The Wait Is Over

Austin's hottest new restaurant finally opens: Wu Chow's hype was worth the wait

Austin's hottest new restaurant opens: Wu Chow was worth the wait

Wu Chow
Wu Chow has finally set an opening date for Thursday, November 5. Photo by Melody Fury
Wu Chow dining room
The interior of the restaurant is cozy with pops of metallic color and a variety of textures. Photo by Melody Fury
Wu Chow communal table
A couple of communal tables create a social and lively atmosphere. Photo by Melody Fury
Wu Chow bar
Wu Chow's bar menu features Tiki-style cocktails using unconventional Chinese spirits. Photo by Melody Fury
Wu Chow interior wall
This colorful tiled wall is just one of the many cool design features of the space. Photo by Melody Fury
Wu Chow
Wu Chow dining room
Wu Chow communal table
Wu Chow bar
Wu Chow interior wall

The highly anticipated upscale Chinese restaurant Wu Chow has set its opening date: Thursday, November 5. The Swift's Attic team, led by Stuart Thomajan and C.K. Chin, announced this project in December of 2013. After almost two years' worth of delays, the team finally unveiled the stylish dining room at a soft opening on Monday, working out any final kinks.

The space is composed of a bar area with a circular corner table, a long communal table stretching along the center, cozy booth seating, and smaller tables dotted throughout. Metallic pops of color and texture bring life to the room. During dinner service, hip-hop tracks lay down an energetic vibe (think: Tribe Called Quest and Wu-Tang Clan). The sizable, shaded patio that spans along West Fifth Street is ideal for this time of year.

Executive Chef Ji Peng Chen and dim sum chef Ling Qi Wu dish up a selected menu that features regional Chinese cuisines. Sichuan and Shanghainese classics like braised eggplant and stir-fried rice cakes deliver comfort and punch. Polished Cantonese favorites like two-faced crispy noodles and salt-and-pepper squid also take center stage. Wu Chow takes a family-style service approach and emphasizes locally sourced products.

Meanwhile, beverage director Jeff Hammett shakes up Tiki-style cocktails and other spirited beverages by incorporating unconventional ingredients such as Chinese spirits (sorghum baijiu, rose-infused liquor) and chrysanthemum tea-infused moonshine. 

Dim sum service takes place every weekend, highlighting small bites designed to pair with tea. Served piping hot, the popular Shanghai soup dumplings (xiaolongbao) are also available on the menu during dinner — until they run out.