Dragonfly

Tucked behind a discreet entrance is Dragonfly — a modern Asian fusion restaurant and cocktail bar. It offers bold flavours, thoughtful design and genuine hospitality. “Guests come for the full experience. Great food, great cocktails, and an atmosphere that feels both vibrant and transportive,” says general manager Maick Coolen. 

Since opening in 2012, several dishes have become part of the restaurant’s identity. Sesame tuna, red duck curry, and chicken dumplings remain firm favourites. They are full of flavour, and are ordered time and time again. The bar also has a couple of cocktails that staff dare not remove. The vodka-based China Girl is one. It has become a Dragonfly signature drink. 

Dragonfly’s layout and design are intended to feel like a discovery for visitors, explains Maick. “From the subtle entrance, guests move through layered spaces, past soft lighting and intimate dining areas, into a hidden courtyard. Bamboo frames the space, and Japanese cartoons play against an original brick wall.” Inspiration has been drawn from across Asia, but is not tied to one place. Instead, it’s about creating a mood. “Every element, from Japanese ceramics and Modern Asian artwork to the suspended ribbon installation, is designed to feel considered but effortless.” 

Sustainability underpins business operations. “We focus on minimising waste, reusing where possible, and working closely with suppliers who share our values,” Maick says. The restaurant’s goal is to create a business that is both sustainable and resilient over time. 

The popular eatery is owned and operated by Brent Wong and Tania Siladi. Brent oversees operations while Tania leads the creative and design direction. They are supported day-to-day by a long‑standing team. Maick has been at Dragonfly for eight years. “I love the energy and pace of a busy service, as well as the satisfaction of seeing our guests notice and appreciate the attention to detail that we invest in every aspect of their experience.”