant is one of pure sophistication – and that’s not just from the marbled private diamond dining room or the elegant red lanterns that fall from the ceiling. It’s clear that the 20 years of experience from the Phoenix Restaurant Group has gone into this menu, with roots stretching deeply into their Cantonese style cooking. Boasting juicy crab meat xiao long bao, tender drunken chicken, succulent salt brine duck slices, king prawn rice noodle with goji berry, it’s their signature pan-fried wagyu beef in roast sesame sauce that is the masterwork of the menu, simply melting in the mouth. My recommendation? Pair with Phoenix’s signature Shiraz from McLaren Vale for the ultimate feast.

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