Based on the success of Merivale’s Enmore debut, the hospitality group have now opened a second location for their Cantonese kitchen Queen Chow, which moves into the former digs of waterfront meat-sweat haven Papi Chulo. Patrick Friesen and Eric Koh are aiming for “classic neighbourhood Cantonese” inspired by the way the diverse cuisine is recreated around the globe, dedicated to its evolution throughout the ages as well as traditional Hong Kong dai pai dongs by showcasing something unique for Manly’s ever-changing dining scene.
Much like the Enmore restaurant, which is located in the back of the Queens Hotel, the new Manly Wharf destination will showcase Cantonese classics and a diverse dim sum menu to Sydney’s Northern Beaches. Plenty of fresh Australian seafood will go into giving the menu a twist towards its location, so expect things like half shell scallops with XO vermicelli, garlic butter king prawns, and black pepper Moreton Bay bugs.
Enmore’s popular BBQ platters of roast duck and honey glazed char siu pork should go down well with those who were Papi Chulo regulars, and anyone would be remiss not to dig into the BBQ Peking duck pancakes with cucumber, leek and hoison.
Then of course there’s Koh’s delicate dim sum menu, with the seasoned veteran putting together a list that includes his famous steamed, baked and fried dumplings like scallop and prawn siu mai, prawn har gau, jade seafood, wild mushroom, pork xiao long bao, and egg custard tarts.
Papi Chulo nostalgia finds its way onto the drinks menu, which brings over some of the former restaurant’s signatures as well as new ones taking inspiration from fruits, veggies, herbs and spices found in the kitchen. There’s also over 200 classic, organic, biodynamic and premium wines both from Australia and around the world.
Queen Chow Manly
Address: Manly Wharf, 22-23 East Esplanade, Manly
Contact: 9114 7341
Photos by Nikki To.