Parcs is a zero-waste restaurant from the same team behind Aru and Sunda with a menu designed by Furrmien’s Dennis Yong.
Unlike Warung Agus and Makan which specialise in Balinese food, Kenangan serves up dishes from across Indonesia.
A family-run business, YOI has quintessential Indonesian dishes like mie goreng, nasi goreng and rendang, but also a selection of Japanese like gyutan don, chicken katsu curry and chicken teriyaki.
Chef David is serving up a diverse mix of charcoal barbecue and hot pot-like fish dishes that are gaining fans far and wide due to the restaurant’s TikTok notoriety
Ranging from traditional Cantonese dishes to English-influenced ones, Hong Kong cuisine is a veritable treasure trove of varying influences, and it has found its latest home in Plus 852 Café.
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.
Pinchy’s was previously a pop-up store in Emporium but I never visited because the idea of a $23 Maine lobster roll seemed slightly excessive for a workday lunch, so I was glad to see them set up permanently in the space that used to be Red Silks.
One of the main differences between the Australian Pho Thin and the one in Hanoi is the disavowal of MSG – a downright shame if you ask me.
I was interested to try Daughter In Law, the latest from chef Jessi Singh who brought us Horn Please, to see how it compared to my favourites.
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.