Hong Kong Cookery: Stanley Restaurant At Howard Smith Wharves, Tried And Tested

Hong Kong Cookery: Stanley Restaurant At Howard Smith Wharves, Tried And Tested

Certainly high standards, Stanley

By Fiona Williams | 3rd December 2019

I’m not a superstitious person by any means, but when I see number ones together - something just feels ‘right’. On the 1/11 opened Howard Smith Wharves’ latest dining addition, Stanley Restaurant opened and one step inside you’ll find the moody moments resembling that of its namesake, Stanley Bay in Hong Kong. The Cantonese/Chinese style restaurant is the next dining space to be delivered to the wharves’ precinct. Just a stroll past the east side of Greca, you’ll find the two-level restaurant and bar with a capacity up to 220 guests inside and 350 spilling outside.

As I enter past the lush greenery, the fine details ooze an ode to Hong Kong throughout the delicate full wall paintings of Stanley Bay and the deep dark reds and greens throughout the interiors. What I find really special though, is the revamped heritage listed 1930’s Howard Smith Co shipping office where Stanley now resides closely resembles that of the old police station in Stanley – the oldest in Hong Kong set up in 1859. If that wasn’t enough to feel as though you’re across the water, the food will certainly take you there.

 

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Hosted by Stanley’s Executive Chef Louis Tikaram, we’re taken on a journey of the traditional Cantonese style cooking but with an Australian twist. Fare is better shared, and so that is how the Stanley team have designed their menu – to enjoy with friends or family with an extra serving of fun and laughter.

We’re started with the fresh platter of sashimi featuring raw tuna, raw kingfish and melt in your mouth scallops. Next, Stanley’s signature steamed dim sum platter is served with soft delicate wrappers and juicy fillings along with the four-days-to-prepare Peking duck pancakes from the barbecue menu. While the duck is a must-try signature dish, the true winner of Stanley’s menu is the lobster ‘Lo Mein’ with garlic butter, trout roe and garlic chive.

 

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To cut through the richness of the lobster noodles, I sip on a wasabi inspired gin and cucumber cocktail, complimenting every bite. To finish, local baby pineapples filled with gelato, lime sugo and tropical granita end a blissfully refreshing riverside rendezvous.

 

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Article by Fiona Williams

Fiona is a Journalist and Food Writer who grew up in Adelaide. From Sydney to Brisbane to Canberra and now back to Brisbane, she now calls our wonderful city home. She’s a beauty fanatic obsessed with rose hip oil and she’s definitely made up of at least 80% dry shampoo. A lifelong campaigner against the word ‘good’, Fi (as she likes to be called) loves nothing more than using juicy adjectives and putting honey in her tea.