HUA
This Cantonese restaurant at Queen's Wharf also spans a cocktail bar and an al fresco terrace.
Overview
Queen's Wharf, the $3.6-billion addition to the Brisbane CBD's north bank, has Cantonese on the menu thanks to HUĀ. Patrons can enjoy a lineup of dishes crafted in collaboration with culinary veteran Ling Lee. The 77-year-old chef — and alum of Melbourne's Flower Drum, Silk Crown and Sun Kitchen — has helped oversee the menu, with Head Chef Danny Lui (Mei Wei Dumplings) leading the kitchen. Expect modern takes on Cantonese cuisine, plus a focus on sustainability, on a menu that'll change seasonally.
Wild-caught seafood, free-range meats and locally sourced organic vegetables feature across bites that include prawn-and-chive dumplings, seafood san choi bow, stir-fried scallops, deep-fried black truffle duck rolls and pan-fried kimchi lamb dumplings, to name just a few dishes — all pairing traditional Cantonese cooking techniques with fresh flavours.
In addition to its main dining area, plus private rooms for gatherings, HUĀ features an al fresco terrace and a cocktail bar. From the latter, standout sips include a signature boozy iced tea, a lavender-heavy drink made with vodka, and a fruit tea-based concoction. Classic cocktails are also available, as is a selection of beer and wine by the glass.
Food-wise, two signature banquets will help make the decisions for you if you're having trouble choosing — one for $88 per head and the other for $128. Or, for weekday lunch diners, an express banquet is available as well, spanning three courses and a drink for $55.80 per person Monday–Friday from 1130am–3pm.
Information
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