The Toorak Road restaurant near South Yarra serves excellent Chinese food. Many patrons have expressed satisfaction with the restaurant's genuine fare and attentive service. Flower Drum, an Chinese restaurant located on Market Lane, is widely regarded as one of Melbourne's finest. This premier-dining restaurant is popular for its high quality Sichuan and Cantonese delicacies served in three locations across the island – TOP of UOB Plaza, PARKROYAL on Beach Road, and PARKROYAL on Kitchener Road. Gourmet Traveller's star-ratings, which range from zero to three stars, reflect reviewers' first-hand experiences. Our wine ratings, from zero to three stars, are made by wine editor Rong Cha Melbourne Max Allen on the strength of the quality of the restaurant's wine list. Mun Korean Kitchen on Overton Road brings the unique and delicious flavours of Korea to Melbourne, one tasty dish at a time. Located in Williams Landing Shopping Centre, this cool and chic restaura... For authentic Greek street food hidden in the back alleys of Seddon, head to The Brotherhood Yiros and Grill on Buckley Street. For anything from a Cantonese banquet dinner, a Dim Sum feast or some mouth-numbing Sichuanese dishes, this list guides you to all the best Chinese restaurants in Melbourne. 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. There’s a sizeable menu of both fried and steamed dumplings, which you might order with Shanghai fried rice and Chinese broccoli drizzled in oyster sauce. It’s likely Melbourne’s widest range of ingredients and includes malatang rarities like chicken and duck wings, and five distinct broths. Like with Cantonese food, the goal of Shandong chefs is to preserve the natural qualities of their main ingredient. Despite its reputation for being fresh and produce centred, there’s also a lot of stewing and chefs are heavy handed with salt and vinegar . China’s western-most province is known for its large population of Uyghurs, an ethnic minority of Islamic faith. A swish and enormous restaurant with an exceptional yum cha service. It’s a contender for best yum cha in the CBD, but it's also one of the newest in the pack. A wildly popular Chinese chain in the middle of the CBD, repping the spicy flavours of Sichuan. The tome of a menu here is telling of the huge portions you get here. While Golden Century is probably the most famous of Sydney’s Cantonese restaurants, there are many others popular with the local Cantonese community. Just as there is great variety in the local cuisine, so too are there many combinations of Australian wines and beers that go well with it. Hence, at many dinners, I try to work out which Australian wines best complement and heighten the pleasure of food and wine at the Sichuan table. Grill-it-yourself strips of Wagyu beef, garlicky pork belly and cumin-spiced squid skewers, plus deep dishes of oozy grilled cheese in Chinatown. Sichuan staples and curiosities are heat-rated from kid-friendly to knock-your-socks-off. You'll find classics like duck and sweet potato noodles in broth, along with fungus, pork blood paste and duck tongue. Meanwhile, the lively atmosphere of the main dining room is perfect for more casual and social events, where guests can indulge in delicious food and drinks while enjoying the company of others. With their focus on personalized service and attention to detail, the team at Lucy Liu Kitchen and Bar will work with guests to create the perfect atmosphere and experience for any type of occasion, big or small. From the menu to the decor, every aspect of the dining experience is carefully crafted to ensure an unforgettable and unique experience for all who visit. Overall, Asian cuisine offers a diverse range of flavors and dishes that are sure to delight food lovers of all tastes and preferences. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. The medley consists of homemade fine beancurd , tofu and yellow soybeans fried ‘til crispy golden brown. Break the yolk and mix it with the rice for a silkier texture. Adding a depth of umami flavour and heady aroma to the rice is a drizzling of truffle sauce. “Fish-fragrant flavour” (鱼香 Yuxiang) is a much celebrated Sichuan invention based on the seasonings used in traditional fish cookery. Renowned food writer Fuchsia Dunlop told me that this technique expresses the complex layering of flavours that is the signature of Sichuan cooking. It combines salty, sweet, sour and spicy notes, with the intense aroma of garlic, ginger and spring onions – core elements of Sichuan cuisine. Presently, red wines are the preferred choice by the vast majority of Chinese consumers over whites. With this in mind, I tend to choose from a range of reds to pair with the particular local dishes at the table. Shiraz is a favourite in southwest China, so normally doesn’t need any introduction. The Supper Inn has been serving cheap and delicious Chinese cuisine to revelers in Melbourne for the last 20 years. Because hardly much has changed over the years, we'll always come to the Supper Inn when we're starving late at night. The Greek flatbread saganaki, seasoned with lemon, is served with it. Tzadziki and baba ganoush are only two of the many dips that accompany the main meal, which is made out of olives, cooked octopus and cut bits of parsley, olive oil, and lemon juice. With no menu and one-of-a-kind ambiance, the cafe in Collingwood is an experience in itself. A visit will have you wondering how the kitchen coaxes this much flavour from chickpeas, and why we don’t eat more slow-cooked goat. Prepare, too, for a reminder of the delight that is eating with your hands, assisted by freshly baked, gorgeously fluffy injera. The scallop and eggplant clay pot in Sichuan chili sauce is soft and rich, and the ma po tofu is a great example of a classic dish. However, you should avoid any dish that says three chilli because it will probably blow your head right off. In addition to I Love Dumplings, the slightly more refined options at HuTong are also great. One may choose from soup dumplings like xiao long bao or dumplings with mushrooms, prawns, and water chestnuts. 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.
Rong Cha Melbourne
