Hello Please has been named a standout among Brisbane’s overlooked restaurants after a review praised the South Brisbane venue’s refined take on East and South-east Asian street food.
The Fish Lane restaurant, which has marked its 10th anniversary, received a score of 14.5 out of 20 and a Critics’ Pick. Its menu was described as technically accomplished, combining established dishes with newer creations from chef Jesse Stevens.
Hello Please’s signature dishes remain a draw
Among the strongest offerings was the restaurant’s fried chicken, made with overnight-brined thigh and coated in a notably crisp crumb. Pickled daikon and dried betel leaf provide acidity and savoury depth, helping the dish retain its reputation as one of the city’s best fried chicken plates.
A barbecue snapper served with Sri Lankan yellow curry, curry leaf and crispy noodles was another highlight. The dish has evolved from an earlier steamed fish served with Thai red curry, with the barbecue now adding char and a stronger contrast to the fragrant sauce.
Hello Please’s prawn toast has also been reworked as a toastie. The thick seafood mousse remains juicy inside a crisp, golden exterior, while chives and yuzu mayonnaise add freshness.
Other dishes include steamed bay lobster dumplings filled with the same prawn mixture and served with fermented chilli butter. Beef brisket with rolled rice noodles was also singled out after a second visit, arriving with the smoky aroma of a hot wok.
A wok-fried green bean side was the only dish to draw a lukewarm response, although it was not considered enough to undermine the meal.
A changing setting and carefully chosen wines
The restaurant’s current dining room is a more polished setting than the open-air car park and picnic-table arrangement it occupied in its early years. Its position overlooking the redeveloped Fish Lane Town Square remains part of its appeal, with plans for some tables to move into a new outdoor area next year.
Co-owner Maris Cook’s wine list leans towards Europe and includes a considered selection by the glass. Wines highlighted included a Picpoul Blanc, a crisp rosé and a richly textured Vouvray.
Service was described as friendly but occasionally stretched during a busy Wednesday evening, when several senior members of staff were away at a function. A return visit early on a Saturday, before the restaurant filled up, was more smoothly handled.
Dessert continued the restaurant’s habit of reshaping familiar dishes. Its tiramisu uses condensed milk in the mascarpone to evoke Vietnamese coffee, with rum adding richness, while the menu also includes mille-feuille and Basque cheesecake.
A meal for two costs about 210 Australian dollars before drinks. The restaurant’s recommended choices include the fried chicken and barbecue snapper, alongside classic and signature cocktails.
