Donna Chang – Restaurant Review

A white high-ceilinged Heritage-listed dining room – devoid of all the colourful flourishes you would expect at an Asian eatery – seems like an unlikely setting for Donna Chang. But that’s just the start of the surprises that’ll greet you at one of Brisbane’s – if not Australia’s – best Chinese restaurants.

Bright and airy, the elegant dining room is decked out with marble tables and suede chairs in pleasant shades of pistachio and blush, while handsome dark timber panels on the walls and ornate ceiling further elevate the space.

But it is the live action in the open kitchen that really steals the show. Jason Margaritis is at the helm with an army of chefs, cooks and kitchen hands, dishing up a mind-boggling array of modern Chinese.

There’s meat and poultry, seafood and vegetables, and cold and hot entrées on the menu, as well as “live tanks” featuring Southern Rock lobsters and mud crabs. Pick and choose if you dare, or simply settle down with one of the two banquet menus.

The butter-soft roast duck with Davidson plum is the indisputable star on the Deluxe Banquet menu, followed closely by the wagyu scotch fillet, which gets a lovely lift from pepper and dark soy. 

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