Emily Taylor Asian Restaurant Fremantle WA 8

Dine

Emily Taylor

Named after an East India Company ship wrecked off the WA coast in 1830, Emily Taylor's East meets West menu goes beyond their delectable dumplings.

By Nardia Plumridge

Inspired by a 19th-century ship that brought Asian spices to Fremantle, Executive chef Aldren Teo has tapped into this heritage to mix exotic and local flavours merging South-East Asian tastes with uniquely WA combinations on his menu at Emily Taylor.

The dining room is set in a vast warehouse with chic industrial styling that can cater to 400 people. Imported Chinese brick, bamboo embossed soffits, a jade green quartzite bar, and emerald tiles add oriental flair to a contemporary space. A massive mural by local artist Tessa Mackay colours one wall. Outside, a sun-drenched limestone walled courtyard is shaded by brightly coloured Chinese umbrellas.

The space was recently nominated for design awards, including the 2021 Western Australia Architecture Awards for its chic casual dining aesthetic as part of The Warders hotel. It's a dining room as modern as the menu where South-East Asia spices meet the West's best produce.

Emily Taylor Asian Restaurant Fremantle WA 15

Dumplings are all made in-house.

Tuck into lobster infused with Manjimup truffle, a modern twist on traditional hakau (Cantonese dumplings), or Shark Bay scallop dumplings drizzled with cucumber chilli and red yuzu. For mains, Geraldton Kingfish ceviche is cured in sweet chilli coconut water. Charred Stirling Ranges beef ribs are paired with crunchy sambal matah. Emily Taylor's signature dish, roast duck, is brushed in local bush honey plattered with mandarin pancakes. It's a pan Asian menu that's made to be shared.

Fruity concoctions make up the drinks menu. Lychee Tai Chi is based on gin with lychee liquor, passionfruit and cranberry juice, and a hint of lemon. Another ideal pre-meal starter is a tangy ginger beer Saigon Collin spiced by lemongrass makrut lime vodka. While on tap are over two dozen beers, including locally made Calamity's Rod. The wine list features bottles from Old and New World vineyards.

On weekend mornings, bottomless* yum cha begins at 9.30am ideal for dumpling disciples craving a brunch feast pre-perusal of the stalls at the Fremantle Markets that are neatly situated next door. If so enamoured by the plates, dumplings are available from their Micro Market to take home and steam at your own leisure.

*Bottomless sparkling wine, beer, juices and soft drinks.