A decade in Perth's restaurant business has taught Jackie Chan a thing or two about timing.
So, it makes sense that, given her commitment to growing Ms Chow's empire, Ms Chan has recently adopted a new strategy and direction.
Although growing business and the opening of new locations is generally considered a positive for any brand, Ms Chan admits that the growth has become too much after a busy few years.
Under Ms Chow's signage, Ms Chan plans to open a restaurant in Margaret River Vineyards in late 2024 and a CBD eatery in early 2025.
His team transformed the old Fremantle Police lock-up into Moon & Mary, an Asian fusion restaurant in September 2024.
Moon & Mary was Ms. Chan's largest venture, a multi-venue venue with three offerings of a dining room, a beer garden and a distillery.
Ms Chan said business News He had now launched a comprehensive strategy to consolidate Ms Chow's group, including focusing on premium dining venues and continuing to sell off ventures that did not fit with the brand.
This also includes Moon & Mary, with Ms Chan taking the business to the market after about 18 months of operation.
“We felt that it didn't really fit into our current portfolio,” she said.
“And to be really honest, I don't understand Fremantle as well as some of the other groups, so we've decided to move on.
“sometimes you [have to] Choose your battles. Freo is one thing we'll probably have to let go, sadly. I love the building; There is a lot of history in this building.
“That whole story took a lot of work to design and put together, but if it doesn't fit into our portfolio that's okay.”
Ms Chan said she had no regrets.
“I'll happily give the chance to someone else and we'll move on,” she said.
“Ultimately, after selling Moon & Mary, we will be well-positioned to have less tension within the management team, and we will be happy to grow, maintain the Miss Chow brand and perhaps up our game a bit and bring a lot more creativity to the Asian fusion space.
“We're focusing a lot on celebrations and events, and we're getting pretty good at it.”
The shift to hosting celebrations and events has been noticeable, particularly after Ms Chow's team secured singer-songwriter Christine Anu to headline a Chinese New Year event at a Margaret River restaurant in mid-February.
Ms Chan also recently sold Kiri Japanese restaurant in Shenton Park and Miss Chow's Pantry takeaway joints in Bicton and City Beach as part of her strategy to consolidate the group.
Within a decade, he opened and closed Miss Chow restaurant at Westfield Whitfords City, Rice Baby in Subiaco, and OMG Oriental Market and Grocer with the adjacent Small Talk Bar on Perth's Stirling Street.
Ms Chan opened Lucy Lu in Mount Hawthorne in 2022, which is still operating.
At one point, he and his team worked at about half a dozen locations in Perth.
But over the years Ms Chan has leaned more towards using Ms Chow's name.
Her previous Thai-inspired eatery in the CBD, Leena Bar, was rebranded to Miss Chow's on the Terrace in early 2025.
When the original restaurant closed for renovation, Ligon Lane on Bay View Terrace in Clairemont was also rebranded as Miss Chow Petit.
Miss Chose Petit closed in mid-2025.
There are currently three restaurants named after Ms Chow: in South Perth, on St Georges Terrace, and in Margaret River.
All of Ms Chan's hospitality ventures originate from the first Miss Chow restaurant, which pays tribute to Moon Chow, the first Chinese immigrant to arrive in Western Australia in 1829.
The first Miss Chow opened in 2015 in the Claremont Quarter.
“A year after that, I opened another restaurant and then it kept happening,” Ms Chan said.
“But I realized last year that it wasn't such a good idea after all, because times were so different.
“When I went to my lease for Fremantle and Margaret River, it was during the pandemic, [but] Things have changed.
“Market sentiments have changed. Everyone's lifestyle is different. We've really looked at the group now and realized we'll probably be selling what doesn't fit into our portfolio.”
In addition to current market challenges and cost-of-living pressures, Ms Chan said staffing was also difficult in the high resource sector salary environment.
“We couldn’t compete with them,” he said.
“That's what we really had to deal with last year.
“Staffing in WA is quite a challenge and… it's no different to the hospitality industry.
“Without employees we don't have a business, so it's vitally important that we get our workforce in order before we open our doors.”
The new, broader group strategy also includes a continued focus on Miss Chow's prepared meals range, which launched as a lifeline for the business during the pandemic.
Miss Chow's restaurant in South Perth opened in 2019.
Products under the Miss Chow's at Home line include frozen dumplings, ready-to-eat sauces and chilled meals, which are stocked in major supermarkets across Australia.
“[During the pandemic] We didn’t have much choice,” Ms Chan said business News.
“But what I really wanted was to be able to look after my staff, because 50 per cent of my workforce was not eligible for JobKeeper.
“Then I prepared work for them to come back and pack dumplings, make food for the supermarket, so I could still pay them and they could still survive.
“However, one thing led to another, and before we knew it, we were supplying dumplings and meals to a lot of supermarkets in WA, and we went national about three years ago.”
According to Ms Chan, Miss Chow's has since become the largest chilled food producer in WA.
“From that we grew from our small central kitchen in Osborne Park, and now co-own and have a joint venture with Milne Agrigroup, and we have a food processing factory called Deli Chef in Forestdale,” she said.
“Our partnership is pretty much the best marriage we could probably find in WA; my partners are in pig and poultry… and I'm in the restaurant sector coming up with sauces and flavor profiles for our products.”
beginning
By day, Ms. Chan is a pearl and diamond dealer; She has been following this profession for the last 26 years.
His entry into the restaurant business began when he was approached by a client of his jewelery business to take up a tenancy in the Claremont Quarter.
Instead, the customer forwarded Ms. Chan's name, knowing that she was considering opening a dumpling restaurant.
Cocktails, champagne and wine meet Asian mixes at prime locations.
The inspiration for opening the nut-and-preservative-free Asian fusion restaurant was personal for Ms. Chan, who has multiple food allergies.
“I put together a business case, and because I had no experience with [food and beverage]I had to convince them why I thought it was a good idea,” Ms Chan said.
“I enjoy my drinks, so having a nice cocktail or a glass of champagne with my dumplings would be great for me and my friends.”
Ten years ago there was a gap in the market for an upscale dining experience offering Asian fusion cuisine in Perth, he said.
“When we started in the old days, we made Asian fusion food 'sexy'… we had long queues out the door for a long time,” Ms Chan said.
“I think this trend has increased in Perth with Asian fusion, but I would say the food scene in Perth has really improved.”
He said competition from similar restaurants that have opened in the last decade is welcome.
“I think the more, the better,” Ms Chan said.
“It gives people an opportunity to raise their game and it challenges chefs to be more creative.”
Future
Often referred to as the 'dumpling queen', Ms Chan said the real legacy she wanted to leave was to open Perth up to a different way of eating.
“Because we stuck to our food principles, it was extremely expensive and difficult to run an operation with Chinese chefs,” he said.
“We decided that we would educate Chinese cooks not to use MSG in simple, basic things like fried rice, for example.
“We succeeded in this, and I am extremely proud of our team, that they have learned how to sell and prepare good, clean food without using all the mess.
“I think, we've made a little impact in the food space, where we can actually run a Chinese restaurant without nuts.
“There are so many families who have been able to dine with us safely, and they let us know and they thank us for being that safe restaurant… because there aren't a lot of restaurants that are crazily free.
“It is quite risky on my part, but we have fully trained the kitchen.
“Our staff are not even there to bring food to the restaurant, to the venue [their home cooked food] Because we don’t know what’s in it.”
Miss Chow's in Claremont was one of the first venues in Perth to offer Asian fusion premium cuisine.
Its steadfastness in maintaining a safe, allergy-free space at its venues all these years has been appreciated by regular diners.
“Going forward, we will continue with it, even though it is an expensive practice for us,” Ms Chan said.
“But we want to continue serving good, clean food, using local produce, supporting other WA producers.”
Ten years in business and a new strategic direction have fueled Ms Chan's enthusiasm for the challenge.
In fact, she is looking forward to at least another decade with Ms. Chowse, who is supported by her daughters who are also involved in the business.
“I'm quite stubborn and I love my food,” Ms Chan said.
“I'm always challenging our chefs to see if we can take it up a notch, a little bit at a time.
“The brand has evolved, our food has evolved and I'm really proud of our team for how they've been able to deliver, whether it's 20 people or 120 people.
“My girls and team [have] There is a lot of interest, and they agree. “This is what we are known for and we will continue to do so.”