Our recent dining experience at Chunky Chau in Sandton was nothing short of extraordinary. This culinary gem seamlessly blends the vibrant flavours of Chinese, Thai, Vietnamese, Korean, and Japanese cuisines, creating a symphony of tastes that left us craving more. From the moment we stepped in, the aroma alone promised an extraordinary experience. The atmosphere is both elegant and inviting, setting the stage for a memorable evening.

Each dish at Chunky Chau is a masterclass in balance, marrying sweet, sour, salty, bitter, and umami with a touch of seasonal magic. The ancient arts of fermentation, curing, and aging are evident in every bite, elevating the dining experience to new heights.

We began with a selection of starters that set the tone for the night. The sushi and sashimi selection was a delight, with crispy 4×2 way rock shrimp tempura in a vibrant California rainbow roll standing out for us. The crunchy cucumber skin futomaki with a tempura prawn filling was most definitely to die for.

The Chau-fried sticky spicy chicken wings were a revelation – crispy on the outside, tender on the inside, and coated in a sauce that was both sweet and fiery. The Teriyaki braised beef short rib, served on an Asian coriander-corn slaw salad, was a melt-in-your-mouth perfection.

Our main courses were equally impressive. We indulged in the “little angry plum ducky,” a dish that combined sliced duck breast with hoisin plum, red chillies, and spring onions on Thai rice. The flavours were complex and deeply satisfying. The long-time love braised beef shin, bathed in a rich broth and topped with coriander-chimichurri, was another standout, served with fragrant rice that complemented the dish beautifully.

The drinks were a refreshing twist. From the Chau Suma frozen selection, we tried the virgin watermelon with vanilla, melon balls and rose cha, which was refreshing and beautifully infused with tea. The frozen mango with mango tears, made with malfy corn arancia, mango puree, elderflower essence, and a pineapple wedge garnished with Durban masala was a tropical delight that cleansed our palates between courses.

The dessert was a sweet finale. The warm chocolate and nut spring roll were perfectly paired with the very cold tahini ice cream, creating a delightful contrast of temperatures and textures. The ponzu-lime cheesecake, with its ginger biscuit base and ponzu drizzle, was a perfect balance of tangy and sweet.

The service was impeccable, with our waiter, Chau Uyanda, ensuring that every aspect of our dining experience was flawless.

Whether you call Sandton home or are just passing through, Chunky Chau is a dining experience that should top your list in the area. It’s not merely a meal or restaurant – it is a culinary journey that celebrates the depth and richness of Asian flavours, expertly crafted to leave a lasting impression. We most definitely had an experience that delighted our senses and created lasting memories.