Notes

Must-Try Sichuan Dishes Around Australia
You may have heard of some of the unique ingredients in Asian cuisines, from mushrooms like enoki and shiitake to yams, green onions and even ginkgo nuts. But there’s much more variety to explore, including exotic fruits like lychee, durian and jackfruit as well as vegetables such as mangetout and bok choy. So if you are a freak about eating healthily then going with Asian cuisines will be the best choice. From birthday parties to business lunches, Lucy Liu Kitchen and Bar is sure to provide a unique and unforgettable experience. Their private dining room is the perfect setting for celebratory events, offering an exclusive and intimate environment that is ideal for hosting a special occasion with friends and loved ones.
Growing up in a big Greek family in Melbourne with most celebrations ... Those seeking Greek delights in Altona make their way along Civic Sichuan food Melbourne Parade to find locally-loved restaurant, The Greek Grill. As the aroma of meat spit-roasting over charcoal wafts in the air, settle...

I love them both with feverish passion, though dainty they certainly ain't. Follow the tantalising aroma of pizza cooking in the wood-fired oven to Mamma Teresa Pizza & Pasta restaurant on Melbourne Road in Newport. This long-established and locally loved Italian eatery bu... Secret Kitchen brings you to the City of Melbourne exquisite Chinese dining experience – Yum Cha by day and seafood dinner by night. As promoting Australian wines is part of my job, I’ve learnt from distinguished Australian winemakers the art of pairing wines with Sichuan food.
Led by the scent of grilled meats, hike upstairs to be greeted by a short line of customers eagerly waiting for tables. You’ll be handed a raffle ticket, and after the host completes a few laps of the floor and other diners move out, your number is called and you’re guided to a table. Someone more likely to decipher regional differences is cooking teacher, chef and author Tony Tan. He's been kind enough to share his favourite places to eat in Box Hill, but he also encourages people to shop there. "The general vibe is good. Everyone is pretty stoked and it's great to see larger groups booking. The more people eating and drinking, the better," says Liong. In last year's lockdown, people embraced their local cafes, restaurants and grocers.

The restaurant, which is housed in replicas of traditional Mongolian yurts, has an extensive menu of authentic Mongolian cuisine. This restaurant in the Southbank district of Melbourne is well-liked by locals for its stunning decor, soothing ambience, and respectable menu. The financial brains behind Mandarin Modern and MoVida have spawned a successful Chinese restaurant off Smith's Street called Lee Ho Fook.
Bowltiful serves the Chinese-Muslim style of beef noodle and Bowltiful keeps it as traditional as possible. Choose from nine varieties of hand-pulled noodles that vary in shape and thickness to go into any of the eight dishes available. Beef and lamb offal feature in the noodle soups, whereas ground bean pastes, eggy tomato and a garlic-bomb gravy top dry noodle dishes. A mark of a great hand-pulled noodle is when the gluten in the flour has been worked so hard it produces a bouncy, chewy single noodle, which is the case at Bowltiful. Genuine home-style Shandong cuisine doesn't get better than in this little shopping arcade dumpling den, which now has a mini outpost off Flinders Lane, too.
Chinese cuisine is as diverse as its many ethnic groups, languages and environments. Every province has its own traditions – and sometimes the dishes are so niche, they’re only found in one district of one particular city. Inspired from the pumpkin pancakes sold in the streets in Sichuan, this dim sum is crafted by the restaurant’s Dim Sum chefs to resemble a pumpkin. This spicy dish is best known for the insane chicken-to-dried chili ratio, where the deep-fried marinated chicken pieces are wok-fried into cups of dried aromatic chilies, Sichuan peppercorns, garlic and sliced ginger.

The rest of the dishes are lacking that complex Sichuan flavours. We had a lunch here for $10 each and it is a flavourful dish especially the beef noodle. Be warned that some of the food are spicy, you need to tell the crew not to put too much chilli oil. I enjoyed the food and will definitely come back here with my family. Make sure to order the dumpling in chilli oil and it will make your day worth it.
Patrons often recommend the restaurant for its deceptively simple dishes that offer a complex array of flavors. The restaurant also provides a blend of traditional and modern Chinese culinary techniques, ensuring a memorable dining experience. The most recent addition to the stable is in the food hall at St Collins Lane in the CBD. It’s the third Melbourne restaurant and the group’s largest to date , but that’s not its only claim to fame. It’s also the first to extend on the signature menu of Shanghai-style soup dumplings, pan-fried buns and noodles.

Food experts say this is probably one of the oldest dishes going back as far as the Qin Dynasty over 2000 years ago. Families used boiled pork as offerings in traditional ancestor worship rituals, and then afterwards, to ensure the pork wasn’t wasted, cooked it again to be enjoyed by everyone. But such a practice wasn’t without controversy in ancient China. For a long time, it had been considered an affront to consume offerings meant for one’s ancestors.
Similarly, the Spicy Cumin Grilled Fish will have your taste buds singing happily. If you feel like something milder, take a look at our guide to Yum Cha Restaurants in Melbourne.

The staff at this stripped back, all-day Chinese diner keep the queues moving quickly. Shandong is known for its seafood so be sure to add a plate to the order. A bustling eatery tucked down a city arcade that's part of the growing Hu Tong dumpling empire. Ordering a double serve of xiao long bao (one won’t cut it) via touch screen never gets old here.
Here's my website: http://rongsichuan.com.au/