Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat
Sink your teeth into Fish Lane's new resident Chu the Phat

Sink your teeth into Fish Lane’s new resident Chu the Phat

You’re walking down a back-street laneway, exploring. Suddenly, the wind changes. The thick, alluring aromas of garlic, chilli and ginger waft past you, instantly making your mouth tingle with joy. You didn’t know you were hungry, but now your stomach is making its intentions very clear. Following your nose, you find yourself not, in fact, on the streets of Hong Kong, but instead at Fish Lane’s newest eatery, Chu the Phat.

The vibrant Asian street eatery is the latest venue from rawGROUP, which is no stranger to Asian delights – you may have tasted its handiwork at Eagle Street’s Madame Wu. While it takes inspiration from the pokey street-food stalls of Hong Kong, Korea and Taiwan, Chu the Phat is far from petite, sprawling over two levels and a laneway, stretching from Fish Lane through to Melbourne Street. Downstairs, the striking bar lures in the thirsty with a selection of punny cocktails – allow yourself a little chuckle over the Phat Blaster, Chu Come Here Often, Chu Bacca and Phat Chance. Very phun.

Up the spiral staircase you’ll find the dining room, which is where the magic truly happens. Here you can watch the chefs at work in the open kitchen, where almost everything featured on the menu is made in house. Madame Wu’s executive chef Brendon Barker has divided the eats into a selection of snacks, bread, starters, vegetables, stir-fried dishes, noodles and rice, and main fare. Yep, there’s a whole section dedicated to bread – helllooo potato bread with smoked brisket, kale and salted duck-egg gribiche! If that last sentence gave you a subtle allergic reaction never fear, Chu the Phat also has an entire menu dedicated to gluten-free delights. If thinking is all a bit too difficult for you, you can always opt for the banquet of star dishes, including the pork and kimchi spring rolls with anchovy mayo, smoked trout fritters with chilli black vinegar, Cone Bay barramundi with creamed spinach and sweet vinegar sauce, and LA-cut beef rib ‘kalbi’ with shiso leaf, ssamjang and an assortment of kimchi.

Chu the Phat officially opens to the public on Friday May 5. If you’re ready to bite off more than you can chu, head to our Stumble Guide for opening hours and contact details.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 1800 places to eat, drink, shop and play.

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