Notes

Best Sichuan Food in Melbourne
Forget the cutlery and sink your teeth into the star of the menu— our grilled Shanghai-style skewers packed full of soy and Sichuan pepper flavours. Secret Kitchen brings you to the City of Melbourne exquisite Chinese dining experience – Yum Cha by day and seafood dinner by night. It's a match made in heaven when you bring your own bottle of wine and enjoy it with some wood-fired pizza. As far as we're concerned, Ferdinand meets all of his objectives in a spectacular fashion.
Get a taste of its culture here, with help from O’Connor Beef fired on a custom Parrilla charcoal grill. There are usually a handful of steaks on the menu, alongside chicken, lamb, fish and creative sides. Enter the cyberpunk facade to find Chris Lucas’s two-level Japanese sichuan Melbourne diner. Watch chefs turn skewered meat over jumping flames, slurp your noodles and call it good manners , and sip cocktails named after Tokyo’s neighbourhoods. Frank Camorra’s flagship restaurant is responsible for igniting Melbourne’s love for contemporary Spanish food.

This bustling first-floor Cantonese restaurant is renowned for its seafood-forward dishes. Tables 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. A family-run business, this place is great for those who love spicy food. The mother runs the kitchen, making some of the spiciest dan dan noodles known to man, while the son and daughter run the floor. Highlights from the menu include Sichuan styled prawns with garlic and spicy salt, poached fish, Sichuan cold noodle, spicy pork dried green beans, and cucumber with hot and sour sauce, among others.
Calling it a tapas bar wouldn't do justice to the delicacy and thoughtfulness of what appears on either the short regular menu, the expansive specials list, or what's poured by the bar's excellent staff. It’s tricky to pin down Coda’s flavour-punching dishes. Pop in pre-theatre for some scallops and a glass of wine, or do your next special occasion here. Coda is supremely versatile, and one of Melbourne’s best.

South Yarra is one of Melbourne’s most exciting and diverse dining areas. Regardless of your taste or budget, there’s a restaurant on our list to suit you. If you’re craving the mind-numbing heat of hotpot institution Dainty Sichuan’s spicy broths but want something quicker than the full hotpot experience, Little Sichuan is a safe bet. Spicy hot pots, with a variety of various sauces, soups and ingredients to select from. Finally got to revisit this ever popular restaurant which is booked out most of the time, especially during festive or public holidays! The other dishes are tastefully cooked and well presented too!
Both traditional Indian BYOs and Horn Please may be found in Melbourne. The Indian food at this fashionable restaurant sets it apart from the others. A thoughtful and imaginative utilization of real flavors and traditional cooking methods is used. We also ordered a massive rotisserie-cooked lamb supper since we couldn't resist. Rich and salty as predicted, but there is just too much food on the table. There are always takeaway containers on hand in the event that a table does not finish.

The wine list is a cracker, but we're more partial to the smart cocktail menu and its wealth of refreshing, South Asian-inspired mixes. There are still constant queues during the dinner rush at this buzzing Thai diner. The pay-off is some of Melbourne’s best Thai food, including more than a dozen kinds of papaya salad, a crowd-pleasing tom yum with instant noodles and mookata, the signature hotpot-barbeque hybrid. This double-storey dumpling house is a Melbourne institution. Follow the vast red door to find its iconic pink walls and steaming hot plates of dumplings coming from the kitchen.
Planted in 1980, these old vines are handpicked, whole-bunch pressed to mature French oak barrels & fermented by ‘wild’ yeasts. Showing lifted ginger, layered with minerality, sourdough-like texture, apricots & almond savouriness. This special selection is served via the Corivin system which is a unique wine preservation system. It allows us to offer wines that are not usually made available by the glass.
The star was the cold noodle, it was refreshing and tasty. The rest of the dishes are lacking that complex Sichuan flavours. We ordered the banquet with lobster 🤤 everything came in massive servings and we thoroughly enjoyed every dish as they came out fresh and piping hot. Service from the owner was hilarious, he's such a character. Will go back to try the other dishes, including their duck. Melburnians seeking the indulgence of Sichuan hot pot cooking head to Tan Hot Pot on Bourke Street in the heart of the city.

His ode to halo-halo, meanwhile, arrives as a Paddle Pop mined with coconut, jackfruit, cornflakes, jelly and purple yam. Expats and in-the-know locals have quickly formed a strong fan base, but when the good times and sense of adventure are this contagious, there's no doubt newbies will quickly catch on. "I don't think we ordered this," says a first-timer as a bowl of glossy, porridge-like gruel – "Fujian fried rice", allegedly – appears tableside. Then, as a ladle breaks up its eggy surface, the hidden grains and seafood emerge, forming a lush, smoky mass that's part fried rice, part congee, all Victor Liong. Duck-skin crackers with caviar and ethereal mud crab and trout roe tartlets speak to a strong snack game, although the kitchen is equally adept with the classics. Precision-roasted duck breast with pear hoisin and quivering, jasmine-scented crème caramel?
Though a sushi train might not the first place that come to mind when you think of BYO, the many textures and flavours offered by raw seafood lend themselves to white wines with plenty of minerality. Everything here is reasonably priced, and large lines form well before the doors open. Like a Japanese bullet train, things move quickly at Sushi Hotaru. With red velvet booths, white linen, exceptional service, and a menu filled with French classics such as escargots a la forestiere and boeuf Bourguignon– it’s a no-brainer. What kind of noodle soup list would this be without a rich-as-Jeff Bezos style tonkotsu ramen?
Read More: http://rongsichuan.com.au/