Taste the best of Sichuan cuisine in Melbourne

Sent on the last Friday of every month, Dezeen in Depth features original feature articles, interviews and opinion pieces that delve deeper into the major stories shaping architecture and design. An outpost of a British fish and chip shop has opened in Chengdu, China, which creative studio Unknown Works has completed with a 3D-scanned facade. Even the entrance to Yu Bo's restaurant, like so much else about it, confounds expectations. It's a nondescript doorway into a gray apartment block, through which you are whisked into a hot, hectic kitchen. Yam croquettes stuffed with double-cooked pork masquerade as pipa fruits, which are also known as loquats.
In Melbourne, Russell Street’s sparsely adorned EJ Fine Foods (formerly Xi’an Famous) does the dish justice for a very reasonable $6. Known for its delicious and authentic offerings, authentic sichuan food this particular eatery boasts a wide menu of  pork-filled wontons, chilli oil and peanut butter chicken. Sometimes it’s the little things that make Melbourne the place to be.

Come along and enjoy snacks like pani puri or order in a tapas style with a bit of everything on your plate. Located down one of Melbourne’s most iconic laneways, Tonka celebrates modern Indian cuisine. Experience punchy flavours in dishes like confit duck with sirkay wali gobi and chestnut puree.
Try epic pork knuckle, sizzling chicken maryland and crispy skin salmon. Share giant platters of meat with a carnivorous mate, then peruse the dessert menu. Featuring halo halo crushed ice with pandan jelly, caramel banana bread flan and more.
Pop in Monday to Friday, or make a booking via email and enjoy the weekend boozy brunch. Feast on bottomless tacos, beers and sangria for only $65 per person. Get your amigos together and try these delicious Mexican restaurants.

One of the most important spices is broad-bean chili paste , and is essential in many Sichuan local dishes. There are many cooking techniques in Sichuan, but the most common are stir frying, steaming, braising, and hot pot.. It sure is, but we betcha didn't know they also serve some of the best South American food in Melbourne. Nobu Matsuhisa, after training in Japan, travelled south of the equator to open a sushi bar in Peru. Every Thursday, Melbourne's Nobu pays homage to the maestro's early years with 'A Taste of Peru'. Melding South American flavours with Japanese techniques, the tapas-style menu features tiraditos, croquettas, ceviche and oh-so-much more.
Chunxi Road is the main business street to shop, eat delicious snacks, and dine in. Sometimes, it attracts crowds of over a million shoppers and spectators on weekends.  Some go to several of Chengdu's luxury malls, others go to middle budget department stores. You will want good food, an interesting environment, and  places that are easy to reach.

You’ve never had a chicken sandwich until you’ve had King William’s Brigadier. It’s the perfect combination of juicy chicken breast and crispy chicken skin. The Drip Drop Banh Mi is Hanoi Hannah’s new lunch sandwich that is messy in all the right ways. Think white bread roll with a crispy crust and soft centre, laced with pâté and lemongrass satay sauce and a nice juicy hunk of lemongrass chargrilled chicken. Best Steak in Melbourne Where to find top-grade beef cooked to perfection.
It stands on the ruins of one of the oldest monasteries in the rule of the Southern Dynasties. At present, there are around 12 metro lines in operation, and additional lines are planned for the future. With plans to open more lines, it is recommended to download the most up-to-date Metro map when traveling. Fare starts at 2 RMB and will increase with distance traveled. If you plan to travel frequently by metro or bus, it’s worth buying a rechargeable Tianfu Tong Ka for discounted prices . Since June 2021, a brand new airport has opened in Chengdu - Chengdu Tianfu International Airport .
The usual menu is a list of non-stop hits, like veggie-stuffed deep fried tofu, chicken satay, gado gado and crispy chicken sambal. You can also enjoy sweet or savoury versions of the beloved martabak – a thick, chewy Indonesian pancake. The menu is more varied in its tastes than the usual premium Japanese eatery, scanning international flavours to satisfy an endless rotation of high-rolling regulars. It may be ubiquitous and showy, compared to the other spots in this list, but there’s no mistaking that Nobu is amongst the best Japanese restaurants in Melbourne. Think traditional hotpot, but all of the raw meat and vegetables come on skewers that you select directly from the fridge.

There's ritzy deep-green marble, dramatic arched windows and candelabras throughout. Start with black truffle and foie gras toasties, then move onto French-style gnocchi, and finish with a gin-and-raspberry baba. Offering no-nonsense Cantonese dining in the heart of the CBD, Ling Nan has been satisfying Melbourne’s late-night cravings for around three decades.
Glutinous Rice Ball is a traditional Chinese food, and Lai’s Glutinous Rice Balls is right a typical Chengdu sweet. Since the cook surnamed Lai sold his glutinous rice balls in the late 19th century, this food became welcomed and handed down in Chengdu. Although there are varied flavors of the glutinous rice balls, the most classical ones are stuffed with lard and black sesames. The taste of Australia is inherent in our traditional wild foods from the bush and rainforest – plants such as lemon myrtle, Kakadu plum, wattleseed and warrigal greens. In shops and casual cafés, and even in supermarkets, you’ll find the distinctive flavours infused into everything from tea and soft drinks, to chocolate and ice-cream.

He’s sourced wines from all corners of the globe, highlighting different regions, varieties and vintages. The carefully curated space, designed by local Melbourne designers Hank, features a dining room upstairs and a chef’s counter overlooking the kitchen on the ground floor. The warmth of the space is enhanced by the exposed brick rear wall and grand windows. Tonka Melbourne Indian restaurant is the latest venture from the team behind award-winning Coda team. Transformed from the previous Honky Tonks, Executive Chef Adam D’Sylva showcases his family recipes, with Indian favourites cooked in two Tandoor ovens. Groups of up to 10 guests can enjoy lunch and dinner at Tonka, with a bar serving high tables, an open kitchen lined with jars of spices.