If you think about ‘fusion food’ and tandoori chicken pizza in the same breath, you need to visit Leonardo’s Pizza Palace and try its Chinese bolognese pizza, which tastes decidedly better than it sounds.
Author: Sonia Nair
Sonia Nair is a Melbourne-based food writer who persists with her love of everything deep fried and spicy, despite being diagnosed with a histamine intolerance and lactose intolerance after incorrectly thinking she was fructose-intolerant for several years.
I found out about Wild Life Bakery the way plebs unaware of Melbourne’s latest advancements in sourdough found out about it – through this effusive Broadsheet review about its famed baguette with egg, creamed greens and onion jam.
There is something undoubtedly comforting about having a warm noodle soup in colder months and I’ve discovered there’s no better place to do this than Melbourne’s first dedicated Laotian noodle outpost, Noodle House by Lao-Luangprabang.
Dumplings & More specialises in the cuisine of Dongbei, otherwise known as Northeast China or Manchuria, and which borders Korea, Russia and Mongolia.
Xenia Food Store is manned by the same people behind Philhellene in Moonee Ponds, a stalwart of Greek and Cretan dining.
Half the menu descriptors on Colourful Yunnan’s menu had the word ‘spicy’ or a chilli symbol beside them, so this restaurant isn’t for you if you’re not partial to chilli.
Aunty Franklee serves a small selection of some famous Malaysian food exports but also other lesser known dishes like ‘thunder tea rice’ and ‘mother hen soup’, expanding the popular conception of what Malaysian food is.
