Longwang Brisbane City | Must Do Brisbane

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.