On the Radar: Longwang

A new culinary gem is set to sparkle amid Brisbane’s urban landscape. Come early May, the Tassis Group will unveil its latest venture, Longwang at 144 Edward Street, introducing a fresh, new take on modern Asian cuisine to the city’s dining scene. Spearheaded by visionary and second-generation restaurateur, Michael Tassis, this marks an audacious pivot into new territories of modern Asian dining.

Longwang makes its mark in an otherwise unremarkable alleyway, nestled between towering structures. The restaurant transforms its surroundings into a vibrant gastronomic corridor, stretching over two-and-a-half levels. Crafted in partnership with Clui Designs, the bespoke venue hosts a slew of spaces – from formal dining and versatile function rooms to a chic rooftop bar and an intimate cocktail lounge.

Central to Longwang’s allure is the culinary prowess of Executive Chef Jason Margaritis, who doubles as a partner. With a robust background at celebrated venues like sAme sAme, Donna Chang and Spice Temple, Jason brings with him a wealth of expertise in modern Asian fare. Culminating in what he describes as a 'temple of tastiness', his passion for Chinese and East-Asian cuisine is prevalent through an inventive take on Asian-style banquet dining.

 

The menu reflects Margaritis’ culinary finesse, striking a harmonious balance between classic flavours and contemporary twists. Longwang is inspired by the mythical Chinese Dragon King (of the same name and ruler of the seas) so it comes as no surprise that seafood dominates the offerings. A long-time staple of the Tassis group, diners can anticipate a spectacle of flavours with dishes like live-tank local mud crabs, Tasmanian rock lobsters tailored in three styles and a parade of wok-tossed delights, including morsels like bug tail kung pao and whole fried baby barramundi.

Certainly not hiding in the shadows, the non-seafood selections promise equal delight. Massaman curry with braised lamb shoulder, Szechuan pepper and black bean pork belly and charcoal-grilled half chicken in a tamarind-infused satay sauce are just some of the exceptional dishes you can expect to see on the menu. To complement the rich, bold flavours Beverage Director and Sommelier Ron Almera has curated an impeccable wine list that skilfully bridges the gap between the old and new world wines, thoughtfully paired to enhance the dining experience.

Adding a personal touch to the drink offerings, Longwang features custom cocktails, inviting diners to venture beyond their usual preferences and explore new taste horizons at the venue’s twin bars. Helmed by front-of-house expert, Daniel De Gabrielle, patrons can expect service befitting of his tenure at Australia’s premier restaurants. Elevating the dining experience to stellar heights his mastery in service ensures that every guest encounter surpasses expectations.

Describing Longwang as the culmination of a three-year dream, Michael Tassis is poised to redefine Brisbane’s gastronomic map with this unique venue. Longwang isn’t just a new restaurant – it’s a destination promising to enrapture the palates and imaginations of all who step through its doors.

Now open for bookings, be sure to get your name on the list here.