December 2017. Brendon Barker, Madame Wu & Chu The Phat, Brisbane.

Brendon Barker is the Executive head chef of Madame Wu and Chu The Phat in Brisbane. His food combines his passion and thirst for Asian cooking from places he has visited such as Hong Kong, Taiwan and Korea. Chef Brendon has been immersing himself in Asian food for many years so he can cook just like the locals, which is his aim when perfecting a dish.

STEAMED BARRAMUNDI, CRISPY CHILLI OIL, CAULIFLOWER PUREE, PETITE BOUCHE YUUKI MIX.

STEAMED BARRAMUNDI, CRISPY CHILLI OIL, CAULIFLOWER PUREE, PETITE BOUCHE YUUKI MIX.

From delicate silhouettes, dark lighting features, the grand bamboo entrance to our signature sculptured tree, you will be transported to a place where spice and flavour is king. Your thirst is also well catered for through our extensive wine cellar, signature cocktail bar and resident Sommelier and Mixologist.

Madame Wu has a capacity over 200 people, including a private dining room, a fully covered alfresco deck with retractable roof, full-service bar with magnificent views of the Brisbane River, Story Bridge, Kangaroo Point and Brisbane CBD skyline.

KINGFISH, BI-COLOUR SHISHO, WASABI, SALMON ROE, CONFETTI CORIANDER.

KINGFISH, BI-COLOUR SHISHO, WASABI, SALMON ROE, CONFETTI CORIANDER.

Chu the Phat is a vibrant and contemporary restaurant and bar set in South Brisbane’s up-and-coming Fish Lane dining precinct.

With a focus on Asian street food set to engage diners citywide, Chu the Phat draws on flavours from the hawker stalls of
Hong Kong, Korea and Taiwan.

The younger sibling to Brisbane favourite Madame Wu is set to debut a diverse collection of a la carte dining options, lunch specials, and group banquets in a massive multi-level venue with two kitchens, two bars and a variety of unique spaces.

JAPANESE TURNIP, FERMENTED RADISH, PICKLED CARROTS, FROSTED DONG CHI MI.

JAPANESE TURNIP, FERMENTED RADISH, PICKLED CARROTS, FROSTED DONG CHI MI.

Having the Petite Bouche produce available in Brisbane allows me to add them unique touches to my dishes.
— Brendon Barker
SPICY BEEF TARTARE, JERUSALEM ARTICHOKE, PUREE, WASABI MUSTARD LEAF.

SPICY BEEF TARTARE, JERUSALEM ARTICHOKE, PUREE, WASABI MUSTARD LEAF.

PINEAPPLE CAKE, COCONUT CREAM, CINNAMON CRUMB, OOLONG TEA ICE CEAM.

PINEAPPLE CAKE, COCONUT CREAM, CINNAMON CRUMB, OOLONG TEA ICE CEAM.

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