Not in the mood for Italian, French or Japanese? What about Chifa? A new restaurant has opened in Woolloongabba that specialises in Chifa cuisine – a blend of Peruvian and Chinese foods which dates back to the late 19th century, when Chinese immigrants first settled in coastal Peru.

The lesser-known cuisine type combines Chinese ingredients, such as rice, noodles, soy and ginger, as well as techniques like wok-frying into Peruvian food culture. Behind the adventurous new offering is Vincent Lombino and Jared Thibault, the dynamic duo behind Sasso Italiano, Purple Palm and South City Wine Bar.

With its neon pink hues and uplifting Latin American rhythms, the high energy venue stands out in more ways than one.

A long sweeping central bar, warped ceiling features, and attractively curved booths make the perfect setting for a quick drink and snack or shared feast.

Whether you side with Chile or Peru on the origins of Pisco, a lengthy offering of this unique spirit and a slew of its namesake sours – all at $20 – make for a tangy palate cleanser.

Related review: Get a pizza the action at this new Coorparoo eatery 

For something with a bit more sting, try the Scorpion Bowl, a share cocktail spiked with pisco and rum, The boozy punch is theatrically flamed at the table.

There’s also a generous collection of top-shelf spirits available, and a considered wine list by Chilean-born sommelier Denis Roman which highlights small scale producers from South America.

As for beers, the team have collaborated with Aether Brewing to create a chicha-inspired rice lager, made with Peruvian purple corn.

The iconic Inca Kola, a Peruvian soda made from lemon verbena, also makes an appearance in an ice cream spider.

The menu includes the best of both worlds with dedicated sections for dim sums, skewers, and bigger wok and grill plates – all conveyed with little confusion. Modern share dining is the order of play, with dishes meticulously dispensed in waves.

We start with Wapengo oysters bathed in lemon, ginger and tosazu, a sharp but earthy flavour profile matching well with a Yarra Valley Chardonnay.

Salty and zesty chicken wings a la brasa come with a freshening lime mayo, and empanadas filled with potato, chorizo, and Manchego offer billows of delectable hot air from the first bite.

Things cool down for a minute with a chunky and highly pleasing tuna ceviche tossed with coconut and lime – al dente and fragrant – before steamy XO crab spring rolls crunch, crack and snap while trickling a perfectly spiced house sweet chilli sauce.

A finale of warm and aromatic dan dan noodles whirling with ground chilli beef, peanuts, and star anise is comforting – and packs intense umami appeal.

Casa Chow is unapologetically genuine: melding, balancing, and admiringly juxtaposing the vibrant flavours of Chinese Cantonese traditional Peruvian cooking.

Related review: This stylish new Noosa wine bar is deep in vogue