Browse by dish

Lacquered roast duck carved tableside, with pancakes, cucumber and hoisin.

Char siu, roast duck, crispy pork and soy chicken over rice.

Dim sum by the basket: har gow, siu mai, cheung fun and the rest.

Soup dumplings with a thin skin and hot broth inside.

Boiled, pan-fried and steamed dumplings, wontons and gyoza.

Springy egg noodles with prawn wontons in a clear soup.

Mala, tomato and clear broths with meat and vegetables cooked at the table.

Mala heat: mapo tofu, dan dan noodles, water-boiled fish, kung pao.

Rice porridge with century egg, pork, or fish, plus fried dough sticks.

Steamed buns, gua bao, mantou and scallion pancakes.

Curry laksa and asam laksa, the coconut kind and the sour kind.

Poached chicken over rice cooked in the stock, with chilli and ginger.

Flat rice noodles wok-fried hard with prawns, lap cheong and egg.

Prawn-stock noodles, dark KL style or the soupy Singapore version.

Coconut rice with sambal, ikan bilis, peanuts, egg and cucumber.

Flaky flatbread with curry, dhal or condensed milk.

Beef or chicken noodle soup built on a long-simmered broth.

Hue-style beef noodle soup, lemongrass-forward and properly spicy.

Crusty roll with pâté, pork, pickles and coriander.

Broken rice with grilled pork chop, shredded pork skin and egg meatloaf.

Grilled pork with rice vermicelli and nuoc cham.

Tonkotsu, shoyu, shio and miso, plus tsukemen for dipping.

Nigiri, sashimi, hand rolls and omakase counters.

Panko-crumbed pork cutlet, katsu sando and katsu don.

Thick, mild curry over rice, usually with a crumbed cutlet.

Gyudon, katsudon, oyakodon and sashimi bowls.

Thick wheat udon and buckwheat soba, hot or cold.

Galbi, bulgogi and pork belly grilled at the table with banchan.

Double-fried, in soy garlic or sweet-spicy yangnyeom.

Chewy rice cakes in sweet-spicy gochujang sauce.

Pad thai, pad see ew and drunken noodles.

Green, red, massaman and panang curries; tom yum and tom kha.

Layered rice with meat or vegetables, sealed and dum-cooked.

Pani puri, bhel puri, samosas and the rest of the snack menu.

Butter chicken, rendang, korma and everything in between.

Indonesian fried rice and noodles, with sambal and a fried egg.

Seekh, chapli and boti off the charcoal.

Melbourne's best meal: eggs, smashed avo, big breakfasts and bowls.

Poached eggs and hollandaise, on bacon, salmon or spinach.

The one the property columnists blame. Usually with feta and dukkah.

Daifuku, dorayaki and fish-shaped taiyaki.

Places to go after dinner, or instead of it.

Milk tea, fruit tea, brown sugar and pearls.

Phin-dripped over condensed milk, iced, and the Hanoi egg coffee.