South West savours Miss Chow’s

Kingfish ceviche. Photo credit: Luke Latty Photography.

When restaurateur Jacquie Chan is not trading luxury pearls and diamonds in her day job, she is creating their culinary equivalent at her many restaurant locations throughout Perth – in what can only be described as a side hustle turned mind-bogglingly successful.

Affectionately nicknamed Perth’s Dumpling Queen, she has finally brought her status quo-breaking Asian fusion food to the South West with the opening of Miss Chow’s Margaret River in November 2024.

This marks the fourth branch of Miss Chow’s, which also has locations in Claremont, the Perth CBD and South Perth.

Overflowing with a mecca of wining and dining highlights, the next move in Ms Chan’s iconic eateries stands proud and as zesty as a twist of yuzu atop kingfish ceviche on the Margaret River food scene.

“Margaret River has always been on our radar,” she said.

“It’s an amazing location with a strong food and wine culture we’ve long wanted to be part of.”

From real estate to restaurants, the old adage ‘location, location, location’ is taken to new heights and expanses at Miss Chow’s Margaret River, which sits within the scenic Edwards Wines estate.

With views as gorgeous as the Margaret River venison tataki you could be savouring alongside an Edwards Wines glass of red, this is a dining experience you cannot just replicate at any location.

“Partnering with Edwards Wines makes this project even more meaningful, and we feel it’s the ideal setting to bring this concept to life,” Ms Chan said.

“Our menu blends Asian heritage with Western Australia’s finest local produce.

“We source premium ingredients like Albany rock oysters, Margaret River venison, Rottnest Island crayfish and Stirling Range striploin to create fresh, high-quality dishes with a modern twist.”

Miss Chow’s Margaret River. Photo credit: Luke Latty Photograhy.

At Miss Chow’s Margaret River, you can leave behind the old-school idea of ordering your own solitary plate, because this menu was designed for sharing, showcasing bold flavours and the vibrant experience of dining together, according to Ms Chan.

So make sure you have whatever Sally’s having at the next table over, whether it be the Xinjiang lamb cutlets with Chinese seven spice and mint vinaigrette or an assortment of dumplings – from local crab and prawn wontons with laksa broth to crispy beef cheek dumplings with truffle mayonnaise.

While the artistic presentation of premium, local ingredients on elegant crockery exudes fine dining, the stacks of aromatic bamboo steamers simultaneously establish a heartwarming atmosphere – another nuance adding to the modern twists Ms Chan is so well known for.

“The design brings together modern style and the natural beauty of the area,” she said.

“It’s elegant but still warm and inviting – the kind of place you’ll want to settle into and take in the vineyard views.”

It goes without saying the entire menu is worth devouring, but Ms Chan has some choice recommendations for you – whether it be your first or 10th merry-go-round at Miss Chow’s Margaret River.

“Our famous dumplings are a must try, but if you’re visiting our Margaret River location, you definitely shouldn’t miss the Margaret River venison tataki and Rottnest Island crayfish,” she said.

“The venison tataki is a true taste of Margaret River, with fresh, local venison paired with light, balanced flavours letting its natural richness shine.

“The Rottnest Island crayfish is served in a fragrant ginger and scallion broth with egg noodles – comforting, aromatic and full of depth.”

Whether you are a Cowaramup local looking to celebrate a special occasion or you are a visitor who wants to elevate your weekend getaway, don’t let Miss Chow’s Margaret River slip off your radar.

As it appeared in the 2025 Autumn edition of Wanderlust Magazine.