Browse by dish

Wheat noodles with chilli oil, savoury mince and Sichuan seasoning.

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.

Lamian, biang biang and knife-cut noodles pulled to order.

Xinjiang chicken and potato stew poured over wide belt noodles.

Cumin and chilli lamb grilled over charcoal.

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

Pick your own skewers and noodles, weighed and cooked in numbing broth.

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

Taiwanese comfort food: fatty braised pork over rice.

Salt and pepper popcorn chicken with fried basil.

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

Steamed buns, gua bao, mantou and scallion pancakes.

Slow-cooked meat coated in a rich coconut and spice paste.

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.

Charcoal skewers with peanut sauce.

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.

Sizzling turmeric crepe stuffed with pork and prawns.

Cold rolls with prawn, herbs and vermicelli, with hoisin peanut sauce.

Fresh fish sliced and served raw, without sushi rice.

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.

A savoury Korean pancake with seafood and spring onions.

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

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

Mozzarella-pull corn dogs rolled in sugar and panko.

Rice bowl with vegetables, egg and gochujang, hot stone or not.

Chewy rice cakes in sweet-spicy gochujang sauce.

Kimchi jjigae, soft tofu stew and army stew, bubbling at the table.

Thai coconut curry with green chilli, herbs and vegetables.

Pad thai, pad see ew and drunken noodles.

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

Tender chicken in a creamy tomato and butter sauce.

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.

Wood-fired, thin-crust and classic pizzas, topped and baked to order.

Spaghetti, fresh pasta, filled ravioli and soft potato gnocchi.

Beef, chicken and vegetable burgers tucked into a bun.

Soft tortillas filled with grilled meat, seafood or vegetables.

Seared steaks served as the centre of the plate.

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.

Coffee-soaked sponge layered with mascarpone cream and cocoa.

Mountains of milk ice with injeolmi, red bean or mango.

Hong Kong style: mango pancakes, sago pomelo, mango on shaved ice.

Flaky or shortcrust, Cantonese or Portuguese.

Daifuku, dorayaki and fish-shaped taiyaki.

Burnt-top cheesecake, set just barely.

Tong sui: black sesame, red bean, sago and grass jelly.

Places to go after dinner, or instead of it.

Milk tea, fruit tea, brown sugar and pearls.

Ceremonial-grade lattes, hojicha, and matcha worked through the dessert menu.

Single origin, batch brew and the flat white Melbourne argues about.

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