This inner-city, modern Chinese eatery offers an appealing, broad menu at reasonable prices, adept service, a massive drinks list and an appealing vibe. Perhaps begin with snapper sashimi, a bowl of crunchy school prawns with Sichuan pepper and chilli or delve into the dim sum line-up with marshmallow-soft steamed buns stuffed with tender, juicy, cumin-spiced lamb or scallop and prawn wontons with a vibrantly flavoured black vinegar and chilli sauce.Crispy, roasted, moist pork belly with cracking and mustard-pickled wombok on the side is a winner, while the beef version of spicy Dan Dan noodles is also appealing. Dessert takes a quirky turn with passionfruit custard-stuffed Minion dumplings inspired by the film Despicable Me. Shop 3/171 George St, Brisbane City; donnachang.com.au.

This riverside restaurant at Brisbane’s bustling Howard Smith Wharves delivers traditional Cantonese cuisine with a twist. Working with local farmers, fishers and suppliers, top chef Louis Tikaram brings the best of Australian produce to even the simplest of dishes, such as sweet, plump Moreton Bay bug meat that comes packed inside spring rolls, or battered and fried salt and pepper-style. Dim sum arrives as a mixed signature platter of steamed bites, while the Peking duck is a favourite among regulars for its lustrous crisp skin and moist meat. It’s also the venue for those who want to show off, with whole steamed southern rock lobster served in a ginger, shallot and coriander broth; or slabs of wagyu cooked over coals. Just be prepared to pay for the privilege. 5 Boundary St, Brisbane City; stanleyrestaurant.com.au.

Set above Gucci in the luxury Queens Plaza retail centre, this fresh, contemporary Chinese restaurant focuses on yum cha as flashy as the designer stores surrounding it. But truly setting this eatery apart from its competitors is its top-notch signature cocktail menu delivered by charismatic and charming bartenders. It’s all designed to pair with the colossal food line-up covering steamed dim sum, kitchen snacks, rice noodle rolls and sweets. There are also pimped-up versions of traditional favourites running from live seafood and Mongolian lamb rack to Cointreau duck and truffle fried rice. Glutinous rice dumplings are some of the best in town, perhaps only upstaged by the barbecue pork crisps, with buttery shortcrust pastry wrapping around a viscous puddle of sweet, sticky char sui pork. Shop AM3 Ada Lane, 46 James St, Fortitude Valley; longtime dining.com.

Beneath the fairy lights in Fortitude Valley’s East St lies a busy trio of restaurants owned by brothers Cameron and Jordan Votan. Sandwiched between Happy Boy and Kid Curry is middle child Snack Man, demanding attention with a wide range of Chinese street food and small-plate options teamed with an eclectic European wine list. And it’s going off like a cracker. The menu works through dumplings, buns, rice and noodles to big snacks like the falling-off-the-bone, slow-cooked beef rib. Food arrives quickly, so order a little at a time if you want to enjoy a few drinks between snacks. East St, Fortitude Valley; snack-man.com.au.

Happy Boy is utilitarian, loud and busy. Customers stream in: families, couples, groups of friends, all settling in and ordering from the well-priced menu that offers a $45 chef’s banquet for those who want to keep it simple or a one-page list that runs from spring rolls to little burgers of Taiwanese chicken on milk buns, roast duck pancakes or steamed prawn and pork wontons in chilli broth, through to vegetable, seafood, meat, rice and noodle dishes. A heaped plate of eggplant with chunks of crunchy roast pork belly and preserved vegetables is good value at $18. The most expensive dishes are $30 for Chinese barbecue half roast duck or crispy pork belly, slow-cooked beef cheek or salt and pepper prawns. East St, Fortitude Valley; happyboy.com.au.

The art of hot pot may have originated on the steppes of Mongolia, but it’s now a big part of regional China’s many cuisines. This Brisbane version is Sichuan style. And inspired by Lady Gaga, it’s the home of the “Beef Barbie” – a Barbie doll dressed in thin slices of beef. David’s is spicy fun and best enjoyed as part of a group for the whole hot pot experience. The starting point is a pot of steaming broth, and then comes meat, seafood and vegetables as rolls, balls or sliced. Let’s just say the meat and poultry options range from the expected to the exotic. 662 Compton Rd, Calamvale; davidshotpot.com.au.

A top pick among those in Brisbane’s hospitality industry, this Chinese and Malaysian restaurant from Jimmy and Eunice Chung is loved for its generous portions, authentic flavours and charming service. For the ultimate value, come at lunchtime when prices are significantly discounted, with favourites like sweet and sour pork selling for $14.80 including rice, while coveted laksas start from just $13.80. Prices at dinner are still more than affordable, with the prawn toast a must, alongside the Supreme Soya boneless chicken. Alternatively, ask the staff for advice when you’re ordering to discover some of the restaurant’s best dishes. 185 Wickham St, Fortitude Valley; superbowlrestaurant.com.au.

Little Red Dumpling HQ resides in the heritage-listed, former Anglican church in the CBD. As the name implies, dumplings are the specialty here, with vegetarian and potsticker styles, alongside all the favourites, from lamb coriander to Sichuan pork to rainbow beauties. The prawn xiao long bao are a crowd pleaser, while Not Dumplings like noodle soups, braised lamb, minced chicken dry noodles or shallot pancakes will have you coming back for more. With 14 Little Red Dumpling bars across South East Queensland, a feast can cost less than cooking at home, with no washing up a bonus. Various locations; littlereddumpling.com.au.

It’s all in the name – fresh and definitely biang for your buck. All the way from Xi’an, these beltlike, chewy noodles are excellent comfort food but might not be first-date material with all the slurping required. Made to order, there are 10 noodle dishes, including the signature Biang Biang noodles with pork mince, potato, eggs, carrots, shallots and salad. Spicy Sichuan dan dan noodles with pork mince, pickled vegetables, salad, vinegar and house-made chilli oil can be ordered dry or in a soup. And don’t miss the special cumin lamb noodles – what a winner. 421 Brunswick St, Fortitude Valley.

Hiding down Albert Lane in the CBD, this contemporary Australian-Chinese eatery offers a slick fit-out and tome-like menu, extending from dim sum and hot pot to popular Chinese favourites, all at budget-friendly prices. Start with the standout soupy xiao long bao or moreish duck san choy bao, before moving to the must-order cumin-crusted, wok-fried lamb or the venue’s hero dish, a crispy skinned, tea-smoked half chicken – wickedly good when swiped through accompanying salty-sweet powder. A keenly priced wine list is well-matched to the food, as are an array of tea-infused cocktails and mocktails, beers, frappes, fruit drinks, sodas and more. G14/140 Elizabeth St, Brisbane City; lucha.com.au.

With robot waiters delivering your dishes, Impressive Dumplings lives up to its name. But it’s not just the futuristic technology that makes these restaurants so well-loved, rather it’s the plethora of expertly made dumplings in varieties that move outside the ordinary. Alongside classics such as prawn and pork, diners can slurp back everything from crab roe and pork xiao long bao to steamed cuttlefish varieties and those with black truffle. There are also dumplings in Sichuan dressings, dumpling soups and pan-fried dumplings in all magnitude of colours. And if that’s not enough, there’s also an impressive (of course) array of noodle and rice dishes. Everton Park, West End, Sunnybank Hills & Benowa; idumplings.com.au.