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. Portion size much smaller to what it was before and staff are very curt and rude. If you want good Szechuan food, try Szechuan house or dainty szechuan. The restaurant is upstairs in the shiny 川菜 food haven that is 206 Bourke. Dainty Sichuan is part of the Rainbow complex, which also includes a pool hall and an amazing karaoke bar with themed private rooms (there are teddy bears!). Asian cuisine is a diverse and extensive category of food that encompasses a wide range of culinary traditions from various regions of Asia, including China, Japan, Korea, Thailand, India, and many others. Asian cuisine is characterized by its bold flavors, use of herbs and spices, and emphasis on fresh ingredients. One of the defining features of Asian cuisine is its focus on balance and harmony. Dishes are typically prepared with a balance of sweet, salty, sour, and spicy flavors, and are often presented in a visually appealing manner. Many Asian dishes also incorporate a variety of textures, such as crispy, crunchy, and chewy. The most famous noodle dish in Sichuan cuisine is dan dan mian, which is named after the bamboo shoulder poles Chinese street vendors used to carry the food they hawk. The restaurant seats over 200 in an ornate dining room with carved wooden screens. You will never leave Mr Huang Jin on Katherine Place in the heart of Melbourne hungry…from housemade dumplings to hearty family serves, there is something here for everyone. Join us for a night with love, offering an intimate atmosphere where every detail is crafted for a memorable romantic celebration. You will be visible from the Home as a Featured Business of your city. Operated by the same family since 1978, the mighty Stalactites has taught generations of Melburnians to appreciate the beauty of properly cooked and assembled souvlaki, gyros, moussaka and calamari. The famed plaster ceiling that gives this corner restaurant its name is as much an architectural gem as the Princess Theatre, while the action beneath it, particularly late at night, is its own kind of drama. This backstreet hotel was one of the original food-savvy pubs in Melbourne. The focus on meticulously sourced produce and precise cooking remains, as does the loveliness of the quiet, leafy setting. Matteo Pignatelli has been forging an idiosyncratic path at his eponymous restaurant since 1994. When your food gets served with disposable gloves, you know that things are getting serious. Each diner gets one when they order the boiled pork bones ($13.80), a mountain of assorted pork pieces simmered in aromatics. Abandon any notion of cutlery and get straight into it with your hands. It’s a treasure hunt to get to the meat as you nibble, chew and suck your way through, but your plastic glove will help you maintain some dignity by the time you’ve finished. Fortunately, lately we've seen an exponential boom in the depth and diversity of what’s available, with myriad options for both cheap eats and sprawling banquet feasts now on the table. Cumin-dusted lamb skewers from Xinjiang, dazzlingly spicy hot pots from Sichuan, and steamy breakfast baos from Tianjin – here's how you can eat your way around China with nothing but a loaded Opal card. Pop by for a classic yum cha brunch from Fridays to Sundays, or indulge in their delectable six-course menu. The à la carte menu also has stand-out dishes, like Fujian fried rice, Sichuan bang bang chicken, Southern Rock Lobster longevity noodle and more. Pair your meal with a glass of wine, or a curated selection of Chinese tea. This striking CBD restaurant captures the fun side of dining out. The menu is centred around robatayaki, a style of cooking in which different cuts of meat and vegetables are skewered, grilled over charcoal and paired with a dressing to enhance their flavours. Snacky and interactive, you’ll love washing down bite-sized pieces of pork belly, wagyu and chicken, alongside delicious sushi, Japanese beers and fruity cocktails. It boasts an incredible selection of dim sum as part of their Yum Cha daily menu. The head chef, Archan Chan, crafts beautifully modernised versions of traditional dishes including Peking duck spring rolls. The staff do not serve the dishes on trolleys and opt to serve you by hand. 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. The cost of BYO and full liquor licences varies among states and territories. In Victoria, restaurants and bars pay $429.50 to apply for a full licence and $230.80 for a BYO licence. In NSW, it costs $700 to apply for a full liquor licence, but a liquor licence is not required to operate a BYO restaurant. Dainty It's hard to go wrong with Sichuan's house-made pork buns, which are stuffed with sweet, aromatic pork that has been delicately dried and cured and covered with sticky gloop. Yum cha is back, the spark of Chinatown is starting to flare. New Shanghai’s chefs only use the freshest quality to produce to recreate traditional Shanghainese recipes passed down from generation to generation. MELBOURNE To find high-end kaiseki dining in Melbourne you’ll need to visit acclaimed chef Tomotaka Ishizuka’s ultra-exclusive, hidden basement restaurant. Seating just 16, all guests are served the 11-dish tasting menu in which luxe ingredients, exceptional technique, and art gallery-level plating shine in complex yet restrained dishes. Opening as part of HER Melbourne, a glamorous multi-level venue in a CBD heritage building, BKK serves Bangkok street food and tropical cocktails in a quintessentially Melbourne setting.
川菜
