The Fifty Six: Brisbane’s Bold New Take on Cantonese Fine Dining

The Fifty Six is a bold new addition to Cantonese food in Brisbane, bringing elevated authentic Cantonese fine dining to Brisbane’s CBD.   It’s an intriguing mix of the Cantonese dishes you know and love combined with premium local produce in one of Brisbane’s finest heritage buildings.

Where to Find Authentic Cantonese Food in Brisbane

Located in the heart of the city, The Fifty Six offers an elegant yet approachable take on Cantonese fine dining in Brisbane. Head Chef Gerald Ong, formerly of Chairman Hong Kong, Mrs Wang, Lucky Duck, and Tigerlane, brings his expertise to the kitchen, redefining Chinese food in Brisbane while staying true to the traditions and techniques of Cantonese cuisine.

I sat down with Chef Ong to chat about The Fifty Six and it’s mission to bring elevated Cantonese food to Brisbane.

The Best and The Rest

✅ The Fifty Six masterfully elevates Cantonese cuisine in Brisbane, blending tradition with top-tier Australian produce in a stunning heritage setting.

❌ While the refined flavours and elegant presentation impress, the menu’s pricing may not suit those looking for a casual Cantonese feast.

Head Chef Gerald Ong, The Fifty Six

Where to Find Authentic Cantonese Food in Brisbane

Located in the heart of the city, The Fifty Six offers an elegant yet approachable take on Cantonese fine dining in Brisbane. Head Chef Gerald Ong, formerly of Chairman Canberra, Mrs Wang, Lucky Duck, and Tigerlane, brings his expertise to the kitchen, redefining Chinese food in Brisbane while staying true to the traditions and techniques of Cantonese cuisine.

I sat down with Chef Ong to chat about The Fifty Six and it’s mission to bring elevated Cantonese food to Brisbane.

Kerry Heaney: The Fifty Six presents an elevated take on Cantonese cuisine. Can you share more about this concept?

Chef Gerald Ong: Cantonese cuisine, like all great culinary traditions, is built on core principles. For Cantonese food, those are freshness, balance, and elegance. We approach our menu with this philosophy, using the finest seasonal Australian produce. When you have a great Cantonese meal, it should always feel light, fresh, and refined—that’s what we aim to achieve at The Fifty Six.

Kerry Heaney: Many people associate Cantonese food with classic dishes like lemon chicken. What’s your take on this?

Chef Gerald Ong: We use fresh lemon juice. Actually, lemon chicken resonates with me because I grew up in Singapore, where there’s a drink called lemon barley tea. The combination of lemon and barley creates a great texture and flavour, and I wanted to incorporate that into our dishes.

Kerry Heaney: Are there any particularly local ingredients that you love using?

Chef Gerald Ong: Yes! Right now, I’m using shiitake mushrooms grown right here in Fortitude Valley. There’s a great supplier called Urban Valley Mushrooms. Their farm is in a big warehouse, and the quality of their produce is exceptional.

Kerry Heaney: You clearly have a strong connection to your ingredients. Did you visit the local farms before choosing your suppliers?

Chef Gerald Ong: Absolutely. That’s how I brought them on board. When I first arrived in Brisbane, I went around to explore local producers. It really informed our menu, which is why you’ll see a lot of mushrooms featured in our dishes right now.

Kerry Heaney: If you were dining at The Fifty Six tonight, what would you order?

Chef Gerald Ong: Definitely our dim sum—we have an incredible dim sum master who starts making them fresh at 7 AM every morning. Also, soups are essential in Cantonese dining; they cleanse the palate and balance the meal.

For mains, my favourites are the lemon chicken—a refined take on the classic—or the lobster Pao Fan. Pao Fan is a comforting soup rice dish popular in Asia, but we’ve elevated it with Moreton Bay Bugs, making it an elegant yet nostalgic dish.

Kerry Heaney: Chinese menus don’t always focus on desserts. What’s been the standout so far?

Chef Gerald Ong: Surprisingly, it’s our deep-fried toffee ice cream with char siu caramel. We infuse char siu juices into the caramel, giving it a rich, savoury depth. I thought it would be controversial, but it’s become a hit—people even call it the next miso caramel.

Personally, I love our white chocolate and mandarin dessert. It’s a light, refreshing end to the meal, with a yogurt ganache, mandarin, and matcha oil.

Kerry Heaney: How do you want people to feel when they leave The Fifty Six?

Chef Gerald Ong: Nurtured. I always tell my team that we’re here to care for our guests. That’s why we focus on broths, soups, and beautifully balanced dishes. We want people to feel like they’ve had a wholesome and satisfying Cantonese meal, something they could find in a great neighbourhood restaurant—just with the best local produce and a touch of elegance.

Kerry Heaney: Is there anything about the restaurant that you think people don’t fully appreciate?

Chef Gerald Ong: Honestly? The dining room. That’s what made me take this job. When they flew me in for an interview, I walked into the space and thought, “How did they get such a beautiful dining room?”

The building has so much history—it was once part of the old Polo Club. People who used to work here still drop by, telling me stories about how the kitchen used to be here, the toilets were over there… it’s fascinating. The design team did a fantastic job blending the building’s heritage with a refined, contemporary feel.

Kerry Heaney: The ambience is a big part of the experience. What’s your take on the music?

Chef Gerald Ong: We’re still fine-tuning it. The directors asked for my favourite bands, and they literally played my list—but I don’t think it all fits the space! Maybe early in the evening, but later on, I think we should lean towards more instrumental sounds.

Brisbane is a real music city, though. People here love their rock, so we’re experimenting with how best to reflect that while maintaining the restaurant’s atmosphere.

Kerry Heaney: Since you’ve just moved to Brisbane, are you looking for new favourite dining spots?

Chef Gerald Ong: Definitely! I’d love recommendations. I’ve been in Australia for 15 years, but I still go back to Singapore every year, and my taste evolves.

For me, my death row meal is from a place called Tai WWA Pork Noodles in Singapore. It’s a hawker stall with a Michelin star, but I used to eat there before they got famous. Now the queues are insane, but it’s still the best—just a simple bowl of noodles with liver and fish cakes.

Kerry Heaney: Thanks for sharing your story. I hope you’re enjoying Brisbane so far!

Chef Gerald Ong: I really am. Thanks for coming in and taking the time to chat—it’s been a pleasure!

Deep-fried toffee ice cream with char siu caramel at The FIfty Six

An Elegant Yet Welcoming Atmosphere

Stepping into The Fifty Six, guests are greeted with sweeping arched windows, allowing natural light to flow into the sophisticated dining space. The refined interior design blends contemporary elegance with shades of celadon and subtle nods to Cantonese heritage, creating a luxurious ambience. The venue also boasts a stunning balcony overlooking the Brisbane River, offering an unforgettable setting for intimate dinners and lively gatherings alike.

The History of Cantonese Food in Australia and Brisbane

The restaurant’s name, The Fifty Six, celebrates 56 Chinese labourers who came to Brisbane from China in 1848.

Cantonese cuisine has significantly shaped Chinese food in Australia, dating back to the 19th-century gold rush era. The first significant wave of Cantonese immigrants arrived from Guangdong province, bringing their culinary traditions. They introduced stir-frying, steaming, and roasted meats, which were initially served in simple mining camp cookhouses before evolving into full-fledged Chinese restaurants.

By the early 20th century, Cantonese food had cemented in Brisbane’s Chinatown, with family-run eateries offering traditional dishes like BBQ duck, dim sum, and fried rice. Despite historical restrictions from the White Australia Policy, Cantonese cuisine endured, with post-war migration in the 1950s and 1960s contributing to the rise of iconic Cantonese restaurants in Brisbane CBD.

In the 1970s and 1980s, Brisbane saw an explosion of yum cha spots, making dim sum in Brisbane a weekend ritual. As Australian palates became more adventurous, Cantonese food evolved, blending traditional flavours with modern interpretations. Today, The Fifty Six continues this evolution, bridging Brisbane’s deep-rooted Chinese culinary heritage with contemporary sophistication.

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Why The Fifty Six Matters to Cantonese Food in Brisbane

The Fifty Six celebrates the history of this cuisine in Brisbane and pushes it forward, redefining Cantonese fine dining in Brisbane with a contemporary twist. By honouring the principles of freshness, balance, and elegance, it continues the legacy of Cantonese food in Australia while offering something new.

Whether you’re a devoted yum cha enthusiast or looking to indulge in a modern take on Cantonese flavours, you’ll find The Fifty Six is one of the best Cantonese restaurants in Brisbane.

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