Hello Steemit! Welcome to another droolworthy foodporn Food Adventure #10!

Ben & I finally got to try the banquet at Madame Wu with Ben's family. Madame Wu is a modern and stylish bar and dining restaurant that serves up funky cocktails and delicious Asian fusion dishes. We were lucky enough to be seated on the outdoor alfresco deck with sweeping views of the Brisbane River, Story Bridge and Brisbane City Skyline.

Overall rating

Food: 8/10
Atmosphere: 10/10
Service: 10/10

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What did we order? Well, we couldn't decide so opted for the Banquet so we could try a little bit of everything!

• Smoked Ocean Trout, fennel, green chilli mayonnaise & watercress salad
• Tang Sui Chicken Ribs
• Moreton bay bug dumplings, XO & lime
• Pork dumplings, corn puree & black vinegar
• Steamed Barramundi, crispy chilli oil & cauliflower puree
• Beef cheeks braised in rock sugar & soy, black bean & chilli sauce
• Crispy Pork Hock, red vinegar, apple and nashi pear salad, stones ginger reduction
• Stir-fried wok greens & house-made oyster sauce
• Steamed sugar snap peas, miso butter
• Steamed white rice
• Steamed cashew bun, brown sugar ice cream & honeycomb

Favourite dishes?

• Beef cheeks - Super tender and delicious
• Steamed cashew bun, ice cream & honeycomb - The bun was warm and went perfectly with the ice cream - YUM!

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Madame Wu is located alongside the Brisbane river on the edge of the city on Eagle Street Pier. We found a parking space a short-walk away from the restaurant and took the scenic route along the Brisbane River to our destination. We walked up the stairs and were greeted by the friendly staff and shown to our table on the Alfresco.

The entire restaurant was already full and this was for a lunch seating as well. We had initially tried to get a booking for dinner but reservations were booked out 2-weeks in advance. It was still lovely at this time of the day as we could enjoy the views in this beautiful Brisbane warm weather.

There were so many delicious options on the menu and we couldn't decide - so instead, we ordered the Banquet so we could taste a little bit of everything! I ordered a Ginger Ninja mocktail to start while we waited for our food.

FYI, I love any type of cocktail/mocktail that has mint or ginger (or both is even better). Maybe I'm weird?? But I love the punch-iness and zingy-ness of those ingredients.

Ginger, mint, chilli and lime in lemonade - very punchy and refreshing

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Now, I'll walk you through our delicious meal banquet from start to finish so you can get hungry while feasting your eyes on this food!

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Entrees - Smoked ocean trout salad, chicken ribs and dumplings!

The Smoked Ocean Trout Salad was served first and it was a delicious way to start this banquet. It was light and refreshing but oh-so smokey. I definitely would've loved to have more of this dish but there was so much food still coming!

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Smoked ocean trout, fennel, green chilli mayonnaise & watercress salad

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The Tang Sui Chicken Ribs were crispy on the outside, moist and tender on the inside, and coated with a sweet and tangy sauce that made you want to eat more and more with every single bite. This dish reminded me of Korean Fried Chicken - I'll go to my favourite KFC (Korean not Kentucky) restaurant and share it with you all in the near future!

Next came the two different types of dumplings - Moreton Bay Bug Dumplings and Pork Dumplings. In all honesty, I was really looking forward to the Moreton Bay bug dumplings, as it sounded unique and interesting, but I was slightly disappointed. The dumpling skin was dry and there wasn't much flavour. The pork dumplings were better, as they were moist and were served with a tasty corn puree and vinegar sauce, but unfortunately, they weren't anything spectacular. In the future, I will probably steer clear of the dumplings as there are definitely much better dumplings out there to be devoured. At least the chicken ribs were delicious and kept my stomach happy until the mains arrived!

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Left: Pork dumplings, corn puree & black vinegar sauce. Right: Chicken ribs

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Mains - Steamed Barramundi, Braised Beef Cheeks, Crispy Pork Hock, Veggies & Rice

My favourite dish from the whole banquet was the braised beef cheeks that were slow cooked in rock sugar, soy sauce, black beans and served with a chilli sauce. It didn't look amazing but it had all that slow-cooked, melt-in-your-mouth, deliciousness that you can expect from any braised meat that's cooked to perfection 👌.

I later realised that I didn't even take a close-up photo of my favourite dish! The aerial shot of the mains will have to do but you get the point - it was DELICIOUS! I would've been really satisfied just having a serving of this with a bowl of rice all to myself. YUM!

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Left-Center: Pork Hock. Top-Middle: Barramundi. Top-Right: Asian Greens. Left-Middle: Beef Cheeks. Bottom: Sugar Snap Peas

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The Steamed Barramundi was tender and accompanied with cauliflower puree that complimented the fish. The chilli oil gave it a nice spice but too much of the "crispy chilli" pieces gave a slightly bitter taste that took away from the flavour of the rest of the dish. So I may have scraped the crispy chilli pieces to the side and ate everything else without it.

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Steamed Barramundi, crispy chilli oil, cauliflower puree

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The Crispy Pork Hock itself was a bit dry on the edges, otherwise, it was still tender on the inside and went well with the refreshing apple & nashi pear salad, and the flavoursome ginger reduction sauce. The wok-tossed Asian greens and sugar snap peas with miso butter were tasty and a great side dish to the entire banquet.

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Crispy pork hock, red vinegar, apple and nashi salad, stones ginger reduction

Sugar snap peas, miso butter

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Dessert - My favourite meal of the day!

Last but not least, we were served dessert - a Steamed Cashew Bun with brown sugar ice cream and honeycomb. I haven't had anything quite like this dessert before. It looks so simple but it had subtle flavours that worked really well together. The steamed bun was warm when served and was filled with a cashew nut puree filling that went perfectly together with the brown sugar ice cream. The honeycomb gives that small burst of sugary sweetness to satisfy any sweet-tooth. My only criticism is that I just wanted more! This serve was probably enough for the average person - but I LOVE to eat and I LOVE desserts - so double the serving and I would've been a very, very happy person.

Steamed cashew bun, brown sugar ice cream, honeycomb

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Delicious Banquet Overall. We will definitely be back again in the future for beef checks, cashew buns & to try everything else on the menu

Food: 8/10
Really delicious banquet spread, except for the dumplings, which were relatively bland and boring. The pork hock would've been much nicer if it wasn't so dry on the edges.

Atmosphere: 10/10
The alfresco dining area has wonderful views and the restaurant is full of life and music. Next time, we will try and get a dinner booking to experience the restaurant in all it's glory with the river views and glowing Storey Bridge in the background.

Service: 10/10
The food was served really fast, despite the restaurant being full, and the service was excellent. All the waiters/waitresses were friendly and efficient and also explained all the food that was being served.

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Thank you for joining in on our Food Adventure to Madame Wu! I hope you are drooling over the food and stop by to visit for our next foodie experience. Until next time! Steem on !

-Frankie

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Still hungry? Here are some quick links to other recent Food Adventures

• Food Adventures #1: Family, Food & KMart. Just my average Monday
• Food Adventures #2: I LOVE PHO
• Food Adventures #3 | Vietnamese Grilled Pork & Rice Noodles! Bún Thịt Nướng
• Food Adventures #4 | Malaysian Food! Dry Curry Egg Noodles & Wat Tan Hor
• Food Adventures #5 | Betty's Burgers & Fries
• Food Adventures #6 | Trying out the new Japanese store ABURI
• Food Adventures #7 | Kith 'n' Chow | Brunch at an outdoor garden cafe! Weird name but AMAZING food!
  
• Food Adventures # 8 | Korean food & Shaved Ice Dessert - YUM!
• Food Adventures #9 | Home Cooking | Sticky Pork Ribs | simplefoodcontest #7