sichuan bang bang

8 Wongabel Street, Kenmore, QLD.

Open: Dinner 7 nights 5pm-late, Lunch Fri & Sat 12-2pm

Bookings: 07 3378 8389

Dine in and Take Away


QANTAS QMAG February 2017 - Australia's Best Yum Cha

This Sichuan eatery tucked away in a tarted- up Paddington worker's cottage, is tiny, tasty and great value for money. The limitless $35-per-head offering (on Sundays only) includes a beer or a glass of wine and a fresh, fun take on the yum cha experience. Order whatever takes your fancy from the 18-odd dishes available and it'll be whipped up fresh in the kitchen. It may seem like a good plan to work your waythrough the entire menu but this eyes-bigger-than-belly approach could result in missing out on the "famous" prawn and tofu-skin spring rolls, the cubes of salt-and-pepper tofu that are crisp outside andpillowy-soft inside,ortheshengjianbao (pan-fried soup dumplings). The unassuming- sounding crushed cucumber and garlic sounds like the dish to skip but once you've tried it, you'll probably order seconds. Groups of 10 or more can book yum cha any day of the week. 

Most Exciting Restaurant Openings of 2016

Sichuan Bang Bang and Pizzeria Violetta

Renata Roberts saw the potential of suburban dining in 2012 when she opened Sichuan Bang Bang in Kenmore. Pizzeria Violetta soon followed, taking up residence next door. This year, she inched closer to the city, opening new editions of both restaurants in Paddington and Wilston. The venues operate alongside each other at the two locations, and the focus remains on authentic offerings of both traditional Italian pizza and Sichuan cuisine. With this shared logic of fast-paced food done well, the twin restaurants continue to make happy bedfellows.



Sichuan Bang Bang

This is perhaps the coolest place in town to celebrate Chinese New Year. If you believe in the theory about the cooling effects of spicy food, there’s no better place to be on a steamy evening in Brisbane. The Bang Bang banquet comes with a good whack of the fiery dried chilli, Sichuan pepper and bold flavours for which Sichuan food is renowned. While the dishes closely follow tradition (the heat turned down slightly for delicate Western palates), the décor takes a contemporary approach. This tiny, tastefully tarted-up former Chinese takeaway has a boutique feel. The New Year’s celebrations spill onto the footpath of this normally quiet suburban street, with dragon dancing and street food.

8 Wongabel Street, Kenmore

August 22, 2015: The Australian, Short order: Renata Roberts, Sichuan Bang Bang and Pizzeria Violetta, Brisbane

Brisbane restaurateur Renata Roberts is a big fan of Sichuan cuisine but she also loves a good Lebanese feast.

Best recent dining experience:Breakfast at Gerard’s Bistro, Brisbane. Head chef Ben Williamson has given our city’s dining scene a wonderful edge.

Must-buy ingredient:Sichuan peppercorns and challis. Having spent so much time working in China and eating a huge variety of Sichuan food, it’s now a flavour hit I just cannot live without.

Most embarrassing pantry item:Salt and vinegar chips for hangovers. I always like to have a packet on hand, just in case.

Can’t live without: Carbohydrates, delicious breads. Many of the greatest meals I have had began with a simple, freshly baked loaf, olive oil and salt. So simple yet so decadent.

What I’m cooking at home:Osso buco and soft polenta for my new Italian family at Pizzeria Violetta.

Next big thing:I don’t believe in food fads … recipes that have a heritage are the most important to me. Provincial flavours are timeless and classic.

I hate:I am not fond of “Chaussie” foods — sweet and sour pork, honey soy chicken and other Chinese recipes bastardised to suit the Australian palate.

Favourite cuisine: Middle Eastern. I love a good meal with big, bold flavours and the wonderful use of spice combinations. In particular, I get a huge buzz from Lebanese feasts.

Worst meal I ever ate:Being witness to processed cheese being pumped from a plastic bulk dispenser and on to my breakfast at a diner in the US.

Biggest culinary influence: My dad has always been an inspiration to me. I was also lucky enough to land jobs in Australia, Britain, the US, Canada, France, Hong Kong and China with inspiring, offbeat, out-of the-box thinkers who allowed me an enormous amount of freedom, as well as teaching me their own individual styles. Paul Mathis (Melbourne) and Michelle Garnaut (China) have been my greatest influences.

Favourite cookbook:The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying. I often make mapo tofu — this dish turns non-lovers of tofu into dedicated fans.

My last supper:A big bowl of steaming, extra spicy Taiwanese beef brisket soup with fat noodles. Every year Taipei holds an annual festival to celebrate this dish, and chefs and restaurants compete for the best beef noodle title in Taiwan. I share the same passion for this dish as the Taiwanese.