Bold and generous flavour in the heart of wine country.<\/b><\/p>\n
Ask a chef in the Margaret River region where to eat and it\u2019s a good bet they\u2019ll say Chow\u2019s Table. There\u2019s high regard for the feted Malay-Chinese eatery and it must be said, for chef-owner Mal Chow, a chef\u2019s chef if ever there was one.\u00a0<\/span><\/p>\n Choosing larger plates can be a case of asking \u2018what shall we have with the Chinese-style roast duck?\u2019, a Chow\u2019s signature that\u2019s as juicy and rich as it is memorable.\u00a0<\/b><\/p><\/blockquote>\n The set menu, at $80 at the time of writing, is serious value, especially for a restaurant that goes toe-to-toe with the region\u2019s biggest names. Snacks set the scene, with crisp prawn and lamb spring rolls a new high for surf and turf. Pick your small plates strategically and they play well together: a neatly cylindrical radish cake, crisp and just-fried, is perfect for mopping up the black vinegar and chilli oil dressing from the pork and chive dumplings, as is the Chinese-style fried bread served with a fresh take on beef tartare. Choosing larger plates can be a case of asking \u2018what shall we have with the Chinese-style roast duck?\u2019, a Chow\u2019s signature that\u2019s as juicy and rich as it is memorable.\u00a0<\/span><\/p>\n Consider going sans duck, though, for sweet-savoury char siu pork, spiced cauliflower in sour curry or, for lovers of heat, the white-cut chicken with an addictive numbing sauce. Service that\u2019s sharp, and a newly opened seasonal garden bar that puts beers, bites and sunshine on the cards, show that Chow\u2019s Table is about far more than the menu. Pull up a chair.<\/span><\/p>\n"},"yoast_head":"\n