The Low Key Chow House was made to bring its customers a traditional Asian dining experience in a modern, Australianised format. Hence the name, Low Key Chow House.

Owners Chris Rose and brothers Terry and Owen Chua (also of Dainty Dowager) have stayed away from the typical Asian restaurant tropes such as cheap decor and novel-length menus. The space is smart and the food is a combination of influences, repping dishes from Korea to the Philippines, Thailand to Japan, Singapore to China.

Despite the broad culinary reach, the dishes are mostly traditional. In cases where recipes weren’t passed on by the trio’s mums, grandmas or in-laws, they were gathered while living abroad. The soft mantou buns filled with twice-cooked pork belly are a great example.

In keeping with the Asian-fusion theme, LKCH serves a range of Asian-inspired cocktails. The list is divided into sweet, spicy, sour and salty, offering flavours from lychee to lemongrass.

There’s also an extensive wine list, plus traditional Asian drinks such as umeshu plum wine.