I don’t typically dine out on South Asian food, but I’d heard so much about Aangan that I had to try it and what better reason to celebrate than Proud Perthian moving to a new house within walking distance of it.
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.
Dishes as tasty as they look make up Ichigo’s menu, but be prepared to fork out a little more than you would for brunch.
Burger Shurger specialises in fusion food, specifically that which sees chicken 65 and malai kebab sandwiched by bread, lamb keema tossed with spaghetti in a makeshift bolognese, butter chicken strewn across fries, and biryani moulded into arancini.
It didn’t matter who I told – everyone would speak highly of Chilean cafe Neruda’s upon hearing that I now lived in Brunswick.
Oh Loretta! was one of many restaurants to have opened up in the aftermath of the pandemic, not that you could tell from the diners squashed into its bustling, deejayed confines.
With only one meat dish on the menu, Vex’s menu is perfect for pescatarians and vegetarians. Simple, clean flavours are elevated, showcasing the quality of the fresh produce and seafood on offer.
In Melbourne’s fickle dining landscape where style sometimes wins over substance, I hope Faye’s dishes speak for themselves and garner more well-deserved fans.
The family-run Shaanxi-Style Restaurant makes no bones about what it specialises in – Shaanxi cuisine. Shaanxi is a landlocked region in the northwestern corner of China, and carbs are the name of the game here – specifically noodles.
I’m loving the number of Malaysian specialty restaurants that are popping up in Melbourne – Lulu’s Char Koay Teow is the latest addition.
This pasta was incredibly easy to whip up and I looked forward to my leftovers for days.
