There’s something I love about a restaurant with padded seats.

When Brisbane’s eateries are largely following the “boot and scoot” model of fast-casual dining, padded seats signal a venue happy to have you linger.

Chu The Phat – the two-storey, pan-Asian sibling for Brisbane’s riverside Madame Wu – offers padded seats aplenty. The space combines industrial touches of steel, concrete and exposed pipes with cosy cane chairs and vivid giant cocktail umbrellas to create a whimsical style full of personality and sophisticated casualness.

Executive chef Brendon Barker toured Taiwan, Hong Kong and Korea to gain inspiration for the broad, street food menu, which runs from dumplings and fried pigs’ tails to sweet potato noodles and even grilled Spam. It’s quirky and fun – a contrast to the more formal Madame Wu.

The Asian take on the classic chiko roll screams cheeky – it is even served in a paper bag. With crunchy pastry like the original and a meaty, carrot and cabbage filling only enhanced by a vinegary tomato sauce, it gives the Aussie icon a serious run for its money.

Nanna Annas chilli chicken is like an in-your-face collision of Mongolian chicken with Frank’s Hot Sauce.

Korean favourites bo ssam and beef short rib join forces as a fiery main course with slices of tender meat rolled inside shiso leaves alongside kimchi and daikon, then dipped into a sensational ssamjang.

The Madame Wu classic of stir-fried greens in a house-made oyster sauce has found a place here – heaven, especially when paired with the Phat Chance cocktail of spiced rum, pineapple juice, ginger beer, lime and chilli, chosen from the lengthy drinks list.

With friendly and fast service, Chu The Phat will find plenty of fans.