Tai Tai Opens Its Doors
With well-established Brisbane venues offering cuisines from Modern Australian and Vietnamese to Italian already under the MGH umbrella, Tai Tai has been delivered with an entirely new approach. Tai Tai will offer a new dining experience, not yet available in South Bank. Tai Tai’s inspiration is drawn from co-owner Jenny Mantle’s Grandmother who was, as the title refers to, Tai Tai. Steeped rich in history, the menu has been influenced by the migration of Chinese to South East Asia in the 19th century, where local ingredients and culinary methods were adopted.
On offer is a menu that is bursting at the seams with Chinese, Malaysian, Taiwanese and Vietnamese flavours and textures. It has been designed to honour traditions in Chinese and South East Asian cuisines and highlights include ‘dong po’ pork belly bao, whole barramundi and spicy seared marmite king prawns. At the kitchen helm is Head Chef Jicky Chow who is of Chinese heritage yet from Malaysia. Jicky is a talented and passionate cook who is able to bring unique techniques to the table through the use of local ingredients and flavours not traditionally found in Cantonese cooking. Tai Tai’s Taiwanese Sous Chef is Owen Liang whose influence offers yet another dimension to the eclectic menu. Rounding out the culinary team are dedicated dim sum, and wok and Chinese roasting Chefs.
Led by an experienced Management team and team of wait staff, Tai Tai will be South Bank’s most sought after dining destination for large groups looking for an interactive and social evening out. For more information please visit the Tai Tai website.