Donna Chang

The heritage-listed sandstone building on the corner of George and Elizabeth streets has been home to many things over the years, including Queensland's first radio station, government departments, offices, cafes and a bank. Nowadays, it's the site of Brisbane's two standout places to eat, drink and hang out — a luxe underground bar and a new Chinese restaurant.

Called the Boom Boom Room and Donna Chang, the duo are the latest ventures from the Ghanem Group, the folks behind Blackbird Bar & Grill on Eagle Street, Byblos Bar & Restaurant at Portside and chicken chain Lord of the Wings.

Head upstairs to find Donna Chang. Spread across both the ground floor and the mezzanine level, the Chinese fine diner fills its open space with pink, green and neutral-toned furniture, while group executive chef Jake Nicholson, head chef Jason Margaritis and head dim sum chef Sam Lie all endeavour to fill your stomach. Their focus: Chinese dishes with Sichuan and Cantonese flavours and influences, as they aim for that highly sought-after blend of the old and the new.

As you're picking from the menu, you can stare at the live grouper and shellfish tank — and yes, you can order fish, crab and crayfish. Other food options range from xiao long bao and Moreton Bay bug dumplings, to whole roast barramundi steamed with fermented chilli, lobster rolls and char sui pork. The list goes on for both lunch and dinner, as does the wine selection. To make it a little easier, try either the $90 or $120 banquets at Donna Chang — stacked with some of its most popular dishes.