Amanda and John Scott have wanted to open a Southeast Asian-inspired restaurant for years. Oddly enough, it was the turbulent times of 2020’s dining lockdown that encouraged the Scotts to take the leap. At the height of restrictions, the couple’s widely acclaimed cafe – The Farm House in Kedron – pivoted to serving takeaway dinners as a way to keep its team employed. In a surprising twist for the team, demand for a dinner service remained even after lockdowns were lifted. It was here that the next step became clear and the opportunity to act on long-held dreams manifested. Oh Boy, Bok Choy! is Amanda and John’s vision realised – a restaurant that takes an inclusive approach to eating and drinking, where locals and cross-suburb interlopers can gather for traditional and contemporary pan-Asian fare. Much like its brunch-oriented sibling, Oh Boy, Bok Choy! is positioned as an oasis of sorts, an emerald-hued shelter from the commotion of busy thoroughfare of Stafford Road (inside what was once Stafford’s tram stop) where folks can take their tastebuds travelling to faraway countries while our bodies remain homebound. Amanda spearheaded the visual identity of the Oh Boy, Bok Choy! interior, which is spacious, minimal and fun. The restaurant’s footprint features a striking bar and kitchen along one side (with a takeaway window servicing a string of express carparks outside), mirrored by a line of forest-green banquettes and a scattering of group-friendly tables across the remainder of the floorspace. Bespoke accents like the brass door handles, light fixtures, antique mirror, the hollow skeleton of a strangler fig and a crisp neon sign add oodles of personality and lift the ambience as the sun sets.
Oh Boy, Bok Choy!’s Asian-inspired fare is underpinned by a strong focus on inclusivity and storytelling. Amanda has worked with head chef Hieu Dinh (who has come across from The Farm House) to create an all-purpose menu that mix flavours and influences and eschews boundaries in order to better serve the local market. Accents have been added by the restaurant’s kitchen team, too, which boasts talent hailing from Hong Kong, China, Thailand and the Phillipines – the resulting offering is a distillation of third-generation recipes and inventive quirks. Dine-in or quick takeaway, carnivore, vegan or coeliac, boozy dinners or temperance-appropriate tipples, Amanda has ensured that no diner is an afterthought. The menu starts with appetite-whetting bites (spiced tonkatsu-sauce lamb ribs, rice-paper rolls and prawn toast with yuzu mayo), small share plates (tempura honey prawns and popcorn cauliflower with chilli caramel) and bao buns and dumplings before moving on to large-format meals. Braised-beef massaman curry, whisky and tamarind pork belly, jackfruit green curry, spiced charcoal chicken and mapo tofu with eggplant and vegan oyster sauce are tempting options, but those that can’t say no to a noodle or rice dish will be similarly enticed by Oh Boy’s fried rice, vegan-friendly wok-tossed pad see ew and free-range chicken pho. For a sweet ending, consider the Viet coffee panna cotta with fairy floss, coconut jelly with spiced strawberries and star anise syrup, and seasonal soft-serve ice-cream. The bar’s array of sips is similarly diverse, with a tight wine list (favouring Queensland vino from the likes of Witches Falls Winery), beers (including local craft from Sea Legs Brewing Co.), spirits and signature cocktails balanced by an assortment of booze-free beverages. A broad range of Lyre’s non-alcoholic spirits have been filtered into some terrific thirst-quenching concoctions, while low-calorie sodas from Strangelove and Vietnamese-style lemonades also feature.
Oh Boy, Bok Choy! officially opens to the public today, Thursday June 17. Head to the Stumble Guide for operating hours, menu details and booking information.
