Traditional Flavours
Contemporary Flair

Rise above the ordinary at Naldham House. Executive Chef Gerald Ong presents a contemporary take on Cantonese classics, with influence of his Singaporean roots. A dining experience that’s as elevated as the view—where every dish invites you to rethink what Chinese cuisine can be.

Top Floor, Naldham House — 33 Felix St — Brisbane City — qld

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Three chefs in white uniforms and aprons working in a professional kitchen.
People sharing a meal with various small, elegantly plated dishes, and drinks including a cocktail and wine, on a wooden table.
A person using a wooden spatula to shape or scoop a mixture on a white round base, possibly dough or filling, near a metal surface or bowl.
A white dish with a dome-shaped food item topped with black caviar, surrounded by chopped green vegetables, served on a larger white plate with gold trim.
Cocktail glass with lime and shrimp garnish placed on a marble table.
Sliced grilled meat on a white oval plate with a green leaf garnish and sauce
Elegant table setting with various Asian dishes, a glass of red wine, a teapot, and partially visible guests.
Three raw shrimp with shells in a wooden steamer basket.
A smiling male chef wearing a white shirt and black apron working in a restaurant kitchen with warm lighting, preparing food at the counter.