A WORLD full of flavours in Chairman Group’s newest casual eatery

Posted on 8 June, 2026

We may have Josiah Li to thank for kick-starting Canberra’s culinary scene through his iconic restaurants such as China Tea Club, Madame Yip, Chairman and Yip, and more recently, Lanterne Rooms, Mu Omakase, Karl and Cicada Bar.

But we have Josiah’s staff to thank when we dine at the group’s newest incarnation, WORLD.

The idea that inspired this latest venue, which takes over a sun-drenched corner of the new East Traders Hall on Constitution Avenue, was trying to feed all of the group’s staff at their regular Sunday team lunch.

Josiah Li and Chuck yu

Some wanted French food, some wanted Chinese, some wanted Vietnamese, some wanted Japanese, some wanted Thai, some wanted classic Oz, and some wanted Nepalese.

Deciding on a venue to satisfy such diverse desires became a tricky proposition. So at WORLD, everyone gets what they want.

It’s also delivered in a new and understated style for those expecting more of Josiah’s statement approach to dining.

WORLD has been packed in it first week. Photo Adam McGrath

When the invitation came to anchor the European-style food hall, Josiah wanted to slow things down a little, bring a more relaxed and casual feel to the place compared with the fine dining he is famous for. He asked his staff to nominate their go-to favourite dishes.

“I asked everyone to suggest what they like to order, particularly for brunch when they go out, and we pulled it together from there.”

WORLD is also significant for other reasons. Having spent 40 years in the restaurant business, Josiah wants to pass the baton on to his talented younger chefs; in WORLD’s case, to Chuck Yu, who is in charge of delivering meals that traverse borders and cultures.

WORLD chef Chuck Yu with Oreo. Photo Adam McGrath

For instance, taking inspiration from the Braidwood creperie, Provisions, where Chuck and his wife Jasmine Choi (who is one of the Chairman Group’s partners at MU Omakase and Cicada) enjoy French galettes, WORLD has a wide selection of these particular types of buckwheat pancakes on offer for breakfast.

They are gluten-free, enormous, and would probably see you right through to dinner. You can have a stacked Aussie version of the galette, featuring bacon, eggs and avocado; a Big Breakfast galette covered in eggs, bacon, pork sausage, fried mushrooms, grilled tomato, hash brown and BBQ sauce; a classic French smoked salmon with capers and dill mayo, sauteed mushroom, halloumi; or our favourite, the Waldorf, featuring apple, caramel-honey-coated pecans, and goat’s cheese.

Galettes to suit every palate

Similarly, the cultural lines are crossed at lunch with a menu featuring a Reuben Banh Mi, which mixes pastrami, sauerkraut, Swiss cheese and a Russian dressing. A Caesar Banh Mi includes chicken breast, cos lettuce, bacon lardons and parmesan.

There is Oatmilk Ramen featuring oat milk miso broth, vegetables, a soft-boiled egg and chiu chow chilli.

For something more substantial, there is bean-marinated chicken or slow-cooked duck leg (or mushroom and tofu) Curry Tsukemen.

Banh Mi but make it a Caesar. Photo by Adam McGrath

Dinner is even more whimsical. Steak and Frites is Korean-style Galbi striploin with ssamjang, there’s a Tom Yum pasta, a Pork Sausage dish with satay sauce, and Mapo Eggplant with whipped tofu and doubanjiang (a spicy Chinese paste).

“The inspiration and flavours are drawn from everything the team loves and all the ideas thrown out in our weekend team gathering when we meet to discuss flavours, cooking, tasting, testing,” says Chuck.

He has taken obvious delight in subverting the classics in delicious ways.

Photo by Adam McGrath

Open only a week and with queues forming outside the door, Josiah is a little surprised by the reception.

“We really didn’t expect to be packed in the first days.”

He also wanted to temper the expectation that WORLD was the same eating out experience as Chairman Group’s signature destination restaurants.

“WORLD is so relaxed, it is somewhere to meet friends and enjoy a coffee as well as our new take on dishes. We had someone try to book for their anniversary dinner; I had to explain this is probably not what they were expecting.”

The space is open and casual, with a small courtyard and views into the neighbouring Larger House.

For Chuck, this is a perfect opportunity to get truly creative, having mastered the ancient performance art of omakase dining and perfecting his Pan Asian repertoire.

“This is a chance to think outside the box and to promote the flavours we love from around the world. I have had a lot of fun devising this menu,” he says.

Tokyo Lamingtons the WORLD way…

Assuming he can clear some space from the throngs, Chuck plans some upcoming special events in the next month or two, including a BBQ night, honouring the best BBQ styles from around the globe. He also wants to pay homage to dumplings, wontons, ravioli and momos.

“We want to bring Canberra a diversity of different cuisines in a casual, comfortable, fun form.”

And WORLD also allows diners to cap off every meal with the most fun dessert – lamingtons handcrafted by Tokyo Lamington and featuring custom flavour profiles in collaboration with WORLD, including Matcha Azuki, Pandan Mango, Miso Vanilla, Tiramisu, and Black Sesame.

It means a meal at WORLD is a cultural revolution in your mouth until the very last bite.