Chow’s Table

The 2018 opening of Chow’s Table brought depth and difference to the south-west’s dining scene. Co-owner and chef Malcolm Chow is a hospitality veteran and got his start working in a Malaysian restaurant in suburban Victoria owned by his mum and aunt. He then began an apprenticeship under Shannon Bennett at Vue de Monde before working at Tetsuya’s in Sydney.

Chow’s Table is a celebration of Chow’s Chinese-Malay heritage as well as his skill with spice. Pork with green chilli is a peasant dish of fresh heat and subtle spiced starch courtesy of the addition of black bean. Local cuttlefish is enriched with the classic combo of chilli, ginger and green onion, while Geraldton Goldband snapper is paired with a sambal made according to Chow’s mum’s recipe. If crab is on the menu, order two. Glazed Chinese-style roast duck will take you to Shanghai in a mouthful.

Part of the House of Cards winery in Yallingup, the restaurant mixes long timber-topped tables with a pared-back, white-walled aesthetic. It’s a comfortable and low-key setting that puts the focus on the glorious bush and vineyard views. To drink, expect House of Cards wines sharing a billing with Asian beers and guest wines.