Shui

Fun-fuelled Asian dining geared for sharing.

The room is lined with backlit mirrors, casting curves of lucky red over the space. The tables are laid with a spoon, fork and chopsticks, promising a pan-Asian experience. The tiled green columns recall the trunks of palm trees, while overhead, hessian-coloured fabric cascades across the ceiling like a tropical wave. It’s a cute space, and the service and food also hit the spot, from skewers of lamb flavoured with red curry to garlicky pork dumplings.

Don’t skip the purple eggplant balado, though, a jumble of creamy eggplant coated with sambal, makrut lime and coriander, texturally lit with the addition of matchstick potatoes.

Don’t skip the purple eggplant balado, though, a jumble of creamy eggplant coated with sambal, makrut lime and coriander, texturally lit with the addition of matchstick potatoes. A tataki features thin slivers of beef that, while slightly resilient to the bite, sparkle with pepper jam and threads of daikon. A sweet red curry of chicken with curry leaves, meanwhile, can only be faulted for being overly generous (as if that’s a drawback).

Dessert? There’s nods to WA with a condensed milk panna cotta, but steer toward the silken tofu doughnuts with five-spice. Clever, and like Shui, leaving you wanting more.