From Melbourne's financial district, you can travel to Box Hill, a relatively safe metropolitan area, in about fifteen min. The area, which was primarily populated by Britons & Australians at the time, began its transformation into one of the city's premier restaurant districts in the 1970s.
After the Vietnam War, a tiny Vietnamese community established itself in Box Hill, which soon became a major transit point for Chinese as well as South-East Asian migrants, who brought not only only their histories and cultures, but also their cuisines.
The best part of discovering all the hidden treats of Box Hill would be that you can do it in an area no bigger than that of the palm of your side.
This has made it a hub for a variety of businesses, including some of Melbourne's finest restaurants and food vendors, and a prime illustration of the stereotype that Asians are terrible at running food courts.
This is because the word "Chinese food" can just be deceiving, as there are many distinct regional cuisines in China. Melbourne is fortunate to have a large Chinese community, which has expanded the city's culinary horizons to include dishes like har gao, siu mai, mapo tofu, and Hainanese chicken rice.
Top Chinese Restaurants In Melbourne
The Chinese culinary tradition is one of world's oldest or most complex, yet Australians like to simplify it. Some of the most popular Chinese cuisines in Melbourne are Cantonese and Sichuan. It's true that they're only two of "here that the eight good cuisines," but they're nonetheless really nice.
It is unusual for a country's military areas to pool their food supplies. Melbourne has long been a destination for Chinese immigrants, but it is only in recent years that we have seen dishes from some of China's fewer cooking methods make an appearance on menus. Also, the most of these people are still concentrated in neighbourhoods with sizable Chinese communities, such as Springvale & Box Hill.
Unless, that is, you're on the hunt for a spicy Sichuan vindaloo, a basket of the best xiao long bao in the borough, or a hefty Middle Eastern-influenced stew.
Ten years is indeed an eternity when it comes to the restaurant business, especially particularly Melbourne, where customers are known to be fickle. Is the fact that this upscale Cantonese eatery has been around for 46 years—through two recessions, an pandemic, the rise of the Internet, and an army of gloom-and-doomers—a testament to the quality of its cuisine?
Flower Drum is known for its meticulous attention to detail, and its wait staff, some of whom have been in the business for 20 years more than, treats customer service like a dance. You are under continuous supervision from the moment you enter our Market Lane building. When meeting, people often shake hands. Regulars are treated like royalty, given their prefered table positions, and even offered items that have since been taken off the menu because they are so well remembered. In any case, that's not a problem. If the executive does have the materials on hand, he or she can still produce a lemon chicken from thin air.
These days, Anthony's son Jason coolly and effectively supervises the floor, recognising regulars and overseeing the between three and seven waiters who serve each table. With Jason's addition, Flower Drum has entered a new era.
There's a common belief that now in order to perform the task right, one must come prepared with a menu of secret, off-menu items that have been kept hidden for decades. The cooks in these restaurants are able to keep their Cantonese and Sichuanese dishes authentic while keeping them seasonal. Therefore, it would be imprudent to ignore the current menu.
Jason has helped improve that situation. He revitalised the extensive menu and brought the restaurant into the present day in an effort to have the patrons appreciate the here and now.
The foods we eat should be the main attraction. You can tell a good Xiao Long Bao because it has a rich shrimp liquor inside a pouch filled with fresh mud crab.
Cooking the wallaby tail with lingonberries together in a clay pot submerged in hot water for hours creates a rich, flavorful soup. The next course is the mangrove snapper, which is prepared as fishy pasta and stir-fried with citrus zest, onions, and sweet dry pig belly.
Is there anywhere else in the world where you can get a better duck meal than in Peking? The packaging on that one is superior. The transparent pancakes, scallion, plum sauce, and perfect, crisp-skinned beef are carried out on a cart while being kept heated with more than a little flame. They quickly and easily got dressed and were on their way. This requires a high level of expertise, which is reflected in the price. They'll not only give you an entire mud crab drenched in XO sauce, but they'll also send over a dedicated detritus nicer to watch you eat in silence like a runner.
Lee Ho Fook
Hiding under a facade of coolness, We wonder whether that was the intention all along. Why bother, though, when it tastes this good? These existential issues are presented to customers at Victor Liong's legendary pan-Asian restaurant Lee Ho Fook, which is located on the graffiti-scrawled, Tourist Maria Duckboard Place with in Central Business District, while they read the full menu (and only menu) of miniature hat-shaped meals.
We are currently in the midst of Sunday lunch session, during which the prix fixe menu contains four courses and roughly the same number different regions, it costs $80 with wine matching as well as a further $60 with it. Unfortunately, we can't bring you over for dinner right now since it's too far in the future, too expensive, and we already have plans.
But for now, we're gathered here, beneath the high gabled roof of a bricky room softly bustling with long overdue grab, waiting to receive instructions from the helpful and competent floor team. The dreariness of the place is heightened by the throngs of people who have gathered for a matinee performance of Harry Potter and the Cursed Child and the droning, toothless lounge jazz that fills the space.
Neither is a show-stopper (they're extras), but if you just plan on staying for the first two hours of a raving brunch, you may want to know. It's calm for a party, yet everyone seems kind. However, it helps that it's Sunday afternoon. Our friendly steampunk waiter, Geoff, is coming to fill us in.
Late game options include the baked cheddar tart, which crosses the sweet and spicy range, and early game reinforcements include Beijing through Guizhou Peking duck, but if you're not especially hungry, this set menu ought to be sufficient. The Cobaw Ridge is a crucial turning point that will be released soon, and each of the wines used for the pairings are from Australia. Specifically, Tasmania and Victoria were targeted for their unique types.
Guangdong chicken skin comes first on the menu, and it's a beautiful square with paper-thin rind drizzled with cashew cream and sprinkled with spring onions. With its delightfully rich but soft opening, this wine pairs beautifully with these velvety Tasmanian Bellebonne bubbles. It's part of the starter meal that also includes a bowl with alcoholic pups and pickle mussels floating on angelic old Shaoxing wine as well as the delicious fried bread with scorched chopped onion & soft curds, the bottled green tanginess of which is worth the trip on its alone.
Longrain is without equal as a Thai dining establishment. This is an improvement over the other restaurants in Chinatown. The members of the 1980s current wave band A TV Dinners frequently got together for an unplanned get-together at Longrain.
In order to see the Sunnyboys in Richmond's Corner Hotel, the lads made a trip from Adelaide. To be clear, we were current wave rockers who enjoyed raucous guitars, seedy dives, and general chaos. Thus, we listened to groups like That of the Clash, Those Buzzcocks, or The Jam.
These ex-radicals are now respectable lawyers or professionals, but they will never forget their radical roots in music. A filmmaker from Melbourne joined us as well. Enjoy a delicious Thai dinner while listening to ludicrous tales from the film and music industries.
In terms of consistently excellent service and a welcoming atmosphere, Longrain is hard to beat. Inexplicably, the 2013 Kir Yianni Petra complemented the yellowtail Sashimi with caramelised jamun nut Nahm Jim, trout assets and return on equity, micro herbal products, and a tonne of heat.
The best thing We had at Longrain was the caramelised lamb hock with scotch bonnet vinegar and crunchy garlic. Do not leave Longrain without sampling the pig hock with chilli vinegar, a sweet and spicy dish. The pork is cubed and then deep-fried until it is crisp and has an unmistakable sweetness.
Strong caramelization gives the meat a fantastic stickiness. The heat from vinegar makes sweet sweetness taste like nothing, like South African bowling attack thru the Australian middle order. The first serving left us so full that we immediately requested more.
Dainty Sichuan Food
In need of a clever alias for a Sichuan restaurant. Whether it's a shin kick or a punch, you'll have my attention. Sichuan, in which the chilli is scorching or the Yunnan pepper was tingly and numbingly new, could be a better moniker for the this South Yarra gem.
None of the dishes are particularly mild, however they are among finest Sichuan we have had the pleasure of scorching our beaks on. Aside from that, the cost is manageable.
Crisp fried finger of fish-fragrant zucchini coated in so much chilli that even breathing next to it is difficult; only a hotpot upstairs or stay in the bright flat dining table for slices of sliced ham Chinese-style smoked pork belly.
Slices of lamb seasoned with cumin and chilli powder will bring the fire.
Dainty Light and fluffy, pork buns from Sichuan are never complete with out sweet, fragrant pork bits that are slightly dry and cured and coated in sticky gloop.
There is only an ATM and a statue of a jovial, chubby Chinese man with his shirt rode up over his soup bowl in the restaurant's lobby because the establishment only accepts cash. If you want to eat lunch there, you'd better arrive here before 2 o'clock, because that's when the kitchen closes.
The Emporium has shown to be precisely what it claimed to be, a shopping centre, after the initial thrill of Baz Luhrmann opening night. To the point where we reach to Schmick food hall, that is.
The excitement surrounding the main floor's food is, for once, well-deserved.
However, despite its close proximity to a food vendors and the division of food court income, New Shanghai is its own separate business. It's hard to call the service friendly or warm, as the food is brought out in no particular order or consideration for the size of a table.
It's more accurate to call this place a "smart dumpling-caff," given the pebbled tiling and sudden appearance of Chinoiserie. It's easy to see how it's similar to the disposable clothing sold at retailers like Topshop; buying won't solve global warming, but it will lift your spirits. The price is also reasonable.
Dumplings are a Melbourne speciality, so it should not be a surprise if New Shanghai features a legion of cooks furiously basket weaving miniature bags of deliciousness besides glass to establish their dumpling bona fides.
While the skins on these really fantastic xiao long bao aren't quite as thin as HuTong's on the hot soup image that could tear the skin from your Mouth, they're still among the best in the world. The addition of crabmeat elevates the flavour of the pork, but it would have been better if ginger segments had been included in the vinegar. Let's call it even for the time being.
Try the veal with leek for a northern flavour, or the "shepherd's clutch" wontons filled with pork and seasoned with tzatziki and peanut butter for a unique take on classic flavours. Vegetarian open-faced dumplings with vermicelli noodles and greens and carrots are uninteresting.
The other dishes are uniform in their standard fare execution, much like Uniqlo. The pro-government curd brigade might be won over by pillowy cubes of robust silken tofu topped with salted egg yolk. These meaty tiny clams with garlic & shallot are tasty, albeit a little gritty. The XO sauce fried rice gets pushed to the side.
When the mall closes, the workers will kick you out because they can't handle customers any better than traffic wardens. You probably won't spend too much time there due to the small selection of alcoholic beverages, and you're encouraged to bring your own wine if that was more your style. New Shanghai is the gold standard of modern cuisine; it's ideal for a speedy meal.
Famous chef Teague Ezard brings the flavours and fragrances of modern Asia to Melbourne at his restaurant Gingerboy. You can count on fresh ideas and exciting energy presented in a sophisticated manner here.
A ginger boy's Instagram profile. The elegant atmosphere at Gingerboy makes it a fantastic pick for celebrations or casual dinners with friends, as opposed to the seedy dives that populate Chinatown. The bamboo ceiling, scarlet accents, and dim lighting create a sensual atmosphere.
To get a feel for Gingerboy's cuisine, try some of their Snack but rather street food and begin by moving on to some of their helps Maintain meals. Pepper and salt coral reef, shredded lettuce, & prik nam pla; father in laws hens, chilli jam, & Asian herbs; prawn & ginger dumplings, peanut chilli soy; these are all examples of common street foods.
Other mouthwatering options include a grilled meal wrapped in a variety of leaves and seasoned with sour chilli vinegar, as well as sautéed Hervey bay scallops in an edamame puree & black bean sauce. Other items on the menu include smoked ocean trout, cantaloupe flower vegetable, roasted prawn dressing, and cultivation coated swordfish tataki served with avocado, garlic chips, and users to review dressing in addition to the roast pork chest, pork buns, bread, and chilli sauce. There's a fried chilli salt cuttlefish wit lemon and braised sesame that sounds delicious, and there's a salt & black pepper chicken beef with spicy tamarind sauce that sounds equally as intriguing.
Get the weeping tiger beef salads with roasted grains, cherry tomato, young pineapple, and coriander, the steaming pork and cilantro chickpea dumplings with Szechuan-chili dressing, and the spring rolls with braised duck.
The pork, lettuce cups, with crispy shallots in a tamarind sauce is delicious.
When you enter Tuan Tuan, a Shanghainese lady in a Qipao will welcome you. She is a hand-painted fresco on an otherwise blank wall, and not a waitress or bartender.
The four-meter-wide umbrella tree is the major eye-catcher at the this Hong Kong-style eatery, however the woman on the wall keeps a close eye on the bustling crowd below. Pastel chairs, a few scattered plants, and slanted wood panelling round out the light and airy dining space. There's a dash of French sophistication in the presentation and service.
After opening the first Tuan Tuan inside the Manila suburbs, we helped develop Chinatown's Desserts Kitchen and then expanded the concept in New York, the Philippine, Thailand, and Canada.
Snow buns are Tuan Tuan's speciality, and they come in 4 distinct flavours: grilled pork, juice, salty egg casserole, and almond cream. Spicy chicken curry and Malay tuna laksa with grain vermicelli, prawns, tofu, & fish balls are just a couple of the dishes that can be ordered utilising a form at your table.
Congee, a thick and comforting dish, comes in nine different variations. Some examples are a pig meatball substituted with liver, seaweed and chicken slices, pork with egg yolks from the turn of the century, and thinly sliced beef. You can also try something from Macau.
You can get milk tea made in the Hong Kong manner, and it will be made with sugar-free condensed milk. Cantonese lemon tea, Ready - to - drink, Ovaltine, & Ribena are just some of the drinks you may get your hands on.
Roast Duck Inn
Just look inside the window of the Roast Duck Inn in Carrington Road and you'll see a dazzling display of fried bird in all its glory.
The highlight of this dish is the entire duck served with bear dipping sauce. This method, which calls for marinating the meat for an entire day, has been refined by Cantonese cooks with over two decades of experience. In addition with the halves of ducks, you can also choose from other meats like roast pig with such a crispy skin or chicken seasoned in soy sauce.
The soup is tasty, and the wait staff everyone wears red polo shirts that match. Discount coupons scribbled by hand line the walls.
Lanzhou Beef Noodle
The modest basket of noodles now enjoying its time in the spotlight, due in large part towards the sudden success of Lanzhou Beef Noodle, even though Melburnians have long appreciated a nice dish of rice, noodle, or injera.
You may not have noticed, but there is a recent proliferation of Lanzhou Beef Noodle restaurants around Melbourne's colleges and institutions. As a result, Melbourne University, RMIT, & Monash now have at their disposal an army of devoted noodle-pullers who will help feed the brains and stomachs of Australia's future workforce.
The newest location is in the heart of the city, and it looks like any other store in the CBD when it comes to the decor. When you walk up to the counter, you'll pass a refrigerator openly filled with tempting extras and treats.
Diced seasoned beef, spicy pig's eye socket salad, braised chicken legs, spiced cucumber, corn cobs, or bowls of tea larvae are weighed carefully next to bubble cup sealed packets of homemade drinks resembling nice teas or juices containing goji berries but instead winter melon floating in them.
First-timers may be daunted by the restaurant's cacophony of sights, sound, and scents; yet, it takes or less ten seconds to throw off the restaurant's efficient operation if the customer doesn't have their order ready by the time they reach the counter.
Our favourite thing to do is have Yum Cha inside the Hidden Kitchen. We observe that the food sold from the carts is of great quality and inexpensive. If you're a lover of Secret Kitchen, you'll be happy to know that there are several sites in and around the city. Having yum cha readily available all the time is fantastic.
It's easy to see, thanks to the memories evoked by Spice Temple, why Melbourne could use a little more of Mr. Perry.
Neil Perry, with the help of his partners Trish Williams & David Doyle, has designed a dimly lit space with rich butterscotch lighting, comfy chairs, dark wood tables holding crockery in varying shades of black, and hanging beads that act as dividers between the specific segments of the room. In 2016, Spice Temple was purchased by the Urban Purveyor Group.
The menu allows the diner to sample Perry's spin on Chinese food in whichever quantity they like. China's Sichuan, Yunnan, Changsha, Jiangxi, Guangxi, & Xinjiang regions all play a role in the restaurant's food.
Not just the food, but the beverages as well, feature spiciness, spice, tartness, saltiness, and fragrant, but rather scented, aspects to their flavours and textures.
At any given time, the wine list features only one hundred selections, and the drinks are created to cleanse the palette in anticipation of the next flavour.
To set itself apart from other Cantonese restaurants, the menu here emphasises mainland Chinese cuisine and flavours.
The Chinese culinary tradition is one of the world's oldest and most sophisticated, and Melbourne's substantial Chinese population has brought delicacies like har gao, siu mai, mapo tofu, and Hainanese chicken rice to the city's table. Even though it is not common practise, the Cantonese and Sichuan styles of Chinese cooking are the most popular in Melbourne. In the restaurant industry, ten years is an aeon, especially given the fickle nature of diners. For forty-six years, patrons have enjoyed fine Cantonese cuisine at Flower Drum. Its wait staff, some of whom have been there for over two decades, and the quality of its food have earned it a reputation for excellence.
Anthony's son Jason oversees the floor with ease and efficiency, greeting regulars and coordinating the efforts of the three to seven waiters who work each table. In an effort to get customers to appreciate the here and now, Jason refreshed the restaurant's wide menu and brought it into the modern day. Xiao Long Bao, wallaby tail, mangrove snapper, and duck dinner are just a few examples of the mouthwatering delicacies that we enjoy eating and should be the star of the show. The Central Business District is home to Lee Ho Fook, an all-Asian eatery on Tourist Maria Duckboard Place. It has a four-course, four-region prix fixe meal with wine pairings for $80.
Cobaw Ridge is an important milestone that will be released soon, and all of the wines used in the pairings are Australian. The multitudes of people who have assembled for a matinee presentation of Harry Potter and the Cursed Child, along with the droning lounge jazz, make for a rather depressing atmosphere. The steampunk waiter Geoff is on his way to give us the lowdown on baked cheddar pastry and other post-game alternatives, as well as pre-game refreshments like Peking duck from Beijing to Guizhou. It was at the Thai restaurant Longrain in Chinatown that the members of the 1980s new wave band A TV Dinners often gathered for unscheduled get-togethers. They dined on wonderful Thai food and laughed at tall tales from Hollywood and the music business.
The 2013 Kir Yianni Petra went well with the yellowtail Sashimi with caramelised jamun nut Nahm Jim, trout assets and return on equity, micro herbal goods, and a tonne of heat. The caramelised lamb hock with scotch bonnet vinegar and crispy garlic was the standout dish.
When in South Yarra, you must visit Dainty Sichuan Cuisine. It serves some of the hottest and most delicious Sichuan we've ever had. The only things you'll find in the restaurant's lobby are an ATM and a statue of a happy, fat Chinese man with his shirt rolled up over his soup bowl. And, if you want to eat lunch there, you should get there before 2 o'clock, because that's when the kitchen shuts down. The Emporium is, indeed, a shopping mall, and the fervour over the food on the ground floor is warranted. Though it shares a building with a food court and receives a portion of the food court's revenue, New Shanghai is its own entity. The meal is served in no particular order and without regard to the size of the table, making it difficult to describe the service as friendly or warm. A "sophisticated dumpling-caff" better describes this establishment, what with its pebbled tiling and unexpected appearance of Chinoiserie.
- Box Hill, a relatively secure metropolitan suburb, can be reached in around fifteen minutes from Melbourne's central business district.
- In the 1970s, the neighbourhood, which at the time was mostly occupied by Britons and Australians, started its metamorphosis into one of the city's top restaurant districts.
- With the end of hostilities in Vietnam, a small Vietnamese community settled in Box Hill, which rapidly expanded into a significant gateway for Chinese and South-East Asian immigration, who brought with them not just their histories and cultures but also their cuisines.
- Most of all, you can explore all of Box Hill's secret gems in an area little bigger than your palm.
- Some of the best restaurants and food vendors in Melbourne can be found here, and it has become a prime example of the misconception that Asians are horrible at running food courts.
- This is due to the fact that the term "Chinese food" can be misleading, as there are many different types of Chinese cuisine throughout the country.
- Because to the city's sizable Chinese population, Melbourne's food scene now features staples such as har gao, siu mai, mapo tofu, and Hainanese chicken rice.
- Melbourne's Best Chinese Restaurants Though the Chinese culinary tradition is among the oldest and most intricate in the world, Australians tend to streamline it.
- Cantonese and Sichuan dishes are among the most ordered in Melbourne's Asian restaurants.
- Despite Melbourne's lengthy history as a destination for Chinese immigrants, it is only in the past few years that we've seen dishes from some of China's less common cooking methods make an appearance.
- It's also worth noting that the majority of these individuals continue to reside in areas with preexisting Chinese communities, such Springvale and Box Hill.
- Is it indicative of the high quality of the food that this premium Cantonese restaurant has persisted for 46 years, despite two recessions, a pandemic, the advent of the Internet, and a legion of doomsayers?
- The wait staff at Flower Drum, many of whom have been in the service industry for over 20 years, are well-known for their dance-like approach to customer service and the restaurant's high level of detail.
- Customers who dine there frequently receive special treatment, such as being seated at a prefered table or being offered dishes that have been removed off the menu but are still fondly recalled by regulars.
- Jason, Anthony's son, now calmly and efficiently manages the floor, recognising regulars and supervising the three to seven waiters who service each table.
- The arrival of Jason marks a new era for Flower Drum.
- It's commonly believed that in order to do the job properly, you need to know about and bring a selection of artefacts that have been kept under wraps for decades.
- The chefs at these eateries are masters of seasonality, allowing them to maintain the integrity of traditional Cantonese and Sichuanese fare.
- In an effort to get customers to appreciate the here and now, he updated the restaurant's wide menu and brought it into the modern day.
- Fook, Lee Ho The goal may have been lost in all the pretence of coolness, but we can't help but wonder.
- While perusing the whole menu (and only menu) of little hat-shaped meals, diners at Victor Liong's famed pan-Asian restaurant Lee Ho Fook in the Central Business District are confronted with these existential questions.
- The Sunday lunch session is currently underway, and the $80 prix fixe menu includes four dishes and about the same number of regions, and an additional $60 with wine matching.
- We'd love to have you over for dinner, but it's too far in the future, too expensive, and we have other plans.
- The droning, toothless lounge jazz that fills the space and the swarms of people who have assembled for a matinee showing of Harry Potter and the Cursed Child only serve to heighten the atmosphere of gloom.
- They're not the main attraction (they're extras), but it's good to know if you're only going to be there for the first couple of hours of a really fun brunch.
- The first item on the menu is a Guangdong chicken skin square, and it's a sight to behold with its paper-thin rind, cashew cream, and spring onions.
- In the 1980s, Longrain was a regular meeting place for the members of the current wave band A TV Dinners.
- The gents travelled all the way from Adelaide to catch the Sunnyboys at Richmond's Corner Hotel.
- Have a great Thai meal and laugh at outrageous Hollywood and music industry stories.
- Excellent service and a warm environment are hallmarks of every visit to Longrain.
- Caramelized lamb hock with scotch bonnet vinegar and crisp garlic was the nicest item we ate at Longrain.
- It would be a shame to leave Longrain without trying the sweet and spicy pig hock with chilli vinegar.
- Dainty Sichuan Cuisine Looking for a catchy pseudonym for a Sichuan eatery.
- Perhaps a better name for this South Yarra treasure would be Sichuan, where the chilli is fiery or the Yunnan pepper was tingling and numbingly new.
- Shanghai's Brand-New Apart from the initial excitement of the Baz Luhrmann opening night, The Emporium has proven to be exactly what it advertised to be: a shopping centre.
FAQs About Chinese Food In Melbourne
People also searched for these in Melbourne:
• Thai Food
• Asian food
• Vietnamese food
The secret menu will often contain elaborate dishes like chicken feet, braised duck's tongue, or braised pig's trotter. We Chinese eat everything, and these are some of the heartiest dishes we have, so go in with an open mind. Some places may not have a secret menu.
A typical Chinese's meal usually consists of rice, soup and three to four side dishes. Dishes are made of seasonal vegetables, fresh seafood or bite-size portion of meat or poultry.
Many immigrants came and brought with them the traditions of cooking and socialising skills. As the population of Asian immigrants rises, so do the restaurant businesses. Another thing that paved the way to the popularity of Asian food is about how relatively easy it is in terms of preparation.
Alongside food, these enclaves provided networks for Chinese labour, trade and provisioning Chinese ingredients. The Australian public started eating at Chinese restaurants from the 1930s, or brought saucepans from home for takeaway meals. Chicken chow mein, chop suey and sweet and sour pork were the mainstays.