Now that we are living on the south side of Brisbane, a myriad of new eating options is available to us. I did a bit of googling and discovered Chu The Phat, a huge, funky-fancy restaurant in Melbourne Street, South Brisbane. The website looked amazing and the menu seemed quite niche – surprising for such a big joint. Wasting not a second, I picked up the phone to reserve a table for the same night. Hurdle. The answering service told me that online booking was the way to go. I quickly unfolded the laptop as my deep-seated distrust of websites for mobile coupled with an increasing need for dan dan had me nervous about trying to complete such an important transaction hastily on a 12cm screen. After all, typing was involved. There was a table available, but not until 9pm. What to do? I got in touch with the other prospective diners and sought their opinion. Strangely, Scott was able to see a table available at 8.45pm and sensibly nabbed it then and there.
We spent a very pleasant hour at Taro’s Ramen waiting for our Chu The Phat table to become available. We are all keen for a full night at Taro’s, so more on that another time.
Arriving at Chu The Phat, I was surprised by two things: the size of the place, and the way it successfully struck a balance between funky and fancy. Dark, and a bit industrial inside, it was all glass and great lighting facing the street.
The staff were great. Our table was ready when we arrived, drinks came quickly, and questions about the menu were answered confidently.
We had eaten some snacks at Taro’s so weren’t too hungry. Jeremy was the only one to order entree and he chose the red fried pigs’ tails. They were the dish of the night. See their glory below.
Scott had red fried spatchcock, shiso honey mustard, chilli salt; Bec had nanna annas chilli chicken; Jeremy had fried rice – roast pork, egg, bull head sauce; and I had dan dan. All dishes were great, although the pigs’ tails surpassed all else. The dan dan could have had a bit more punch, but it was obvious the noodles were made on site and the pork was mouth-wateringly tender.
We’ll be back!