Longwang
Brisbane City
Longwang is a unique Hong-Kong inspired restaurant and bar that is just three metres wide, occupying a stunning multi-level space in a converted Brisbane City laneway.
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Located on bustling Edward Street. Longwang has been custom-built for purpose, with a myriad of dining nooks and crannies and two bars spread over two-and-a-half levels.
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On the ground floor is a bar with small outdoor terrace, and a long high-ceilinged dining room with banquettes along one side, tables for two along the other, and, at the rear behind the staircase is the open kitchen with bar stool seating.
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Two sets of staircases lead up to a mezzanine private dining room and another room of elegant booths, perfect for groups. Then, at the front is another bar leading to a garden terrace like on the floor below.
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The menu, crafted by Executive Chef and partner Jason Margaritis (formerly sAme sAme and Donna Chang), features an array of modern-Asian dishes, combining traditional flavours and modern innovation.
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Seafood plays a leading role on the menu, with the restaurant's name having its roots in Chinese mythology, paying homage to Longwang, the Dragon King of the sea.
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For starters, there are oysters with spiced coconut vinegar, finger lime & galangal; tuna with cherry tomato nahm jim, rice paddy herb, tobiko & masago; and steamed pawk & prawn wontons with tonkotsu broth, spring onion, sesame & black garlic oil.
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There's also longwang chicken bao with green chilli jam, herb slaw, crispy garlic & kewpie; prawn & chive pancake; pan fried wagyu beef dumplings and crispy fried eggplant with ginger, furikake and green chilli.
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The eclectic and delectable selection of mains includes panang curry of cauliflower; tea smoked & fried half duck with fragrant soy sauce, sichuan pepper & thai basil; westholme wagyu bistro fillet (stir fried) with bullhorn chillies, kampot pepper, black bean& coriander; and must-try massaman curry of lamb shoulder with potato, crispy shallot, kaffir lime, peanuts & roti.
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Succulent seafood offerings include local mud crabs and Tasmanian rock lobsters, plucked fresh from a live seafood tank and prepared in your choice of three styles, plus as a variety of wok-tossed dishes including bug tail “kung pao” and whole fried baby barramundi with dry red curry snake beans.
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For dessert there's a choice of pendan kaya toast; deep-fried ice-cream and mango pudding and a kids menu is available on request. There's also two sumptuous banquets - the Jade or Dragon, for 2 or more diners.
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To complement the Asian cusine of offer, an impeccable wine list has been carefully curated with a specific emphasis on varietals. In addition, diners can enjoy cocktails tailored to their individual taste preferences upon request at either of the two bars.
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Need to know - There is no onstreet parking nearby, however several secure parking stations are within 5-10 minutes walk away.
Still hungry for more suggestions on where to eat out in Brisbane, head to our comprehensive Eat & Drink section HERE! Happy grazing!