Miss Chow’s is a modern-Asian powerhouse, not just in Perth, but in wider WA. Did you know that there is an exquisite Miss Chow’s restaurant found at a Cowaramup winery? Be sure to put it at the top of your Margaret River dining list.
Dropping by early on a quiet Wednesday, we’re seated in the expansive, plush dining room. I immediately ease into a comfortable bench seat, admiring the artwork and floor-to-ceiling windows framing the vineyard and bushland beyond. To drink, the list is diverse. Overlooking the vines at Edwards’ estate, it would be remiss of me not to order a wine to start. Their rosé is excellent.
Miss Chow’s Margaret River – The Menu
The Margaret River menu is a little different to Miss Chow’s South Perth, though a few favourites remain. The modern-Asian menu is perfect for sharing, with a strong focus on gluten-free options, and dishes are also free from MSG and artificial additives. I am really sensitive to additives and flavour enhancers, so I really love this clean-eating approach.
We started with a kingfish ceviche citrus emulsion, with pickled beetroot and drops of herb oil. An emulsion is a “refined” take on the classic dish, vigorously whisking the citrus juice with an oil. The zesty, velvet-like dressing balances the sharp citrus acidity with a luxurious, creamy texture.
Mr H savours the crispy Wagyu dumplings, with tender meat wrapped in a golden, crunchy shell. He confirms the “special dumpling sauce” is in fact very special.
Dumplings are a big part of Miss Chow’s dining experience. The gluten-free signature steamed dumplings are perfectly cooked and filled with three flavours: chicken & mushroom, pork & chives, prawn & chives. As I’m gluten-intolerant, I savour these delicate morsels.
This time around, Mr H enjoys pan-seared WA scallops – I kept them all to myself last time; they were so good! At the South Perth venue, they are served with a burnt miso butter. The Margaret River version is still a standout; the plump scallops are perfectly caramelised, served in the shell with a rich truffle butter, and topped with delicate tobiko (fish roe).
Anticipating that I’ll be too full for dessert, next I choose a sweet mocktail to sip. The cocktail list is playful and polished.
We choose a dish from the Large Plates menu to share. I’m actually spoiled for choice as everything is marked as either GF or GFO. After considering tasty-sounding Patagonian toothfish, Xinjiang lamb cutlets, and wok-fried tiger prawns, we settle on the braised beef cheeks, as the weather is feeling wintery. The beef cheeks, served in a clay pot, are slow-cooked in a five-spice jus, with carrot and broccolini, with punchy flavours from cinnamon and star anise. The meaty cheeks just melt in the mouth, a real standout dish.
We just had to order the prawn and black truffle fried rice with shiitake again, as we did at Miss Chow’s South Perth. Fragrant, studded with juicy prawns and layered with umami from mushrooms and truffle, it’s delicious and a must-order.
Miss Chow’s Margaret River – The Verdict
Miss Chow’s Margaret River has turned up the beautiful South Perth space a notch or two. The South West dining room is airy and light from the enormous windows which overlook the rolling rows of vines. The service is warm and very attentive, and the menu is spot on.
Be sure to visit the neighbouring cellar door and Flow Gallery too. This all makes for a lovely day out. I just had to pick up a bottle of that rose to take home.
Whether you’re celebrating something special or simply looking for an elevated long lunch spot in the wine region – that’s a little different – Miss Chow’s is well worth booking when you’re down south.
Big thanks to the Miss Chow’s team for hosting us. All images, words and opinions are my own.
Check out the menu and book your table here.
Find Miss Chow’s at 687 Ellen Brook Rd, Cowaramup, near Margaret River.