The interior is just as well designed as the exterior, with high decks & nice looking wood panelling throughout. Make a reservation ahead of time if you want to experience all this magic at Melbourne's top Chinese restaurant. Lau's Family Kitchen in Melbourne has the greatest Chinese food in the area. Simon's Peking Duck is being hosted by Melbourne's dependable bookkeeping Beijing Ducks. Sadly, Simon Lay (the "godfather" of Chinese cuisine in Melbourne) died suddenly in 2017. The business is still run by his relatives, however, so the monster is as safe as ever.
"Everything comes out looking like a dare, it's so big!" Liong says. "No one where I came from ever grew up eating medium-rare, perfectly-cooked anything." From fine dining establishments to cosy dumpling spots, Melbourne Sichuan restaurant near me has plenty of Chinese restaurants for you to try. This place is well known for its great service and friendly staff, that is always ready to help you. Low prices are something that should be noted about this spot.

Step into Ancient China and an unforgettable hot pot experience, complete with nightly shows. More than a decade ago, New Shanghai opened in Sydney’s Chinatown as a standalone store specialising in xiao long bao, or soup-filled dumplings. Since then, it’s grown into a 12-venue supergroup, with locations around Australia, China and Dubai.
The following are exclusive dishes to Si Chuan Dou Hua Restaurants at TOP of UOB Plaza, PARKROYAL on Beach Road, and PARKROYAL on Kitchener Road. Inside, the sticky roll is filled with chicken floss, allowing its savoury-sweet taste to wonderfully balance the spiciness of your main courses. Your Si Chuan Dou Hua Restaurant meal is not complete without a serving or two of their signature dim sum. The default second dish will be “Sautéed Minced Duck Meat wrapped in Lettuce”. Watch how the skin is delicately carved out and sliced in front of you, and then wrapped with seaweed, cucumber strips, fresh spring onions, and a thick, homemade sweet sauce. When it comes to authentic Sichuan cuisine in Singapore, Si Chuan Dou Hua Restaurant is a pioneer.

Just choose your topping and preferred broth (the Tonkotsu is a sure bet here; pork skins are boiled through the stock to give it a rich texture and flavour). It’s a serious meal but if you have a big appetite, extra noodles are complimentary. Fukuryu Ramen, just 300 metres away, has various broths on its menu, too.
My wife and I couldn’t finish what we ordered, which could have easily fed 4 people. Base flavours include seafood, mushroom and spicy (and they're not kidding when they say spicy!). You can add a range of meats and seafood ingredients from tendon and tripe to pork and wagyu beef. With a prime spot on the Yarra River, alfresco setting and serving up quality Japanese fare, Saké Restaurant & Bar is a Melbourne favourite. Using traditional Japanese techniques on fresh local produce results in delicious and beautifully presented dishes.
Sichuan House is a delicious place for cheap and authentic cuisine from China’s Sichuan province. "It is such a great Asian hub because not only can you eat there, but you can also go there to buy some of the best Asian ingredients around town," he says. This is one of the best places in Melbourne to try regional cuisine from the Xinjiang autonomous region in north-west China, home to the Uyghur ethnic minority, which is mostly Muslim. The halal menu is extensive, a mix of flavour and spice courtesy of the region being wedged between the Middle East and Asia. We ascend salmon-pink tiled stairs to the huge dining room with white tablecloths, ornate wooding carvings and every shade of beige and brown. "Everyone's head is still stuck in this as a 'nice Chinese restaurant'," Liong says, gesturing around the room, "but everyone in China or who is coming out here, they think this is old-fashioned."

Try the chilli and pepper chicken, mapo tofu with lobster, and stewed Mandarin fish with green chillies and Sichuan peppercorn. The Sichuan hotpot is also a huge draw here and there are two-section yin yang hotpots available for anyone who wants to get in on the action with a milder broth. Jing Alley serves up a large variety of Sichuan dishes from the Chengdu region; with their signature dish being Chengdu-style boiled leopard coral grouper. Additionally, you can also find fiery dishes like stir-fried chicken giblets or pork intestines with mixed chillies on their menu. Deng G’s menu is chock full of authentic Sichuan fare like smoked fish, duck blood in hot and spicy broth, dan dan noodles coated in a rich peanut sauce, and plenty more. The chefs here believe in using traditional cooking methods in order to highlight the distinctive flavours of each dish.
The cuisine is influenced by all three neighbouring countries as well as Shandong and Beijing cuisine to the south. Due to the harsh winters, there’s a lot of pickling and curing. Russian-style, smoked-pork sausages; bread; and pickled cabbage are common. Pan-fried dumplings , hand-pulled noodles and hot pots are common street foods that have been exported and popularised overseas. Or afire – is San Xi Lou, best known for its numbingly spicy hotpot and authentic Sichuan dishes. The head chef insists on using the freshest of ingredients and broths made from a secret recipe.

But whether it’s rabbit heads or Kung Pao Chicken, Sichuan’s famed delicacies are intimately intertwined with its rich history, culture and customs. It is for this reason that locals are rightly proud of Sichuan cuisine in all of its diversity. The history of twice-cooked pork also contains political intrigue.
Aware of the steep learning curve faced by many diners, they took a leaf out of Japan’s lavish replica-food displays, setting up a full spread of their best dishes by the counter for maximum visual assistance. In lieu of staring quizzically at a sparingly translated menu, newcomers can simply point and pick. Uyghurs are an ethnic minority making up 0.7 per cent of China’s population, which means 12 million living, breathing people with a rich culture and cuisine to match. Hailing from the far northwestern province of Xinjiang, this Turkic, primarily Muslim group makes food unlike the Chinese you know. There’s little soy sauce, even less rice, and definitely no pork. What you’ll find instead alludes to their proximity to the Middle East – think dishes with lots of lamb and dry spices like cumin, pepper and anise accompanying fluffy flatbread and stretchy noodles.

This covers the cost of using stemware, keeping the bottle cool and the service of the waiting staff. The following is a list, given for your convenience, of some of Melbourne's greatest breweries where customers are allowed to bring their own beer or wine. The cuisines of Malaysia, Thailand, Japan, and China, in addition to those of the Middle East and Italy, are all included here in some capacity. It is also essential to keep in mind that the vast majority of insurance policies only cover wine, with certain exceptions made for beer. Do take note that in Melbourne, even a coomon routine activity, like going out to eat, can seem like a special event. This amazing city is filled to the brim with eateries selling delicacies from all over the globe around every bend, crook, and alleyway imaginable.