One of Melbourne's oldest Chinese restaurants, Dainty Sichuan is a heaven for anyone seeking genuine Asian cuisine. B'Churrasco brings the sizzling art of Brazilian barbecue to Melbourne. Here you’ll be able to see long, sword-like skewers of beef, pork lamb and chicken cooked over open flames then carved straight onto your plate. The whole experience is packed with theatre and surprise, as waiters bring a procession of salads, sides, meats, and desserts to you – no menus needed.
Twenty bucks will bring you a full meal of pork dumplings, uncooked potato salad, your choice of coffee or tea and a side of chewy noodles slathered in sauce, with some left over. Dolan Uyghurs are concentrated in the CBD, Carlton, Seems really, and Box Hill. This bustling first-floor Cantonese restaurant is renowned for its seafood-forward dishes. Tables 川菜 are large, so big group catch-ups or extended family gatherings are usually conducted here, with ginger and scallion stir-fried lobster over egg noodles and winter melon soup crowning each table. From its inception, HuTong was the Melbourne byword for xiao long bao. The competition is running hot now, but this place is still dear to our collective hearts.

This popular hot pot destination has stores dotted around Melbourne CBD, as well as Box Hill, Glen Waverley and Clayton. Chef David spent 30 years developing the art of Malatang, or spicy numbing soup, in China, before coming to Melbourne to share his flavoursome secret recipe. They stir fry 20 different Chinese herbs and spices, add it to pork bone broth and chilli oil, and boil the mixture for 12 hours to create their unforgettable signature soup base. All you need to do is select your ingredients and soup base.
Dishes spiked with the stuff impart a prickly, numbing sensation at the tail end of each bite. Get your fix thanks to Dainty Sichuan, an efficiently buzzy noodle house in World Square that has opened as a fast-casual edition of the beloved Melbourne restaurant of the same name. Here they specialise in Chongqing spicy noodles, the foundation of which is a dark, aromatic chicken-based broth topped with an unapologetically thick layer of chilli oil. Did you know that above Chinatown’s dingy-but-dependable food court, Eating World, is one of the hottest dining tickets in Haymarket? Spicy Joint, a wildly popular Sichuan chain in China, has expanded south – bringing peppercorn-littered braises, fiery hotpots and nightly queues to Dixon Street.

Always buzzy, you’ll find diners digging into the likes of drunken noodles, crispy pork belly curry and moreish beef ribs with lemongrass and star anise. Bookings are recommended, especially if you’re after one of those coveted balcony tables. HuTong is a renowned spot in Melbourne's Chinatown, known for crafting some of the best dumplings in the city. Their menu features a tempting range of dishes including the highly recommended shao long bao, spicy wontons, pan-fried dumplings, and mapo tofu. It's a great place to bring friends and enjoy a feast of delicious dumplings.
You will get a wide variety of dishes when we talk about Asian cuisine. And this is one of the most influencing factors in making Asian cuisine so much popular. No one can stop themself from the served starter dishes of Asian cuisine such as Spring Rolls, Rice Balls, Steamed Pork Buns, Chicken Lettuce Wraps, etc. To boost up your appetizer, a variety of soup options is also available. Noodle-based dishes are flavorsome for most of the gastronome. You can try a variety of Asian dishes from our suggested best Asian restaurants.
New arrivals hopped off the boat at the bottom of William Street, then took a short walk to the short-term boarding houses on Little Bourke Street. Within ten years the area had morphed into an ethnic enclave, thanks to both the language barrier and the outright racism directed at Chinese miners by their European counterparts. Overall, around the United States, it seems like folks are looking to indulge in foreign flavors. Latin food specifically appear to be all the rave, including spots that serve plant-based versions of ethnic classics. Before we get into the mentioned eateries, we'd be remiss not to discuss the wider culinary trends that the food platform's survey shed light on. Restaurant reviews, news and the hottest openings served to your inbox.

To provide a new experience and introduce guests to Australia’s rich variety of wines, I often serve lighter reds such as Pinot Noir or Grenache. Once seated, there’s no pressure to eat quickly to keep that line by the door moving – take things as slow or as fast as you like. Scroll through categories on an iPad menu of Australian lamb, seafood, pork, poultry, vegetarian, grilled skewers and dessert, and send your order off to the kitchen with a quick tap. Together with business partners Lulu Dai and Li Wei, the pair now extends this approach to Sichuan barbeque at Rising Embers. Minh Ky is on Springvale's main drag, and there's a steady flow of customers. Passers-by stop to admire the glistening roast ducks, head and feet intact.
The food was spicy and fresh, and the alcohol was reasonably priced. It is a large and attractive space and the staff are friendly and attentive. A Chinese-Macanese hotpot restaurant aiming to elevate the steamboat experience.

The pork is soft, the heat is not overly intense and there’s a good balance between sweet, salty and sour. The pork threads at Sichuan House were very tasty, although not quite as good as the ones that I’ve eaten at Dainty Sichuan, which have more of a gelatinous texture to them. They were, however, better than the ones that I ate at China Chilli. Our banquet menu features some favourite dishes from our à la carte menu, as well as some exclusive items selected by the kitchen. But there’s no doubt that, in a city where Sichuan food has been underrepresented, Dainty is taking the cuisine to the next level.
As a result, the version I knew was more of a Cantonese-Australian fusion. The Sichuan version is a bold and colourful dish of diced chicken, peanuts and leeks, with a characteristic sweet-sour-spicy taste that results from the blend of Sichuan pepper, chillies, ginger and vinegar. My own journey of exploration of Sichuan cuisine has never ended. Over the last 20 years, I have continued to eat my way around the province, revelling in the discovery of new regional delicacies and styles.

Discover the story of authentic Thai cuisine one dish at a time at A Day in BKK restaurant on Nelson Place in Williamstown. Step into a casually stylish ambience of paper globe lights, stacked ston... Frequented by a loyal army of Melbourne's chilli fanatics, South Yarra's Dainty Sichuan is a deceptive name for a restaurant that packs such a punch. The decor of this popular place remains keenly utilitarian, punctuated by ornate light fittings and the occasional Chinese ornament, which help liven the blandness of this two-storey space. Whilst the interiors are mild, the food on offer is completely the opposite. Located at the top of Little Bourke St, the ‘original’ Shark Fin Restaurant offers customer Hong Kong style Yum Cha and a variety of live seafood.