Workshop Brothers in Glen Waverly is the fourth business by brothers Jo La and Nolan and Brian Taing. It offers breakfast through to dinner and its menu is based on the brothers’ Chinese background and recipes from their parents.

The Keep It 100 is a rice congee with caramelised pork belly and fried doughnut sticks, and the Sweet Hong Kong Waffle is paired with a chocolate parfait and pumpkin caramel. There’s also kimchi risotto and grilled barramundi for lunch. And a green duck curry or sticky star-anise-glazed lamb ribs for dinner.

The space transitions easily from day to night. Circles, present in many old-style Chinese restaurants, are incorporated through Workshop Brothers’ plywood arch structures, which divide the space. The venue is covered, floor to ceiling, in blush-pink paint, all lifted with sophisticated gold-fixture lighting to create a bright, lively space. The design celebrates playful cliches of retro-styled Asian restaurants coupled with the brothers’ memories of restaurants from their childhood.